The Guadalajara Reporter

Tweak those recipes for mile-high cooking

Acclimating ourselves to living in the highlands of Mexico is an ongoing lesson.   Many of us came from locations at or near sea level and don’t give much thought to how significantly higher altitudes can affect  our lives.   For those of us who’ve been cooking and baking for years, it usually doesn´t cross our minds that we´re now living nearly a mile above sea level  and we need to make some adjustments.

Were you aware that, at high altitudes, water boils at a lower temperature than at sea level?    Each 500-foot increase in altitude causes a one degree (Fahrenheit) drop in the boiling point.  This means that it takes longer to develop the internal temperature of a food product at higher altitudes than it does at sea level.    If you´re making fudge, for example,  it needs to boil longer to reach the  necessary temperature to cause the gooey mixture to harden  while cooling.   A good thermometer would come in handy!

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