Cooking Tips: Kitchen Tips & Hints Section

COOKING TIPS AND HINTS

Bacon   Bacteria in the Home   Bagels   Bagoong   Baking Powder   Baking Soda   Bananas   Banana Squash   Barley   Basil   Bay Leaves   Beans   Beans,dried   Bean Paste   Beef   Beef Bloom   Beef, Ground   Beet Greens   Beets   Belgian Endive   Bell Peppers   Bermuda Onions   Berries   Beurre Manie   Biscuits   Black Beans   Black Berries   Black Eyed Peas   BLT   Blueberries   Boiling, Boiling Point   Boniato,Cuban Sweet Potato   Bonne Femme   Borage   Borlotti Beans   Boston Butt   Bouquet Garni   Bread   Bread, High Altitude   British Cooking   Broccoli   Broccoli Rabe   Browning   Brussels Sprouts   Buffalo Meat   Bulgur   Butter   Buttercup Squash   Butternut Squash

See Food Facts & Trivia and Food Articles for additional information

See also: High Altitude Cooking

BOILING and BOILING POINT

The boiling temperature of water at high altitudes effects baked goods since the moisture steams out sooner, causing baked goods to dry out.  To adjust for this you may need to use a little more liquid, reduce the baking time and increase the oven temperature. The increase in oven temperature helps to set dough sooner, trapping the moisture.

Boiling potatoes, pasta and beans takes about 10% longer for each increase of 1,000 feet in altitude.

The lower boiling point also causes roasted meats to dry out before they brown.

The boiling point of water:

Sea level, 212 F, 100 C

2,000 feet, 208 F, 98 C

5,000 feet, 203 F, 95 C

7,500 feet, 198 F, 92 C

10,000 feet 194 F, 90 C