Sentences with phrase «cooking at an altitude»

I'm also cooking at altitude (Denver) so this whole bit is going to come out as a surprise.

Cook time needs to be bumped to about 15 minutes for cooking at altitude.

Do you have a AIP - compliant recommendation for egg replacements, especially for cooking at altitudes?

Any adjustments when cooking at altitude?

Cooking at an altitude of less than 3000 feet may require slightly less cooking time.

2) Baked items take longer to cook at altitude, so they often need to be cooked higher up in the oven so the edges don't burn while the center finishes cooking.

Not exact matches

However being at 5000 feet altitude and using gluten free flour it took only 35 minutes to cook through and was unbelievably moist!

Cook for about 2 minutes on each side (more like 3 - 4 if you are at high altitude like myself).

For items that are going to be in the oven longer than cookies, like muffins or cakes, I also add a little moisture (maybe an extra 2 Tbsp per cup), to counteract the drying effect of the extra time things have to spend in the oven to finish cooking at high altitude (lower boiling point, and all that).

Have a look at my High Altitude GF Cooking Tips.

-- because I was cooking these at high altitude where ingredients can act differently, it's hard to know if my impression of them — tasty, wonderful, but may not trump my favorite — was a fair one.

If you live at altitude, like I do, do NOT try to cook black beans — use canned ones.

(This recipe variation was tested in an electric pressure cooker at high altitude.

Cooked for the recommended time but on the convection setting (I find for these dense quick breads this works better for me at higher altitude.)

With less air pressure weighing them down, leavening agents tend to work too quickly at higher altitudes, so by the time the food is cooked, most of the gasses have escaped, producing your flat tire.

This is also why it takes longer to cook food at higher altitude.

I live at high altitude and used a pressure cooker to cook brown rice 4 dry cups at a time so I have food ready in the fridge throughout the week for my family to make life easier and the thought of soaking the rice overnight and boiling it in 1 1/2 gallons of water then draining it (who knows what is lost in the drained water) is unappealing to me.