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High Altitude Cooking (PDF) |
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High Altitude Cooking
High altitude presents several challenges when preparing some foods. First, leavened products, using either yeast, baking powder, baking soda, egg whites or steam, rise more rapidly and often collapse. Second, foods such as vegetables and stews cooked with moist heat take much longer to prepare.
4 Page(s)
- FOODS COOKED WITH MOISTURE
- CANDIES AND FROSTINGS
- DEEP-FAT DRYING
- LEAVENED CAKES AND BREADS
- YEAST BREADS
- COOKIES
- QUICK LEAVENED BREADS
This article is available in PDF format. Click here to download it.
Published by: New Mexico State University
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