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
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