Tips for High Altitude Cooking

Rule of thumb, the higher you are, the longer you need to cook most
foods. That's because water has a lower boiling point- approximately
nine degrees lower for every 5,000- foot gain in elevation. Water boils
at 212 degrees F at sea level, but at 203 degrees at 5,000 feet. For
veggies, plan to add a bit more liquid and about 7 to 10 percent more
cooking time for every 1,000 feet above sea level. Soups will also need
to simmer longer; add more liquid as necessary. Meats need no
adjustments for altitudes under 7,000 feet, but cook longer and test for
doneness at higher elevations.

For baking, increase all temperatures by 25 degrees. At 3,000 to 5,000
feet increase liquids by about 2 tablespoons per cup and decrease baking
powder by 1 teaspoon for every teaspoon called for in recipe. At higher
altitudes increase liquids by 3 tablespoons per cup and dec baking
powder by 1/4 teaspoon for every teaspoon. Dec sugar by 2 tablespoons
per cup. For over 7,000 add an extra egg when eggs are included in the
ingredient list