Even at high altitude, I want to enjoy pasta that is cooked properly, hard boiled eggs that aren’t runny in the middle, rich sauces and stews that do not dry out and fried foods that are cooked golden brown. This can be difficult to achieve living above sea level because most recipes do not account for the atmospheric changes that occur the higher up you live.

Living at higher elevations, generally 3,000 feet (914.4 meters) above sea level, presents unique challenges in our kitchen because the air pressure is lower with less oxygen and the air is drier. Not only does this impact our physical bodies as less oxygen is available and more water is required in order to stay hydrated, it impacts how we cook certain foods. 

These atmospheric changes mean that foods can take longer take cook, ingredients may need to be modified to achieve the desired result and additional liquid may need to be incorporated to keep the proper consistency.  Some of the conditions to consider include a lower boiling point for liquids the higher you go in elevation, and these same liquids will evaporate faster because of that elevation.

We understand your experience, and the information below will help explain some of the needed conversions for cooking at high altitude.

EGGS, POTATOES, RICE & PASTA

Creamy deviled eggs, mashed potatoes with gravy, tortellini with spinach and bacon and a rice dish can all be made delicious even at high altitude! Cooking these items and many others that require boiling liquid, may need adjustment due to the change in atmospheric pressure and the maximum temperature the water can get boiling on your stovetop.

At higher elevations, water reaches a boiling point at lower temperatures. Foods will begin cooking at a lower temperature, and will take longer to cook. Potatoes, rice and pasta are examples of foods that may need additional cooking time.

At sea level, water boils at 212°F / 100°C.  For every 500-feet above sea level, the boiling point of water is lowered by just under 2°F / 1°C. The boiling point for elevations up to 10,000 feet (3,048 meters) are shown below.

For example, a 3-minute boiled egg will take 3 minutes at sea level because the water boils at 212°F.  However, at 6,500 feet (1,981 meters) above sea level the boiling point is 199°F.  You will need to cook the same egg at 6,500 feet for approximately 5 minutes because the water temperature is lower than what it would ultimately be at sea level.

SAUCES, SOUPS & STEWS

In the cold winter months, nothing beats a homeade soup or stew on the stovetop or in the crockpot. A hot pot of chili topped with melted cheese and crackers in front of the fireplace with a warm blanket are divine.

Sauces, soups and stews all have high liquid content and are impacted by elevation changes as water and other liquids evaporate faster at higher altitudes.  Most recipes will require additional liquid to start or may require you to add as you are cooking once liquids boil off.

Water, broth or other liquid such as tomato sauce, can be used, but start with minimal increments. For thicker sauces, start with a tablespoon. For soups and stews, you may need to add more as the liquid boils off and evaporates - possibly a cup or more depending on the cooking method and cooking time.

VEGETABLES

Perfectly steamed broccoli, crisp edamame and tender carrots are healthy and delicious side items to enjoy. The difference between properly cooked vegetables and those that are not are in the taste and texture.

Boiled or steamed veggies will take longer to cook because the water temperature you are boiling in is lower than that at sea level.  Water will evaporate more rapidly and you will need to ensure you have added a sufficient amount for crisp, flavorful vegetables.

DEEP FRIED FOODS

Fried anything is pretty delicious. Fried chicken, fried pork chops, fried donuts are some of my favorites!

Following recipe directions for fried food at sea level could result in a burnt exterior and raw center.  Frying foods leads to liquid being vaporized from the food and this occurs at lower temperatures at higher elevations. The temperature of the oil will need to be adjusted based on elevation. A general guideline is to reduce the cooking temperature of the fat approximately 3°F for every 1,000 feet above sea level.

For example, if your recipe calls for frying at 370°F (187.8°C), adjust to 350°F–360°F (176.7°C - (182.2°C) at 5,000 feet (1,524 meters).

SLOW COOKER

Moist and delicious pot roast, pork shoulder, ham hocks with pinto beans and soup can all be enjoyed with proper cooking temperature and liquid. The slow cooker will reach a simmer at a lower temperature than at sea level and liquids will evaporate faster during the cooking process.

Recipes may need additional time and higher heat settings to reach a safe temperature for bacteria to be destroyed. Using meat that is thawed before placing it in the slow cooker and cooking it on high for the first hour or two will assist in destroying the bacteria.  Keep the lid on the slow cooker as much as possible because it can take 20 minutes or more for the temperature to regain what has been lost.

CANDY MAKING

Crunchy, rich toffee, delicious chewy caramel and truffles can be made in your high altitude kitchen with some slight modifications.

Evaporation in candy making at high altitude means the final product will cook down more quickly. You will need to decrease the final cooking temperature by 2°F for every 1,000 feet in elevation above sea level.

The chart below provides conversion information at different altitudes.

HOME CANNING

Canning fresh tomatoes from your garden, making fruit jam and jelly and pickling cucumbers are all possible and the results are amazing!

To guard against contamination, you will need to modify the processing time or pressure when canning at higher elevations.  When water canning, you will need to increase the processing time as the boiling point of water will be less than 212 F.   

The chart below provides conversion information based on elevation.

For pressure canning, you need to adjust the amount of pressure you apply during the canning process.  For every 1,000 feet above sea level, add an additional half pound of pressure.  If you are using a weighted gauge device, set it at 15 pounds of pressure for any recipes that call for 10. 

The chart below provided conversion information based on elevation.

When steam blanching, add 1 minute if you are above 5,000 feet.

MEAT & POULTRY

Smoked ribs, Thanksgiving turkey and BBQ chicken can be moist and tender at high altitude. Sometimes meat becomes tough and dry while cooking at high altitude, but they don’t have to be.

Meat and poultry generally have high water content, and are susceptible to drying out while being cooked if adjustments are not made. High altitude areas are prone to low humidity, which can cause the moisture in foods to evaporate more quickly while cooking.  For moist, tender dishes, use the proper temperature and add moisture as needed because cooking protein at too high a temperature will lead to tough meat or poultry.

Keep in mind that you should always follow food safety instructions and cook foods to the proper temperature, regardless of elevation. 

Come check out some of our great recipes with high altitude conversions included! Happy Cooking!