To continue to keep foods moist, cover dishes after cooking. Retain moisture in meat and poultry products or any boiled food by tightly covering the pan during cooking. The temperature of a boiling liquid cannot exceed its own boiling point, except when using a pressure cooker. The liquid will simply boil away more quickly and food will dry out. Hiking up the temperature while boiling foods will not cook food faster. Use sea-level cooking instructions for oven baking. Increasing cook time does not apply to oven-roasted meat or poultry oven temperatures remain unaffected in high altitudes. For example, if you are simmering a roast at 325☏ that would usually take two hours to cook at sea level, that same roast cooked at high altitudes at 325☏ would require 2½ hours of cook time. Moist heating methods for meat and poultry, such as boiling, simmering or braising, will take up to 25% more cooking time. Ensure your food is cooked long enough yet stays moist and full of flavor with these four tips. Even at elevations of 2,000 feet, the temperature of boiling water changes from the standard 212☏ at sea level to 208☏.īoiling or simmering foods at high altitude means lower temperatures and longer cooking times. High altitude is defined as an elevation of 3,000 feet or more above sea level. The atmosphere becomes drier and liquids evaporate more rapidly, resulting in the need for changes in cooking methods. As elevation increases, the atmospheric pressure decreases, or becomes thinner. Good food out of thin air is as easy as it sounds if you keep in mind two key factors when cooking at a high altitude: time and temperature.
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