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Does anybody have experience cooking in high elevation

post #1 of 4
Thread Starter 
I have a job coming up in a few months cooking for a family on their ski trip. We will be in Breckinridge at around 9,000 feet. If anybody has any experience cooking in these conditions I would love to hear any advice.
Thanks!
post #2 of 4

You might want to check this out: http://www.fsis.usda.gov/shared/PDF/High_Altitude_Cooking_and_Food_Safety.pdf :D

post #3 of 4

Get a pressure cooker. This simplifies many things but especially beans/legumes. It's also handy for braises because your cooking times will get longer otherwise with the lower simmering temps.   Consider pork shoulder or brisket where the finished temp is often 190-195, an artifact of breaking down collagen. Your boiling point is 194 at 9000 ft. So you will have some difficulty if you don't use a pressure cooker that will account for the lower pressure. 

 

Baked goods can change a lot, but yeast based breads seem fairly consistent from what I've read. Your dough doubles faster so use a longer ferment and or less yeast. Humidity is often lower at that elevation so you'll have some liquid adjustments to make most likely. 

 

http://www.kingarthurflour.com/learn/high-altitude-baking.html

 

Ask some chefs who work in the ski industry. They'll have some more experience. I've read a few articles in the past such as one chef who cooked at 10,000. Beans wouldn't cook at all without a pressure cooker. 

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #4 of 4

I lived and cooked professionally at ski resorts for 10 years, yeah beans are out for regular methods, and don't do hollandaise, and cream (even manufacturing cream) has a tendency to break and don't try reheating it. For the most part it is not that different except baking.

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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