Microwave Food Preparation In High Altitude Places

Foods cooked on HIGH power and in a short amount of time will probably not need adjusting in high altitudes. However, three major differences do occur:

 

• Water boils at a lower temperature (about 2 degrees for each 1,000 feet elevation) which means water boils more quickly and will not be as hot.
• The thin air pressure allows cakes, breads and similar items to rise more quickly and higher. If the power is too high, cakes may collapse, breads over proof or brownies get a sway in the top.
• The dry climate in most high altitude areas causes the ingredient to be more dry. Many recipes will require more moisture. Also, foods cool more quickly.

 

The lower temperature of boiling water can increase the cooking time of all foods cooked in or with water. Vegetables will take about 1-3 minutes longer. Stews take longer, but should be watched so they don't boil dry. Pastas require longer cooking time and more liquid, since water evaporates more quickly. Candies, jellies and cooked frostings using thermometers for done ness will need to be read at a lower temperature. The cold water test for candies and the sheeting-jelly-from the spoon tests are the same at every altitude. Eggs will also take longer when cooked in water.

 

As for cakes, sweet breads, bar cookies, brownies and muffins, they rise and spread more at high altitudes, so some changes are necessary.

 

• First, use high altitude adjustments or directions on the box.
• Do not reduce the amount of liquid because the water will boil out of the cake sooner, leaving a high concentration of sugar and thus may cause the cake to fall.

 

There are no exact rules for adjusting cakes and the like since recipes vary in proportions, ingredients and oven cooking patterns. Check with a local university affiliated extension agency for further details on microwave cooking at high altitudes. The offices should be listed in the yellow pages of the local phone directory.