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High Altitude Cooking

At high altitudes, the barometric pressure is less and the boiling point of the liquid will be reached at a lower temperature. To check the temperature of the boiling point of water at your altitude, place a thermometer in boiling water (don’t let it touch the sides or bottom of pan). Leave the thermometer in water for a few minutes, to allow the thermometer to reach its maximum temperature. This lowered boiling point amounts to 1.9 degrees for each 1,000 feet increase in altitude.

Boiling point of water

Altitude
Sea level (0)
212º
100º
2,000 ft.
208º
98º
5,000 ft.
203º
95º
7,500 ft.
198º
92º
10,000 ft.
194º
90º
15,000 ft.
185º
85º
30,000 ft.
158º
70º

Adjustments for Baking

Altitude (feet)
Oven temp
Baking Powder/ Baking Soda for each cup
Sugar for each cup
Liquid for each cup
Other
3,000
Increase 25º
reduce by 1/8 tsp
reduce by 1 Tbsp
increase by 1-2 Tbsp
5,000
Increase 25º
reduce by 1/8-1/4 tsp
reduce by 2 Tbsp
increase by 2-4 Tbsp
7,000
Increase 25º
reduce by 1/4 tsp
reduce by 1-3 Tbsp
increase by 3-4 Tbsp
10,000
Increase 25º
reduce by
1/4-1/2 tsp
reduce by 2-3 Tbsp
increase by 3-4 Tbsp
add 1-2 Tbsp
flour +
1 egg

Note:for altitudes over 3000 do not overbeat eggs to reduce volume.           

 

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