Science experiments are fun

I’m a little bit obsessed with high-altitude cooking right now. Boulder, CO is approximately 5000 ft above sea level, which, according to my research, is high enough that you can’t just assume that your recipes will work. The thinner atmosphere changes the boiling point of water, which then affects a whole slew of other things. Thinner atmosphere also means that bubbles form easier, so anything that is leavened – whether that’s muffins or bread – will need a bit of tweaking.

Given that I’m supposed to be on vacation, I plan on spending a healthy amount of time sitting in cafes and wandering around town. However, in the remaining time I have, I’ll muck around in the kitchen and test the limits of my stand-by sea-level recipes. Maybe it’ll be a study in blueberry muffins. In principle, that’s an easy enough system to work with. But now that I’ve said it, I’ve jinxed the chemistry gods and the kitchen gods. Oh noes.

Published by: Eagranie

7 years as a chemist + 9 months of culinary school + 2 years as a pastry chef & chocolatier + a lifetime of writing = this blog. This blog won't always be about chocolate, but it will almost certainly be about food. The name of the blog is a triple play on words. 1. It's a nod to my training as a classical pianist. Among other fantastic accomplishments, J.S. Bach combined technical prowess with artistic inspiration and penned the 24 preludes & fugues that make up The Well-Tempered Clavier, Books I and II. 2. In order to behave properly, chocolate needs to be tempered. In a nutshell, tempering prompts the chocolate to assume its most stable crystalline form (beta prime, if you're interested) so that it is shiny, snappy, and as stable as it can be. 3. Depending on my mood and how we meet, you might agree that I'm well-tempered. Or not.

Categories 2009, Food science, TravelTags, , , , Leave a comment

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