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.