Quote:
Originally posted by HotDamnImAPhiMu
So I've heard there's a difference but never actually what the difference is [in high-altitude cooking]. Is it the cooking time that's affected or what exactly?
|
Both. Water boils at a much lower temperature at high altitude, and certain ingredients in baking that rely on water to activate (such as yeast) will react too quickly or not at all.
__________________
ASF
Causa latet vis est notissima - the cause is hidden, the results are well known.
Alpha Alpha (University of Oklahoma) Chapter, #814, 1984
|
Threaded Mode