Quote:
Originally posted by AlphaSigOU
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.
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Oh Dude, AlphaSigOU, you be to funny!
Dont you know anybetter than to throw an equation like this at a new non cooking person!
Well newbie cookers, live and learn! Go to the mountains to ski and drink, dont cook!
When water is boooiling, throw the shrimp in (Todays memu), and go like hell!
Heat is a bad thing at times.
Tried fried chicken for the first time, Hot grease, working oin chicken, Grease flamed Up, and burnt the Slats on the window and melted them!
Called a friend to see what I did wrong, was coughing my ass off. Called her husband who is a Highway Patrol Guy and he rushed over to take me to hospital for smoke inhalation.
Hell, all I wanted to do is do fried Chicken like Mom used to make.
Well, it aint happening, Mom Made The Best Fried Chicken.
Oh Yes, the smoke alarm was going off like crazy!
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