High Altitude Baking & Cooking Lecture | Part 1

Full three part video series and show notes found here: stellaculinary....
As most of you are already aware, cooking at altitude will effect the food you're preparing, sometimes causing undesirable results. Food items that heavily rely on water's boiling point, such as pasta, potatoes, and braising meat, will simply take longer to cook since the boiling point of water is reduced at altitude. Cakes, breads, and pastries also have a tendency to dry out, crack, and deflate starting at around 3,000 feet (914 meters).
To understand why this happens, you must first grasp the science behind water. When you stop to think for a moment, a lot of cooking has to do with controlling water in its various states. Since most items you cook contain water, or will require a water based cooking method, understanding how water acts at altitude is the first step to mastering high altitude cooking.
To master cooking and baking at altitude, the first concept you must understand is atmospheric pressure. When you're standing at any given point on the earth, you have air above you. This air has a weight, and the downward force caused by the ever-present weight of air, is known as atmospheric pressure.
It makes sense then if you're standing at sea level, which has an elevation of zero, you will have more air above you, thus more atmospheric pressure, than if you were at a higher elevation.
Now the next concept you need to understand is...
Continue reading: stellaculinary....

[@forrest9881]

Just moved to high altitude after living at sea level for 20 years, super helpful. thanks m8

[@JacobBurton]

Thanks. Glad you enjoyed it.

[@happybunch6209]

These are really great videos! Thank you, living at 7500+ ft. has certainly changed how I bake. Thanks for explaining why in term I actually understand!

[@claudetteleblanc5273]

Jacob, thank you , thank you for making this high altitude make sense. We are at 1,139 feet above sea level. Tried baking bread in my bread machine, and failed three times. Now I understand why! Again, thank you for this great explanation.

[@armadillotoe]

Thank you for the information. I have a scientific background, and since retirement, I have dabbled in learning to bake. I now know why my results at 3500 feet have not been as good as I hoped.

[@Brenda-fc5th]

We’re at 5,000 feet and cooking here is different due to high altitude. I’m having to learn how to cook in the mountains now. Thank you! Today is 12-7-2022.

[@minert12345able]

Jacob, thank you for the terrific breakdown of this dilemma. You are gifted in explaining these concepts in a way that makes sense and is easy to follow. Thanks for sharing your knowledge and passion.

[@haleighshorror2250]

I learned more watching this video than I did at baking school.

[@kerenlevine7481]

I lived for 21 years in Brazil - High Altitude Moved to Maryland / North Carolina - Sea Level Now I live in Colorado - Back to high altitude Cooking is definitely a challenge lol

[@sharonhill8038]

Thank you, I live this helps. I live at a 5000 ft altitude, and people always state that boiling point is 212°F, but that is relative to sea level. 5:14: I knew this myself, but now I understand more of the facts.

[@marykatherineknipp8735]

Thank you for this very good information. Had a lot of failures, now I know what to do.

[@GigaBoost]

Very well presented video, especially enjoyed the seamless editing and the bits of humour thrown in. Nothing new for me, but I still enjoyed watching it.

[@JacobBurton]

Thank you. I'm glad you enjoyed the video.

[@AnnabelleC0306]

Thank you. Extremely helpful!

[@doenjangstew4438]

Excellent kind lecture. Thank you for your teaching. Thumbs UP! in addtion Could you please add English subtitles to this video?

[@ioiwut4874]

My dude is the Bob Ross of white boards. jokes aside this was refreshingly informative.

[@cookytrix]

brings me back to my college meteorology class in like 1990 :) great job. i wonder about the temps of curdling soy milk for tofu. at sea level its 180f. i still make it at 6500 feet but the temp seems to be different. never payed too close attn to the thermometer

[@Naliao]

why am i watching this. i dont even live at high alt

[@Marqui91]

Shhhh, let it happen

[@Naliao]

@@Marqui91 ironically i moved to colorado months after this

[@Marqui91]

@@Naliao hah, judging by the date, so did I. Go figure lol

[@1fanger]

Hey, Chef, thanks, I`m going to try and give this info to people here in the hills of PA, where we`re at about 1700-2000 ft.

[@JacobBurton]

Honestly, at that altitude, you won't be that effected. But it's still good information to know, especially if you recognize some of the issues discussed in these videos.

[@1fanger]

Jacob Burton I have some neighbors who have been trying to bake stuff and they apparently are unable to do so and they say even the local colleges say it`s the altitude. People here cook with either propane or electricity. We`re very rural. I do know that cooking with propane is not as fast or efficient as with natural gas.

[@Sabbathissaturday]

You’re awesome.

[@mochi5914]

I'm a chemistry student and this helped me further understand the relationship between pressure and temperature. We are covering the gas laws :D I like to know how all we are learning applies to everyday activities and events! Very nice video!

[@Unclesonali]

You rock chef

[@doctor78212]

So, at any given altitude is there any significant difference as barometric pressure changes?

[@duwayneshearer915]

I’m in Aurora CO, trying to do gluten-free & sugar-free, it’s a struggle! Any tips would be great please. God bless

[@lornaborger2835]

Hello,I,m a Mom State College, Pa. I am helping my son out whom lives in Colorado. He is a Music Teacher. He has Students traveling to Winter Park Co.for a school Music trip. He has asked me to fly out and doing cooking for 27 students and adults. We will be in an of Altitude 9000 ft.I love to cook and bake but I am not a Pro. I watched your video's on High altitude Cooking. What should I not try to attempt. I was thinking of Lasagne ,Breakfast Casseroles. Soups. What about Stromboli's? We will be there 4 days. It Starts 4/1/15. Also suggestions for Desserts. Cobblers , Pies. Cookies. Also Last time we were there I tried to boil Potatoes any suggestions.Will Help. Thank you Much.

[@JacobBurton]

So I would definitely stay away from breads and baking in general. Your pasta will take much longer to boil, as you found with your potatoes, so allow extra time for anything that requires boiling water to cook. Also, gas burners have a hard time at that high of altitude, so if he only has a gas stove, you might want to invest in some portable induction burners. I like the Burton brand (no association to me), and they can be found on amazon for a little under $100. Also, you might want to bring a pressure cooker with you for soups, stews, and braises.

[@10--50]

I'm in the blue river range of CO at 11,700 feet, It seems like meats cook much faster. I'm assuming since the water boils off faster, at a lower temperature. When grilling, it's really helped to let everything warm to the ambient temperature. I like to salt steak about a half hour before grilling, but it seems like that actually dries it out too much... Am I just too high to cook a steak properly? lol any tips and tricks would be greatly appreciated.. Thanks!

[@judim5379]

I grew up in Leadville Co approx 10k elevation. No you’re not too high to cook steak. Just marinade it keep the temperature lower and watch for done-ness. Moisture is quickly lost. Protect steak from that by foil wrapping it or cooking it under like a pan lid. Meat cooks faster up there and the boiling temp for water changes from 200 f to around 215-220 f.

[@judim5379]

Also check out the CSU Extendion you tube channel. Or New Mexico State uni in Santa Fe for more altitude toss that go beyond 5-7k ft. And would be germaine more to your additional situational needs.

[@judim5379]

I apologize I got my adjustments backwards…. (I moved to a lower altitude so I am now adjusting for LOWER altitudes) the water boiling point is lower not higher… so raise the cook/bake temp by 12-15 degrees and decrease the time…

[@shancheema9474]

Why mountains have less presure Sir 😲😲

[@doenjangstew4438]

Shan Cheema because high elevation, less air is there. moron

[@GigaBoost]

Very well presented video, especially enjoyed the seamless editing and the bits of humour thrown in. Nothing new for me, but I still enjoyed watching it.