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Tools For the High Altitude Kitchen
Items in My Kitchen that make Baking and Cooking at High Altitude Less Challenging...
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My kitchen is so Small so these are my Favorite 4 Kitchen Saves
A kitchen's most indispensable tool, costing under $10, is undoubtedly the oven thermometer.
Imagine embarking on a pound cake recipe, calling for a staggering 10 eggs. Now, suppose your oven's temperature calibration deviates by merely 15 degrees. In this scenario, you'll find yourself in a predicament where your cake takes longer to bake than anticipated.
You might be tempted to crank up the temperature to expedite the process, only to risk burning the cake's bottom while the core remains frustratingly undercooked.
Considering the unique quirks and idiosyncrasies of each oven, it is a wise move to invest in an economical oven thermometer. This small, yet invaluable device will elevate your baking endeavors, preventing the unfortunate waste of eggs on a botched batch.
Safeguard your baking triumphs – purchase an oven thermometer today!
Know your temp BEFORE you bake...
Creaming is a vital step in many recipes, and the KitchenAid Professional mixer is my top tool for this job.
I like the professional model because it can handle making multiple batches of cookie dough at once without any issues.
It's impressively durable, and the rubber-sided paddle attachment has become my go-to tool for everything from cakes to doughs, bread, and muffins.
If you have one of these machines, I highly recommend the rubber-sided mixing paddle - it's my favorite KitchenAid accessory.
Know how to CREAM BEFORE you bake...
The very first book I borrowed from the library upon relocating to a high-altitude area was "Pie in the Sky" by Susan G. Purdy. I've borrowed it so many times that I've lost count. Whenever I follow her recipes, I can trust that my baking will turn out close to what the author intended, if not spot on.
There's one educational site I genuinely appreciate, which offers a free PDF resource.
You can find it HERE https://www.wyoextension.org/agpubs/pubs/B-1366.pdf
If you substitute Ingredients at Altitude ...You Risk FAILURE...
One indispensable tool I wholeheartedly endorse is a dependable thermometer capable of handling liquids, meats, candy-making, and all-around cooking.
Its significance is most apparent when working with yeast, where the liquid's temperature must be precise, ideally between 100-110 degrees Fahrenheit—neither too hot nor too cold.
The investment in a straightforward thermometer has spared me the loss of yeast and has become an invaluable asset in my kitchen.
DON'T Kill Your Yeast...
