Cooking at high altitudes is a challenge for any chef…. just watch Top Chef Colorado! From cooking in the High Sierra and in the Rockies, I learned the hard way it takes longer to cook certain foods. That’s why I’ve put together all the High-Altitude Cooking Secrets… everything you need to know about cooking at higher altitudes! From carefully monitoring your temperatures to adding more salt or sugar if needed, follow these 6 simple steps as you prepare your next meal.
High-Altitude Cooking Secrets #1: Increase the Cooking Time
So key science concept here that is going to make your life a lot easier. Since there is less atmospheric pressure at high elevations, the boiling point for water is lower. You can increase the heat all you want, but for moisture-based cooking techniques like stewing or braising, you will hit a limit for cooking temperature. This means no matter the amount of heat, you are cooking at the same temperature.
Also, any for any recipes with alcohol (like red wine braises), the boiling point is even lower.
Upping the amount of heat only ups the chance of your dish drying out. Instead of upping the heat, increase the amount of the time you are planning to cook your dish. Meats cooked by simmering or braising may require 25% more cooking time at 5,000 feet than at sea level.
Remember, with longer cooking times, you will also need more fuel to keep your campfire or camp stove going. Gather extra wood or pack extra propane to be safe.
| ELEVATION | BOILING TEMP FOR WATER |
| Sea Level | 212 degrees F |
| 3,000 Feet | 208 degrees F |
| 5,000 Feet | 203 degrees F |
| 7,000 Feet | 198 degrees F |
| 10,000 Feet | 194 degrees F |
High-Altitude Cooking Secrets #2: Increase the Liquid
Knowing that water boils at a lower temprature, that also means that it evaporates more quickly. For soups and stews, like Hunter’s Venison Stew, start with slightly more liquid and the monitor the cooking so things do not over reduce and dry out.
High-Altitude Cooking Secrets #3: Use a Food Thermometer
Here is the next one in my High-Altitude Cooking Secrets list – use a food thermometer. With liquids evaporating more quickly, food can dry out easily. Use a food thermometer to determine the internal temps of your meats so you don’t cook them a minute longer than needed.
If you are unsure about what temperature is safe to serve meat at, here is a quick chart:
| MEAT TYPE | SAFE-TO-SERVE INTERNAL TEMPERATURE |
| Chicken, Pheasant, Turkey, Quail, Goose and Duck | 165 degrees F |
| Beef, Pork, Lamb, Venison and Elk | 140 degrees F |
| Ground Meats | 160 degrees F |
Digital food thermometers are inexpensive, and there are several good ones available at Sur La Table and Williams-Sonoma.
High-Altitude Cooking Secrets #4: Cut the Sugar… and the Baking Powder
Along with changing the boiling point for water, elevation also affects the way that gasses expand when baking. This is why cakes can fall in the middle, and yeast breads can turn out dense and dry.
To combat this, there are some modifications that you can make to provide more structure to the batter and give it more support as cakes bake or bread rise. As I mentioned in my High Altitude Sweet Potato Cake recipe, sugar weakens gluten formation. You may need to decrease the sugar in your recipe by up to 3 Tbsp.
The same applies to baking soda and powder, also known as leavening agents. This will act to further slow how fast the gas is expanding.
High-Altitude Cooking Secrets #5: Keep Food Covered
For both your finished savory meals and baked goods, keep them covered so that additional moisture does not escape after cooking.
High-Altitude Cooking Secrets #6: Experiment!
Here is my final tip for my High-Altitude Cooking Secrets – experiment. Unfortunately, there are only helpful hints to cooking at elevation, not solid, no-fail rules. What may work at 6000 feet above sea level in Tahoe City may or may not work at 10,000 feet above sea level. Be willing to try new things and adapt as you go along!
Know other tips for cooking at higher elevations? Share them in the comment section below!
