High Altitude Baking

Written by Lauren Danver

High altitude baking can be a real adventure forrepparttar cook, with a number of challenges to keep you on your toes. The higher you are in elevation,repparttar 148954 less pressure there will be. How does this affect your baking creations? Low air pressure creates increased evaporation of liquids duringrepparttar 148955 baking process and this can cause your cakes to fall. Baking at high altitudes means a few more adjustments so that your baked goods will come out perfectly, ready to temptrepparttar 148956 finest of taste buds.

Start by followingrepparttar 148957 high altitude recipes byrepparttar 148958 letter. For some bakers, this will work out fine. For others, changes will be necessary. Begin with making adjustments to your oven temperature by 15 - 25 degrees F. Next, adjustrepparttar 148959 ingredients in your recipe. For cakes that are supposed to rise, using either yeast or baking powder, you will need to make some changes.

If you are using yeast during high altitude baking you will have to make sure thatrepparttar 148960 dough rises slowly. For cakes using baking powder make certain not to over-beatrepparttar 148961 eggs. You will also have to decreaserepparttar 148962 amount of baking powder used.

A decrease in atmospheric pressure will cause gases to expand easier. For your lovely meringue toppings, meringue (angel) pie shells, angel and sponge cakes, followrepparttar 148963 following suggestions: Whiprepparttar 148964 egg whites to medium-soft peaks instead of stiff peaks. Add more stiffening with a bit more flour and a bit less sugar. Also, with your increase in oven temperature by 25 degrees F,repparttar 148965 batter will have a better chance to set beforerepparttar 148966 air bubbles or leavening gases haverepparttar 148967 chance to become too expansive.

When preparing puddings and cream-pie fillings above 5,000 feet, using a double boiler will not provide you withrepparttar 148968 maximum gelatinization of starch. You can simply use direct heat rather than a double boiler.

High altitude will affectrepparttar 148969 rising time of breadrepparttar 148970 most. At high altitudes,repparttar 148971 rising period will be shortened. To maintainrepparttar 148972 development of a good flavor in your breads, you will need to preserverepparttar 148973 longer rising period. Punchrepparttar 148974 bread dough down twice to giverepparttar 148975 time forrepparttar 148976 flavor to develop. Remember that flours tend to be drier and able to absorb more liquid in high, dry climates. Use less flour when bringingrepparttar 148977 dough torepparttar 148978 proper consistency. You may want to experiment a bit with this for best results.

The World's Best Pickles

Written by Janette Blackwell

I knew they wererepparttar world’s best picklesrepparttar 148905 moment I tasted one. That first taste took place around 1950, and I’ve tasted a lot of pickles since, am a pickle hound in fact, but I’ve never come across anything else as good.

They came to us by way of my Uncle Ronald Smith, who was an electrician inrepparttar 148906 Bitterroot Valley of Montana where I grew up. One day he was doing electrical work for a Bulgarian family, and they rewarded him with a sample pickle. He liked it so much he gotrepparttar 148907 recipe and gave it to his wife Gladys, who gave it to Grandma Glidewell, who made it and gave some to me, and I thought I’d died and gone to pickle heaven.

And thus, although they became an old Glidewell family recipe, they are really an old Bulgarian family recipe. The Bulgarian family, whose name I do not know, told Uncle Ronald that in Bulgaria, whenrepparttar 148908 first heavy frost killsrepparttar 148909 tomato vines, they put all their end-of-garden vegetables –- including those green tomatoes -- into a barrel, fillrepparttar 148910 barrel with pickling brine, and eatrepparttar 148911 best pickles inrepparttar 148912 world all winter. It turns out, though, thatrepparttar 148913 pickles’ travel from Bulgaria torepparttar 148914 U.S. was only one leg of a more ancient journey. Because I mentioned them to an Iranian woman, and she said, “My family has always made pickles like that! Exactly like that, except we add tarragon.”

Iran beingrepparttar 148915 new name forrepparttar 148916 ancient kingdom of Persia, who knows how many centuries these pickles go back?

There’s more: I later lostrepparttar 148917 recipe’s brine proportions. Gave some thought to its travels between Persia and Bulgaria, looked in an Armenian-American cookbook (Treasured Armenian Recipes, published in 1949 byrepparttar 148918 Armenian General Benevolent Union) and there they were, under “Mixed Pickles No. 2.” Turns outrepparttar 148919 world’s best Armenian pickles are just likerepparttar 148920 world’s best Bulgarian and Persian and American pickles, except they include dill, and sometimes green beans and coriander seed.

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