Here are some examples of the differences that may occur at high altitudes:

• Water boils at a lower temperature (see High Altitude Chart in Index) so foods cooked in boiling water take longer. Solution: Increase cooking times and taste foods to check for doneness.
• Foods take longer to cook. Solution: Increase cooking times when roasting meat and poultry and use a meat thermometer to judge doneness. Increase baking times for casseroles and frozen foods, such as pizza. Increase baking temperatures for cakes, cookies and quick breads by 25°F and decrease baking times slightly.
• Baked goods leavened with baking powder and baking soda rise more at higher altitudes. Solution: Reduce the amount of leavener used (see High Altitude Chart in Index).
• Baked goods whose primary or secondary leavener is beaten egg whites (angel food cakes, sponge cakes and some shortened cakes) also rise more. Solution: Beat egg whites less to form soft peaks rather than stiff peaks.
• Cakes leavened with beaten whole eggs, such as some flourless chocolate cakes, also rise more. Solution: Beat eggs for a shorter time.
• Liquids evaporate more quickly. Solution: Increase the liquid in foods especially longer-cooking foods, such as dried beans, casseroles and soups. Increase liquid in baked goods (see High Altitude Chart in Index).
• Sugars become more concentrated at higher altitudes. Solution: Decrease sugar in baked goods (see High Altitude Chart in Index).
• Yeast doughs may rise faster. Solution: Check doughs early. For better flavor development of yeast doughs at high altitudes, always let the doughs rise twice. If the baked bread is dry, increase liquid or decrease flour the next time.