Neighborhoods

Climate

Altitude

Economy

Politicians in El Paso County


All Rights Reserved Colorado Casa REALTORS® and Broomfield-Designers.com All Rights Reserved

Altitude

Altitude is one of the first of the noticeable differences of Colorado Springs. Here where the elevation is 6,035 feet, many people find it more difficult to do many of the activities that just days before took hardly any effort at all.

Our altitude will also effect those favorite recipes. Ingredient adjustments can be made to avoid, or minimize, the agony of defeat in your culinary adventures.

Boiling Liquids: Water boils at this altitude at 200°F rather than at 212°F. Cook foods at lower range temps, setting for a longer time. Use slightly more liquid and cover to prevent evaporation and scorching.

Deep Fat Frying: Lower the grease temperature approx. 20 degrees. For pan frying use medium-low and low temperature settings.

Puddings and Pie fillings: Cornstarch will not thicken in a double broiler at this altitude. Use very low direct heat stirring carefully to prevent scorching.

Candies: When cooking the syrup lower the recommended temperature by 6° on a centigrade thermometer and 12° on a Fahrenheit thermometer. Fudge, soft ball - 224°F; Fondant, soft ball - 223°F; Caramels, firm ball - 236°F; Taffies, hard ball - 254°F; Butterscotch, hard crack - 290°F; Clean hard candies, hard crack - 296°F.

Jellies: Cook at 207°.

Breads: Dough rises much faster at this altitude. Allow two rising periods rather than one. Punch the dough down after each rising time.

Canning in a Water Bath: Increase the processing time by 6 minutes if the recommended time is 20 minutes or less. Increase time by 12 minutes if more than 20 minutes.

Canning in a Pressure Canner: Add 3 pounds to the recommended pressure.

Cakes: There are no set rules for modification of cake recipes. Changes depend on the type of cake and the relationship of the ingredients to each other. Try the smaller adjustment first and work up to the larger adjustment until your recipe is a success.

Reduce baking powder or soda: 1/8 - 1/4 for each teaspoon.

Reduce Sugar: 1-3 tablespoons per cup. The higher the quantity of sugar the larger the adjustment.

Increase Liquid: 2-4 tablespoons per cup.

For very rich cakes: Reduce shortening 1-2 tablespoons.

For cakes calling for gelating: Decrease gelating as you would sugar.

For Sponge and Angel Food: The amount of egg may be increased. Beat eggs to the soft peak stage.

Cake Mixes: Follow the adjustment directions on the package; but if none are given, add a little all purpose flour, possibly some egg and some liquid.

Popovers: Increase the amount of egg and reduce the shortening. No adjustment is needed for cream puffs.

Cookies: A slight reduction in baking powder and sugar may improve them.

Baked Goods: Increase oven temperature by 25°.

As air pressure decreases, the length of cooking time for foods such as meats, eggs and vegetables needs to be increased to allow time for sufficient doneness.