Do y'all adapt your recipes for altitude?

GVDub · Sep 20, 2018

Not talking about cooking time, etc. here, but spicing/seasoning. As my friend Richard Foss points out in his book, "Food In the Air and In Space", taste changes with altitude and something that's over-spiced at sea level will taste just right at a higher altitude and downright bland at even higher altitude.

Big George's BBQ · Sep 20, 2018

I know thirdeye does for cooking I do not know about seasoning

GVDub · Sep 20, 2018

BTW, this is one of the reasons airline food is notoriously bland when you eat it in the plane. Normal cabin pressure is equivalent to about 7000 ft of altitude when you're flying at 37,000 ft., and your tastebuds aren't as up to the job as they are at sea level.

ColoradoSmoke · Sep 20, 2018

I've lived at altitude for so long that maybe I naturally adjusted how much I season food? But I also rarely follow a recipe exactly and always adjust to taste anyways.

BillN · Sep 20, 2018

Never thought about seasoning at altitude I do know I have a hard time cooking brown rice since my water boils at just over 200 degrees so it takes about an hour and a half for it to get tender. I guess that's one of the reasons they made pressure cookers.

Do y'all adapt your recipes for altitude?

GVDub

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Big George's BBQ

somebody shut me the fark up.

GVDub

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ColoradoSmoke

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BillN

somebody shut me the fark up.

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