Skip to main content

High Altitude Baking II- A Tragic Tale

Here we go again. As of my last posting, I was not sure if my baking misadventures were my fault, or the fault of sheer altitude. This time, I'm pretty sure it's the altitude's fault (really).
I decided to make Dev a simple chocolate sheet cake for dessert Monday night (see my next blog entry for details on weekly menus).
I mixed up the cake (not from a mix, either!) and put it in the oven at 350 degrees for 30 minutes because that's what Paula Deen's directions told me to do. I know- don't roll your eyes. I don't like her either, but the woman knows a good chocolate cake when she eats one.
30 minutes later, I had what appeared to be chocolate soup in a pan in my oven. The edges were a little cooked, but the middle was completely raw. So I left it in for another 30 minutes.
Again, chocolate soup with crispy edges.
At this point, I had to take it out of the oven, because I needed the oven to to bake the mack daddy shrimp dish I was serving for my appetizer (see next blog for nauseating details).
After dinner, I put it back in the oven for another 20 minutes. Of course, it fell, but it did eventually get slightly done.
I looked up high altitude baking in my "Joy of Cooking" book. I was surprised to find that Ms. Rombauer(sp) considers high altitude anything over 1000 feet above sea level.
Alamosa is at 7,500 feet. Well, that explains that.
Supposedly, to fix this, one should either decrease the amount of baking powder, liquid and sugar in the cake or increase the baking temperature by 20 degrees and reduce the cooking time. Then there's this horrible little conversion chart.....eeeek! I just wanted a stupid chocolate cake.
It turns out that the altitude doesn't really cause trouble for cookies and biscuits, because those batters are much more stable. Cakes are the only real problem area.
And then, to add insult to injury, Dev has the nerve to ask me if it's a cake out of a box. Some people.....

Comments

Popular posts from this blog

Carrot Cake!!!!!!

I made my very first ever from scratch homemade cake at 7,500 feet above sea level today. I have made many homemade cakes before, but that was back home in Savannah, which is practically 2 feet below sea level.

After many dismal failures (including box mixes) I have finally made a cake from scratch that turned out decent. No- better than decent. I think this is the best cake I've ever made. No joke.

It all started when my fried Emmy posted on her blog about receiving as a gift from her hubby, a copy of "The Joy of Cooking." By the way, you should go read her blog. She is nauseatingly multi-talented. She cooks and knits beautifully, as well as a bunch of other stuff I learn about every freakin' time I read her blog. So go over to her blog right now.

Anyhoo...she read the high altitude instructions and cranked out a beautiful red velvet cake that made me drool. After reading that, I decided it was time to stop being a wuss about baking at high altitude and try a…

Pork Posole- Instant Pot Version

I have a good friend at work who is from the Jalisco region of Mexico.  Lorenza grew up outside of Puerto Vallarta.  Recently, she has been educating me on where to find the best Hispanic products and food in the valley where we live.

Aside from ruining my ability to ever eat Mexican food in Rifle ever again, her teachings have made me rediscover my love of Mexican food- both dining out and making it at home.

My husband, Will, is battling a cold for the second time in a row- which was the only excuse I needed to get in the kitchen and whip up some posole.

In my opinion, posole is to Mexican mamas what chicken noodle soup is to American/Southern mamas... pure comfort.

I make absolutely no claims of authenticity, nor do I believe this is the best way to make it.  But it sure did hit the spot after a day of cleaning and craft projects!

Here’s the link to the recipe I used from a blog I read frequently called “Pressure Cooking Today.” I did not follow it exactly (big shock- I know) as I…

Day 1 of Summer 2018!

There are obviously many things to enjoy about summer. Cooking is one of my favorites. Making creative meals at a leisurely pace is a luxury that rarely occurs during the school year. 
This is my first leisurely breakfast creation of the summer. I had leftover roasted sweet potatoes, so I threw them in my trusty cast iron skillet with some rough-chopped red onion and breakfast sausage. Devin likes his eggs scrambled. I like my hash topped with a fried egg. Either way you go- it was a suitable First Breakfast of the Summer!