Science Goddess
10-25-2005, 11:20 PM
Earlier this year, I moved from about 200 feet asl to above 6,200 feet asl.
I have purchased some new cookbooks - one a GOOD-looking Mexican food cookbook - but haven't tried anything completely new yet. One of my tried-and-trues isn't coming out right. I'd like to get a handle on anything that might be different about cooking at altitude before I try anything totally new.
The tried-and-true is a very simple dish - chicken breast with bone and skin roasted in the oven, uncovered. Same as always...a skinny slice of butter under the skin and olive oil, fresh ground pepper and a pinch of salt on the outside. Herbs if I got 'em. I've cooked it 3 or 4 times since moving here and it's always a little dry. I hate this because really this is a simple dish to make that tastes so awesome with a salad and veggies without going to a ton of trouble.
Anyone? Buehler?
Is it just me or is it the altitude? I thought that food took longer to cook at altitude? But drying out?
I have purchased some new cookbooks - one a GOOD-looking Mexican food cookbook - but haven't tried anything completely new yet. One of my tried-and-trues isn't coming out right. I'd like to get a handle on anything that might be different about cooking at altitude before I try anything totally new.
The tried-and-true is a very simple dish - chicken breast with bone and skin roasted in the oven, uncovered. Same as always...a skinny slice of butter under the skin and olive oil, fresh ground pepper and a pinch of salt on the outside. Herbs if I got 'em. I've cooked it 3 or 4 times since moving here and it's always a little dry. I hate this because really this is a simple dish to make that tastes so awesome with a salad and veggies without going to a ton of trouble.
Anyone? Buehler?
Is it just me or is it the altitude? I thought that food took longer to cook at altitude? But drying out?