Last weekend I did a little research on high altitude baking since I was trying muffins and banana bread. Tracy had been having some problems with her bread maker. I was able to do a couple of adjustments and turned out some great muffins and quick bread. Hopefully I left Trace with some good tips for her bread.
There are other interesting things about cooking at high altitude like water boils at a lower temperature. That has implications for killing water-born germs, and general cooking. I have learned it’s harder to get beans to cook through without a pressure cooker. (Thankfully I brought mine out.)
What I find interesting (and convenient) is that I have started to blame just about anything that doesn’t actually work right or well on the altitude. What? The toilet isn’t flushing properly, it must be the altitude. Feeling a little klutzy? It’s the thin air. Bad hair day, you guessed it; living at 7200 feet above sea level will do that to you.
Heck it must be true, my ears really do pop every time we drive down to Nairobi. I am still out of breath walking across campus here. (Though Craig assures me I will acclimate.) If you don’t really have jet-lag, altitude is the next best alternative.