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Caro Silva's avatar

Great post! We live at almost 10,000 ft in NM. Food has been an interesting struggle. One of my favorite thins has been a pressure cooker. They are really helpful at high altitude. Makes a lot of things much easier— pork loin with green chile, beans, etc. Oh and I make a lot of cornbread— it’s easy and a lot more robust than fussing with bread when that seems too much.

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Jen_AZ's avatar

Chemistry nerd here - love this post! I live below 3,000 feet elevation, so I just give things like pasta an extra minute in the heavily salted boiling water or just taste test to check. I've heard the perfect HB egg is challenging to master in any elevation, so congrats! (I only ever eat them crumbled on a Cobb salad.) I've been wondering about how the dry air affects things too, like the weight of a measured cup of flour. I love that they challenged chefs at high altitude for TV!

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