“Please bring us some figgy pudding ... that hasn’t collapsed!” The weight of air is a phenomenon most cooks seldom contemplate — until a crumbling or collapsed cake is thrown out in utter frustration. When cooking at altitudes above 3,500 feet, a recipe may require changes in ingredients and/or baking time and temperature.
Just in time for the holidays, Colorado State University Extension Agent Glenda Wentworth will offer insights into overcoming the challenges of cooking or baking at high altitudes. Topics will include the effects of decreased pressure on food preparation and the adjustments needed. Participants will get to sample some homemade baked goods. The CSU Extension publication, “High Altitude Baking: 200 Delicious Recipes and Tips for Great Cookies, Cakes, Breads and More” will be available for purchase.
“This is a great opportunity to get some advice on baking at altitude and an explanation as to why changes are necessary,” said librarian Michelle Marx.
This program is sponsored by the Eagle Valley Library District and CSU Extension and is on Dec. 3 and free and open to the public. For more information, contact Glenda Wentworth at the extension office: 970-328-8630 or email@example.com.