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altitude question, probably dumb
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ronbeaux
Posts: 988
If I were to take my small egg to Colorado and use it at 9200ft, what differences would I see in cooking times and temps for say something like chicken or ribs?? I learned about cooking rice the hard way!
Comments
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Whew! You didn't ask what I was afraid you were going to ask. Someone once asked, on this forum, if it were possible to light a fire at around 8k feet. LOL[p]I don't think you'll notice much impact. JMHO (cooking at around 5280 everyday).
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Pakak,
LOL, I here ya. There were wild fires all around the area where we go every year and they were all above 8000![p]After the rice thing I just had to know. That's what happens when you take someone who has never lived over 20 miles north or south of I-10 for his whole life.
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ronbeaux,
it will take you much longer to prepare and consume your dinner, and the likelihood of your being able to clean all the dishes before bed is very low.[p]this is less an effect of cooking at altitude than it is a result of the fact that you are likely on vacation, and that you have been drinking.[p]you may experience shooting pains in your *ss as well, as i will be sticking pins in a voodoo doll with your face pasted onto it, because i am NOT on vacation, and will be bitter that you are.[p]peace.
ed egli avea del cul fatto trombetta -Dante -
stike,
ROTFLMAO!
Gotcha! Now I have a whole year to protect my A**[p]What? You think I'm rich or something? I get 5 weeks of vacation a year and can only afford one![p]Besides, in the Safety Buisness it's a well known fact that if you look at something wrong long enough, it will go away or become normal, dishes included.[p]peace back at you
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ronbeaux,
The thin air will be a factor. I would bump up the temp and cocktails.[p]Mike
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Car Wash Mike,
I was just thinking, which is usually a bad idea, that with the thin air and lower boiling point that things might tend to dry out quicker. Cocktails seem to hold up well though.
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ronbeaux,[p]No problems or adjustments if you are grilling or roasting meats. If you are going to pan fry fish, use a lower temp than you normally do to avoid browning too quickly.
Braising or making stew in a Dutch oven will need more time. Forget beans or go with canned ones. I think we visited about pre-cooking pasta and rice and vacuum sealing. Baking is a challenge and will need recipe adjustments, this applies to pancakes too. [p]~thirdeye~
Happy Trails~thirdeye~Barbecue is not rocket surgery -
thirdeye,
Thanks! I did notice that the rainbow trout we pan fried got brown too quick, since we sliced them thin they turned out ok. Forget rice! I'll never go that route again. Mom cooked the stew nearly all day to get it right. And all the biskets we cooked for breakfast were flat, they were in the can thing that pops open.[p]I'm bringing it next year to do some grilling and maybe a slow cook.
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Happy Trails~thirdeye~Barbecue is not rocket surgery -
thirdeye,
I gotta ask. Is there anything you haven't cooked?? Every time you post my jaw drops and I need a bib.
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Happy Trails~thirdeye~Barbecue is not rocket surgery -
thirdeye,
Yep, I knew it. You and Mrs. thirdeye are the ones that make all that stuff they show on the Food Network so the "Star" can magically pull it out of the oven at the last minute at the end of the show.
Can't fool me!
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