high altitude cooking - when is it done?

Never Summer · January 2008

I live at 8500 feet and as far as I can tell, water boils at around 192 degrees here. If I calibrate my thermometer to 192 for boiling water, does that mean my food is done at the typical temperature or 20 degrees sooner? Should I pull my pork roast at 142 or 122?

Probably obvious, but it has me a bit confused!

Thanks, Patty

citychicken · January 2008

use a good food thermometer. a piece of meat cooked at sea level to an internal temp of 145 will be equal to a the same piece of meat cooked at 8500 ft. to an internal temp of 145. the only difference may be cooking times. calibrating your thermometer to the boiling point of water using 192 will have no effect on the internal temps of the desired doness temp of your meat.

you miay want to read this USDA site for more info

http://www.fsis.usda.gov/Fact_Sheets/High_Altitude_Cooking_and_Food_Safety/index.asp

you may also want to check the following site that will help you calculate the boiling point fof water given a certain altitude.

http://www.csgnetwork.com/h2oboilcalc.html

Fidel · January 2008

You want your meat done to the same temp regardless of altitude.

high altitude cooking - when is it done?

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