At high altitudes, water boils at a lower temperature, which means cooking times need to be adjusted to ensure safe cooking temperatures are reached, especially in slow cookers.
In high-altitude cooking, it is essential to keep moisture in your dishes because liquids evaporate faster due to decreased humidity, potentially leading to dried out food.
For slow cookers, start on high for one hour before lowering the temperature to ensure food reaches the necessary safe cooking temperature to eliminate harmful bacteria.
The decrease in atmospheric pressure at higher elevations affects cooking processes, necessitating that recipes be adapted for proper cooking and food safety.
[
Collection
]
[
|
...
]