Posted by hans on July 23, 1998 at 21:50:15:
In Reply to: Leveling Agents posted by SSGT Richard Lowing (USMC) on July 23, 1998 at 21:18:45:
: I am a cook/baker in the military and can anyone explain to me why at higher elevations that you use less leveling agents in cakes. Is it the thinner air, barametric pressure, gravity or what? The question was brought up to myself by some of my troops and I can not get the answer from anyone around here. I am very curious to find out, thank you for any help.
Semper Fi, SSGT Richard.
It is a little overrated as to what altitude does, but there are some annoying things. Roux will have a hard time cooking out. Tough meats in braising will take forever getting tender.
Oven Temp needs to be 25F higher. Things boil at lower temperature but are actually not as hot. Water will evaporate at 200F, appear to boil but is not at 212F.
Decrease leavening (Baking Powder, Soda) since atmospheric pressure is lower, cake will rise more.
Sugar should be decreased slightly.
You need more liquid. It will evaporate faster.
Hersheys has a good page on High Altitude.
Sincerely,
HWK, CMC