Comments on: High Altitude Cooking Tips from Fawnskin: Meat & Poultry

By: Fawnskin Flyer | Thanksgiving in Fawnskin

Fawnskin Flyer | Thanksgiving in Fawnskin — Thu, 26 Nov 2009 14:13:03 +0000

[...] you are cooking at home, check out the high altitude tips for cooking a turkey, try this pumpkin soup recipe, and check out this fun thanksgiving post. AKPC_IDS += [...]

By: GG (Gossip Girl)

GG (Gossip Girl) — Thu, 08 Oct 2009 17:34:10 +0000

Commercial goods do fine coming and going from high altitude. The pressure does change but if your canning efforts have a secure top and are airtight there should not be a problem.

By: tesa

tesa — Thu, 08 Oct 2009 01:26:30 +0000

does anyone know what would happen if you took home canned foods like jars of chili or sausage to a high altitude. say 10,500 ft above sea leavel? my husband is going to new mexico on a hunt and wants to take some with him. will the glass jar bust?

By: GG (Gossip Girl)

GG (Gossip Girl) — Sun, 19 Jul 2009 21:06:22 +0000

No idea. It could be the quality of the meat and the need for additional cooking and liquid.

By: Pam

Pam — Sun, 19 Jul 2009 04:15:49 +0000

I have a question I hope you can answer…
Why does ground beef get gritty in high altitude?
I have cooked in a few Chili Cook-offs & each time the meat gets gritty in higher altitude.
Thank You,
Pam

By: GG (Gossip Girl)

GG (Gossip Girl) — Tue, 06 Jan 2009 04:50:15 +0000

@Mile High Kitchen: Thanks for stopping by. Let me know if you ever want to contribute…and thanks for the plug!
@Elena: Very funny. Someone brought it back and I found it near the back door this afternoon!

By: Mile High Kitchen

Mile High Kitchen — Tue, 06 Jan 2009 03:53:22 +0000

Great tips for cooking meats at high altitudes. Such advice is pretty hard to track down on the Internet, so it is much appreciate. Keep up the great work!

By: Cricket

Cricket — Wed, 02 Jan 2008 05:34:55 +0000

Sounds like some good advice. You can also cook the meat at a lower temperature, but of course, it will take longer. If doing a prime rib roast, make a “marinade rub” of 10 cloves garlic, minced, 2 tbsp olive oil, 2 tsp salt, 2 tsp fresh ground black pepper and 2 tsp dried thyme. Mix all together. Place roast fat side up in pan. Spread “rub” on the fat side. Let stand for about 1 hour to warm to room temp. Place in a preheated oven of 500 degrees for 20 min, then bring the heat down to 325. Roast for a few hours until thermometer is 145 for med. Take out an let rest for 20 minutes so the meat will retain the juice. Yum Yum!