Tips on High Altitude Cooking

High Altitude cooking above 3000 feet can present its own special challenges. Water and other liquids evaporate faster and boil at a higher temperature. Cooking food in boiling water at this lower temperature can take longer. A “3 minute egg” will take longer. Also, a bowl of boiling soup is not as hot. Approximate boiling temperatures of water at 5000 feet is 203 degrees F

Baking can also be a challenge. Most recipes will reduce baking powder and sugar, and increase liquids. High altitude instructions are usually listed on boxed cake and bread mixes. If baking from scratch, it is best to test your recipe first before making adjustments.

For more information on high altitude cooking visit: www.cerc.colostate.edu/titles/p41.html or
Contact Colorado State University Ft. Collins, CO

Tips for transporting food

We all love to enjoy the Northern Colorado outdoors. Whether it is picnicking, camping, potlucks, or grilling in your own backyard. We have to first keep in mind food safety and then enjoy the carefree lifestyle the outdoors can provide.

When transporting food, always keep it in the “safe zone” That means keeping hot food hot, and cold food cold. Generally, hot food holds best at 140-165 degrees, depending on what it is. To keep food hot while transporting, pour hot water into an ice chest about 15 minutes before leaving. Empty the water and place your food into the chest. If possible, place hot food into a 200 degree oven upon arrival. It is best to plan to eat within the hour.

Cold foods should be transported on ice and kept below 45 degrees. An ice chest can be an effective way to hold cold food, or simply place a bowl of similar size beneath your dish, and fill it with ice. The double bowl trick holds salads at a safe temperature until the ice in the bottom bowl melts. Metal bowls will stay cold longer than plastic. Inexpensive food thermometers are available at most grocery or kitchen stores. It is always best to discard any leftovers that have set out for more than an hour.

Great Summer Recipes

Here are some fun easy recipes to perk up your summer meals

Grilled Vegetables:
Cut large cubes of your favorite vegetables (zucchini, yellow squash, onion, mushrooms, carrot strips, etc)
Place in a covered container-add balsamic vinegar, olive oil, salt, pepper, and granulated garlic
Marinade for 1 to 24 hours
Place on grill - cook until soft about 5 minutes

Grilled Chicken Breast:
Top with Jamaican Jerk, Teriyaki, BBQ, or Tequila Lime Sauce the last 5 minutes of cooking

Tequila-Lime Sauce:
Mix together 1 small bottle of Italian Dressing, Juice of 1 lime, ¼ cup of Parmesan Cheese, and chopped fresh Cilantro

Quick Wraps:
Large flavored Tortillas- fill with salad, shredded cheese, diced tomatoes
Add- diced cooked chicken, slices of Turkey, ham, roast beef, or smoked salmon
Add- your favorite salad dressing ( southwest ranch works great)
Wrap it all up together like a burrito. Cut in half and serve

Gourmet Burgers:
Why not try something new? Serve your burger on a toasted Ciabatta Roll or crusty French bread
Have a selection of Cheese ( Havarti, goat, imported Swiss, or Bleu cheese)
Saute thin sliced onions and a variety of mushrooms
Try a gourmet mustard or mayonnaise (add chipolte seasoning to mayo for a change)

Remember - Summer cooking is about keeping it simple so you can enjoy the outdoors too!
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