I’ve looked up high altitude cooking and most of the substitutions are in baking (cookies, muffins) and in breads.
When I parboiled potatoes they took quite a while to come to a boil and cook. We had a leaky tea kettle here so I put it up in the cupboard and bought us an inexpensive electric pot that boils water for tea in 1/4 the time as it takes on a high-powered gas stove!
So when I went to make corn on the cob (two ears for $1.00) I tried a trick. I husked the corn, measured the water I’d need to cover in the pan and placed that water in the electric kettle. It came to a full boil and the machine shut off. I immediately poured the water over the corn and lit the burner and it took nearly five minutes to bring the water back up to a boil (the corn, two ears, was at room temperature).
After that, I left the corn on a rolling boil for ten minutes and then let it sit in the water while I put dinner out. It was very crunchy. Not tender-sweet crunchy but barely nearing cooked crunchy.
We’re at 7,500 feet above sea level and I haven’t yet checked at what temp water boils around here. Probably 150-160 degrees. Any ideas? Chime in Chowhounds and Leftover Queen! Thanks, Dee
Cooking with Dee 