“Some people who grew up in high altitude areas think the dip in collapsed cakes was designed as a reservoir for frosting.”
Found at Whole Foods High Altitude Baking & Cooking page.
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“Some people who grew up in high altitude areas think the dip in collapsed cakes was designed as a reservoir for frosting.”
Found at Whole Foods High Altitude Baking & Cooking page.
Comments are closed.
Wait. It wasn’t?
WHAT!?!?!??!
Next thing you’ll tell me there is no Santa Claus!
For nine years I’ve thought it took LONGER for water to boil at high altitude (Casa NewMexiKen is at 6,070 above sea level), but that once it boiled everything cooked the same. Only yesterday did I finally read and understand that water boils SOONER at high altitude because it doesn’t get as hot (water boils at 201ºF at 6000 feet, 212ºF at sea level). That means you have to cook things longer because the cooking temperature is lower.
I have eaten a lot of al dente pasta these past few years.
I live at sea level, but I always thought the WHOLE cake was just a platform for the frosting.