I’m still a bit overwhelmed by the whole “altitude adjustment” ordeal, and I haven’t been able to make myself sort through the information yet. Combine that with the Holidays, and other various circumstances, and life has become somewhat complicated—in a manner of speaking. So, I’ve been sticking with what I know. Or, at least, what I think I know.
I have dreams and delusional expectations about how I’d like to conduct the Holidays…but, I’m learned enough to at least know how much I personally can handle. For now, I’m playing it very low key.
Simplified = Good
Here’s how I simplified my Easter 2011, Celebration:
And these are my simplified Easter 2011, Foods:
Breakfast = Easter Bunny brought it (see previous post)
Party = Potato Salad (store bought)
Lunch = Scraps (aka leftovers/cereal/misc)
Dinner = Roast, Rolls, Easter (Deviled) Eggs
For the roast I just improvised a recipe, using whatever sounded good. I’ve heard it said that it’s impossible to screw up a meal in the crockpot. Well, I will testify that it IS possible…in fact, I do it all the time. I think I am exceptionally talented in “crockpot ruining”. On occasion I get lucky, and it all comes together. This one turned out pretty good, and was super easy…but, I’ll blame any unlikeable part of it on the altitude.
The rolls are one of our favorites. They are soft and sweet, dense yet fluffy. I like them even better the next day, once they’ve softened from being in an airtight plastic bag. They taste just like the ones I can buy in a big bag from the Costco bakery.
This was the first time I actually doubled the recipe, though, and it didn’t turn out as great. The problem was that I had to move the oven racks to fit both pans in at the same time. The rolls ended up browning faster than the middles baked. They were completely cooked, and tasted good, but some of them had more dense centers that were somewhat doughy tasting. I’m sure it’s related to the weather, the altitude, my decrepit oven, and the quantity I was trying to cook at one time. Step around my obvious handicaps and you should do fine.
I also have trouble with hard-boiled eggs. I can usually cook them fine, but the shells ALWAYS stick to the whites, and it’s a massacre to get them off. SO frustrating.
Here are the directions I used this time to boil the eggs; and also some tips. Mine mostly turned out alright, but about half of them still stuck to the shells…so, I’ll keep trying:
Also, keep in mind that water boils at a lower temperature when you’re at high altitude (along with a whole collection of scientific altitude complications). What that means is that the water isn’t quite as hot once it starts to boil, so food takes longer to cook.
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