Baking with Oatmeal

When a recipe calls for oatmeal, always use quick oats. Old fashioned oats tend to dry a baked good out faster as they absorb more liquid.

When a recipe calls for oatmeal, always use quick oats. Old fashioned oats tend to dry a baked good out faster as they absorb more liquid.

Yeast doughs rise quicker at higher altitudes so the proof time will be significantly less. Watch carefully so dough(s) doesn’t over rise.

When a recipe calls for oatmeal, always use quick oats. Old fashioned oats tend to dry a baked good out faster as they absorb more liquid.

The liquid in soups and stews can evaporate quicker at high altitudes. Add 20-25% more cooking liquid than the recipe calls for.

When a recipe calls for oatmeal, always use quick oats. Old fashioned oats tend to dry a baked good out faster as they absorb more liquid.

Adding an extra egg yolk when baking or using extra large eggs will add extra moisture help your baked goods from drying out.

Hard boiled eggs are tricky at high altitude. Find my fool proof recipe here.

When making rice, add 15%-20% more liquid and cook a few extra minutes.

When grilling, avoid direct heat for too long so foods don’t dry out. Baste meat last 5-10 minutes to add extra moisture.

Pasta takes longer to cook the higher in altitude you go. Add 15-20% more cooking time.