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Yorkshire Pudding at altitude

 Poster: A snowHead
Poster: A snowHead
OH does a good pudding at sea level when we're back in the UK, but in the mountains, they're not in the same league.

We're at 1,400m so I was googling the subject, and there's quite a bit out there, eg people living in Denver cooking Yorkshire Puds, but really there was no consensus, just the usual tips, which you'd use at sea level though OH did decide to up the eggs and as you can see a bit of a result.

Proof will be in the pudding Laughing second time around.

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 Obviously A snowHead isn't a real person
Obviously A snowHead isn't a real person
Lard in the tins, 250 C oven, and an extra egg.

Yorkshireman and toad in the hole specialist at 2100m!
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 Well, the person's real but it's just a made up name, see?
Well, the person's real but it's just a made up name, see?
Lower the temp

Water boils at lower temp at higher altitude.
So prob same affect on cooking

Maybe not?

https://www.kingarthurflour.com/learn/high-altitude-baking.html

Interesting
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 You need to Login to know who's really who.
You need to Login to know who's really who.
chocksaway wrote:
Lard in the tins, 250 C oven, and an extra egg.

Yorkshireman and toad in the hole specialist at 2100m!


Will try this as have a hankering for toad in the hole....or as my OH describes it “frog in cement”
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 Anyway, snowHeads is much more fun if you do.
Anyway, snowHeads is much more fun if you do.
A little bit of Baking Powder in the mix wink
Works for cakes as well.
Usual rules apply - make sure you let any steam out of the oven...
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