Cooking at altitude
At high altitude, even the simplest recipe can fall flat. But Colorado bakers know what to adjust, thanks to the work of Fort Collins professor Inga Allison. In the early 1900’s, Allison set out to answer a simple question: why exactly does baking behave so differently at high elevations? Not the first to notice the problem, but a pioneer in the scientific study of it. Armed with a manometer -- used to measure pressure -- an air pump, bell jar, and electric hot plate, Allison and her team ran experiments high up in the mountains. They studied how low atmospheric pressure caused baked goods to rise too quickly and liquids to evaporate too rapidly. They turned guesswork into repeatable, evidence-based guidance -- what to add and what to leave out. So next time you’re baking and your popovers pop, thank Inga Allison, who helped Colorado’s high country cooks get it right -- every time.
About Colorado Postcards
Colorado Postcards are snapshots of our colorful state in sound. They give brief insights into our people and places, our flora and fauna, and our past and present, from every corner of Colorado. See more postcards.
