Guest guest Posted February 8, 2006 Report Share Posted February 8, 2006 My altitude is apx. 7,000 ft. above sea level. For some of you that is like climbing a huge mountain and trying to cook up there.There is less oxygen at this altitude and it takes liquid longer to boil and food longer to cook. Cakes often do not rise unless the recipe is adjusted..LOL When I lived at sea level there were times that I didn't have to pre- soak beans before cooking..Here they must be soaked over night. Often a recipe has to be changed according to altiude. I have cooked lentils before without soaking and they were ok. So I am assuming these lentils were old. Like Donna I too have had beans that were old and no amount of cooking softened them. I will not give up on the lentils because I like them. We are closer to the sun over here. Our skin burns easier and we have more cataracts than low landers. We also have *altitude sickness* that sends sea level folks to the emergency rooms often. Shortness of breath is common in the high country and equalibrium(sp?)causes balance problems. We are accustomed to it so our bodies have adapted. So come visit but be aware. For years I lived in a mountain cabin at apx. 9,000 ft.above sea level. Even I born and raised here sometimes gasped for breath..LOl No wonder my lentils didn't get done...LOL Sending smiles and hugs your way Deanna Quote Link to comment Share on other sites More sharing options...
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