E215: High-Altitude Cooking

Update: 2016-02-23

Description

This publication gives guidelines for improving baked and cooked foods when working at high altitude and in low humidity.

Comments

In Channel

Guide H258:Field Production of Organic Chile

2016-10-13--:--

Guide E-321: Freezing Fruit Basics

2016-09-27--:--

Guide E213: Using Pinto Beans

2016-09-06--:--

E325 : How to Submit a Commercial Food Product for Process Review

2016-09-06--:--

E-134: Tips for Feeding Young Children

2016-09-06--:--

E314: Making Jam, Jelly, and Sweet Spreads at Home

2016-07-19--:--

CR517: New Mexico Favorites: Chile and Pecans

2016-04-27--:--

E215: High-Altitude Cooking

2016-02-23--:--

E-327: Using Chile to Make Ristras and Chile Sauce

2015-09-09--:--

E-323: Salsa Recipes for Canning

2015-09-09--:--

Guide E-143: MyPlate - The Protein Group: Go Lean With Protein

2012-10-11--:--

Guide E-141: My Plate - The Fruit Group: Focus on Fruits

2012-10-09--:--

Guide E-142: My Plate - The Grain Group: Make At Least Half Your Grains Whole Grains

2012-10-09--:--

Guide E-139: MyPlate – The Vegetable Group: Vary Your Veggies

2012-09-28--:--

Guide E-140: MyPlate – The Dairy Group: Get Your Calcium-Rich Foods

2012-09-28--:--

Guide E-322: Drying Foods

2011-12-06--:--

Circulares 569A-569J: La serie de la diabetes: Controle su diabetes toda su vida

2011-10-11--:--

Circulars 569A-569J: Diabetes Series (Control your Diabetes for Life)

2011-10-11--:--

Guide E-206: Breadmaking

2011-09-26--:--

Guide E-308: Canning Green Chile

2011-09-26--:--

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E215: High-Altitude Cooking

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E215: High-Altitude Cooking

Nancy Flores

E215: High-Altitude Cooking