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2) I'm almost 3000 ft above sea level. I know that for boiling water that makes a difference. May I assume that for ovens that will also make a difference?

I'm going to talk a little about the reasons cooking is different at a higher altitude.

The primary reason is that atmospheric pressure. There's a greater weight of air on me down here at sea level than there is on you up there. Weight of air is called air pressure. So the higher the altitude, the lower the air pressure.

The water boils when the energy from the hot water is greater than the pressure on the water to stay a liquid. What causes that pressure? You got it, air pressure! So at lower air pressure water boils at a lower temperature. That means that to give the same amount of heat to the food in the boiling water you have to cook it for longer.

What other things in cooking are based on air pressure? Leavening. You know, that thing that makes pancakes different from crepes. Baking soda, baking powder, and eggs are used (in different ways, but I'm not going to get into the chemistry right now) to provide pockets of air in the food while it cooks so it will be fluffy when it's cooked. (I don't know which ways one needs to change recipes to adjust for this, though.)

What shouldn't make a difference in the oven? Anything else. So broiling, roasting meats should all be as written.

I hope some of this helps you understand why recipes say to change things.

Good luck!

- Megan
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