This isn’t exactly baking, but we’ll get to that.

Recipe: Rice Noodles ‘n Chicken
Time: 4:00
Weather: raining
Temperature: 50.5
Barometric Pressure:  26.26
Humidity: 85
Baking Time: x
Baking Temperature: x
Customizations: None

I made two batches today. The first batch was under-cooked I steamed them for about 3 minutes forgetting that things take longer at 4,000 feet.

When I made them a second time, I cooked them for 6 minutes and they were perfect.

I used organic Sunflower oil, the lady said to use vegetable oil (no substitutions), next time I’ll try to find some organic vegetable oil and see if that works better. I noticed when I put the slurry into my pan it wouldn’t spread out the way it was supposed to, so parts of the noodles were thick, and parts of it were thin.

I fried garlic and chicken, added the noodles and medium soy sauce. It really needed some green onion — next time.

From Wikipedia on high altitude cooking.

High altitude cooking is the opposite of pressure cooking in that the boiling point of water is lower at higher altitudes due to the decreased air pressure. This may require an increase in cooking times or temperature and alterations of recipe ingredients. For home cooking, this effect becomes relevant at altitudes above approximately 2000 feet (600 m). At that altitude, water boils at approximately 208ºF (98ºC) and adjustments sometimes need to be made to compensate for the reduced air pressure/water boiling point.

It goes on to say…

A pressure cooker is often used to compensate for the low atmospheric pressure at a very high elevation. Under these circumstances water boils at temperatures significantly below 100 °C (212 °F) and, without the use of a pressure cooker, may leave boiled foods under-cooked.

I did not know that.  Well, we will learn as we go.

If you want to try it on your own. For the rice noodles use:

• 1 c. rice flour
• 2 T. wheat starch
• 2 t. tapioca starch (flour)
• 1.5 c chick broth or water