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Old 07-24-2011, 09:50 PM
 
Location: Rockport Texas from El Paso
2,602 posts, read 8,489,270 times
Reputation: 1606

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Amazing how they avoid this issue in all the state travel guides and tourist information.
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Old 12-16-2013, 03:26 PM
 
1 posts, read 1,928 times
Reputation: 18
For those who use air popcorn poppers to roast coffee beans: Air poppers roast coffee beans MUCH faster at altitude. Example from become a barista dot com wiki: Green Sumatra beans in a Toastmaster, Full City Roast at 5:50 minutes at Sea Level, 3:41 minutes at 5,000 feet. Whoever mentioned that water boils sooner and at lower temperature had the key: the inner kernels of coffee beans have oil and water that expand much faster at altitude. 5 minutes would likely burn the beans badly at altitude!
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Old 12-16-2013, 07:31 PM
 
Location: Denver, CO
51 posts, read 158,410 times
Reputation: 81
I make popcorn with oil in a pan, and it turns out perfectly every time. (I live in Denver at 5,280 ft.) I'd say forget the microwave, and make it the original way. Every kernel pops for me! And it honestly doesn't take more than 4 or 5 minutes.

Ingredients:
Canola oil (3 Tablespoons)
Popcorn kernels (1/3 cup)
Sea salt (added after it fully pops)
Parmesan cheese (added after it fully pops)

Enjoy!
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Old 12-16-2013, 07:32 PM
 
3,105 posts, read 3,806,027 times
Reputation: 4066
Any tips for making espresso at high altitude?
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Old 12-16-2013, 09:07 PM
 
Location: OH>IL>CO>CT
7,466 posts, read 13,454,519 times
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Quote:
Originally Posted by Colorado^ View Post
Any tips for making espresso at high altitude?
There are some here
High Altitude Brewing - Tips and Techniques • Home-Barista.com
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Old 12-16-2013, 10:49 PM
 
3,105 posts, read 3,806,027 times
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Interesting read, thanks reed303. Since the water is under pressure the boiling point is not an issue. But that water still has to return to our 10K ft atmosphere before it hits the cup.

Back on the topic of popcorn. The wife uses a presto poplite air popper. No mess, no oil and very even popping. Great product!
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Old 02-02-2016, 06:56 AM
 
1 posts, read 1,635 times
Reputation: 20
I used to have the same issue, turns out, my old microwave was the problem. I replaced my 20 year old model with 4 year old unit from craigslist and now my popcorn is perfect.
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Old 02-02-2016, 11:16 AM
 
9,868 posts, read 7,587,895 times
Reputation: 22118
No problems. I used to live at 7350' altitude and MW popcorn came out fine for the same reasons it did anywhere else, and when it did not it was also for the same reasons as anywhere else.

Instead of relying on settings and timers so heavily, do these things:

1. With your fingers, gently break up the solid mass of kernel and grease inside the bag.

2. Lay it flat on the MW turntable as usual, and set timer on high for the time spec'ed on the box PLUS another 15 seconds.

3. Start the MW but STAY RIGHT THERE. Do not wander out of earshot.

4. When the popping slows down, get ready and, as soon as it slows to almost nothing, immediately shut off the timer and open the door. Let it sit a few seconds, then open the bag.

5. Note at which time you shut off the timer. Use that as the basis for minimum duration next time, but always stay close by when the popping happens.

Sometimes a bag of popcorn is also just too old but that should be rare unless you keep things a long time.
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Old 02-02-2016, 11:09 PM
 
100 posts, read 120,903 times
Reputation: 193
If I might shunt this thread ever so slightly, has anyone had success popping quinoa (or grains other than corn)? I tried it a couple of times (tiny bit of oil in pan, tablespoon or so of quinoa, med-hi heat) but it never worked. Just thinking it might be a good way to get more protein.

thx
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Old 02-03-2016, 07:10 AM
 
Location: The analog world
17,077 posts, read 13,256,519 times
Reputation: 22904
I've popped amaranth in a dry nonstick skillet in Denver. Sounds weird, but it's an ingredient in a no-bake cookie I made last year.
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