Generally, I adjust the volume of gluten to adjust for altitude,
however when I thought of that I see there is no gluten in this
recipe. So if you follow this recipe, your cookies will not turn out
all that well.
Here is a more complete recipe http://tinyurl.com/nyv8v
Larry
On Jun 12, 2006, at 12:01 PM, Jim Johnson wrote:
> On 6/12/06, Larry B. Macy, Ph.D. <macy@bbl.med.upenn.edu> wrote:
>> 460K is a bit high. 449.8 is closer to where I normal set the oven.
>> You would either need to reduce the reaction time at 460K or reduce
>> the temp to avoid unnecessary charcoaling of the exterior.
>
> Ah, Larry... You are, of course, *assuming* standard atmosphere
> values of pressure of 1.013 hectopascals (neglecting partial pressures
> due to amount of water vapor or other trace gases) and therefore zero
> elevation in meters. However, what is the elevation of your oven?!
>
> This whole recipe needs to be modified on a sliding scale for oven
> height above sea level, ambient airpressure, and thier impact on
> requisite baking temperature... ;-)
>
> Cheers!!
> Jim - 68 Midget using Physics in Dodge City
>
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Larry B. Macy, Ph.D.
macy@bbl.med.upenn.edu
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