Andy wrote:

>
> So it's either the high altitude or spaghetti with a bad atitude!?? :)
>
> Andy

Altitude has EVERYTHING to do with it.

We live at 5800 feet (Denver, Colorado suburbs) and water boils at ~200
deg. F (I believe the rule is that water boils at 2 deg. "cooler" for
every 1000 ft. above sea level).

This makes a big difference for every single thing that is cooked by
boiling or steaming, whether in water, broth, wine, etc. For example,
boiling potatoes for mashing usually takes ~15-20 minutes at sea level.
They are still crunchy here after 20 minutes and take at least 30-40
minutes. Boiled eggs (hard or soft) take at least 7 minutes to get the
whites cooked and the yolk still soft.

Pasta is exactly the same. It always takes an extra 10 minutes or more
to cook than package directions. In fact, many brands give high
altitude cooking times, too.

Since I spent the first half of my years at sea level, this knowledge
came at the price of much frustration until I got used to all kinds of
high altitude cooking. Yes, baking is different, also, and candy-making
is VERY difficult here.

Happy cooking,
gloria p