I just threw in some brownies from a box mix, and I got to wondering... for high altitude, you add a little more water, and a little less oil, for a little less moisture overall. You also add a little more flour, and cook it for a couple extra minutes. This seems like it makes the mix thicker overall to begin with.
Why? What is the advantage of having more water instead of vegetable oil? What do those ingredients do for a cooked product? What does the extra flour do? Do you need to cook it longer because water boils differently at high altitudes?
Just having a rare moment of interest in cooking and how it all works... thanks!
Why? What is the advantage of having more water instead of vegetable oil? What do those ingredients do for a cooked product? What does the extra flour do? Do you need to cook it longer because water boils differently at high altitudes?
Just having a rare moment of interest in cooking and how it all works... thanks!