Cooking and Baking at high altitude....?

[DogNTallGrass]

Hello, First post here.
I will be spending a week near cottonwood lakes next month with 4 other friends from the Seattle area. As I am prepping my food I's like to know what not to bring. Are biscuits and egg items a huge challenge? Most of my food will be rehydrate meals from packit gourmet but trying to add a little variety. What foods work well at 10-12k?
Also, debating what stove to use? Pocket rocket, jetboil solTi, Alcohol stove or is a remote canister stove going to be best (like the MSR windpro II)?
Our "Group leader" has a post about our trip here-

[rlown]

Do you mean whole eggs? Those are a pain. On your biscuits, what form? from scratch or in a container like Pillsbury? I'm doubting you could do either justice on a jetboil, but I could be wrong. those are simmer-capable foods. I'd lean towards a canister.

Hard cheeses and cured meats work well at altitude for cooking, as do trout and things that go well with trout. Pasta does as well. you can do the freeze-dried eggs and be happy. I'm sure there are other combos.

[mediauras]

A couple of quick bakes I want to try this summer, at altitude in CO and CA.

http://vimeo.com/772798" onclick="window.open(this.href);return false;

http://seattlebackpackersmagazine.com/b ... ernatives/" onclick="window.open(this.href);return false;

Just the thought of any kind of warm bread on day 4 or later sounds great.

[DogNTallGrass]

Do you mean whole eggs?

No, I should have been more clear. Instant type, ovaeasy or egg based dehydrated breakfast meals. will they cook in a fry pan, or am I left with cooking in the bag.

Just the thought of any kind of warm bread on day 4 or later sounds great.

My thought exactly. Thanks for the links, I'll try this as well.

[Wandering Daisy]

Water boils at a lower temperature at high altitudes so it may take longer to re-hydrate. I use a pot cozy so that food stays warmer since the re-hydrate time is longer. Whatever stove used, be sure to have some wind protection for the stove. Pack your biscuits in something that keeps them from getting squished and crushed. I have found that empty potato chip tubes work well. I would not try to bake the biscuits from a dough; it is hard to do on a stove without burning or having gooey uncooked parts.