Low altitude should not affect the setting of Jello(R), a brand name for gelatin. Gelatins are neither liquid or solids. In fact, low altitude should speed up the process of transforming from liquid protein to a near solid because of faster, higher temperature. Wyoming Extension Altitude Adjusted Cooking. read more
Baking: Weight of air is a phenomenon that causes fallen cakes, course textured cakes and overflowing batters at higher attitudes. Since most recipes are designed for sea level, high-altitude success requires a few clever adjustments. read more
If I'm building another layer of a differently flavoured jello on top of the first, I make sure to allow the second batch to cool but not set before I pour it on top of the first because pouring a hot solution on top of already set jello will unset the first layer and make the layers bleed together. read more
up vote 7 down vote favorite I used to live at several thousand feet above sea level, but now I live only a few hundred feet above sea level. read more