Result: Gobs of unservable dumplings.
At the Aspen Food & Wine festival in 2009, I was the chef picked to do an hors d’oeuvres party for about 150 at a gigantic mansion up in the hills. One of my seven recipes was a shrimp shumai, which is a foolproof dish of steamed dumplings stuffed with shrimp mousse and served with a citrus truffle oil. I had cooked in Aspen many times, but I had never steamed something at that altitude before. Well, I saw that the water wasn’t boiling hot enough. It came to a simmer, but not a rolling boil—a disaster for shumai. (continued on next slide)