High Elevation Souffle
I am making a Blue Cheese Souffle today and because I live in the Mile-Hi city, I am a little concerned about it not working. Are there any special tips - specifically for Souffle's at high altitude or elevation?
I have tried everything imaginable for my favorite chocolate cake and the only time it did not sink it tasted very bad, so I have learned to live with a sinking cake. I would like to balance the flavor with the rise, so please include side effects for any suggested tip.
Thanks!
Best Answer
Mary,
Everything I see online does indicate that souffles can be problematic at altitude, so you're right to seek advice.
Here's two resources for help:
- Cooking At High Altitude Blog: http://cookingathighaltitude.blogspot.com/2008/11/chocolate-souffle.html
- Pie in the Sky Cookbook: http://www.powells.com/biblio/62-9780060522582-0
Pictures about "High Elevation Souffle"
What makes a souffle rise so high?
When the egg mixture is baked in a 350-degree oven, those air bubbles trapped in the egg whites expand, making the souffle rise. The heat also causes the protein to stiffen a bit, and along with the fat from the yolk, it forms a kind of scaffold that keeps the souffle from collapsing.How do you adjust baking for high altitude?
Raise the oven temperature by 15 to 25\xb0 F. Because goods will bake faster at a higher temperature, set your time for 5 to 8 minutes less per 30 minutes of baking time in the recipe. Increase your liquid. Add 1 to 2 tablespoons at 3000 feet and an additional 1 1/2 teaspoons for every additional 1000 feet of elevation.Does High Altitude affect baking?
At high altitudes: Air pressure is lower, so foods take longer to bake. Temperatures and/or bake times may need to be increased. Liquids evaporate faster, so amounts of flour, sugar and liquids may need to be changed to prevent batter that is too moist, dry or gummy.Does High Altitude affect cooking?
Because water boils at a lower temperature at higher elevations, foods that are prepared by boiling or simmering will cook at a lower temperature, and it will take longer to cook. High altitude areas are also prone to low humidity, which can cause the moisture in foods to evaporate more quickly during cooking.Respiratory | Respiration at High Altitudes
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