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!
(1)1 Comments
Sorted by latest first Latest Oldest Best
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: cookingathighaltitude.blogspot.com/2008/11/chocolate-souffle.html Pie in the Sky Cookbook: www.powells.com/biblio/62-9780060522582-0
Terms of Use Privacy policy Contact About Cancellation policy © freshhoot.com2025 All Rights reserved.