Chocolate soufflé at high altitude

I’ll be cooking individual chocolate soufflés in the mountains (about 5000 feet) and would love to know how to adjust my recipe (NY Times Melissa Clark) to bake at high altitude.. Any insight would be GREATLY appreciated!!

heiwei
  • Posted by: heiwei
  • February 18, 2021
  • 1960 views
  • 1 Comment

1 Comment

AntoniaJames August 3, 2021
I live at 5,000 feet, too. Here’s what I’ve learned since moving up here 3 years ago (after living my entire life at between sea level and 600 ft): Because there is less air pressure up here, everything rises faster and higher, be it bread doughs, cakes, soufflés - even omelets! It’s essential that you not beat the egg whites as much as you would at sea level. Soft peaks should be plenty.

Another tip: Fill your ramekins below the rim. That also helps to keep things under control.

I hope this helps. ;o)
 
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