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I’m at 8k feet above sea level. What advice do you have for baking adjustments?

Holiday Prep Made Easy

Fran Costigan - Holiday Prep Made Easy

Recorded

This event was on December 19, 2023

Prepare your kitchen for the upcoming holidays with practical advice and effective strategies with Chef Fran Costigan. She has tips for organizing and optimizing your cooking space, and suggestions for dessert components that you can make ahead. From smart storage solutions to time-saving kitchen trucs, she’s got you covered. Plus Chef Fran will help you stock your pantry with essential ingredients and holiday staples, ensuring you’re well-prepared to make recipes with ease. Here’s to getting our kitchen holiday-ready, for festivities without stress. Plus, bring your best question for the Q&A session at the end to ensure your holiday desserts are the best they can be!

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Question

Heather Hutchison

I’m at 8k feet above sea level. What advice do you have for baking adjustments?

Answer

I was researching high altitude baking for essential vegan desserts. We have information on this in essential vegan desserts. We certainly have people who are living in, you know, in areas that are high altitude and all different levels. And what I learned there are some basics about lowering your oven and changing the proportion of liquid and solids. What I've learned is the best thing to do is to go to these university presses and I put a link right here in the q and a that you can grab. They have great information. There it is. Good info on. Thank you Patrick. On high altitude cooking and baking. It turns out that even there are many climates, so you know, the next town over there might be a different microclimate. The best thing to do is to do small portions and tests. I know one of my son-in-law's best friends lives in Colorado and made my chocolate cake to live for without any adjustments. And she said the cake went all over her oven and we worked together. Hi Gloria. Gloria also lives in a high altitude too, and what she's been doing is to do the recipe the way it was written and then make any adjustments. Most haven't needed any except cooking time.

Links

Fran Costigan

Director of Vegan Pastry

FranCostigan.com

Fran Costigan is internationally renowned as the authority on vegan desserts. Trained at the New York Restaurant School and Natural Gourmet Institute, Fran was a chef in both traditional and vegan pastry kitchens before moving into teaching over 20 years ago. A lifelong chocoholic and long time vegan, Fran’s latest book, Vegan Chocolate: Unapologetically Luscious and Decadent Dairy Free Desserts, (Running Press 2013) is for all who madly, deeply love chocolate desserts, whether or not dietary considerations are an issue. Her previous cookbook, More Great Good Dairy-Free Desserts Naturally (Book Publishing Company 2006) is the basis of the Costigan Vegan Baking Boot Camp Intensive®. For more information, www.francostigan.com.