Ohhhh, recipes and high-altitude baking.
😅 Original instructions said 50-55 min at 400°F, which felt *very* long, and it was.
At 30, the almond filling spilled over and burned a little on the tray, which was a saving grace in the end - because when I smelled the burning, I caught the rest of the galette at the perfect moment: the bottom crust a nice warm golden-brown, and the apples, splendidly soft.
Not too shabby for a first try!
Pastry perfection.
I lived at 10K feet in Evergreen CO. You can’t imagine how many bakes hit the bin because I failed to adjust properly.
UGH. It's so tricky, because it's not just about cutting down on time. You also need to figure out when a lower heat at a longer time will help better for the moisture content of the bake.
So many variables! Kudos to you for persistence!
When I’m craving tofu (yes, it happens), I buy lunch at Whole Foods hot bar as they serve tofu Indian-style. Delish.
There's a recipe for making tofu from chickpea that I've been keen to try, since soybeans aren't common here. Chickpea is marvellously versatile, though, and in great abundance. I look forward to seeing the range of tofu textures I can get out of it.
In most any form, though, tofu's lovely. It absorbs so much so well. :)
Oh, good to know! I liked the wobble on the video attached to this recipe, but it's always good to know that there might be challenges to getting that perfect form. 😬 Chickpea bricks! Eesh.
Well, I'm glad it hasn't ruined the rest of chickpeas for you, because the Signature Galette I'd be baking for you is aquafaba-reliant! 👌
Fortunately, there are so many good things in this world, to lean into instead. 🤗
@MLClark No reason to let one bad experience blind you to future possibilities to my way of thinking. I’d even try it again, it might have just been a bad block, or a bad brand.
@MLClark @LnzyHou Chickpea Tofu was not to my preference. I normally love chickpeas but the brick I got was ten kinds of terrible awful.
I hope you have better luck.