All right, in it goes...

🤞🏻

#CoSoBakes

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!

#CoSoBakes

@MLClark

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.

@LnzyHou

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!

@MLClark @LnzyHou It’s the same way with tofu. You gotta press it or it comes out all wobbly and weird, but if you press it to much you make hard blocks that crunch down into powder.

I’ve been experimenting and, depending on the oven I’ve got it mostly right.

@NiveusLepus @MLClark

When I’m craving tofu (yes, it happens), I buy lunch at Whole Foods hot bar as they serve tofu Indian-style. Delish.

@LnzyHou @MLClark I have tofu each night for my dinner, with spring mix, or mixed vegetables. It makes it easy.

@NiveusLepus @LnzyHou

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. :)

@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.