Loading…
11
My Brussels sprouts turned into charcoal briquettes last night because I followed that 'high heat for crispiness' advice to the letter.
I was in my kitchen in Denver, watched them smoke through the window at 400 degrees for 15 minutes, and now I'm wondering if anyone has a specific temp and time that actually works for them.
4 comments
Log in to join the discussion
Log In4 Comments
jesse_lopez146mo ago
Charcoal briquettes are a bit dramatic. It's just burnt vegetables. Try 375 and check them after 10 minutes, maybe toss them once. Ovens vary a lot, and Denver's altitude probably isn't helping your cause.
2
troy_king726mo ago
Wait, Denver? That explains everything. High altitude baking is a whole different beast. Things dry out and burn way faster up there. You basically have to treat every recipe like a rough draft and adjust on the fly.
8
campbell.thea6mo ago
Honestly, I've lived at high altitude my whole life and the whole "adjust everything" thing gets overblown. My grandma's old recipes work just fine if you don't mess with them. The real issue is people opening their oven door too much to check, letting all the heat out. That'll ruin cookies way faster than thin air. Just set a timer and trust it.
0
patel.morgan5mo ago
Ever burn a whole tray because your oven runs hot? Troy_king72 is right about high altitude making things tricky, it really does feel like starting from scratch sometimes. I feel your pain, it's so frustrating.
3