Wednesday, October 8, 2014

May your soufflés rise to greet you


I made a larger-than-usual cheese soufflé: 6 eggs, 4 tablespoons of butter, 6 tablespoons of flour, 2 cups of microplaned cheese (well, maybe it was 3?). But we ate it all. 

The Frenchman likes the brown, crisp bits, from the edges. I like the pale, soft bits from the inside. 

He helped me whip the whites. Whisking makes me tired.

Soufflés are easy. I don't know where their bad reputation comes from. The only trick is to season it heavily before the egg whites are folded in. 

And now that we know (...) that butter and cheese are not bad for us - Like They Said (before They Changed Their Minds) - what is to stop us from eating more?
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