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Fluffy Souffles and the (sort of) Untimely Death of my Big Bird

December 2, 2011

No more turkey updates and tips?  Yeah…over…finito. There has been some issues with the new refrigerator in my apartment causing the entire thing to freeze and thaw several times which led me to unfortunately tossing almost everything living inside my fridge into the rubbish bin.

I suppose it’s for the best, I think I was the only one with any leftovers still haunting my ice box anyway. So I suppose I must move on.

(Moment of silence for the Turkey)

So…Souffles!

Last night at the cooking school we made eggy-fluffy-buttery-deliciousness…in four flavors!

Our menu:

Herb and Cheese Souffle

Cajun Crab Souffle

Spinach Souffle

Chocolate Souffle

Nothing crazy there, all pretty simple. It’s amazing to me how mystifying the souffle can seem to the average home cook. Those airy little bundles of wonder come with a fair deal of persnickety uncertainty…but they shouldn’t.

Whip it…Whip it good!

Think light, think light, think light…now think stay inflated, stay inflated, stay inflated.

And you know what? Even if your recipe doesn’t necessarily call for it, there are little tricks to help your little beauties make it to the table in a still-presentable form.

If it’s a savory souffle, add a touch of vinegar and a 1/4 tsp cream of tartar.

If it’s a sweet souffle, add a bit of sugar and a some cream of tartar.

It’s not cheating, it’s upping the odds that you will succeed. We can’t all be Julia Child.

And serve them as soon as they come out of the oven. Even if they do fall, your guests will be wowed by the melt-in-your-mouth texture and warmth.

This is not a “make ahead” kind of dish. You can make the base ahead, but you definitely need to whip your whites right before that baby hits the oven.

I love souffles, the food cost on them is great and they never fail to impress. It’s funny to me the prices restaurants can get away with charging on souffles when the majority of the dish is eggs, which is one of the cheapest ingredients in the kitchen. Even a fancy one will probably only cost you about a dollar per portion and they definitely just charged you $12. Have fun, experiment. Even if you ruin a whole batch of chocolate souffles, you still have a lot of delicious chocolate cake in front of you. Grab a spoon and get back to the drawing board.

 

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From → The Good Stuff

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