Mundane News

[woodbutcher]

1) Make sure the bowl you whisk your egg whites in isn't greasy. Give it a wipe with some vinegar before starting.

2) Add a pinch of cream of tartar to your egg whites.

3) Fold the egg whites into the rest of the mix with a metal spoon.

Sorted , whats the verdict on the photo....it tasted really very good !

 

[classic33]

Sorted , whats the verdict on the photo....it tasted really very good !

You ate the photo as well!

 

[woodbutcher]

The best soufflé I ever cooked (also the only soufflé I ever cooked) was a blue cheese one. One of those stinky French ones, bleu d'Auvergne perhaps. May one enquire as to which cheese was consumed?

Indeed yes, it was a mix of cantal and conte 18 month matured with a parmesan topping ( proper parmigiana wot we buy when in Italy)

 

[Reynard]

Sorted , whats the verdict on the photo....it tasted really very good !

Looks pretty good to me. I have the same dish, and a six egg souffle tends to rise above the top...

I did get a job lot of cheap eggs on yellow sticker over the easter hols, I now rather fancy a cheese souffle...

 

[Reynard]

Indeed yes, it was a mix of cantal and conte 18 month matured with a parmesan topping ( proper parmigiana wot we buy when in Italy)

My usual choice is a mix of extra mature cheddar and provolone piccante...

 

[woodbutcher]

You ate the photo as well!

insatiable , thats me !!

 

[woodbutcher]

Looks pretty good to me. I have the same dish, and a six egg souffle tends to rise above the top...

I did get a job lot of cheap eggs on yellow sticker over the easter hols, I now rather fancy a cheese souffle...

I used four on the advice of Nigel Slater !

 

[woodbutcher]

Looks pretty good to me. I have the same dish, and a six egg souffle tends to rise above the top...

I did get a job lot of cheap eggs on yellow sticker over the easter hols, I now rather fancy a cheese souffle...

Go for it!

 

[Reynard]

Oh, and one extra tip - forgot earlier...

It's a waste of cheese to line your dish with it before putting the mix in. It sticks mightily, and makes the dish a pain to clean. Just grease the dish and stick the extra cheese into the souffle mix.

 

[Reynard]

Go for it!

I also got a job lot of cheese on yellow sticker...

Makes me believe in fate, sometimes...

 

[woodbutcher]

Oh, and one extra tip - forgot earlier...

It's a waste of cheese to line your dish with it before putting the mix in. It sticks mightily, and makes the dish a pain to clean. Just grease the dish and stick the extra cheese into the souffle mix.

I agree , l did grease the dish and then coated it with parmesan ...makes absolutely no sense unless you have an audience then l guess it looks all chefie !

 

[woodbutcher]

I also got a job lot of cheese on yellow sticker...

Makes me believe in fate, sometimes...

I believe in feta !

 

[Reynard]

I believe in feta !

 

[Reynard]

Chicken spring rolls with sweet & sour sauce, plus a vegetable chow mein (with lots of ginger and garlic).

The world is a good place chez Casa Reynard tonight.

 

[woodbutcher]

Chicken spring rolls with sweet & sour sauce, plus a vegetable chow mein (with lots of ginger and garlic).

The world is a good place chez Casa Reynard tonight.

Ahh , a culinary soulmate !