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Article: For Cheese Souffle, it's all in the timing
- Article from:
- Tribune-Review/Pittsburgh Tribune-Review
- Article date:
- April 16, 2008
- Author:
CopyrightCopyright 2008 Tribune-Review/Pittsburgh Tribune-Review. Provided by ProQuest LLC. (Hide copyright information)
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The first time I ever tucked into a fluffy cheese souffle, I was
in a tiny restaurant in Paris called -- what else? -- "Le Souffle."
Imagine an entire restaurant devoted to souffles. They offered
cheese, vegetable or dessert souffles, each a perfection confection
of airy heaven, delivered straight from the kitchen puffed, browned
and aromatic.
I taught myself how to make a cheese souffle. I thought it would
be difficult, but discovered that once you know how to get your egg
whites to the right stiff-white-peak consistency, you've got it
nailed.
This recipe is basically a simple white sauce enriched with egg
yolk and nutty Swiss cheese. Stiff egg whites are folded right into
the mixture. ...