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Article: Souffles on the rise
- Article from:
- Chicago Sun-Times
- Article date:
- December 6, 2000
- Author:
CopyrightCopyright 2000 Chicago Sun-Times. (Hide copyright information)
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A low-calorie souffle used to be my standard in-a-hurry dinner
recipe. It took about 10 minutes because I was very practiced. They
made an impressive dish for unexpected drop-in company. Now I make
souffles each holiday to wield a little kitchen magic and wow my
guests.
There's really nothing to making a successful souffle once you
know the basic rules.
Eggs are the basis of most souffles. Egg yolks bind the souffle
(keep it from being runny), and egg whites lift it (making it puffy
and light). You can reduce the egg yolks in most souffles, but egg
whites are essential. And it's important to keep the two separate. If
you get even a tiny drop of egg yolk in the egg whites, they will not
beat ...