Wednesday, November 17, 2010

Souffle Fever

Hey everyone! I'm not sure if you're up to speed on my current affection and love for the ever impressive souffle. Two weekends ago, at Joey's request, I made a chocolate one and it came out perfect and delicious. I'm not saying this to brag, at least not entirely. I'm saying it to let you know that souffles have a very good work/reward ratio. The work is not too intensive, you don't need a lot of differnt ingredients (just a good number of eggs) and with a little patience and attention you come out with something impressive, beautiful and delicious. Hostesses of the world this is your secret weapon!

My one tip for you is that you butter the ramnekins with reckless abandon, it will really help your masterpiece rise. Oh, actually, one more tip I got from a cooking show, run your thumb around the rim after you pour the souffle in before baking. Both of these things, along with dusting your buttered ramnekins with something the eggs can grip on to, will help with rising.

If you would like to use the recipe I used, go to Food Network. Please note that you can bake this in a large dish, as I did, but your baking time will increase. I baked it for 40 minutes in an electric oven. I would recommend giving it about 30 minutes and then checking it. Souffles are not as fragile as you would think. I checked on mine twice while baking and it did not deflate. Also, you want the very center to not be completely set. Okay, go forth, bake with love!


Joseph Mauro said...

It was super tasty!!!

Maybelle said...

To Joe: I'm jealous.