Since I had a little extra time
on my hands Monday I decided
to try and recreate the Cheese
Souffles I learned while at the
French Culinary Basics class.
It also gave me a chance to try
out my latest addition to the
kitchen. I've been eyeing the
Kitchen Aid Pro-600 stand mixer
for a while and decided to take
the plunge and get it for
my birthday.
All souffles are basically the
same. You have a base sauce
which can be sweet or savory.
The trick is incorporating the
beaten egg whites. The more
air you keep in the mixture
the better it turns out.
I probably over-mixed mine slightly but they still rose quiet well.
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