Extra filling was microwaved. This part doesn't have any cheese.
Denver. My soufflés don't rise very much anymore. But the problem cannot be the altitude because when I was twenty they rose just fine.
So what is it?
This time I whipped the egg whites to soft peaks so they'd be sufficiently elastic to keep expanding.
But that didn't help.
Maybe it's because I stopped using recipes. Maybe I'm expecting them to lift too much.
That does it!
))) whap ((((
Next time I'll use a recipe.
But I don't mind it. I stopped making soufflés because they're too foamy. I considered them lady's food. I prefer they be more condensed. So it's not bad at all having them flat.
But I hate the idea of losing my soufflé-mojo.
This was a very good meal. I have no real complaint.
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