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Making Soufflé Is Simple, If You Know Its Secrets

A soufflé sums up French cuisine, a bravura display of timing and skill. When you follow the rules, with just a few minutes' work the soufflé puffs in the oven to impressive heights, perhaps doubling its original volume. It's all a matter of folding whisked egg whites into a basic flavoring mixture: Cheese is a favorite flavoring for savory soufflés but fish and shellfish, especially chopped cooked shrimp or lobster (a treat!) are delicious too. Poultry possibilities include chicken, turkey, and best of all, game such as pheasant. Note that all these basic ingredients must be already cookedâ

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