Now that you’ve mastered the Cheese Souffle, you have a world of possibilities ahead of you.
One of my favorite is the Crab Souffle. Follow the same basic steps, but substitute the cheese with about half a pound of flaked, shredded or grounded cooked crab meat.
6-8 ounces of crab meat (check for bits of shell [...]
Anyone using Explorer, please accept my apologies for the explosion of colors (this was never meant to be that way). Hickk! The site is now back as it was intended. I should stay away from firefox for the rest of the month now… and get a crash course in css.
Many people would never think they can manage to make a perfect souffle. In fact, if you follow a few simple steps, and keep a few important details in mind, it is quite easy.
Now, the only thing that could get you in trouble now is altitude! It is going to take a lot [...]
1 egg yolk (at room temperature)
2 tablespoon dijon mustard
1/2 a cup to 1 cup of vegetable oil
salt and pepper to taste
juice of half a lemon
Preparation: 10 minutes.
Ready in 40 minutes.
The most important step is to make sure that you take the egg out of the refrigerator about an hour before you make the mayonnaise. [...]
A bechamel is the base for many white sauces and recipes. For example, lasagna recipes may include bechamel. This is also the starting point for soufles.
4 tablespoons of butter (1/4 cup)
4 tablespoons of flour
a pinch of salt
2 cups of whole milk
Step 1: make the roux
Melt the butter in a sauce pan. Mix [...]
