Crab Souffle
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.
Archive | April, 2006
Site browsing with Explorer fixed
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.
Failsafe Cheese Souffle
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 longer to cook and probably wont’ raise as much as usual, but it will taste just as good!
Mayonnaise
Mayonnaise is one of those things that you can’t live without. The ones you can find in the store are ok, but there that mystique about making your own! Is it the taste? Is it the fact that it may not be as safe?
Sauce Bechamel
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.
