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A mix of :sun: and :rain: here this morning, and a tad blustery.

Made fillet americain this morning. Looking forward to having some of it for lunch. :hungry:
 
And while we are on the subject of idiots l am going to attempt to make a cheese soufflé this evening :whistle:

1) Make sure the bowl you whisk your egg whites in isn't greasy. Give it a wipe with some vinegar before starting.

2) Add a pinch of cream of tartar to your egg whites.

3) Fold the egg whites into the rest of the mix with a metal spoon.
 
Having a nice :cuppa:

No biskit, as it's too close to supper time, and there's a vanilla slice in the fridge with my name on it... :hungry:
 

woodbutcher

Veteran
Location
S W France
The king of souffles...good luck!
The king of souffles...good luck!
What's the verdict ?
The dish is 20cm in diameter and my partner and l have just devoured the lot :whistle:
IMG_0584.jpg
 

deptfordmarmoset

Full time tea drinker
Location
Armonmy Way
What's the verdict ?
The dish is 20cm in diameter and my partner and l have just devoured the lot :whistle:
View attachment 464039
The best soufflé I ever cooked (also the only soufflé I ever cooked) was a blue cheese one. One of those stinky French ones, bleu d'Auvergne perhaps. May one enquire as to which cheese was consumed?
 
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