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kell
Joined: 17 Nov 2007
Posts: 473
Location: NWND
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 Posted: Sat Jul 17, 2010 3:37 pm Post subject: Saturday |
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| I think DH and I will have a steak, with salad and garlic bread tonight. He is helping his brother roof today, so will probably be pretty hungry when he gets home. |
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Dilbert
Joined: 12 Mar 2008
Posts: 325
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| Posted: Sat Jul 17, 2010 5:15 pm Post subject: |
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too hot here, so we went eggie
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kell
Joined: 17 Nov 2007
Posts: 473
Location: NWND
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| Posted: Sun Jul 18, 2010 11:23 am Post subject: |
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| Nice job on the souffle, Dilbert. I have never attempted one myself. I'm sure I would have one fantastic failure!! Looks wonderful. What kind was it? We actually ended up having eggs as well ... fried egg sandwiches! |
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Dilbert
Joined: 12 Mar 2008
Posts: 325
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| Posted: Sun Jul 18, 2010 12:28 pm Post subject: |
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that one was cheddar.
souffles are really not difficult at all - the major trick is to know how 'thick' to bake the roux base (too thick, does not mix well, too thin takes forever to bake - too much moisture..)
past that, if you can whip egg whites, piece of cake. |
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tullius
Joined: 19 Apr 2010
Posts: 60
Location: colorado
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| Posted: Sun Jul 18, 2010 5:37 pm Post subject: |
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| That is a thing of beauty.I had good luck in the flatlands but have been afraid to try in the high country after a spectacular failure with a box angelfood! |
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