Today I made:
served with sauteed mushrooms
Well, this is superlative something. Maybe not the best ever though. Probably "saltiest ever" cheese souffle. Cheese is salty! There's no way around it. Especially Parmigiano-Reggiano. It definely didn't need 1.25 tsp of additional salt. This souffle also suffered from me not having a souffle dish, or any dish of the right size, for that matter. It was supposed to use a 1.5 qt souffle pan. Somehow I figured the 3 qt Dutch oven would be the best bet. Unsurprisingly, it ended up being just completely flat, only about 1 inch tall. It was still airy and fluffy (with the egg whites whipped so much, it couldn't not be), but definitely not impressive in the same way it would have been if it had climbed up and spilled out of a correctly-sized dish.
(leftovers ended up being really good with the last remaining bits of salsa from last time's burritos!)
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