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Old 10-03-2004, 08:14 AM   #1
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Weekend Souffle Trial...

Having successfully completed our first turkey brining, we're going to take a whack at the intimidating souffle this coming weekend. Emile's Restaurant in San Jose used to have the absolutely greatest Grand Marnier souffle, so I'm going to try that one. Audeo is apparently going to go a similar route, and mudbug is undecided at present. I've started sniffing around my cookbooks and will be getting souffle basics from Cooking for Dummies and the specific recipe from How to Cook Everything. I've done a few souffles in the past, and they weren't total disasters, but they also weren't quite what I wanted. Additional participants and/or advisors are urged to hop in.

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Old 10-03-2004, 10:04 AM   #2
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I am currently consulting Monsieur Bittman's book on zee souffle I weel preepair. Perhaps I shall consult Madame Stewart's book aussi for zee fancy-schmancy souffle. Shall it be zee sheese? or zee chocolat? Je ne sais pas.
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Old 10-03-2004, 04:21 PM   #3
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I realized that I have relatives coming next weekend, so I will do mine on a weekday toward the end of the week. Maybe others can benefit from my success, or lack thereof.
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Old 10-03-2004, 04:24 PM   #4
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Husband will not let me use his precious GM for this test, so that one's out for me. Still doing zee research.
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Old 10-03-2004, 04:28 PM   #5
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mudbug, I love Grand Marnier souffles, but I find it overly sweet for drinking - how does your hubby drink it?
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Old 10-03-2004, 04:30 PM   #6
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Oh, Otter, it's sooo nasty. He drinks it neat with a Tab chaser. Says it settles his stomach. I am not convinced.
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Old 10-03-2004, 11:13 PM   #7
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Grand Marnier...with a TAB chaser??? That's intimidating, Mudbug!

Okay, I'm confirming a Bread Pudding Souffle with Whiskey Sauce from my copy of the recipe collection of Commander's Palace. Since my success rate at souffles has been about 1 out of 1,000, I'm not holding much hope. However, I see the potential for happy accidents everywhere, since I LOVE bread pudding. And I'll only be using half of the bread pudding anyway!
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Old 10-04-2004, 09:01 AM   #8
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That GM/Tab chaser thing grossed me out too - eeeewwww! It's 25 degrees here right now, so I'm going to do some reading and make sure that I have all the necessary ingredients and paraphenalia ready to go.
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Old 10-04-2004, 11:26 AM   #9
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Otter, I have made a Raspberry Souffle (Tyler's recipe) with great results everytime.

It turns out light and fluffy and rises perfectly well.

I guess follow the advice of the souffle recipes or books. Chill the bowl that you use to beat your egg whites. Use the folding technique as indicated as well as the buttering and sugaring technique in the souffle cups.

I serve mine with some whipped cream that is lightly sweetened and flavored with orange extract, you can use liquor as well.

Goodluck I was rather intimidated by it until I dived in and found that's it's easy if you follow the science of baking rather than treat it as a cooking recipe that you can modify.
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Old 10-04-2004, 12:15 PM   #10
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Thanks, Yakuta, cooking has never been too difficult for me, but baking has been an entirely different story. I've finished my reading and think I may have a couple of ways I can improve. First, cream of tartar was listed as optional for beating the egg whites and I didn't have any, so I didn't use it. Second, Joy of Cooking says if you are using a liqueur that you should add extra egg yolks or the mixture will be too thin. Third, since I was reading as I went, I don't think I got them in the oven fast enough.
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