Who's Afraid Of Souffl?s?
It's a classic treat, but the word "souffl?" throws terror into the heart of many cooks.
However, cookbook author and cooking teacher Tori Ritchie says this puffed up prima donna is actually easy to make.
She showed how it's done Thursday in The Early Show's "Five Minute Cooking School," at the Manhattan flagship store of specialty home furnishings retailer Williams-Sonoma. Ritchie to co-anchor Hannah Storm.
Background:
Souffl?s date back to 18th-century France, and their reputation for being complex and easy to ruin is almost as old. It's really an undeserved reputation. Souffl?s are actually quite easy to make. As James Beard put it, the only thing that will make a souffl? fall is if it knows you are afraid of it.
The word "souffl?" comes from the French verb "souffler," which means, among several things, "to blow air." A souffl? gets its magnificent but unstable height from bubbles of hot air trapped in its delicate structure. When the souffl? cools, the hot air contracts and the souffl? deflates. It's simple physics. There are a number of tips for keeping your souffl? all puffed up and enjoying it at its peak, but the most important one is "serve immediately." source:
There is a souffl? out there for everyone. Savory or sweet, vegetable or fruit, meat or vegetarian, hot or cold. (Cold souffl?s, by the way, are called mousses).
Copyright 2009 CBS. All rights reserved. However, cookbook author and cooking teacher Tori Ritchie says this puffed up prima donna is actually easy to make.
She showed how it's done Thursday in The Early Show's "Five Minute Cooking School," at the Manhattan flagship store of specialty home furnishings retailer Williams-Sonoma. Ritchie to co-anchor Hannah Storm.
Background:
Souffl?s date back to 18th-century France, and their reputation for being complex and easy to ruin is almost as old. It's really an undeserved reputation. Souffl?s are actually quite easy to make. As James Beard put it, the only thing that will make a souffl? fall is if it knows you are afraid of it.
The word "souffl?" comes from the French verb "souffler," which means, among several things, "to blow air." A souffl? gets its magnificent but unstable height from bubbles of hot air trapped in its delicate structure. When the souffl? cools, the hot air contracts and the souffl? deflates. It's simple physics. There are a number of tips for keeping your souffl? all puffed up and enjoying it at its peak, but the most important one is "serve immediately." source:
There is a souffl? out there for everyone. Savory or sweet, vegetable or fruit, meat or vegetarian, hot or cold. (Cold souffl?s, by the way, are called mousses).
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