Dear chefs,
since i ever started readin about food, i've always been intrigued by this sillly dish called the souffle. french cuisine's high point...yet i find it so drab. Talk about mousses, n i'll grab them with both my arms... souffles ..eeks...
i've never had a souffle made by someone who is good at it (they arnt at all popular , especially savoury souffles, around this part of the world...india). i know the principle is pretty simple, and thanks 2 harold mc gee, the science is simple too. but the bottom line is...THEY ARE JUST TOO EGGY, and one dimensional and bland.
probably its the recipe i used for a cheese souffle...
60 ml bechemel, 2-3 egg yolks, 40 ml cream, 125 gm ricotta, 70 gm mascarpone, 15 gm parmesan, seasoning and a hint of mustard which got los in the eggs!!!
baked @ 160 centigrade.
believe me, it tasted like a slightly overdone cheese scrambled egg in a timbale mould.
are there awards 4 the worst chefs in the world???
jappy
