and that would be the souffle goo.....weighing the egg whites down.....
no gluten, are we talking baked souffle or frozen souffle here? hmmmmm, need to look through some books prior to posting any more....kinda think I may be getting past my faded knowledge on souffles rising.......I use whites to heighten and lighten, usually chevre...but am unsure what the definition really is, in my mind it's the old world french beauty with bechemil, flavoring and egg whites. |