[Jappy]

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

[phatch]

Not all tastes are all things to all people.

I enjoy souffle, but as far as I understand the metric system, I think you do have too much egg for the souffle mixture. Did you adjust the recipe down for a serving for yourself? Not all recipes scale linearly and this could be a problem in this case.

But you're not required to like things other's like. In general, I'm not a fan French cooking. The souffle is an exception for me.

Phil

[chicagostyledog]

I'm spoiled. I had my first souffle at small Paris restaurant called Le Souffle. The dinner consisted of three light and airy souffles. First was a cheese souffle, followed by a salmon souffle, and a Grand Marnier souffle for dessert. Nothing has yet to compare.

[Jappy]

chicago boy...
since u had those souffles @ a retaurant in FRANCE and more impoprtntly in a restautant that ios called Le Souffle...it must';ve been great. It would help me if you could describe me thesouffles...probably how they made it...just a rough idea so that i could work on it in my kitchen...
thanks...
jappy