I entrusted Gordon Ramsey's Goat Cheese and
Here is something you might not have guessed. I have never before separated eggs. Hard to believe for someone who spends as much time in the kitchen as me. But I've only ever cooked recipes that called for egg whites. In which case I just break out the handy Naturegg carton.
Gordon instructed me to whip them into firm peaks. But my kitchenaid manual included descriptions for 'stiff and not dry' and 'stiff and dry'. What is a virgin souffle maker to do? I made a judgment call which was probably wrong.
I was so nervous while the souffles were in the oven I sat on the floor, staring through the oven window, sipping eggnog with rum and forbidding Chris to speak in anything above a whisper.
In the end they turned out okay. Not the poofiest souffles I have ever seen. Not as picture perfect as Gordon Ramsay's. Pretty tasty all the same. And certainly not the epic fail I feared.
As he finished
Have you ever made a souffle? Do you have any kitchen challenges to tackle in 2011?