Experiment No. 3: BFC Part 1: Lemon Souffle

Well hello, readers. I am terribly sorry to have left you without any notice for such a long period of time. It seems that school does take some priority over my life, and sort of consumed my time in all manners. But as I started the new semester, a new adventure in the Buffalo Food Collective (BFC) began. Our first theme was Eggs and I created a dessert souffle I had made many a time before. In fact, it was the first recipe I tackled out of Mark Bittman’s How to Cook Everything, so I had had a little practice. Of course, that didn’t mean it was any less fantastic.

Anyway, I found that when whipping the egg whites, the souffle comes out even better than when hand whipped. It seems that whenever I would go at it with just my arm strength, without any electrical assistance, that i miss a bit of the egg whites, which sink to the bottom of the souffle pan and create a layered, much more egg-y souffle. So when I used the hand mixer, the souffle was lighter, and less egg-y, as ALL of the egg whites had been whipped to airy soft peaks.

As I took my first bite of this souffle, I sighed at the light, soft texture, the more lemon-y than egg-y flavor I wasn’t expecting, but was delighted by, none-the-less. It was breathtaking, really fantastic, and the first thing to go of the evening’s spread.

Oh, and also, make sure to follow the directions…it seems they are there for a reason,  and in the proper order as well. I had a bit of a mishap this evening, taking a risk by trying to remember the recipe without it in front of me, and I screwed it up. I am glad my family was there to remind me that we all make mistakes, then quickly pulled a box of Girl Scout Thin Mint cookies from the from the freezer to act as an alternative dessert option.

More posts to come. Stay tuned. Thanks for reading!