PITFALLS IN COOKERY

Evening Post, Volume CVI, Issue 109, 15 November 1928, Page 15

PITFALLS IN COOKERY

If your souffles, either baked or steamed, are not a success it may be because:— The tin or china dish used was not thoroughly greased. The paper band tied round the tin did not come 3in above it and was not thick enough. It should be three thicknesses of kitchen paper. The "panada"—-that ig the thick binding sauce —was over or under-cooked. It should be cooked only until jt thickens and loaves the pan without sticking to it. If over-cooked it will be oily and tho souffle will not be a success. The whites of the eggs were not whisked so stiffly that they stood in a high heap. They were not well mixed in, so tho souffle was streaky, or they were added to the other ingredientg too heavily. No greased paper was put on tho top so the condensed steam fell on to the souffle and made it heavy. It was either cooked too much or too quickly, so rose rapidly at first and then wrinkled down. The water should only just simmer.' The oven should be of moderate heat and ready before any mixing is begun. It was carelessly turned out and left standing about. Souffles need very careful handling, and should be served at, once. . ■ . •. . ' .