julia child, mastering the art of french cooking, julie powell, french cuisine

Archive for February 5th, 2011

All Puffed Up and Nowhere to Go

[Audio clip: view full post to listen] “The glory and lightness of French souffles are largely a matter of how voluminously stiff the egg whites have been beaten and how nicely they have been incorporated into the souffle base…A fluffy mass of beaten egg white is actually hundreds of minute air bubbles all connected and […]

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