Souffles Craze!

Welcome Back!

After a week of break, classes resumed last night. I would like to say that after a week off, I was refreshed and ready to go, but this was not the case. I left my hat, recipe binder and a clean apron at home. Thankfully, I borrowed, camouflaged and faked my way through without comments from chef.

First thing that happened when we get into the kitchen is a surprise from Chef, a practical quiz on knife skills. Nothing crazy; we each have to peal, wedge and slice an apple and a pear. Characteristically, I cut myself within three minutes. I wait until Chef’s back is turned then casually saunter over to the first aid and grab a band aid (bloody fruit will not be given high marks) and resume the cutting. I finished the “quiz” first, but no one wants to be the one who calls out “done” - that girl is annoying. I decide to be Annoying anyway and raise my hand to admit that I am done first and Chef walks over to grade me. My slices are great, my wedges need a bit of work (they should be uniform- apparently Chef does not like the artistic license I took to my pear) and the very inside- where I had cored the fruit- had browned a bit due to lack of lemon juice. All in all pretty good though! Way to go, Annoying!

Once Chef grades everyone, we gather around for a demo on soufflés. Embarrassing Confession: I have never eaten a Soufflé. After last night, I still haven’t, but I know how to make one! First, let me give you some background. They are made in ramekins (you can still purchase mine from my registry!), small ceramic cups. There are two genres of Soufflé- starch based and flourless. Last night we made flourless, and tonight we will be making starch/custard based soufflés. Soufflés are light, airy and foamy desserts. They aren’t terribly hard to make once you have the technique down, but timing is imperative to a good soufflé’. You make the flavoring base (chocolate, fruit pure, even cheese) then fold in French Meringue. I hope you all know what characterizes a French Meringue by now. What’s that? You don’t? Don’t worry, neither did 70% of my class. Anyway, five minutes makes a huge difference between an undercooked or overcooked soufflé, and they should be eaten within minutes of coming out of the oven. They have a shelf life of five minutes. But wow, are they impressive coming out of the oven, rising one, two, three inches over the top of the ramekin. Pictures WILL come, I promise.

Chocolate soufflés were made first, then fruit soufflés. I am pleased to report that my partner and my strawberry soufflés were used as examples of a proper soufflé to the rest of the class. So much for not being Annoying.

A quick note for the un-initiated: The inside texture of a soufflé should be foamy, creamy, barely cooked. Chef used a French term to describe it (sounded like “bouvles” but goodness knows what he actually said). I won’t quite understand them until I bake some again, and more importantly, eat some. I will have to practice them a lot, as soufflés are part of my final practical exam. Soufflé party anyone?

- Chef Annoying