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Food and Drink Essential to sustain life; near the top of the hierarchy of needs |
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10-08-2014, 08:16 PM | #16 |
I hear them call the tide
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well I usually figure something out while I'm cooking them. usually a sauce to go with pasta or in crepes.
I never cook to a recipe, I just make it up as I go along. next step is usually to season and add herbs and garlic and/or celery/carrot s/t like that. some meat will likely be defrosting by this point. if I've decided tomato base, I'll simmer them in a separate pan..... I dunno. depends what's in the fridge needs eating, what I can actually reach in the freezer, who's home and needs to eat, whether it needs to keep for those that aren't home.....
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10-09-2014, 11:54 AM | #17 | |
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Quote:
I'm a good cook, but not a baker, not so much. Cooking is art; baking is science.
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10-09-2014, 01:41 PM | #18 |
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I usually throw stuff on the stove, but this is all for a cooking class I am taking as I mentioned. Tonight, I am going to attempt a cheese souffle.
I think I am going to make a dip with the caramelized onions.
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10-09-2014, 02:03 PM | #19 |
I hear them call the tide
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The onions sound perfect with the soufflé. sorry for the hijack
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The most difficult thing is the decision to act, the rest is merely tenacity Amelia Earhart |
10-09-2014, 09:02 PM | #21 |
I hear them call the tide
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on the same plate . but you could chuck 'em in. or on top. I dunno. never really seen the point of souffles myself, but I'm a known philistine and un-foodie But cheese and onion is always good
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The most difficult thing is the decision to act, the rest is merely tenacity Amelia Earhart |
10-09-2014, 09:57 PM | #22 |
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Is it true that if you make too much noise a souffle will deflate? I don't know, I remember a show with that scenario. Could've been the Brady Bunch. Or A Family Affair. I don't think they made souffles on Gilligan's Island.
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10-09-2014, 10:22 PM | #23 |
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It's more vibrations or thumps that can cause a souffle to deflate. It's similar to the effect of shaking something to separate different particles. When you shake something with bubbles, the bubbles generally rise to the top, then pop.
Without the bubbles, all you have is pancake mix really. I suppose if the music were really loud with sub woofers etc, that might cause enough vibration to ruin a souffle, if the floors were timber maybe? I know when I was a kid we had a wood floor, and if mum was making a sponge cake and we ran through the kitchen there'd be hell to pay.
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10-10-2014, 06:57 AM | #24 |
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10-10-2014, 08:20 AM | #25 |
I hear them call the tide
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Souffle little children, fricassee them not...
won't somebody please think of the children?
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The most difficult thing is the decision to act, the rest is merely tenacity Amelia Earhart |
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