Holy schmoly, it’s been a whole month since I’ve posted. Uffda. First there was Hawaii, then the Cape, then the end of my internship, then the start of a new semester. My cooking this month has basically revolved around sandwiches and sausages. And one happy batch of popovers.
Last night I decided to get myself back into cooking mode– something I’ve desperately missed– by trying my hand at chocolate soufflés. I understand the basic principles of soufflé-making and have used the techniques in other recipes before, like molten chocolate cakes. Nothing was terribly new or frightening.
But last night was a bust. I turned away from my mixer for one second and looked back to find clumpy, overbeaten egg whites. Being stubborn (or curious?) I decided to forge ahead, knowing in my heart of hearts that the soufflés wouldn’t rise but hoping I could prove the laws of physics wrong.
Nope. Physics won. And while the dessert still tasted okay, it didn’t have the airy texture or dramatic puff intrinsic to a true soufflé. Sufficiently humbled, I sighed and vowed to try again someday.
Luckily I’m resilient (or naive) enough that experiences like this don’t dissuade me from kitchen challenges for long. Besides I just saw a recipe in Food Network Magazine for homemade candy corn. Bring it on.