Kate Connally > wrote in :

> Wayne Boatwright wrote:

>> I have never actually made a souffle. I'd like to learn!
>
> Are you talking savory or sweet?
> I haven't had a souffle in many, many years, but when
> I was a kid my mother made cheese souffles on a regular
> basis. I also made them as a teen and young adult.

I have never made anything, sweet or savory, that actually had the word
souffle in the name. I have made spinach and corn dishes that included
eggs which end up with a puffy texture. Souffles were something that my
mother never made.

> I've never done a baked type of sweet souffle, though.
> I've taste them and they never appealed to me all that
> much. But I love the non-baked variety of sweet souffles.

The closest I've come to the non-baked type is making "mile-high" chiffon
pies, usually strawberry or lemon. These included beaten egg whites
stabilized with a gelatin mixture.

> Kate
>> --
>> Wayne in Phoenix
>>
>> *If there's a nit to pick, some nitwit will pick it.
>> *A mind is a terrible thing to lose.
>
>



--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.