"Bob (this one)" wrote:

> They come out when the writing is exactly that. When the opinion is
> based on air and wishes and some bizarre egotism rather than either
> good culinary practice or knowledge of the correct processes, and is
> presented as though it's the only truth; emphatically and rather
> stridently. Drying egg whites, indeed. When you talked about how
> restaurants do souffl=E9s and you clearly don't know. Unincorporated
> flour, hmmmph. Humidity is utterly irrelevant to souffl=E9 preparation.=

> Molecules...
>
> You talked a lot of crap and kept piling it higher and higher. Life's
> tough sometimes.

LOL The truth hurts, and you comments obviously struck a nerve.

I have made quite a few souffl=E9s over the years, and none of the recipe=
s I ever
tried suggested drying the whipped whites. I can just imagine the furor i=
n a
restaurant if raw egg whites were left out over night. When my wife makes=
meringue
shells she leaves them in the oven to dry out. The only only recipes tha=
t I am
familiar with that worry about glutens are fritter type things, nothing t=
hat is
ever cooked, like a roue.