RecipeMuncher

Reaching a culinary milestone is pretty exciting, although the road to get there is sometimes fraught with nerves. So was the case with making my very first soufflé. In fact, I think my kitchen stress levels rise whenever I cook with yeast or egg whites. I read the recipe until I had it almost memorized. Every step of the way I wondered if I was doing things right. Were my egg whites beaten enough? Or maybe too much? Was I gentle enough when incorporating them? By the time they were finished (...)