Difference between revisions of "Talk:SEL Cheese Souffle"

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2005 Nov 6 :
 
2005 Nov 6 :
  
I grated 14 oz of Tilamook Sharp and decided that I didn't actually need all that.  I probably used only 10oz using about 3/4 of a 24 oz extra sharp sourdough.  I am just going to let this one set for 2 hours instead of 8, because I rarely have the forsight to prepare this that long ahead of time.  Also, I toasted the bread first, which will further reduce the fluffy nature of the souffle.  Cooked for 65 minutes, turned out well (B+ to A minus) but probably would have done well with more soak time.
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I grated 14 oz of Tilamook Sharp and decided that I didn't actually need all that.  I probably used only 10oz using about 3/4 of a 24 oz extra sharp sourdough.  I am just going to let this one set for 2 hours instead of 8, because I rarely have the forsight to prepare this that long ahead of time.  Also, I toasted the bread first, which will further reduce the fluffy nature of the souffle.  Cooked for 65 minutes, turned out well (B+ to A minus) but probably would have done well with more soak time.  I would also add a bit more mustard seed.  I used a freshly-ground brown mustard seed, a heaping teaspoon.  I would go with 2 next time.

Revision as of 01:53, 8 November 2005

2005 Nov 6 :

I grated 14 oz of Tilamook Sharp and decided that I didn't actually need all that. I probably used only 10oz using about 3/4 of a 24 oz extra sharp sourdough. I am just going to let this one set for 2 hours instead of 8, because I rarely have the forsight to prepare this that long ahead of time. Also, I toasted the bread first, which will further reduce the fluffy nature of the souffle. Cooked for 65 minutes, turned out well (B+ to A minus) but probably would have done well with more soak time. I would also add a bit more mustard seed. I used a freshly-ground brown mustard seed, a heaping teaspoon. I would go with 2 next time.