Difference between revisions of "Talk:SEL Cheese Souffle"
Jump to navigation
Jump to search
| Line 1: | Line 1: | ||
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 | + | 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-) 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. |
Latest revision as of 01:57, 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-) 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.