Over the last few months, I've had the time to really get comfortable in the Kitchen. I started to bake some of Mom's classic easy cakes and squares. Branched out and tried making J of C Banana Bread. Figured out conversions from North America's crazy system to Europe's sensible one (I'm living int Sweden ATM). And really just worked on finding my cooking groove.
My first real "out of my comfort zone" experiment was with a cheese souffle. It was just your basic souffle with cheese recipe, found on some or other internet site. It seemed pretty simple, and I remember how much I loved eating it as a kid. So I thought I'd give it a whirl.
I think for the most part it wasn't all that hard. I guess splitting egg yolks and whites is supposed to be tough stuff, but really it wasn't. I did it in my hands, letting the white fall away from the yolk on its own. The only thing I've decided on since is that it's a good idea to separate each egg over a bowl and then plop the yolk into another bowl and pour the whites into a different bowl too. Just in case the last egg you crack happens to be that egg that drips some yolk into the whites. (hasn't happened to me, but I'd hate to waste 6 eggs!)
I did however find making the roux (which is the base of the recipe) kinda confusing. The recipe read that it was supposed to turn light brown colour... but well I stirred and stirred and I finally decided that there may have been a slight brown tint to the mixture.
I've since made the recipe a couple of times again and not whisked the roux so long and it still turns out just fine.
Anyway, so that was my first real cooking adventure, and it turned out fabulous! The kids at work are hooked and so am I.
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