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How to cook, Sabrina style

Comments Off on How to cook, Sabrina style 16 January 2007

Actually, maybe the headline should read “How Not To Cook Sabrina -Style,” since this article is about soufflés. We’ve long held the misconception that they’re incredibly hard to make and more delicate than eggshells, but The Chicagoist is out to prove that rumor wrong. A soufflé is sort of like a crème brûlée when it comes to ingredients and cooking, but the important part of the cooking of a soufflé is to not let it be exposed to any cool drafts while cooking or else it will collapse. (Can you tell I love to cook?) So here they give you an easier version of Martha Stewart’s chocolate soufflé recipe that it’s hard to fail on (though if you read the comments, step #2 forgets to stipulate that you are working with the egg yolks, not the whites. Big difference.) Also, cream of tartar is, in fact, important to the recipe because it stabilizes the eggs and prevents it from becoming chocolate soup. Unless you’re into that sort of thing, of course. So, without further ado, a chocolate soufflé recipe that even Sabrina Fairchild at her unhappiest couldn’t mess up.

Edit: Forgetting the cream of tartar will not, in fact, leave you with chocolate soup. I think the only way you can really get that is to pull a Sabrina and forget to turn the oven on at all. 🙂


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