Monday, November 4, 2013

Goat Cheese Soufflé? Goat Cheese Safloo! Part Deux


Egg Separation Station
I've recently started toying with goat cheese soufflé, or saffloo as the Wee Wonder and I call it in our silly moments, and last night I made a significant upgrade. Before I get to the upgrade, however, let me clear up something that Doc Gus pointed out from my previous post as possibly being confusing to our readers.

When I used the nested bowls to separate my eggs I separated them one at a time. I'd have provided a video but I haven't yet mastered holding a camera in my mouth while I use both hands. ;)

Placing the bowls at the edge of the sink, I cracked each egg on the outer bowl and then carefully poured the white into the space between the two bowls while I held the yolk back in half of the shell with two slightly-parted fingers to allow the whites to pass. When the white was completely drained I carefully poured each yolk into my hand and then gently placed it into the inner bowl. I've tried a few methods of separating eggs and this is the one that has worked best for me so far. It's also the tidiest method I've used. Everything is in its place. If you have a better method I'd be interested in trying it, but with this method I find that I no longer loathe separating eggs. I hope this clears things up. Now, on to the upgrade.

The Rich and Creamy Before

The Light and Fluffy After
How did I get my goat cheesy soufflé even creamier, fluffier, and more flavorful? First, necessity. Realizing that I'd promised my visiting mother a soufflé, and also realizing that I was out of whole milk, it was time to be a mother of invention. Peering into my refrigerator, spare and depleted by 10 days of entertaining, I spied my solution. Keeping either Trader Joe's Vanilla Coconut Milk Beverage or Trader Joe's Vanilla Almond Beverage on hand for breakfast shakes and curries had come in handy once again. First, by saving me a trip to the store and second it had made a huge difference in the texture and flavor of my soufflé. An upgrade for certain. I don't think I'll use whole milk for a soufflé again, and next time I may try the vanilla coconut milk and see how that works.

The New Twist
Second, other changes that helped out were increasing eggs to eight, the nutmeg by 1/2 tablespoon, and switching the black pepper for white. I also nailed that "stiff Peak" skill for the eggs whites which noticeably improved the texture of soufflé. As I mentioned above, I'm still planning on messing around with the recipe and I'll report back with anything interesting.