Waaaah!

[enismirdal]

My soufflé hasn't risen.

No-one told me that if you put the oven fan on, it doesn't rise.

Which shows how long it has been since I last made soufflé - before I got used to putting the fan on automatically.

Oops.

EDIT: It was actually far less disastrous than it could have been. It didn't rise totally, but it rose a bit and was NOT an omlette. And it tasted OK, so it's all good.

Comments

[gyre.livejournal.com]

You're not even supposed to slam a door :P

[enismirdal.livejournal.com]

You can slam a door; I know, cos it's happened previously, and it's still gone up. Apparently, the air has to stay still-ish around the soufflé, though, which is obviously impossible with a fan on. *sigh*

[crazyca.livejournal.com]

hmh...
don't really know what a soufle is... but that dough that has to rise...
god, when my mom's doing a cake of that sort, she would pull my head off if i dared to ENTER the room! :)
and walk through it?! :P

[enismirdal.livejournal.com]

It's kind of along the same lines as a savoury meringue - you have to separate yolk and egg whites and beat the egg shits up until they are all lovely and foamy and stiff. Meanwhile, you've made a kind of cheese sauce with the yolks in, and you fold the 2 together, shove it in the oven and voila! The thing is, it's pretty easy for the whites to collapse and the whole thing to be more like an omlette and less like a puffy, light, fluffy thing. :)

[crazyca.livejournal.com]

a-ha...