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http://www.thekitchn.com/feedburnermain

A soufflé, be it sweet or savory, is all too often relegated to dinners at fancy French bistros and avoided in the home kitchen. That’s because even though they require simple ingredients, they also happen to be extremely intimidating. You place the ramekins in the oven expecting each one to rise tall, but sometimes that just doesn’t happen — no matter how precise you were with the recipe. Well, I have one teeny, tiny trick for you.

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