Anyone else a FAN of GOOD/ PREMIUM CHEESE?

[Caca-faat]

No doubt. Like, I said, the original recipe called for bacon jam. Also pairs very well with a red or brown ale imo. I just stay away from pork at this point in my life.


I think it's great attempt and I'm probably gonna try it out. When I have a free day, what I really wanna do is a multi cheese souffle.

Also, ain't nothing wrong with proving your dough, bro! My cook game came up once I learned the patience of prep from proof to brining plus going the extra mile to "finish" my baked proteins in a skillet.

BUT! lmaoooo you gotta measure. At least I do. I'm too heavy handed with my salt.

I don’t measure anything at all till I’m baking. I know more or less the, texture, taste, smell and feel. Baking on the other hand is something u don’t estimate on.

When you make ur soufflé make sure you whisk your eggs in a glass bowl not plastic. Plastic holds grease and grease is an enemy for egg whites, merengues etc. When you put ur soufflé in the ramekin, make sure u wipe round the lip of the ramekin to facilitate the rise. Good luck!

 

[Duke Dixon]

I do like cheese but I never had any of the stuff in here. If anyone got a queso fundido, nacho, or cheese fry recipe let me know.