Pamela’s tips

The Australian Women’s Weekly Food Magazine - - Book Extract -

• It’s re­ally im­por­tant to make sure the oven shelves are in the right po­si­tion for cook­ing souf­flés. It’s much eas­ier to re­lo­cate shelves while the oven is cold; they ex­pand when they’re hot. • Check the oven shelves are the right way around and the right way up. Most oven shelves I sneak-a-peek at in other peo­ple’s kitchens are wrongly po­si­tioned. Oven shelves have a “stop” po­si­tion to pre­vent things slid­ing off the shelf. Test for that and you will have sorted out the shelves. • Han­dle the fold­ing-in of the egg whites gen­tly and the rest is easy. • Make sure the din­ers are seated ready to eat. Quickly take the sug­ared souf­flés to the ta­ble ready to be served with a dol­lop of cream.

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