Yesterday, I put on a
different apron and worked at my daughter’s kitchen, making soufflés’. I will
be doing this every other week…making soufflés that she will serve at her
downtown Deli. I haven’t made soufflés for months…but the job is easy and I
like working in the kitchen alone and on my own.
The process is an easy
one. After I wash my hands, put on my apron, I go through my routine of making
the soufflés. I pull out the pastry from the freezer and take out a number of
pastry sheets to thaw. Then I get two long sheet pans and line them with
parchment paper. I pull out the soufflé cups and spray them and lay them out on
the sheets. My next step is to mix the egg mixture and when I finish with that,
I place the mixture back into the refrigerator.
The most time consuming
is cutting circles out of the pastry, pressing it into the soufflé cups and
then cutting strips to line the sides, making sure to praise all the seams
tightly together. When I am finished
with this chore, I add different types of cheeses to the bottom of the soufflé’s
cups, and then pour the egg mixture into the cups. I put the trays into the
oven and bake them. When they are finished and cool down, I wrap three of the soufflés
in plastic and freeze them for the Deli.
When the Deli serves
the soufflé, they add toppings and cheese to the top of the soufflés and all
the customer has to do is enjoy every bite of it!