I really like making soufflé, but I don’t do it very often because every time I start, an imaginary soufflé expert materializes in my kitchen to critique my every move and offer very little by way of helpful suggestions. The conversation usually goes something like this. But, if I can keep the illusory prima donna distracted long enough, I actually very much enjoy the process of making soufflé, and I always find the results tasty, however imperfect they may be. So here follows a non-expert’s guide to making soufflé. If it doesn’t turn out the way you expect, then just tell everyone that you created a new dish pronounced “SOO-full,” and pretend nothing is amiss.
