The "ball of seeds and skin" left over after grinding the berries through the sieve can be used to infuse some alcohol. Simply dump it into some vodka (or rum, brandy, or gin) and taste it occasionally over the course of a day or two. When it tastes good, strain the pulp out with a nut milk bag (or cheesecloth) and you've got some berry-flavored booze.
Same can be done with many "waste" products! Infuse some dill in strong alcool, it's incredibely good (and wait for the chlorophylle to settle, it's bitter so better to scoop it out)
I've done a chocolate one and I rimmed the inside of the cup with not just butter, but sugar. It gave a nice texture contrast to the inside because it doesn't dissolve, so it kind of crunches. I liked it. I'll have to try it with this berry recipe. I'm sure it'll be good too.
I started making my jam with half a cup of pretty strong tea (to the point where it's no longer translucent). Gives jam a refreshing, slightly bitter aftertaste. Pour the tea into a pan with frozen/fresh berries and some sugar.
I encourage everyone to try making a soufflé! It’s one of my favorite desserts and I think they’re easier than people think. Perfect soufflé is hard, but great soufflé is easy. Even if you collapse the soufflé, it’s usually still quite fluffy and tasty. I’ve been using the cooking for engineer dark chocolate soufflé recipe for years now and it’s almost the same as this recipe. You can break down the recipe into three parts, the prepared ramekins, melted chocolate/flavor, and whipped egg white. The only part I ever mess up on is the whipped egg white. My most common mistakes are when I don’t separate the egg white well, if I didn’t dry the bowl before starting so too much water is added to the egg white, or using too little egg white. You can easily make a bunch of melted chocolate and try to whip the egg whites a couple times to practice easily.
My 2 best suggestions for PERFECT souffles (from a 26 year culinary professional) Whip the egg whites to STIFF peaks and be GENTLE when folding the meringue into whatever your flavor base is. If you're not careful when mixing the meringue and the flavor base you'll lose a lot of the air that you whipped into the whites and your souffle won't be as light and fluffy.
Totally, for a lot of harder and "scarier" recipes there's always an easier way to get started that get you 70-90% of the way there, more than enough for the average person
The fact that salt stabilizes the meringue is actually a myth! On the contrary, it loosens the structure of the egg making it slightly easier to beat at first - hence the myth, since people did not have electric mixers at first - but less stable later. Unfortunately I can’t remember where, but I think that somebody did a test and confirmed this.
I think the real value of this recipe is that it gives you a quick, easy explainer for how to make soufflé, a thing I've never done and whose reputation for fanciness always scared me. I made this about 20 minutes after you posted it, a first for me. I had no berries, but had some oranges, and since I figured there's nothing magic about berries, any liquid-adjacent flavoring can probably go in. I was right. It was the best dessert I've ever eaten.
This looks so good I just watched it twice. Also, I very much appreciate the gluten free (dairy free using non-dairy butter) recipe, as now my wife can also enjoy this treat!
@@danielwarren3138 That may be the case, but it's still dairy free, making it ok for a person with a casein allergy to eat. That's really the important thing to us. 👍
@@danielwarren3138 Why is that relevant to anything the other person said? For most of it's history margarine was made with animal fat and dairy. All that was relevant was that they said dairy free. They never made any claims to it being a new invention. No need to be so pedantic.
Adam I’ve just gotta thank you for this recipe. Ever since you dropped us this one my fiancé is now obsessed with making different kids of soufflés. It’s the perfect recipe for two people. Flawless. Perfect. Phenomenal. You’ve changed our lives.
For making berry sauces frozen berries are great if you have them in the store. Much cheaper, once thawed their cells are already broken down . Tend to be tarter, stronger tasting and less sweet, probably because they're picked out-of-perfect season so you can add sugar to taste
This was delicious. Halved it and turned out awesome. Used an old bag of frozen strawberry blackberry and blueberry mix and turned out fantastic. My ramekin was just a little too big. Need to raid the thrift store for some tea cups.
Any particular reason not to use frozen berries here? (Aside from not having a pretty garnish) I generally find they are just as good if not better when the berries are out of season.
No reason at all. Frozen sucks for replacing fresh fruit, but when you're cooking it, it makes no difference. A lot of frozen fruit isn't quite as sweet as fresh, but when cooking, a touch extra sugar as needed, solves that issue just fine.
I came here to say just this! That was a waste of fresh berries, which cost more, have more spoilage, and require more expensive logistics and packaging.
Would love to se an apple or berry pie, even a tiramisu recipe from you Adam. Especially getting pie ratios down to a science, since every recipe is somewhat different. As always, keep up with great content!
I'd love to see a classic pie, too, but I believe Adam has mentioned that he's not a fan of big, wet-in-the-middle pies, so the strawberry galette video might be the closest thing we're getting for a while.
Don't be afraid of failure, I know that's sound very generic but it's true, how do you think half or more the recipes were discovered, trial and error.
I made soufflés for the first time today, so naturally I quadrupoled this recipe and made them in a super crowded kitchen. Shockingly they Turned out great
Hello talented Ragusa, thank you for teaching me so much throughout your many well made videos, they are always a pleasure to watch and learn from a humble teacher such as your yourself. It helps me get past the slow days at work, and even when I'm bored at home. It's always a pleasure to learn more from you. Thank you.
Looks delicious! So far from the dessert recipes you've uploaded I've tried only pies (and boy they were fantastic), this will be next. On the topic of desserts: would you make a panna cotta recipe? It's my favorite and I'm curious how you would make it.
If you're doing more than two, using a piping bag is probably worth it. You can much more easily ensure a homogeneous souffle and lose almost no air. Also, I was taught that the butter should be warm, not melted (I use a 40C oven). You do one lining of butter, chill it, then another, chill it, then line that with caster sugar to prepare the vessel. I can see why you might wanna skip that though.
in my experience as long as your liquid is not boiling hot it's completely ok to add a lot of liquid to a small amount of starch (or starch to liquid). crystallized starch particles do not form chemical bonds with each other or water, they just stick together physically and will easily disperse if you whisk them vigorously. wheat flour is different though, there's gluten in it that starts forming chains the moment water touches it
When Jacques Pepin makes souffles, he doesn't seperate his eggs. I tried his cheese souffle recipe from Food 52 and I got great lift despite not whipping the egg whites.
@@MattLuceen Yep, read the recipe in the description and watched the video. I am not stating they are in the video. I state that they are a good combination especially in the form of soufflee as I have made that in the past. After that there is a coma and I state that this video is great :) Maybe I should be more specific in my comments.
I am an American from the SE. I have lived in Korea for the last 5 years. In Korea most people do not have an oven in their home. Most people have an air fryer. It would be cool to see some cool recipies/experiments using an air fryer.
Video idea that you can totally take Adam, the difference between dark and white meat, why they taste different, why they need different cooking times, either debunking or reinforcing the notion that white meat is healthier and should be used in everything, and how that is effecting chickens and the chicken industry as a whole, and the benefits/drawbacks of replacing chicken breast with chicken thighs in recipes, which is something I've been doing for months and love it
Adam’s transitions into ads is so smooth, sometimes I wonder if he makes the script for the ad first or if he films the ad scene then the rest of the video
For us lazy people out there I'm all bout taking premade cake mixs and turning them into souffles by mixing in your beaten egg whites. Easy and impressive to guests!
Hey Adam a bit unrelated to the video but have tried your hand in more fermentation other than that one vinegar video? Because for me personally fermentation is amazing and super interesting. I'm just starting out but I was hoping you could do a tips video on it.
"How else could you physically do it with a brush" Circular motions starting at the bottom working your way up. Don't know if it would make any difference but that's how.
Adam, would it be nice to make a chocolate souflé with the same sauce ? Or would you recommend a different one ? Would love to see more of these mattress like deserts.
Since this is just cooking the berries down into a sauce, I assume you could (since currently it is very much not fresh berry season in the northern hemisphere) just as well make this with frozen berries too, right?
I've been looking for a great dessert. I'm actually catering an even in the near future and i think this will be it. Thank you Adam! "Long live the empire"
"...And mash these up, but you could use any means of destruction at your disposal." *Starts violently bashing the berries with a bottle of white wine*
Great recipe, Adam! Worked first time. Question: how would adapt for a dark chocolate souffle? Have you tried chocolate? The berries are good, but chocolate would be heavenly.
There’s all sorts of weird pastry chef myths, especially about soufflé. A guy I was under always wanted you to coat the ramekins not with melted butter, but melted then cooled and slightly solidified butter. There’s a word for it I’ve forgotten, but it had to be JUST melted then stirred into a paste sort of situation. Also everything sifted. Never use those silicone brushes, always a natural style one. Yada yada.
At 7:18, I really thought we was about to tell us to pour Trade Coffee(The sponsor of the video) into that cup, and then realized that he had already talked about Helix Sleep
If you want more sauce without paying for extra berries, a banana or two might work. I used to work at a juice bar. People were paying a whole lot for their "fresh" "berry" smoothies.
4:00 ADAM! what if it bounces off the mattress and hits the floor? It's great that the mattress is great, but this is only part of the equation regarding dropping stuff on it..!
I clicked on this video wondering if I would be able to adapt it to gluten free, but I was thrilled to find it already is! Thank you Adam, your celiac fans appreciate.
Has anyone done a "Mythbusters" style examination of the myth that you need to keep quiet and walk carefully around the oven when making a souffle? Or is it common knowledge that this is purely stuff of 1930s-60s cartoons...or not?
The "ball of seeds and skin" left over after grinding the berries through the sieve can be used to infuse some alcohol. Simply dump it into some vodka (or rum, brandy, or gin) and taste it occasionally over the course of a day or two. When it tastes good, strain the pulp out with a nut milk bag (or cheesecloth) and you've got some berry-flavored booze.
Very cool! Thanks for the idea.
It may be the tequila talking right now but this is best idea ever.
Same can be done with many "waste" products! Infuse some dill in strong alcool, it's incredibely good (and wait for the chlorophylle to settle, it's bitter so better to scoop it out)
Woah that’s a great idea
So… yes.
I've done a chocolate one and I rimmed the inside of the cup with not just butter, but sugar. It gave a nice texture contrast to the inside because it doesn't dissolve, so it kind of crunches. I liked it. I'll have to try it with this berry recipe. I'm sure it'll be good too.
Been doing that all my chef years in the kitchen. Really nice texture as you said.
My mom does that too. ❤
@@shelleyb162 your mom sounds like a nice person
Good
Nobody asked lmao 💀
I started making my jam with half a cup of pretty strong tea (to the point where it's no longer translucent). Gives jam a refreshing, slightly bitter aftertaste. Pour the tea into a pan with frozen/fresh berries and some sugar.
You’ve enlightened me
@Mateus Gonçalves anything but lipton
@Mateus Gonçalves Jasmine would probably pair nicely
@@mazahaka818 Wal-mart generic, got it.
@@hanyuukawaiinanodesu That would be worse than lipton.
I encourage everyone to try making a soufflé! It’s one of my favorite desserts and I think they’re easier than people think. Perfect soufflé is hard, but great soufflé is easy. Even if you collapse the soufflé, it’s usually still quite fluffy and tasty. I’ve been using the cooking for engineer dark chocolate soufflé recipe for years now and it’s almost the same as this recipe. You can break down the recipe into three parts, the prepared ramekins, melted chocolate/flavor, and whipped egg white. The only part I ever mess up on is the whipped egg white. My most common mistakes are when I don’t separate the egg white well, if I didn’t dry the bowl before starting so too much water is added to the egg white, or using too little egg white. You can easily make a bunch of melted chocolate and try to whip the egg whites a couple times to practice easily.
My 2 best suggestions for PERFECT souffles (from a 26 year culinary professional) Whip the egg whites to STIFF peaks and be GENTLE when folding the meringue into whatever your flavor base is. If you're not careful when mixing the meringue and the flavor base you'll lose a lot of the air that you whipped into the whites and your souffle won't be as light and fluffy.
Totally, for a lot of harder and "scarier" recipes there's always an easier way to get started that get you 70-90% of the way there, more than enough for the average person
Also, if you’re not into sweets, make a cheese soufflé! Extremely good with tomato soup.
@@Virginiafox21 Oh yum 😋!!! Great idea!
Quick tip: add some lemon juice with the berries. It helps them break down a bit more, and also adds a bit of much needed acidity.
The fact that salt stabilizes the meringue is actually a myth! On the contrary, it loosens the structure of the egg making it slightly easier to beat at first - hence the myth, since people did not have electric mixers at first - but less stable later. Unfortunately I can’t remember where, but I think that somebody did a test and confirmed this.
I choose to not believe this
Yes, this is true, I misremembered that.
But we agree to lemon indeed stabilize the white?
@@loicquivron3872 for sure
@Victor Masson acids in general stabilize meringue. cream of tartar, lemon juice, vinegar all work
I think the real value of this recipe is that it gives you a quick, easy explainer for how to make soufflé, a thing I've never done and whose reputation for fanciness always scared me.
I made this about 20 minutes after you posted it, a first for me. I had no berries, but had some oranges, and since I figured there's nothing magic about berries, any liquid-adjacent flavoring can probably go in. I was right. It was the best dessert I've ever eaten.
This looks so good I just watched it twice. Also, I very much appreciate the gluten free (dairy free using non-dairy butter) recipe, as now my wife can also enjoy this treat!
"non dairy butter"
You mean margarine?
@@danielwarren3138 We use Country Crock plant butter with olive oil. It's plant based, as the name implies, and has no dairy. 🙂
@@TheCHRISCaPWNit's still just rebranded margarine that stuffs been around longer than I've been alive
@@danielwarren3138 That may be the case, but it's still dairy free, making it ok for a person with a casein allergy to eat. That's really the important thing to us. 👍
@@danielwarren3138 Why is that relevant to anything the other person said? For most of it's history margarine was made with animal fat and dairy.
All that was relevant was that they said dairy free. They never made any claims to it being a new invention. No need to be so pedantic.
Adam I’ve just gotta thank you for this recipe. Ever since you dropped us this one my fiancé is now obsessed with making different kids of soufflés. It’s the perfect recipe for two people. Flawless. Perfect. Phenomenal. You’ve changed our lives.
For making berry sauces frozen berries are great if you have them in the store. Much cheaper, once thawed their cells are already broken down . Tend to be tarter, stronger tasting and less sweet, probably because they're picked out-of-perfect season so you can add sugar to taste
This was delicious. Halved it and turned out awesome. Used an old bag of frozen strawberry blackberry and blueberry mix and turned out fantastic. My ramekin was just a little too big. Need to raid the thrift store for some tea cups.
Any particular reason not to use frozen berries here? (Aside from not having a pretty garnish) I generally find they are just as good if not better when the berries are out of season.
they're also cheaper in my experience - I'd also like to know if frozen berries are okay here!
I second this
No reason at all.
Frozen sucks for replacing fresh fruit, but when you're cooking it, it makes no difference.
A lot of frozen fruit isn't quite as sweet as fresh, but when cooking, a touch extra sugar as needed, solves that issue just fine.
I came here to say just this! That was a waste of fresh berries, which cost more, have more spoilage, and require more expensive logistics and packaging.
I used frozen blueberries and strawberries, eye balled the sugar and it worked out well 🤷🏼♀️
Would love to se an apple or berry pie, even a tiramisu recipe from you Adam. Especially getting pie ratios down to a science, since every recipe is somewhat different. As always, keep up with great content!
Oh man, tiramisu is so delicious - and incredibly easy to make. Almost dangerously so tbh....
I'd love to see a classic pie, too, but I believe Adam has mentioned that he's not a fan of big, wet-in-the-middle pies, so the strawberry galette video might be the closest thing we're getting for a while.
I made this and it was delicious! I'm going to try a peach and grand Marnier version next. I used granulated sugar and had no issues.
The smooth sponsor transition gives me motivation to watch the whole thing, to be honest. you deserve it!
These transitions are getting super good!
I was so afraid of soufflés but, I see it ....... Still looks hard. I'll still try it tho 😌
boo! 👻
Don't be afraid of failure, I know that's sound very generic but it's true, how do you think half or more the recipes were discovered, trial and error.
@@chucklesdeclown8819 Fr. Failure makes it interesting. It's boring being perfect
I love it when you cook
Your voice is also very soothing. Idk if it’s just me but if you read a book I would listen
i love how his transitions from vid to ad are so good i just watch the ad
I made soufflés for the first time today, so naturally I quadrupoled this recipe and made them in a super crowded kitchen. Shockingly they Turned out great
Looks like I'm one-and-a-halfing this recipe sometime soon (3 people in my house)
I'm always happy when your recipes are gluten free, I have celiac disease :) this looks so tasty, I'll definitely try it!
It is currently 1 am and this is basically ASMR. Goodnight!
One of the best desserts ! Light and delicious
Cheers from San Diego California
Hello talented Ragusa, thank you for teaching me so much throughout your many well made videos, they are always a pleasure to watch and learn from a humble teacher such as your yourself. It helps me get past the slow days at work, and even when I'm bored at home. It's always a pleasure to learn more from you. Thank you.
I’m on a diet, so watching this will be my dessert for the day.
3:45 I hope you realize you have the best ad transitions of anyone on TH-cam.
Looks delicious! So far from the dessert recipes you've uploaded I've tried only pies (and boy they were fantastic), this will be next.
On the topic of desserts: would you make a panna cotta recipe? It's my favorite and I'm curious how you would make it.
@@Sunny-yg2pq I liked it but I'm all about tarts and limes so I might be biased.
“Fruity velvet”
My new stage name
If you're doing more than two, using a piping bag is probably worth it. You can much more easily ensure a homogeneous souffle and lose almost no air. Also, I was taught that the butter should be warm, not melted (I use a 40C oven). You do one lining of butter, chill it, then another, chill it, then line that with caster sugar to prepare the vessel. I can see why you might wanna skip that though.
in my experience as long as your liquid is not boiling hot it's completely ok to add a lot of liquid to a small amount of starch (or starch to liquid). crystallized starch particles do not form chemical bonds with each other or water, they just stick together physically and will easily disperse if you whisk them vigorously. wheat flour is different though, there's gluten in it that starts forming chains the moment water touches it
Crispest, finest tempo on the interwebs. AR is the master of production values!
Did this for my family. Everyone enjoyed it v much!
Adam’s captions often have funny hidden gems, and this video is no exception
Frozen berries are a better choice for sauces like this in my opinion. They are picked at peak ripeness and would make this a pantry recipe
When Jacques Pepin makes souffles, he doesn't seperate his eggs. I tried his cheese souffle recipe from Food 52 and I got great lift despite not whipping the egg whites.
The whisking time lapse is so beautiful
Amazingly smooth transition to the sponsor!
Ah yes, a new member of the "looks and tastes a lot more expensive than it actually is" i assume?
honestly considering the manhour that's put into this I'd say it's about as expensive as it deserves to be
@@mynewaccount2604 it does look way harder than it seems in the recipe though
use frozen berries for a bit less money
Gravitated towards the thumbnail. That looks divine.
Yay! New video, fresh out of the oven!
If it's you in your profile pic, you look like a prince from a novel
@@TheTamago That's the most wholesome compliment someone has given to me. Thank you, it made my day :)
This is the only cooking channel that I enjoy and don’t just watch for the recipes. This one, however, I might just have to make!
So happy to see gram conversion included.
Lmao
@@zacharycollins4931 Why?
@@ryankozak99 I thought you were making a drug reference my bad. That's what I think of whenever I hear people mention grams or ounces
Chocolate with berries, one of the best combinations in existence. Especially in the form of soufflé, great video!
Hey! Nice to see that your channel is growing well
There is no chocolate. Did you watch the video?
@@MattLuceen Yep, read the recipe in the description and watched the video. I am not stating they are in the video. I state that they are a good combination especially in the form of soufflee as I have made that in the past. After that there is a coma and I state that this video is great :) Maybe I should be more specific in my comments.
@@Hamox Not really, but thanks comrade! :)
@@TheSlavChef if you look at percentages, you had 800 subs when i subscribed to you in June ,now 1500, almost double.
I am an American from the SE. I have lived in Korea for the last 5 years. In Korea most people do not have an oven in their home. Most people have an air fryer. It would be cool to see some cool recipies/experiments using an air fryer.
Ive always thought souffles were a bit boring, but i tried this today and it was really nice
Fresh berry sofle looks so delicious great recipe thanks for sharing
The GOAT of ad transitions...
Good segway between the eggs and the mattress.
Video idea that you can totally take Adam, the difference between dark and white meat, why they taste different, why they need different cooking times, either debunking or reinforcing the notion that white meat is healthier and should be used in everything, and how that is effecting chickens and the chicken industry as a whole, and the benefits/drawbacks of replacing chicken breast with chicken thighs in recipes, which is something I've been doing for months and love it
"you could use just about any means of destruction at your disposal." Finally, a use for my perfectly legal AGM-114 Hellfire missile. Thanks, Adam.
I adore the random innuendos
That was the best ad transition that I’ve seen on TH-cam !
I saw another comment on his channel that said his ads are basically jump scares.
He's the king of doing the smoothest transitions
I'm assuming that you are yet to discover the rest of Adam Ragusea's brilliant ad transitions.
You're the first youtuber that says fresh berries are expensive. I was beginning to think it was just where I live
I really like the end where you gave it a few seconds of silence. I loved the video too, but it really all set in with that pause.
Appreciate the work you put into the description
Sounds good! I've never tried a soufflé but now I'm interested
The best part is that you showed that opening the oven AT THE END of cooking a souffle won't deflate it like in cartoons.
You are one of my favorite TH-camrs
Adam’s transitions into ads is so smooth, sometimes I wonder if he makes the script for the ad first or if he films the ad scene then the rest of the video
I made it last night and it's delicious and a big hit with the family
Ad transitions always smooth asf
I consider myself a veteran of Ragousea segues but that one caught me off guard. well done sir
yeah the mattress is cool and all, but that blanket! i'm looking for it online rn.
For us lazy people out there I'm all bout taking premade cake mixs and turning them into souffles by mixing in your beaten egg whites. Easy and impressive to guests!
Thankyou Adam, she’ll love this
The berry soufflé is pogging in the thumbnail.
Adam, this recipe left me breathless!
I love the nice purple color
I like to make fancy desserts for my birthdays. Might have to give this one a go this year.
You're a legend Adam
I love the way you end your videos!!
Another Accidentally Gluten Free recipe, thank you!
Hey Adam a bit unrelated to the video but have tried your hand in more fermentation other than that one vinegar video? Because for me personally fermentation is amazing and super interesting. I'm just starting out but I was hoping you could do a tips video on it.
seems like a good application for cheap frozen berries
"How else could you physically do it with a brush" Circular motions starting at the bottom working your way up. Don't know if it would make any difference but that's how.
Your videos always make me smile. I don’t make many of your recipes but I might make this one, it looks really good
your videos really really make my days brighter, thank you!
Artisanal Pop-Tarts is the name of my next rock band.
I have to try this with the blackberries that grow like weeds around where I live.
This looks berry delicious
Adam, would it be nice to make a chocolate souflé with the same sauce ? Or would you recommend a different one ? Would love to see more of these mattress like deserts.
"This is gonna be a two-hand job."
I swear he's doing it for the YTP.
This is a great recipe. I have all of thr ingredients for this so ill be making this. Hopefully it turns out great.
Since this is just cooking the berries down into a sauce, I assume you could (since currently it is very much not fresh berry season in the northern hemisphere) just as well make this with frozen berries too, right?
yes!
Looks amazing. I love soufflés and I love berries.
I've been looking for a great dessert. I'm actually catering an even in the near future and i think this will be it. Thank you Adam!
"Long live the empire"
"...And mash these up, but you could use any means of destruction at your disposal."
*Starts violently bashing the berries with a bottle of white wine*
You go Adam, what a solid, solid video and recipe
that souflee is looking amazing!
Great recipe, Adam! Worked first time. Question: how would adapt for a dark chocolate souffle? Have you tried chocolate? The berries are good, but chocolate would be heavenly.
The ad transitions will never fail to entertain me.
There’s all sorts of weird pastry chef myths, especially about soufflé. A guy I was under always wanted you to coat the ramekins not with melted butter, but melted then cooled and slightly solidified butter. There’s a word for it I’ve forgotten, but it had to be JUST melted then stirred into a paste sort of situation. Also everything sifted. Never use those silicone brushes, always a natural style one. Yada yada.
At 7:18, I really thought we was about to tell us to pour Trade Coffee(The sponsor of the video) into that cup, and then realized that he had already talked about Helix Sleep
If you want more sauce without paying for extra berries, a banana or two might work.
I used to work at a juice bar. People were paying a whole lot for their "fresh" "berry" smoothies.
wow nice recipe Adam, good stuff
4:00 ADAM! what if it bounces off the mattress and hits the floor?
It's great that the mattress is great, but this is only part of the equation regarding dropping stuff on it..!
I clicked on this video wondering if I would be able to adapt it to gluten free, but I was thrilled to find it already is! Thank you Adam, your celiac fans appreciate.
Karen
@@Little_yuerand n o
Has anyone done a "Mythbusters" style examination of the myth that you need to keep quiet and walk carefully around the oven when making a souffle? Or is it common knowledge that this is purely stuff of 1930s-60s cartoons...or not?
"Any means of destruction..." instruction unclear, nuked my kitchen
It's dewberry season here soon, I may try this recipe with them!
Great video!
Could you make one on black pudding?