Shhh...! Don't slam the door. And don't let that cold draft in. Quick, now, to your places at the table because the Is My Blog Burning #20 theme for October 2005 is soufflés, and a soufflé never waits for the guests.
These puffed up prima donnas have a life span as brief as a breath. Okay, a long breath. But their fall is inevitable. Some cookbooks grant soufflés the lengthy lifespan of 20-30 minutes before they deflate, but others give them a scant few minutes at best. Soufflés date back to 18th century France, and their reputation for being complex and easy to ruin is almost as old. It's really an undeserved reputation. Soufflés are actually quite easy. The complexity, as one chef puts it, lies in the perfection of it.
Or, as James Beard put it, The only thing that will make a soufflé fall is if it knows you are afraid of it.
The word soufflé comes from the French verb "souffler" which means, among several things, "to blow air." A soufflé gets its magnificent but unstable height from bubbles of hot air trapped in its delicate structure. When the soufflé cools, the hot air contracts and the soufflé deflates. Simple physics. There are a number of tips for keeping your soufflé all puffed up and enjoying it at its peak, but the most important one is "serve immediately."
There is a soufflé out there for everyone. Savory or sweet. Vegetable or fruit. Meat or vegetarian. I've even seen vegan recipes. (A soufflé without eggs! Can it be true?) So bring your high-hat masterpiece to the communal food blog table, and if it falls call it a "mousse" and serve it anyway. We won't mind a bit, and it'll taste just as good.
The world of food blogging has grown tremendously since I booked my IMBB slot nearly a year ago, and I am looking forward to being "à bout de souffle" by the many wonderful soufflés you all will create.
How to join the fun
Step 1: Make a Soufflé. Any kind of soufflé. Take some photos (quick! before it deflates!) and then write and publish a blog post about your breathless soufflé-baking experience on any day between Friday, October 21 and Sunday, October 23 2005.
Step 2: Email me at email@example.com by October 23 with a link to your blog (preferably the permalink to your IMBB #20 entry) and the word IMBB in your subject line, and I will do my best to complete a round-up before Halloween.
Tagged with: <a href="http://technorati.com/tag/IMBB20" rel="tag">IMBB # 20</a> + <a href="http://technorati.com/tag/Souffle" rel="tag">Souffle</a>
If what I just said makes no sense, check out the Technorati Tag instructions at Food Blogs S'cool.
Questions about IMBB #20? Email me or post them here, and I'll do my best to answer them in a timely fashion.
Thank you and Bon Appétit!