Here's what Wikipedia says about soufflés : "A soufflé is a light, fluffy, baked cake made with egg yolks and beaten egg whites combined with various other ingredients and served as a savory main dish or sweetened as a dessert. The word soufflé is the past participle of the French verb souffler which means 'to blow up' or more loosely 'puff up'—an apt description of what happens to this combination of custard and egg whites." If you put it that way, it sounds easy, not to mention clinical. But making a "soft-peak meringue" is no small feat. The one time I tried to make it, it took two people and a large Kitchenaid mixer to get it right. In a restaurant setting, making soufflés takes a special touch that needs to happen not only once, but hundreds of times—consistently. And as a diner, you have a duty to pronounce it correctly: it's "soo-flay," not "soo-full." (Someone I knew used to say the latter; he's been, as soc...
eating around asia and beyond.