Master the soufflé

The soufflé: bringing together cheese, cream, and eggs to form a soft cloud of rich and satisfying indulgence. It's the stuff of dreams under lockdown as restaurants are closed and we're all confined to our own kitchens. But what if wasn't the stuff of dreams? There's a case to be made that mastering the subtle art of the Souffle may be the best way to spend some of the time while in lockdown. In Julia Child's 1961 cookbook, Mastering the Art of French Cooking, the soufflé is described as the “epitome and triumph of the art of French cooking.” At a time when most of the world feels somewhat defeated, many have taken the time they never thought they had, to mastering the Soufflé. Those in favour have emerged from the experiences feeling satisfied and accomplished. Guevara also says that "Soufflé makes people happy"^[1], and who couldn't use a little happiness these days.

[P1] Mastering the Soufflé will will being satisfaction and a sense of achievement. [P2] You'll emerge with a new skill to show off to your friends and family in person.