On Making Souffle and other wonderful things
I love learning to cook from the web! BlogHer Heidi Swanson of 101 Cookbooks reviews a new translation of La Bonne Cuisine, a 1920s French classic by Madam Saint-Ange, and serves up Madam's instructions on how to make a souffle with useful tips on the whisking of egg whites.
Meanwhile, Helen of Beyond Salmon shows us how to section an orange with step-by-step photos. Indira of Mahanandi makes homemade coconut milk from freshly cracked coconuts. And Lex Culinaria does the mashed pototo comparing Yukon Golds with Fingerling and Blues.