Then I led him into the kitchen, showed him the apricot-purée base, the transparent egg whites in the unlined copper bowl, the five soufflé dishes waiting to be buttered. He murmured instruction. “Butter around the outer edge, too,” he urged. “All the way around the outer rim like this. Make a small space—climb up to grow up. And then put the dishes in water: not a bain-marie or anything deep, just a shallow tray of water. You don’t want to lower the temperature too much.”
He watched as I beat the egg whites and they thickened and turned opaque. “Do you know why you use unlined copper?” he asked. “It’s for the static electricity. A small electrical storm going off in the bowl.” An act of God, making clouds of white.
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Think zinfandel, salty caramel, oatmeal stout, dark cherry...
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