Posted in french

Grace Cock Soup Mix

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I was down my local grocery shop and came across this amazing packet of food and thought “I’d love a bit of Cock right now” so I purchased the packet and ran back to my professional chef’s kitchen so I could get the Cock out of the packet as quickly as possible.

So, what’s inside the packet?

inside packet

annnnd how’s it taste?

Salty and very msg-ee but not unpleasant; indeed, the taste of Cock isn’t as bad as I thought it would be.  So girls, you have nothing to worry about (listen, I haven’t even begun with the innuendos here).

But what to do with it?

After much thought I figured I wanted to make a souffle because I’ve never made souffle before. In other words, I am a souffle virgin and I couldn’t think of a better ingredient to lose my souffle virginity than a nice bit of Cock .

So, girls, lets crack on and get that souffle on the go!

I start by whisking 3 egg whites till they are stiff and firm:

egg whiters

And in a frying pan, I make a roux with 40g plain flour and 40g butter then add 250mls of cold milk:

roux

I then add 3 egg yolks and the 30g of the Cock mix and beat into the roux:

roux and egg yolks

Oooh yeah, sticky.

I then whisk this into the stiffened eggs whites and place into butter-lined ramekins:

into the oven

And place these into my hot (200c) professional chef’s oven for 9 minutes.

At this point I began to panic because I know how fickle souffles are and that’s why they’re always a pressure test in US Masterchef; I was really doubting if my first ever attempt at a Cock souffle would work 😦

BUT CHECK THIS OUT!

finished souffle

AMAZING!

And how do they taste?

Really nice actually, the Cock saltens the souffles well and the dish is very light and airy (due to the really stiff egg whites) so it goes down really well! I don’t get it, this is my first ever souffle but on American Masterchef, Gordon Ramsey is always going on about how difficult it is. Listen ladies, making a nice Cock souffle is really very easy as long as you stick to the recipe and don’t do anything radical like, I dunno, shoving a Cock into a beaker or something (you see what I did there)

But anyway, do you like Cock ? Have you ever eaten Cock ? Have you made a souffle? Did it work? Tell 371 food geeks everything at the facebook page!

And twitter

And Huffpost

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Author:

I write dumb things about food

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