Measure twice, cut once
As in carpentry, baking requires precise measurements for consistent success. But, when there are many food manufactures and measuring devices, is there a standard they are all held to? Of course! All you need to know about packaging and labeling can be found at the National Institute of Standards and Technology website
. There you can get the scoop in imperial and metric.
There are three items a properly equipped kitchen must have to be successful with the recipe below:
It can be complicated, almost impossible to achieve the results without a metal straight edge. You will use it, not only to measure the width of the souffle strips, but to cut them as well. A plastic one will tear the delicate souffle and may not come in the length you need. The offset spatula is required, not only
to spread the raspberry mousse evenly over the souffle, but to lift and
position the souffle correctly on the cookie base. The calculator will help you easily convert from imperial to metric and vice-versa with ease.
- a 15" - 20" metal straight edge
- a large offset spatula
- a calculator