Salt mill in stainless steel, 22 cm
Would you like to be able to use the mill of the greatest chefs in your own kitchen? This is now possible with the Paris Chef salt mill. With a beautiful stainless steel finish of very high quality, the Paris Chef salt mill, in the 22 cm version, will delight you from the first glance.
The salt mill of the great chefs, in your own kitchen
The Peugeot Paris Chef collection 22 cm salt mill is the mill of those who are passionate about cooking. It replicates the silhouette of the legendary Paris mill, created more than 30 years ago, in a full stainless steel finish. The stainless steel used in the design of this mill is of a very high quality, providing perfect resistance in all conditions. As with all Peugeot mills, this salt mill is equipped with the Peugeot mechanism in steel, which comes with a lifetime guarantee. Its grinding adjustment allows for pre-selection of 6 salt coarseness. You can then choose fine grind for seasoning your salads and coarser grinding to bring out the best in your foie gras.
Carrot Soufflé with Cumin
2.2 pounds (1 kg) carrots,
peeled and sliced
8 large eggs, white and yolks apart
1 stick + 1 Tablespoon (125g) unsalted butter
1/3 cup + 1 Tablespoon (50g) all-purpose flour
1 ¼ cup (30 cl) milk
3 Tablespoons Emmental cheese or other hard cheese, grated
½ teaspoon ground cumin
Salt and freshly ground black pepper
*or 26.5 ounces (750g) mashed carrots
1. Preheat the oven to 390°F (200°C) and grease a 2.2 qt soufflé dish with butter.
2. In a large saucepan, cook the carrots in a large volume of salted water for about 20-30 minutes, or until fork tender. Drain and mash carrots.
3. Add the egg yolks to the carrots and stir well.
4. Make the béchamel sauce: melt butter in a small saucepan. Add flour, and let the mixture thicken for a couple of minutes, whisking constantly. Gradually pour the milk and keep whisking until thickened. Season with cumin, salt and pepper, and add the grated cheese. Add the mixture to the carrot mash and stir well.
5. Beat egg whites with an electric hand mixer until stiff. Fold into the carrots, running the spatula straight down the bottom of the bowl, then flipping the batter over. The egg whites should be all mixed in, but there should be some lumps of stiff egg white still visible.
6. Pour the batter into the prepared soufflé dish and bake in a water-bath for about 40-50 minutes. Remove from the oven and eat immediately, with a side of salad.