Shiny, happy pans

In today’s episode of catastrophic housekeeping, I ruined another pan. Did you hear the smoke alarm from your house? Plus a recipe for no-fear cheese soufflé.

Yesterday, I spent hours simmering chicken carcasses with carrots, celery, onions and herbs to make stock. I carefully strained the stock through muslin into a clean pan and I put it back on the stove to reduce. I like to get it as concentrated as I can, so when it’s cold it sets to a jelly and I can cut it into my own fancy-pants stock cubes. We have a…