Last week I did a demo in Boston with Chris Kimball at the new Milk Street headquarters. We made the La Tulipe Apricot Souffles and beat the egg whites by hand in the large copper bowl I inherited from Gourmet Magazine. It was lots of fun and the crowd was enthusiastic. There was one tiny glitch though – I beat the egg whites with salt instead of sugar! It was a good thing the audience was not sampling them. But the souffles still rose beautifully. Chris decided that salt must have the same hydroscopic properties as sugar.