babiangel- you might want to read up on how to whip egg whites. couple of important tips: do not use a glass bowl. the eggs will slide down the sides. use stainless steel or best, if you have it, unlined copper. next- do not have one single molecule of oil or fat of any kind in the egg whites. no egg yolk. the bowl and whisk or beaters, whichever you are using, must be perfectly clean. no grease on there!!! none! room temperature eggs work best... best to read up. sure i forgot some points.
@jackiemaxmcc I use glass bowl all the time and it has never failed me. But good point for those that are not quite sure. You can keep keep egg whites from deflating and holding by using a pinch of cream of tartar. A 1/4 tsp for every 4 egg's works.
As a Swiss myself, I grew up on cheese soufflé - lately my father would actually add small chunks of gruyère into it. It's a nice thing to chew on while eating such a soft, fluffy dish.
can u do a chocolate souffle??
smluver001 2 months ago
i don't remember writing this and don't think i did write it!
i don't use a glass bowl...not sure how this works- was this a reply to my comment, not my comment?
thanks if it was a reply. feedback is always a good thing.
jackie57able 5 months ago
i failed at it =[
buy after it at the snackbar
much different =]
Aboydebeat12 1 year ago
Very very nice. Chef John, I appreciate you.
yabadabadoo1984 1 year ago
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thats gros
jtown1234567890 2 years ago
Maffew
jeffhardyROXBITCH 2 years ago 4
This has been flagged as spam show
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urigeller575757 2 years ago
I've never had a souffle, it looks so tasty. Where can I find some?
yoops 2 years ago
@yoops a french restaurant?
orlendatube 2 months ago
HI, I'm 7 and I made orange souffle on my youtube show.
HopesKitchen 2 years ago
cool, orange?
enchovia 2 years ago
very sexy..
kappyberra 3 years ago 2
no wrestling :(
rossso86 3 years ago 14
lol to be honest i got confused from the middle to the end xD but anyways i would wanna eat it xD it looks so good and im a fan of cheese :D
happysnoopyxD 3 years ago
I lovecheese
raedbull 3 years ago 4
Yes, vegetarian foods would be nice :)
liked ur vege. vids so far, pronounce "Parmesan" for me again please, I thought it sounded like...
killerhomone 3 years ago
It sounded like PAR-MUH-ZHAAN...though its a beautiful way to pronounce it
drsheikhjunior 3 years ago
looks yummy... i'll try it soon.
luvinebot 3 years ago
how long did you whip the egg whites for it to get fluffy? i tried to make meringues but i couldn't get the fluffiness...
babiangelxxx 3 years ago
babiangel- you might want to read up on how to whip egg whites. couple of important tips: do not use a glass bowl. the eggs will slide down the sides. use stainless steel or best, if you have it, unlined copper. next- do not have one single molecule of oil or fat of any kind in the egg whites. no egg yolk. the bowl and whisk or beaters, whichever you are using, must be perfectly clean. no grease on there!!! none! room temperature eggs work best... best to read up. sure i forgot some points.
jackiemaxmcc 2 years ago
@jackiemaxmcc I use glass bowl all the time and it has never failed me. But good point for those that are not quite sure. You can keep keep egg whites from deflating and holding by using a pinch of cream of tartar. A 1/4 tsp for every 4 egg's works.
googo151 5 months ago
im french , its a very easy recipe , one trick DONT OPEN THE OVEN WHILE THE SOUFFLé IS COOKING .YUMMY
nambourienne 3 years ago 4
if you stir the egg white very long it will form a foam? or you added something there that's why a foam is formed?
tontonie15 4 years ago
you have to beat the egg whites at a high speed for a while and it will eventually form a foam...
devilzangylz 4 years ago 3
You have so many good videos. Do you think you could make one for a vegetarian-friendly main dish?
Floofytail 4 years ago
Please stop putting foam in my food!
;)
xeryph 4 years ago
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Oh also, I must say - your end result looks quite odd. They're practically over pouring and are too burnt at the top. Perhaps you could work on that.
Besides that, of course, they look delicious.
Bekll 4 years ago
my cheap $50 camera does make it look pretty dark, I assure you they were quite beautiful in person.
foodwishes 4 years ago 15
As a Swiss myself, I grew up on cheese soufflé - lately my father would actually add small chunks of gruyère into it. It's a nice thing to chew on while eating such a soft, fluffy dish.
Bekll 4 years ago
I never argue with the swiss regarding anything cheese! They always find holes in my arguments. hehe
foodwishes 4 years ago 10
Holes? *laughs* That's referring to Swiss cheese isn't it? Of course not all the cheese has holes, and not all cheese with holes is Swiss though.
Bekll 4 years ago
actually easier than that lobster or scallop mouselline I got to do at the catering....
are mouselline are supposed to be like... flan like or puffy?
saberj2x 4 years ago
niether really, they are lot inflated like souffle, but also they are not dense and firm like flan. Hard to describe.
foodwishes 4 years ago
Wow, Incredibly beautiful. Look delish too.
HCelticPrincessness 4 years ago
Please give it a try!
foodwishes 4 years ago
Hahahahaah! THIS IS SPAM ITS SUPPOSE TO BE ABOUT WRESTLING
AfroJoel 4 years ago
well, for people who don't dabble in wrestling, cheese souffle is food.
anisophyllea 4 years ago
wow, thanks for the clarification, but are they're people that really dont know the difference?? lol
foodwishes 4 years ago