Cheese Souffle

Check my website, foodwishes.com, for the full story, recipe ingredients and more details. Enjoy!

Category:

Howto & Style

Tags:

• cheese
• souffle
• cook
• chef
• food
• recipe
• cooking
• menu
• sex

[Bekll]

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.

[foodwishes]

my cheap $50 camera does make it look pretty dark, I assure you they were quite beautiful in person.

[Bekll]

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.

[foodwishes]

I never argue with the swiss regarding anything cheese! They always find holes in my arguments. hehe

[saberj2x]

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?

[foodwishes]

niether really, they are lot inflated like souffle, but also they are not dense and firm like flan. Hard to describe.

[rossso86]

no wrestling :(

[smluver001]

can u do a chocolate souffle??

[orlendatube]

@yoops a french restaurant?

[jackie57able]

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.

[googo151]

@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.

[Aboydebeat12]

i failed at it =[

buy after it at the snackbar

much different =]

[yabadabadoo1984]

Very very nice. Chef John, I appreciate you.

[jtown1234567890]

thats gros

[enchovia]

cool, orange?

[jeffhardyROXBITCH]

Maffew