{"id":3745,"date":"2013-09-30T19:06:23","date_gmt":"2013-09-30T19:06:23","guid":{"rendered":"https:\/\/www.grandpacooks.com\/recipes\/?p=3745"},"modified":"2020-04-10T16:25:12","modified_gmt":"2020-04-10T23:25:12","slug":"souffle-notes","status":"publish","type":"post","link":"https:\/\/www.grandpacooks.com\/recipes\/souffle-notes\/","title":{"rendered":"Souffl\u00e9 &#8211; COLLECTION INDEX"},"content":{"rendered":"<h1>Souffle Recipes<\/h1>\n<h2>Basic Cheese Souffle<\/h2>\n<p>Use this as a guide for the techniques to be applied on any souffle you may create.&nbsp; Feel free to egg-speriment.<\/p>\n<h3>Prepare your Souffle Dish<\/h3>\n<p>A basic souffle dish should have fluted (wavy) design around the side to increase surface area and make it heat up faster.&nbsp; The bottom should be unglazed.<\/p>\n<ol>\n<li>Butter your ramekin and then spread 2 tsp of sugar, cornstarch or ground Parmesan cheese around the sides to coat &#8211; This will help the souffle <em>climb.&nbsp;&nbsp; <\/em>NOTE:&nbsp; This recipe uses two small ramekins &#8211; if you are using one large ramekin, make adjustments.<\/li>\n<li>Move ramekins into the freezer to keep the butter from melting and the coating sliding to the bottom<\/li>\n<\/ol>\n<h3>Separate the Eggs<\/h3>\n<ul>\n<li>Separate two eggs<\/li>\n<li>When separating eggs\n<ul>\n<li>Eggs should be cold.&nbsp; Warmer yolks tend to break.<\/li>\n<li>Eggs should be new.&nbsp; As eggs age, the membrane weakens<\/li>\n<li>Always separate into a small dish in case the yolk breaks.&nbsp; Save this for scrambled eggs on another day.&nbsp; Once separated, pour your yolks and whites into separate bowls.<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<h5>Yolks<\/h5>\n<ul>\n<li>Mix your 2 egg yolks, sugar, salt, vanilla, and orange zest&nbsp; (one TBL sugar for each egg) together and set aside.<\/li>\n<\/ul>\n<h5>Whites<\/h5>\n<ul>\n<li>Use the whites from two eggs @ room temperature with ABSOLUTELY no fat contamination.&nbsp; ANY contamination will ruin the batch.<\/li>\n<li>Add 2 tsp water<\/li>\n<li>Whip to peaks with a metal (not plastic) whisk and a metal bowl &#8211; a copper bowl will help add ions to the whites and help with lift :: A hand mixer is OK to use, but be careful to not overbeat your egg whites<\/li>\n<li>Add 1\/2 TBL sugar and 1\/8 tsp cream of tarter for each egg near the end<\/li>\n<li>Beat until SOFT peaks form on both beaters and the in the bowl, but overmixing will cause them to collapse<\/li>\n<\/ul>\n<h3>Create a Roux<\/h3>\n<p>Rouxs always use equal parts butter and flour.<\/p>\n<ol>\n<li>Start your roux with 2 TBL butter and 2 TBL flour while you prepare the other ingredients\n<ul>\n<li>When your flour starts to brown, mix in the following two ingredients for a cheese souffle, but not for a dessert souffle.\n<ul>\n<li>1 tsp dry mustard<\/li>\n<li>1\/2 tsp garlic powder<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<\/li>\n<li>Add 2\/3 C milk to the roux &#8211; Milk should be cold, and should be added in little bits.&nbsp; With each addition, whisk until no clumps remain<\/li>\n<li>Remove pan from heat, and finally, mix your 3 oz shredded cheddar cheese in with the roux<\/li>\n<\/ol>\n<h3>Combine Sturdy Ingredients<\/h3>\n<ul>\n<li>You will be slowly mixing your yolk sauce and roux together<\/li>\n<li>Temper roux into 2 egg yolks, then combine egg mixture SLOWLY back into the pan<\/li>\n<\/ul>\n<h3>Combined Delicate Ingredients<\/h3>\n<ul>\n<li>Mix 1\/2 C of your beaten whites into the yolk sauce to lighten it.<\/li>\n<li>Fold the rest together together (FOLD GENTLY.&nbsp; Do not beat, whip or mix)<\/li>\n<\/ul>\n<h3>Prepare for the Oven<\/h3>\n<ul>\n<li>Pour combined mixture into ramekins &#8211; no more than 1\/2 way full<\/li>\n<li>Move into oven preheated to 375\u00ba<\/li>\n<li>Cook 10-15 minutes<\/li>\n<li>Turn off oven and open door and let rest for about 10 minutes<\/li>\n<\/ul>\n<hr>\n<h2><a href=\"https:\/\/www.grandpacooks.com\/recipes\/chocolate-souffle\/\">Chocolate Souffle<\/a><\/h2>\n<h2><a href=\"https:\/\/www.grandpacooks.com\/recipes\/spinach-souffle\/\">Spinach Souffle 1<\/a><\/h2>\n<h2><a href=\"https:\/\/www.grandpacooks.com\/recipes\/spinach-souffle-2\/\">Spinach Souffle 2<\/a><\/h2>\n<h2><a href=\"https:\/\/www.grandpacooks.com\/recipes\/lemon-souffle\/\">Lemon Souffle<\/a><\/h2>\n<h2><a href=\"https:\/\/www.grandpacooks.com\/recipes\/cheese-souffle\/\">Cheese Souffle<\/a><\/h2>\n<h2><a href=\"https:\/\/www.grandpacooks.com\/recipes\/cheddar-souffle\/\">Cheddar Souffle<\/a><\/h2>\n<h2><a href=\"https:\/\/www.grandpacooks.com\/recipes\/savory-souffle\/\">Savory Souffle<\/a><\/h2>\n<h2><a href=\"https:\/\/www.grandpacooks.com\/recipes\/caramel-souffle\/\">Caramel Souffle<\/a><\/h2>\n<h2><a href=\"https:\/\/www.grandpacooks.com\/recipes\/breakfast-souffle\/\">Breakfast Souffle<\/a><\/h2>\n<h2><a href=\"https:\/\/www.grandpacooks.com\/recipes\/veggie-souffle\/\">Veggie Souffle<\/a><\/h2>\n<h2><a href=\"https:\/\/www.grandpacooks.com\/recipes\/spinach-stuffed-mushrooms\/\">Spinach Stuffed Mushrooms<\/a><\/h2>\n<h2>&nbsp;<\/h2>\n<h2>&nbsp;<\/h2>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Souffle Recipes Basic Cheese Souffle Use this as a guide for the techniques to be applied on any souffle you may create.&nbsp; Feel free to egg-speriment. Prepare your Souffle Dish A basic souffle dish should have fluted (wavy) design around the side to increase surface area and make it heat up faster.&nbsp; The bottom should &hellip; <a href=\"https:\/\/www.grandpacooks.com\/recipes\/souffle-notes\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Souffl\u00e9 &#8211; COLLECTION INDEX&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[180,196,137],"tags":[],"class_list":["post-3745","post","type-post","status-publish","format-standard","hentry","category-book-appetizers","category-collection-index","category-dessert"],"_links":{"self":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/3745","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/comments?post=3745"}],"version-history":[{"count":21,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/3745\/revisions"}],"predecessor-version":[{"id":19294,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/3745\/revisions\/19294"}],"wp:attachment":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/media?parent=3745"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/categories?post=3745"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/tags?post=3745"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}