Saturday, June 1, 2013

Soufflé a classic French dish ..

Soufflé a classic French dish .. [ picture for reference only]
The word Soufflé means "to blow up" or more loosely "puff up".
A soufflé is a lightly baked cake made with egg yolks and beaten egg whites combined with various other ingredients and served as a savory main dish or sweetened as a dessert.
Soufflés rise due to the eggs.
Every soufflé is made from two basic components:
a French crème pâtissière base/flavored cream sauce or purée
egg whites beaten to a soft peak meringue
The base provides the flavor and the whites provide the "lift". Foods commonly used for the base in a soufflé include cheese, jam, fruits, berries, chocolate, banana and lemon.
When it comes out of the oven, a soufflé should be puffed up and fluffy, and it will generally fall after 5 or 10 minutes.
A Ramekin, also known as a bouillon bowl, is a small glazed ceramic or glass serving bowl used for the preparation and serving of various food dishes. Ramekins are commonly used for serving a variety of dishes such as crème brûlée, French onion soup, molten chocolate cake, moin moin, cheese or egg dishes, poi, potted shrimps, ice cream, soufflé, baked cocottes, crumbles, or scallops, or used to serve side garnishes and condiments alongside an entree.
1 Remember adding a pinch of salt to the egg whites.
2 Best soufflés are made by folding stiffly whipped egg whites then baking until risen and feather-light.
3 Prepare the soufflé dish by greasing the inside well with soft, not melted, butter then Chill in the fridge to set the butter.
4 Week old eggs at room temperature will give you the most volume and therefore a lighter soufflé. Also very fresh egg whites do not whip up as well as older ones.
5 Try not to open the door while it's baking or it will be doomed.
So of greatest importance is serving the soufflé just as it comes out of the oven. Waiting will mean serving a flat soufflé.
The old adage, "The diner waits for the soufflé; the soufflé does not wait for the diner," is rule number one. So the finished dish must go directly from oven to table.

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