Kitty said: Yes.I want to make a souffle. Got any good recipes and/or tips?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(I want to make a souffle. Got any good recipes and/or tips?),it will help you,my kids.
I'd like it to be really light and fluffy, but have some cheese, maybe some veggies or crabmeat or something interesting in it. Whatcha got for me?
Answers:
Soufflé au Crabe
Deviled Crab Soufflé
INGREDIENTS:
1/4 lb. crabmeat
2 Tablespoons butter + extra for the dish
2 Tablespoons unbleached flour
1 cup light cream
1-1/2 teaspoond dry mustard
1/4 cup Worcestershire sauce
2-1/2 teaspoons Frank's Red Hot Sauce (or Tabasco)
2 egg yolks
5 egg whites, at room temperature
salt and freshly ground pepper
PREPARATION:
Preheat oven to 375°F.
1. Butter a 1-1/2 quart soufflé dish with 1 tablespoon of the butter.
2. Melt the butter in saucepan over med-heat, then whisk in the flour.
3.Gradually whisk in the cream, stirring constantly until the sauce boils. Cook for an additional 30 seconds to remove flour taste.
4. Take off of heat and thoroughly mix in the mustard, Worcestershire sauce, hot sauce, salt and pepper. Set aside.
5. Whisk in the egg yolks, one by one.
6. Flake the crabmeat into the sauce, using your fingers. Make sure to pick out any membrane as you go.
7. Stir and adjust seasoning. It should be highly seasoned to counteract the blandness of the whites
8. In a very clean bowl, beat the egg whites until stiff.
9. Gently fold a quarter of the egg whites into the base. Then fold this mixture into the remaining egg whites as gently as possible.
10. Pour the soufflé mixture into the prepared dish.
11. Smooth the top with a spatula. Run your thumb around the edge of the dish. At this stage the soufflé may be refrigerated up to two hours before baking.
12. Bake about 20-25 minutes, until puffed and browned.
serve immediately
Other Answers:
go to allrecipes.com!
Hi, go to foodtv.com type in souffle and you will get some of the best ideas from famous chefs. SOUFFLé TIPS: Here are a few tips to help you keep the wind in your soufflés and keep the compliments flying. See also, "How to Beat Eggs.
Equipment: The Soufflé Dish, sometimes referred to as a mold, is usually made in white porcelain. The standard size is an 8-inch, 1-1/2-quart white porcelain, but it can vary depending on the recipe. No matter what size, the dish should have straight, tall sides and must withstand heat. When filled, the unbaked soufflé mixture should come to about 1-inch above the rim of the dish. Purchase from any good cookware store, such as Williams-Sonoma.
You could also use a smaller porcelain dish as well, called ramekins. They tend to be used more
Q: If you don't have a soufflé dish, can you make a soufflé? A: Of course you can! Better cooking success is achieved with a deep dish with sides that are at a right angle to the bottom. They rise more evenly than those with flared, or angled sides, such as some custard cups. In fact, when I made my first one, I used a deep Pyrex (heatproof glass) 2-quart measuring cup that has straight sides and it worked well.
Precise measurements are the key to a successful soufflé. To measure flour: with a spoon, lightly pile flour into the tablespoon measure. With a knife, scrape the flour across the top of the tablespoon measure.
Make sure you have prepared all added ingredients, called "Mis en Place", a French term for pre-assembling your wet and dry ingredients. It helps so that recipes can be assembled quickly and easily and helps to prevent your leaving something out.
The secret to a savory soufflé is in ribboning the egg yolks first before the whites, and then folding those in.
Once the egg whites are beaten, they start to deflate so you need to work quickly.
If you don't have cream of tartar, you may substitute salt or 3 drops of lemon juice.
Do not overwhip the egg whites, or they will not incorporate evenly into the base and, when baked, the soufflés will have pieces of chewy egg white in the center.
Make sure you line the soufflé dish with butter and sugar for a sweet soufflé, or butter and cheese, butter and crumbs, or cornmeal for a savory one.
The oven should be properly preheated before placing the soufflé inside. To rise properly, a it initially needs a very hot oven.
Soufflés can be made 3 days ahead. Wrap in foil and freeze; do not thaw. Uncover before baking.
A cheese soufflé will always crack slightly. If your soufflé forms a tough crust, the oven temperature was too hot. If it doesn't rise, the oven temperature was too low.
Source(s):
http://www.baking911.com/howto/souffle.htm Corn Souffle
Ingredients
(6 servings)
3 tb Margarine Or Butter
3 tb Unbleached Flour
1/4 ts Sugar
1/4 ts Cumin; Ground
1/4 ts Nutmeg; Ground
1/4 ts Red Pepper; Ground
1 c Milk
3 ea Eggs; Large, Separated
2 tb Onion; Finely Chopped
2 tb Green Chiles; Finely Chopped
8 3/4 oz Whole KernelCorn;Drained,1cn
GREEN CHILE CHEESE SAUCE:
1/2 c Cheddar Cheese; Shredded,2oz
1/4 c Green Chiles; Finely Chopped
1/3 c Half & Half
1 tb Onion; Finely Chopped
1 ts Cumin; Ground
1/4 ts Salt
Instructions
Heat the oven to 350 degrees F. Butter a 1-quart souffle dish or casserole. Heat the margarine in a 2-quart saucepan over low heat until melted. Stir in the flour, sugar, cumin, nutmeg, and red pepper. Cook over low heat, stirring constantly, until the mixture is smooth and bubbly. Stir in the milk, heat to boiling, stirring constantly. Boil and stir for 1 minute. Beat the egg yolks slightly in a medium bowl. Stir at least half of the hot mixture gradually into the egg yolks. Stir the hot mixture back into the saucepan. Boil and stir for 1 minute. Remove from the heat and stir in the onion, chiles, and corn. Beat the egg whites in another medium bowl on high speed, on an electric mixer, until stiff. Stir about 1/4 of the egg whites into the corn mixture. Fold the corn mixture into the remaining egg whites. Carefully pour the mixture into the souffle dish. Bake uncovered until a knife inserted in the center comes out clean, about 50 minutes. Prepare the Green Chile Cheese Sauce. Serve the souffle with the sauce when souffle is done.
GREEN CHILE CHEESE SAUCE:
Heat all the ingredients over low heat, stirring constantly, until the cheese is melted.
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