Thursday, December 27, 2007

Cheese Souffle

As soon as someone says souffle the first word that comes to mind is difficult. But it's not difficult at all if you follow the directions below, from Alton Brown. He does such a good job of explaining every step that you can almost not go wrong. And once you can make a souffle, you will feel like you have taken over the world:))

The only thing that I saw that is missing in this recipe is an explanation for tempering eggs. It is a method which is the slow addition of a hot liquid to a cold one. Tempering gradually brings the temperature of the two mixtures together and is used when a scalding hot liquid, such as cream or milk, is added to eggs. To temper, add a large spoonful of the hot cream to the egg-sugar mixture, whisking all the while. Add another spoonful, and then another, and continue until all the cream is mixed in.

Once you can temper, and you can beat the yolks to creamy consistency, you can't really go wrong.

The only thing I changed in this recipe was the Cheddar cheese. I prefer using Gruyere.

And keep in mind that it's a good idea to separate your eggs one by one in a separate dish, so that you don't get any yolks in the white part by mistake. It will ruin the souffle. Or you will have to throw what you have and start all over again.


Butter, room temperature, for greasing the souffle
2 tablespoons grated Parmesan
1 1/2 ounces (3 tablespoons) butter
3 tablespoons flour
1 teaspoon dry mustard
1/2 teaspoon garlic powder
1/8 teaspoon kosher salt
1 1/3 cups milk, hot
4 large egg yolks (2 1/2 ounces by weight)
6 ounces sharp Cheddar
5 egg whites plus 1 tablespoon water (5 1/2 ounces by weight plus 1/2 ounce water)
1/2 teaspoon cream of tartar

Use room temperature butter to grease an 8-inch souffle mold. Add the grated Parmesan and roll around the mold to cover the sides. Cover with plastic wrap and place into the freezer for 5 minutes.

Preheat oven to 375 degrees F.

In a small saucepan, heat the butter. Allow all of the water to cook out.

In a separate bowl combine the flour, dry mustard, garlic powder, and kosher salt.
Whisk this mixture into the melted butter. Cook for 2 minutes.

Whisk in the hot milk and turn the heat to high. Once the mixture reaches a boil, remove from the heat.

In a separate bowl, beat the egg yolks to a creamy consistency. Temper the yolks into the milk mixture, constantly whisking. Remove from the heat and add the cheese. Whisk until incorporated.

In a separate bowl, using a hand mixer, whip the egg whites and cream of tartar until glossy and firm. Add 1/4 of the mixture to the base. Continue to add the whites by thirds, folding very gently.

Pour the mixture into the souffle. Fill the souffle to 1/2-inch from the top. Place on an aluminum pie pan. Bake in the oven for 35 minutes.

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