May 20th, 2011
Sharkey Bakes a Soufflé
Posted by Sharkey
I was in the mood to bake a soufflé and I asked Thomas Joseph from the TV kitchen if he would be willing to come to Bedford and give me a hand. A soufflé is a combination of custard and beaten egg whites and when it comes out of the oven, it should be puffed up and fluffy. However, within minutes, a soufflé will quickly fall and it should be eaten before that happens.
1 Oh, Thomas - I am so very happy that you agreed to come to Bedford and help me make a cheese soufflé. Did you know that the word soufflé is the past participle of the French verb souffler which means to puff up?
2 I see that you brought a very fine recipe. Is that Pierre's handwriting?
3 Yes, it is! And it's written in French, so I will translate for you, Thomas.
4 We have the finest cheeses here - emmentaler, gruyere, and comté.
5 Let me get busy and dice it up.
6 I'll weigh it on the scale to be sure of accuracy.
7 This combination of cheeses makes for a heavenly soufflé.
8 Next, I'll measure out the flour.
9 And we need separated eggs - farm fresh, of course!
10 Thomas, we must have the egg whites whipped until soft peaks form, which will give the soufflé a generous puff.
11 Here's the butter to rub the baking dish with. The batter needs to slide up the sides.
12 And a parchment sleeve tied around the dish will allow the soufflé to gain even more height.
13 Thomas, this has been in the oven for the designated time, however, I think that the center is still kind of loose.
14 Let's let it bake a little longer.
15 I think it's ready now.
16 Sharkey, your soufflé is magnifique! I'm most impressed!
17 Are you going to wait and serve it when Martha gets home?
18 You're silly, Francesca. Don't you know that a soufflé waits for no one?
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