Bushra Griffith
A cheese soufflé is a French dish that is both simple to make and delicious to eat. It is a light and airy combination of cheese, egg yolks, and egg whites. The cheese is the star of the dish, with the egg yolks enriching the soufflé base and contributing to its richness and colour, and the egg whites providing the light and airy texture. The type of cheese used can vary, but it should be a good melter with a low water content, such as Gruyère, Parmesan, or Comté. The soufflé is baked in the oven until it is puffed and golden brown, and it is typically served immediately to ensure that it retains its shape.
| Characteristics | Values |
|---|---|
| Texture | Light and airy |
| Taste | Sharp, tangy, pungent, rich, cheesy |
| Cheese | Gruyère, Parmesan, Comté, Cheddar, Blue cheese, Smoked cheese, Goat cheese, Emmenthaler, Gouda |
| Herbs and spices | Chives, Thyme, Parsley, Dill, Tarragon, Chervil, Nutmeg, Paprika, Cayenne pepper |
| Accompaniments | Green salad, Vinaigrette-dressed salad, Baguette, Romaine hearts, Mixed baby greens, Arugula, Steamed green beans, Wilted greens |
| Other ingredients | Eggs, Butter, Flour, Cream, Sherry, Sour cream, Salt, Dijon mustard, Dry mustard, Cayenne, Nuts, Meat, Wine or alcohol |
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What You'll Learn
Cheese souffle is a giant cheese puff
A cheese souffle is like a giant cheese puff, a hot cheese pudding with a crispy top and a melting, creamy, and fluffy inside. It is a simple, elegant, and cozy dish that is easier to make than one might think.
The base of a cheese souffle is a thick bechamel sauce, which is made by creating a paste with butter and flour, and then gradually adding milk. This sauce is then enriched with egg yolks, which add to the richness and colour of the souffle. The egg whites are whipped to stiff peaks and folded into the base, giving the souffle its light and airy texture. The final key ingredient is, of course, the cheese. A good melter with a low water content, such as Gruyere, cheddar, or Comte, is ideal. The cheese is what gives the souffle its sharp, tangy flavour.
There are numerous additions that can enhance the flavour and texture of a cheese souffle. Fresh herbs like chives, tarragon, thyme, and parsley can add a delicate herbal flavour, while spices like nutmeg, paprika, or cayenne pepper can provide a subtle kick. Toasted and chopped nuts can provide a delightful crunch, and cooked meats like diced ham or bacon can add a savoury boost. A splash of white wine or a dash of brandy can also add depth and complexity to the dish.
Preparing a cheese souffle involves baking the mixture in a buttered and cheese-coated dish in the oven for about 20 to 35 minutes, until the souffle is puffed and golden brown. The souffle will stay inflated for a while, but it is best to serve it immediately.
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It's a hot cheese pudding with a crispy top
A cheese soufflé is a hot cheese pudding with a crispy top and a creamy, melting cloud inside. It is a simple, elegant, and cozy dish that is perfect for lunch or dinner, served with a green salad.
The base of a cheese soufflé is a thick béchamel sauce, made by whisking flour into melted butter to form a paste, and then gradually adding milk or cream to form a silky sauce. Egg yolks are then whisked in for richness and colour, and the base is seasoned with salt, pepper, nutmeg, paprika, or cayenne. A good melting cheese with a low water content, such as Gruyère, cheddar, Comté, or Emmenthaler, is then grated into the sauce. The egg whites are whipped to stiff peaks and folded into the base, giving the soufflé its light, airy texture.
To make the crispy top, the baking dish is buttered and coated with grated Parmigiano-Reggiano, which forms a delicious crust as the soufflé bakes. The soufflé is then baked for about 20-35 minutes, until it is puffed and golden brown. It is important not to open the oven door while the soufflé is baking, as this can affect its rise and texture.
The result is a hot, crispy, and creamy pudding with a strong cheese flavour. The addition of herbs, such as chives, tarragon, or chervil, can also add a delicate freshness to the dish.
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The best cheese for a souffle is a good melter
A cheese soufflé is a light and airy dish with a crispy top and a creamy, melting, cloud-like inside. It is a simple, elegant, and cozy meal that can be served as a lunch or dinner, often accompanied by a green salad.
The best cheese for a soufflé is a good melter with a low water content. This means a semifirm cheese that can be grated into shreds, such as Gruyère, cheddar, Comté, Gouda, or Emmenthaler. Gruyère is a particularly popular choice as it is commonly used in classic French cooking and has a strong flavour. A mature, aged cheddar is also a good option as it has terrific melting qualities and a distinct, sharp, and tangy flavour. Other assertive options include blue cheese, smoked cheese, and goat cheese.
Parmigiano-Reggiano, or Parmesan, is also commonly used in cheese soufflés, although it is more of a seasoning than a melting cheese. It is often grated onto the buttered soufflé dish to form a crispy crust, but it should not be mixed into the soufflé itself as it can result in a broken, gritty texture. However, some recipes do include Parmesan in the soufflé batter.
In addition to cheese, a cheese soufflé typically includes eggs, flour, and butter. The eggs provide richness and colour, with the yolks contributing to the soufflé's richness and the whites providing a light, airy texture. The flour and butter are used to make a béchamel sauce, which serves as the base of the soufflé. Other common ingredients in a cheese soufflé include cream, cream of tartar, mustard, herbs, spices, vegetables, and meat.
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A souffle is a white sauce with eggs
A cheese soufflé is a delightful dish that is surprisingly simple to make. It is a white sauce with eggs, enriched with egg yolks and made fluffy with beaten egg whites. The base of a cheese soufflé is a thick béchamel sauce, which is made by creating a white roux with butter and flour, and then adding milk. For a slightly thicker and more robust sauce, you can add a little extra flour. This is then cooked until very thick, and once cooled, the remaining ingredients are stirred in, except for the egg whites and cream of tartar. The egg whites are whipped to stiff peaks and folded into the base, creating the soufflé's light and airy texture.
The key to a delicious cheese soufflé is in the cheese itself. A good melter with a low water content is ideal, such as a semi-firm cheese like Gruyère or cheddar. These cheeses can be grated into shreds, ensuring even melting throughout the soufflé. Other cheeses that work well include Comté, Emmenthaler, Gouda, Parmesan, and mature, aged cheddar, which has terrific melting qualities. The cheese provides the main flavour of the soufflé, offering a sharp and tangy taste.
To enhance the flavour and texture of your cheese soufflé, you can add various ingredients. Herbs like chives, thyme, parsley, dill, tarragon, or chervil bring freshness and complementary flavours. Spices like nutmeg, paprika, or cayenne pepper add depth and a subtle kick. Nuts like walnuts, almonds, or pecans provide a delightful crunch and interesting texture. Sautéed or roasted vegetables, such as spinach, mushrooms, onions, bell peppers, or leeks, can also be wonderful additions, providing a savoury boost.
Preparing a cheese soufflé is a straightforward process. Preheat your oven to 350-400°F and place an oven rack in the middle or bottom position. Butter your oven-safe dish and sprinkle with Parmesan cheese. Create your béchamel sauce base, and once cooled, stir in the remaining ingredients, except for the egg whites. Whip the egg whites until stiff peaks form and fold them into the base. Pour the mixture into your prepared dish and bake for 20-35 minutes, until puffed and golden brown. Serve immediately and enjoy the cheesy, creamy goodness!
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A cheese souffle is a simple, weeknight dish
A cheese soufflé is a simple, weeknight dish that can be prepared in a few easy steps. It is a savoury, elegant, and delicious meal that can be served for lunch or dinner. The key ingredients are a good melting cheese, like Gruyère, Parmesan, or Comté, and eggs. The cheese provides a sharp and tangy flavour, while the eggs create a light and airy texture.
To make a cheese soufflé, start by preheating your oven to 350°F and preparing your baking dish. Butter the dish and coat it with grated Parmesan cheese, which will form a delicious crispy crust. Next, make a basic white roux with butter and flour, adding milk to create a béchamel sauce. This sauce should be thick and creamy. Separate the egg yolks and whites, whisking the yolks into the sauce for richness and colour. In a separate bowl, beat the egg whites until stiff peaks form, and then carefully fold them into the sauce base. This technique creates a light and airy texture without deflating the egg whites.
Finally, pour the batter into your prepared baking dish, filling it about halfway. Place the dish in the oven and bake for 20-35 minutes, until the soufflé is golden brown and puffed. It is important not to open the oven door while baking, as this can affect the rise and texture of the soufflé. Serve the cheese soufflé immediately, as it will start to deflate over time. It pairs well with a simple green salad, adding a refreshing contrast to the rich and creamy soufflé.
A cheese soufflé is an impressive dish that is deceptively simple to prepare. With a few key ingredients and careful techniques, you can create a delicious and elegant meal perfect for any weeknight dinner or casual get-together with friends and family.
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Frequently asked questions
A cheese souffle is like a giant cheese puff, a hot cheese pudding with a crispy top and creamy, melting cloud inside. It is light and airy, with a bit of pungency from the cheese.
A cheese souffle typically uses a good melter with low water content, like Gruyere, Parmesan, or Comte. However, you can also use other cheeses such as cheddar, blue cheese, or goat cheese.
In addition to cheese, a cheese souffle typically includes eggs, flour, butter, and milk. Some recipes also call for herbs, spices, vegetables, or meat.
A cheese souffle typically bakes for about 20 to 35 minutes, depending on your preference for doneness. It is important not to open the oven door while the souffle is baking to avoid collapsing.
A cheese souffle is typically served with a green salad, such as romaine hearts or mixed baby greens. It can also be paired with a vinaigrette-dressed salad and baguette for an elegant lunch.
