A soufflÃÆ' Â © is a roasted egg-based dish dating from the early 18th century France. It is made with egg yolks and egg whites mixed with other ingredients and served as a savory or sweetened dessert. The word soufflÃÆ' Â © is the participle pastle of the French verb souffler meaning "to breathe" or "puff up".
Video Soufflé
Histori
The earliest mention of soufflÃÆ' © was given to the French master chef, Vincent de la Chapelle, around the beginning of the 18th century. The development and popularization of soufflà © is usually traced to the French chef Marie-Antoine CarÃÆ'ªme in the early nineteenth century.
Maps Soufflé
Materials and preparations
Soufflà © is usually prepared from two basic components:
- taste crème pÃÆ' ¢ tissiÃÆ'¨re, cream sauce or bà © © chamel, or purÃÆ' © e as a base
- egg whites are beaten to soft peaks
The base provides flavor and the egg whites provide "lift", or swell to the plate. Foods commonly used to season spices include spices, cheeses and vegetables for savory soufflà © and jams, fruits, berries, chocolates, bananas, and lemons for soufflà © dessert.
Soufflà © generally roasted in individual ramekins of a few ounces or a few liter souffle plate: these are usually coated, flat, porcelain round containers with a bottomless butt, vertical or almost vertical side, and outer edges fluted. A ramekin, or another cake vessel, may be coated with a thin layer of butter to prevent soufflà ©  © stick. Some preparations also include adding a layer of sugar, breadcrumbs, or a grated hard cheese like parmesan in a ramekin other than butter; some chefs believe this allows soufflÃÆ' © to rise more easily.
Once cooked, the souffle will swell and expand, and will usually fall after 5 or 10 minutes (as does the batter that rises). It can be served with sauce on a souffle, like a sweet dessert sauce, or with a sorbet or ice cream next to it. When presented, the top of the soufflÃÆ'Â © can be pierced with equipment to separate it into individual portions. It can also activate the sauce to be integrated into the dish.
- SoufflÃÆ' Â © s prepared in ramekins
Variations
There are a number of tasty and sweet soufflé flavors. Savory soufflà © often include cheese, and vegetables such as spinach, carrots and spices, and can sometimes include poultry, bacon, ham, or seafood for a more substantial meal. Sweet soufflé may be based on chocolate or fruit sauce (lemon or raspberry, for example), and often served with powdered sugar powder. The sparing recipes sometimes emphasize the possibility of making soufflà © from leftovers.
Souffle can be served alone or with ice cream, fruit, or sauce.
- SoufflÃÆ' Â © variations
In popular culture
Soufflà © is often depicted in cartoons, comedy and children's programs as a source of humor. Often this involves loud noise or poke causing soufflÃÆ'                                                  à r,,,,,,,,,,,, © © © © © ©
See also
- Whip fruits
- List of cakes
- Custard dessert list
- List of French dishes
- List of egg dishes
References
Further reading
- Waldo, M. (1990). The SoufflÃÆ' Â © Cookbook . Dover Publication. ISBN: 978-0-486-26416-5. Ã, 241 pages.
External links
- "Endangered Souffle" in TV Tropes - cites many fine examples of souffles on television, comics, and other popular cultures
Source of the article : Wikipedia
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