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Re: Legoseed

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KuashaTwa is not online. KuashaTwa
Joined: 10 Nov 2012
Total Posts: 9011
03 Apr 2014 12:34 PM
Give me a recipe for soufflé please
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legoseed is not online. legoseed
Forum Moderator
Joined: 30 Sep 2008
Total Posts: 79387
03 Apr 2014 12:35 PM
Would you like a sweet or savory soufflé?
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KuashaTwa is not online. KuashaTwa
Joined: 10 Nov 2012
Total Posts: 9011
03 Apr 2014 12:36 PM
I want it sweet.
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legoseed is not online. legoseed
Forum Moderator
Joined: 30 Sep 2008
Total Posts: 79387
03 Apr 2014 12:40 PM
This one's a classic favorite of mine, Julia Child's Chocolate Soufflé

1 tablespoon unsalted butter, melted
1/4 cup granulated sugar, plus extra for the soufflé dish
2 ounces bittersweet chocolate, coarsely chopped
1/4 cup heavy cream
2 tablespoons water
4 large egg whites
Whipped Cream, to serve.


Using a pastry brush, brush a 2-cup soufflé dish with melted butter. Start brushing the dish from the center of the base and work out and up the rim. Coat the dish with sugar and tap out excess. To form a collar, fold a long (about 19-inch) piece of waxed or parchment paper in half and trim it to fit around the dish, so that it extends at least 1 inch above the top of the dish. Brush the interior of the collar with butter, and wrap it around the exterior of the dish with the buttered side facing inward. Secure with kitchen twine, a rubber band, or tape. Chill in the refrigerator until butter is firm.
Place chocolate in a medium bowl. Bring cream to a simmer in a small saucepan over medium heat. Pour cream over chocolate, let stand 1 minute, and stir until chocolate is melted and evenly combined.
Combine 1/4 cup sugar and water in a small saucepan, set over medium-high heat, and attach a candy thermometer. Bring to a boil and cook until mixture reaches 243°F, about 5 minutes. (Sugar will be completely dissolved and syrup will be clear.)
Meanwhile, put egg whites in the bowl of a stand mixer fitted with a whisk attachment. Whisk on high until soft peaks form, about 1 to 2 minutes. With the mixer running on high, slowly pour hot syrup in a thin stream down the bowl into the egg whites. Continue beating until stiff peaks form and meringue is warm (not hot), about 3 minutes.
Fold 1/2 of the meringue into the chocolate mixture until just mixed. Add remaining meringue and fold until just incorporated. Spoon meringue into the prepared dish and fill within 1/2 inch of the rim. Refrigerate, covered, for up to 12 hours.
Heat the oven to 375°F and arrange the rack in the bottom third. Remove soufflé from the refrigerator for 30 minutes while the oven preheats. Five minutes before baking, place a baking sheet on the rack. After five minutes, place soufflé on the heated baking sheet and bake until it is well risen, the top is browned, the edges appear dry, and the center is set (not moving if lightly touched), about 25 to 30 minutes. Remove collar and serve immediately with whipped cream.
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KuashaTwa is not online. KuashaTwa
Joined: 10 Nov 2012
Total Posts: 9011
03 Apr 2014 12:46 PM
Thank you.
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corn59 is not online. corn59
Joined: 22 Apr 2013
Total Posts: 1229
03 Apr 2014 12:49 PM
10/10 not copy paste
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neodrago01 is not online. neodrago01
Joined: 17 Jan 2010
Total Posts: 417
03 Apr 2014 12:53 PM
@corn
jealous legoseed can cook unlike your sandwich making pssh
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rstvkid is not online. rstvkid
Joined: 18 Mar 2013
Total Posts: 19117
03 Apr 2014 12:53 PM
legoseed servin ppl wanting to cook since idfk
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corn59 is not online. corn59
Joined: 22 Apr 2013
Total Posts: 1229
03 Apr 2014 12:54 PM
totally not googled "sweet soufflé" sure
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rstvkid is not online. rstvkid
Joined: 18 Mar 2013
Total Posts: 19117
03 Apr 2014 12:56 PM
he is an actul cook so dont dis
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neodrago01 is not online. neodrago01
Joined: 17 Jan 2010
Total Posts: 417
03 Apr 2014 12:58 PM
>States he copied and pasted
>Only knows how to make a sandwich
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corn59 is not online. corn59
Joined: 22 Apr 2013
Total Posts: 1229
03 Apr 2014 01:00 PM
orly
this is what i found from a website

one part 100% what he wrote


Chocolate Soufflé Recipe
By Ray Lee
99
emailEmail
Chocolate Soufflé
SAVE TO PROFILE 279
(5)
WRITE A REVIEW
Difficulty: Medium | Total Time: 1 hr, plus refrigeration time | Active Time: 20 mins | Makes: 2 to 3 servings
The ultimate in dessert commitment, chocolate soufflé is decadent, yet people shy away from it because of all the last-minute work (and the fear that it won’t rise). In this recipe, we borrow a technique from Chef Jacques Torres and use a stable Italian meringue base (rather than standard whipped egg whites) to help hold the soufflé’s shape—a sort of aeration insurance. (This technique allows it to be made up to 12 hours ahead of time!) Combine it with our Blood Orange Crème Anglaise for a perfect dessert pairing.

Special equipment:
You can find a pastry brush at kitchen supply stores or online.

To make the sugar syrup, you’ll need a deep-frying/candy thermometer that’s up to the task.

Game plan: Make sure the bowl you whip the egg whites in is very clean.

The crème anglaise can be made well before you start the soufflé—even the day before. For a slacker solution, nix the sauce and pair this with ice cream or pour a little orange-flavored liqueur such as Cointreau on the soufflé just as you serve it.

This recipe was featured as part of our Valentine’s Day... read more

INGREDIENTS
1 tablespoon unsalted butter, melted
1/4 cup granulated sugar, plus extra for the soufflé dish
2 ounces bittersweet chocolate, coarsely chopped
1/4 cup heavy cream
2 tablespoons water
4 large egg whites
Blood Orange Crème Anglaise
INSTRUCTIONS
Using a pastry brush, brush a 2-cup soufflé dish with melted butter. Start brushing the dish from the center of the base and work out and up the rim. Coat the dish with sugar and tap out excess. To form a collar, fold a long (about 19-inch) piece of waxed or parchment paper in half and trim it to fit around the dish, so that it extends at least 1 inch above the top of the dish. Brush the interior of the collar with butter, and wrap it around the exterior of the dish with the buttered side facing inward. Secure with kitchen twine, a rubber band, or tape. Chill in the refrigerator until butter is firm.
Place chocolate in a medium bowl. Bring cream to a simmer in a small saucepan over medium heat. Pour cream over chocolate, let stand 1 minute, and stir until chocolate is melted and evenly combined.
Combine 1/4 cup sugar and water in a small saucepan, set over medium-high heat, and attach a candy thermometer. Bring to a boil and cook until mixture reaches 243°F, about 5 minutes. (Sugar will be completely dissolved and syrup will be clear.)
Meanwhile, put egg whites in the bowl of a stand mixer fitted with a whisk attachment. Whisk on high until soft peaks form, about 1 to 2 minutes. With the mixer running on high, slowly pour hot syrup in a thin stream down the bowl into the egg whites. Continue beating until stiff peaks form and meringue is warm (not hot), about 3 minutes.
Fold 1/2 of the meringue into the chocolate mixture until just mixed. Add remaining meringue and fold until just incorporated. Spoon meringue into the prepared dish and fill within 1/2 inch of the rim. Refrigerate, covered, for up to 12 hours.
Heat the oven to 375°F and arrange the rack in the bottom third. Remove soufflé from the refrigerator for 30 minutes while the oven preheats. Five minutes before baking, place a baking sheet on the rack. After five minutes, place soufflé on the heated baking sheet and bake until it is well risen, the top is browned, the edges appear dry, and the center is set (not moving if lightly touched), about 25 to 30 minutes. Remove collar and serve immediately with Blood Orange Crème Anglaise.
Beverage pairing: Pair this rich dessert with a glass of 2005 Bologna Brachetto d’Acqui. This elegant, sweet sparkling red wine from the Italian region of Piedmont is brimming with juicy red berry fruits and hints of blood orange.
From Around The Web
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legoseed is not online. legoseed
Forum Moderator
Joined: 30 Sep 2008
Total Posts: 79387
03 Apr 2014 01:21 PM
@Corn

Did I say anywhere that it's my recipe? I clearly stated it's Julia Child's.
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corn59 is not online. corn59
Joined: 22 Apr 2013
Total Posts: 1229
03 Apr 2014 01:23 PM
i know
but ppl said not copypaste
proved them wrong
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rstvkid is not online. rstvkid
Joined: 18 Mar 2013
Total Posts: 19117
03 Apr 2014 01:24 PM
no one cares ayy lmao
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neodrago01 is not online. neodrago01
Joined: 17 Jan 2010
Total Posts: 417
04 Apr 2014 12:38 AM
@corn
jealous he probably can cook and identify things in the kitchen better
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Orbusi is not online. Orbusi
Joined: 02 Aug 2009
Total Posts: 8564
04 Apr 2014 01:04 AM
Corn, I'm pretty sure no one said that it wasn't a copy and paste.

And, if you clearly read what he had pasted, you would of noticed that he had put at the top it was a favorite recipe of Julia Child (Or whoever)
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KuashaTwa is not online. KuashaTwa
Joined: 10 Nov 2012
Total Posts: 9011
04 Apr 2014 05:50 AM
Legoseed wrote his own cookbook

10/10 no copy & paste
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KuashaTwa is not online. KuashaTwa
Joined: 10 Nov 2012
Total Posts: 9011
04 Apr 2014 05:51 AM
Legoseed wrote his own cookbook.

10/10 no copy & paste
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senneiscool is not online. senneiscool
Joined: 26 Nov 2012
Total Posts: 11396
04 Apr 2014 05:55 AM
i just read the whole thing
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neodrago01 is not online. neodrago01
Joined: 17 Jan 2010
Total Posts: 417
04 Apr 2014 02:10 PM
lego is julia child plot twist
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Squiddily is not online. Squiddily
Joined: 13 Dec 2010
Total Posts: 8524
04 Apr 2014 02:15 PM
corn is an oder

and besides multiple sources can have the same recipe

<コ:彡 ~daisyrules406
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