KuashaTwa
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| Joined: 10 Nov 2012 |
| Total Posts: 9011 |
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| 03 Apr 2014 12:34 PM |
| Give me a recipe for soufflé please |
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legoseed
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| Joined: 30 Sep 2008 |
| Total Posts: 79387 |
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| 03 Apr 2014 12:35 PM |
| Would you like a sweet or savory soufflé? |
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KuashaTwa
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| Joined: 10 Nov 2012 |
| Total Posts: 9011 |
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legoseed
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| Joined: 30 Sep 2008 |
| Total Posts: 79387 |
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| 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
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| Joined: 10 Nov 2012 |
| Total Posts: 9011 |
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corn59
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| Joined: 22 Apr 2013 |
| Total Posts: 1229 |
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| 03 Apr 2014 12:53 PM |
@corn jealous legoseed can cook unlike your sandwich making pssh |
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rstvkid
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| Joined: 18 Mar 2013 |
| Total Posts: 19117 |
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| 03 Apr 2014 12:53 PM |
| legoseed servin ppl wanting to cook since idfk |
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corn59
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| Joined: 22 Apr 2013 |
| Total Posts: 1229 |
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| 03 Apr 2014 12:54 PM |
| totally not googled "sweet soufflé" sure |
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rstvkid
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| Joined: 18 Mar 2013 |
| Total Posts: 19117 |
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| 03 Apr 2014 12:56 PM |
| he is an actul cook so dont dis |
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| 03 Apr 2014 12:58 PM |
>States he copied and pasted >Only knows how to make a sandwich |
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corn59
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| Joined: 22 Apr 2013 |
| Total Posts: 1229 |
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| 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
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| Joined: 30 Sep 2008 |
| Total Posts: 79387 |
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| 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
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| Joined: 22 Apr 2013 |
| Total Posts: 1229 |
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| 03 Apr 2014 01:23 PM |
i know but ppl said not copypaste proved them wrong |
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rstvkid
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| Joined: 18 Mar 2013 |
| Total Posts: 19117 |
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| 04 Apr 2014 12:38 AM |
@corn jealous he probably can cook and identify things in the kitchen better |
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Orbusi
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| Joined: 02 Aug 2009 |
| Total Posts: 8564 |
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| 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
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| Joined: 10 Nov 2012 |
| Total Posts: 9011 |
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| 04 Apr 2014 05:50 AM |
Legoseed wrote his own cookbook
10/10 no copy & paste |
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KuashaTwa
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| Joined: 10 Nov 2012 |
| Total Posts: 9011 |
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| 04 Apr 2014 05:51 AM |
Legoseed wrote his own cookbook.
10/10 no copy & paste |
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| 04 Apr 2014 05:55 AM |
| i just read the whole thing |
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| 04 Apr 2014 02:10 PM |
| lego is julia child plot twist |
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Squiddily
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| Joined: 13 Dec 2010 |
| Total Posts: 8524 |
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| 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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