Update recipe for cheese soufflé
This commit is contained in:
Andrew Miner
@@ -13,7 +13,7 @@
|
||||
<h1 itemprop="name">Cheese Soufflé</h1>
|
||||
|
||||
<div class="timing">
|
||||
prep <span itemprop="prepTime">20 min</span>, cook <span itemprop"cookTime">35 min</span> </div>
|
||||
prep <span itemprop="prepTime">20 min</span>, cook <span itemprop"cookTime">25 min</span> </div>
|
||||
|
||||
<div class="icons">
|
||||
<div class="icon gluten-free"></div>
|
||||
@@ -35,15 +35,15 @@ prep <span itemprop="prepTime">20 min</span>, cook <span itemprop"cookTime"
|
||||
<div class="amount">
|
||||
2 tbsp
|
||||
</div>
|
||||
<div class="item">parmesean cheese</div>
|
||||
<div class="item">cheese, parmesean (shredded)</div>
|
||||
<li itemprop="recipeIngredient">
|
||||
<div class="amount">
|
||||
|
||||
1 tbsp
|
||||
</div>
|
||||
<div class="item">olive oil spray</div>
|
||||
<div class="item">butter</div>
|
||||
</ul>
|
||||
</div>
|
||||
<div class="detail" itemprop="recipeInstructions">Adjust oven rack to the middle position pre-heat to 350°F. Spray an 8” soufflé dish with a light coating of oil, and then sprinkle with parmesean cheese.
|
||||
<div class="detail" itemprop="recipeInstructions">Adjust oven rack to the middle position pre-heat to 360°F. Coat an 8” soufflé dish with butter, and then sprinkle with parmesean cheese.
|
||||
</div>
|
||||
</div>
|
||||
<div class="step">
|
||||
@@ -54,7 +54,7 @@ prep <span itemprop="prepTime">20 min</span>, cook <span itemprop"cookTime"
|
||||
<div class="amount">
|
||||
¼ cup
|
||||
</div>
|
||||
<div class="item">flour (white</div>
|
||||
<div class="item">flour, all-purpose</div>
|
||||
<li itemprop="recipeIngredient">
|
||||
<div class="amount">
|
||||
¼ tsp
|
||||
@@ -69,27 +69,27 @@ prep <span itemprop="prepTime">20 min</span>, cook <span itemprop"cookTime"
|
||||
<div class="amount">
|
||||
⅛ tsp
|
||||
</div>
|
||||
<div class="item">cayenne pepper</div>
|
||||
<div class="item">pepper, cayenne</div>
|
||||
<li itemprop="recipeIngredient">
|
||||
<div class="amount">
|
||||
⅛ tsp
|
||||
</div>
|
||||
<div class="item">white pepper</div>
|
||||
<div class="item">pepper, white</div>
|
||||
<li itemprop="recipeIngredient">
|
||||
<div class="amount">
|
||||
1 pinch
|
||||
⅛ tsp
|
||||
</div>
|
||||
<div class="item">nutneg</div>
|
||||
<li itemprop="recipeIngredient">
|
||||
<div class="amount">
|
||||
4 tbsp
|
||||
</div>
|
||||
<div class="item">butter (unsalted)</div>
|
||||
<div class="item">butter, unsalted</div>
|
||||
<li itemprop="recipeIngredient">
|
||||
<div class="amount">
|
||||
1⅓ cup
|
||||
</div>
|
||||
<div class="item">milk (whole)</div>
|
||||
<div class="item">milk, whole</div>
|
||||
</ul>
|
||||
</div>
|
||||
<div class="detail" itemprop="recipeInstructions">Combine the flour, salt, and spices in a bowl. Melt the butter in a saucepan over medium-high heat. Stir in the flour mixture and cook until golden. Slowly pour in the milk while whisking slowly and bring to a simmer. Cook, whiskly constantly, until the thickened and smooth.
|
||||
@@ -101,23 +101,14 @@ prep <span itemprop="prepTime">20 min</span>, cook <span itemprop"cookTime"
|
||||
<ul>
|
||||
<li itemprop="recipeIngredient">
|
||||
<div class="amount">
|
||||
6 oz
|
||||
1 cup
|
||||
</div>
|
||||
<div class="item">Gruyère cheese</div>
|
||||
<div class="item">cheese, gruyère (shredded)</div>
|
||||
<li itemprop="recipeIngredient">
|
||||
<div class="amount">
|
||||
5 tbsp
|
||||
½ cup
|
||||
</div>
|
||||
<div class="item">parmesean cheese</div>
|
||||
</ul>
|
||||
</div>
|
||||
<div class="detail" itemprop="recipeInstructions">Remove the saucepan from the heat and mix in the cheese until melted and smooth (about 5min). Let cool for about 10min.
|
||||
</div>
|
||||
</div>
|
||||
<div class="step">
|
||||
<h3>4</h3>
|
||||
<div class="ingredients">
|
||||
<ul>
|
||||
<div class="item">cheese, parmesean (shredded)</div>
|
||||
<li itemprop="recipeIngredient">
|
||||
<div class="amount">
|
||||
6
|
||||
@@ -127,14 +118,14 @@ prep <span itemprop="prepTime">20 min</span>, cook <span itemprop"cookTime"
|
||||
<div class="amount">
|
||||
1½ tsp
|
||||
</div>
|
||||
<div class="item">parsley (minced)</div>
|
||||
<div class="item">herbes de provence</div>
|
||||
</ul>
|
||||
</div>
|
||||
<div class="detail" itemprop="recipeInstructions">Whisk in the egg yolks and parsley.
|
||||
<div class="detail" itemprop="recipeInstructions">Turn the heat to the lowest setting and mix in the cheese until melted and smooth. Then whisk in the egg yolks and herbs.
|
||||
</div>
|
||||
</div>
|
||||
<div class="step">
|
||||
<h3>5</h3>
|
||||
<h3>4</h3>
|
||||
<div class="ingredients">
|
||||
<ul>
|
||||
<li itemprop="recipeIngredient">
|
||||
@@ -149,26 +140,26 @@ prep <span itemprop="prepTime">20 min</span>, cook <span itemprop"cookTime"
|
||||
<div class="item">cream of tartar</div>
|
||||
</ul>
|
||||
</div>
|
||||
<div class="detail" itemprop="recipeInstructions">Using a standing mixer with a whisk, whip the egg whites and cream of tartar on medium-low foamy (about 1min). Increase to medium-high speed, and whip until stiff peaks form (3–4min). Add cheese mixture and continue to whip until fully combined (15sec).
|
||||
<div class="detail" itemprop="recipeInstructions">Using a standing mixer with a whisk, whip the egg whites and cream of tartar on medium-low foamy (about 1 min). Increase to medium-high speed, and whip until stiff peaks form (3–4 min). Add the egg whites to the cheese mixture and gently fold them in without breaking up the foam of the egg whites.
|
||||
</div>
|
||||
</div>
|
||||
<div class="step">
|
||||
<h3>6</h3>
|
||||
<h3>5</h3>
|
||||
<div class="ingredients">
|
||||
<ul>
|
||||
<li itemprop="recipeIngredient">
|
||||
<div class="amount">
|
||||
1 tbsp
|
||||
</div>
|
||||
<div class="item">parmesean cheese</div>
|
||||
<div class="item">cheese, parmesean (shredded)</div>
|
||||
<li itemprop="recipeIngredient">
|
||||
<div class="amount">
|
||||
½ tsp
|
||||
</div>
|
||||
<div class="item">parsley (minced)</div>
|
||||
<div class="item">herbes de provence</div>
|
||||
</ul>
|
||||
</div>
|
||||
<div class="detail" itemprop="recipeInstructions">Pour the mixture into the soufflé dish and sprinkle with remaining parmesean cheese. Bake until risen well above the edge of the dish with a golden-brown top and an interior temperature of at least 170°F (30–35min). Sprinkle the parsley on top.
|
||||
<div class="detail" itemprop="recipeInstructions">Pour the entire mixture into the soufflé dish and sprinkle with remaining parmesean cheese and herbs. Bake until risen well above the edge of the dish with a golden-brown top and an interior temperature of at least 170°F (about 25 min).
|
||||
</div>
|
||||
</div>
|
||||
</section>
|
||||
|
||||
@@ -1,56 +1,53 @@
|
||||
title: Cheese Soufflé
|
||||
timings:
|
||||
prep: 20 min
|
||||
cook: 35 min
|
||||
cook: 25 min
|
||||
icons: [gluten-free, vegetarian]
|
||||
servings: 4
|
||||
description: >
|
||||
This cheese soufflé turns out a fluffy, slightly salty, cheese delight!
|
||||
steps:
|
||||
- ingredients:
|
||||
- { amount: 2, unit: tbsp, item: parmesean cheese }
|
||||
- { item: olive oil spray }
|
||||
- { amount: 2, unit: tbsp, item: "cheese, parmesean (shredded)" }
|
||||
- { amount: 1, unit: tbsp, item: "butter" }
|
||||
directions: >
|
||||
Adjust oven rack to the middle position pre-heat to 350°F. Spray an 8” soufflé dish with a light coating of oil,
|
||||
and then sprinkle with parmesean cheese.
|
||||
Adjust oven rack to the middle position pre-heat to 360°F. Coat an 8” soufflé dish with butter, and then sprinkle
|
||||
with parmesean cheese.
|
||||
- ingredients:
|
||||
- { amount: 0.25, unit: cup, item: flour (white, all-purpose) }
|
||||
- { amount: 0.25, unit: tsp, item: paprika }
|
||||
- { amount: 0.25, unit: tsp, item: salt }
|
||||
- { amount: 0.125, unit: tsp, item: cayenne pepper }
|
||||
- { amount: 0.125, unit: tsp, item: white pepper }
|
||||
- { amount: 1, unit: pinch, item: nutneg }
|
||||
- { amount: 4, unit: tbsp, item: butter (unsalted) }
|
||||
- { amount: 1.33, unit: cup, item: milk (whole) }
|
||||
- { amount: 0.25, unit: cup, item: "flour, all-purpose" }
|
||||
- { amount: 0.25, unit: tsp, item: "paprika" }
|
||||
- { amount: 0.25, unit: tsp, item: "salt" }
|
||||
- { amount: 0.125, unit: tsp, item: "pepper, cayenne" }
|
||||
- { amount: 0.125, unit: tsp, item: "pepper, white" }
|
||||
- { amount: 0.125, unit: tsp, item: "nutneg" }
|
||||
- { amount: 4, unit: tbsp, item: "butter, unsalted" }
|
||||
- { amount: 1.33, unit: cup, item: "milk, whole" }
|
||||
directions: >
|
||||
Combine the flour, salt, and spices in a bowl. Melt the butter in a saucepan over medium-high heat. Stir in the
|
||||
flour mixture and cook until golden. Slowly pour in the milk while whisking slowly and bring to a simmer. Cook,
|
||||
whiskly constantly, until the thickened and smooth.
|
||||
- ingredients:
|
||||
- { amount: 6, unit: oz, item: Gruyère cheese }
|
||||
- { amount: 5, unit: tbsp, item: parmesean cheese }
|
||||
- { amount: 1, unit: cup, item: "cheese, gruyère (shredded)" }
|
||||
- { amount: 0.5, unit: cup, item: "cheese, parmesean (shredded)" }
|
||||
- { amount: 6, item: "egg yolks" }
|
||||
- { amount: 1.5, unit: tsp, item: "herbes de provence" }
|
||||
directions: >
|
||||
Remove the saucepan from the heat and mix in the cheese until melted and smooth (about 5min). Let cool for about
|
||||
10min.
|
||||
Turn the heat to the lowest setting and mix in the cheese until melted and smooth. Then whisk in the egg yolks and
|
||||
herbs.
|
||||
- ingredients:
|
||||
- { amount: 6, item: egg yolks }
|
||||
- { amount: 1.5, unit: tsp, item: parsley (minced) }
|
||||
- { amount: 6, item: "egg whites" }
|
||||
- { amount: 0.25, unit: tsp, item: "cream of tartar" }
|
||||
directions: >
|
||||
Whisk in the egg yolks and parsley.
|
||||
Using a standing mixer with a whisk, whip the egg whites and cream of tartar on medium-low foamy (about 1 min).
|
||||
Increase to medium-high speed, and whip until stiff peaks form (3–4 min). Add the egg whites to the cheese
|
||||
mixture and gently fold them in without breaking up the foam of the egg whites.
|
||||
- ingredients:
|
||||
- { amount: 6, item: egg whites }
|
||||
- { amount: 0.25, unit: tsp, item: cream of tartar }
|
||||
- { amount: 1, unit: tbsp, item: "cheese, parmesean (shredded)" }
|
||||
- { amount: 0.5, unit: tsp, item: "herbes de provence" }
|
||||
directions: >
|
||||
Using a standing mixer with a whisk, whip the egg whites and cream of tartar on medium-low foamy (about 1min).
|
||||
Increase to medium-high speed, and whip until stiff peaks form (3–4min). Add cheese mixture and continue to whip
|
||||
until fully combined (15sec).
|
||||
- ingredients:
|
||||
- { amount: 1, unit: tbsp, item: parmesean cheese }
|
||||
- { amount: 0.5, unit: tsp, item: parsley (minced) }
|
||||
directions: >
|
||||
Pour the mixture into the soufflé dish and sprinkle with remaining parmesean cheese. Bake until risen well above
|
||||
the edge of the dish with a golden-brown top and an interior temperature of at least 170°F (30–35min). Sprinkle
|
||||
the parsley on top.
|
||||
Pour the entire mixture into the soufflé dish and sprinkle with remaining parmesean cheese and herbs. Bake until
|
||||
risen well above the edge of the dish with a golden-brown top and an interior temperature of at least 170°F (about
|
||||
25 min).
|
||||
credit:
|
||||
name: Cook's Illustrated
|
||||
url: https://www.cooksillustrated.com/recipes/7670
|
||||
|
||||
Reference in New Issue
Block a user