diff --git a/docs/entrees-egg/cheese-souffle/index.html b/docs/entrees-egg/cheese-souffle/index.html index e06ce2f..4364e64 100644 --- a/docs/entrees-egg/cheese-souffle/index.html +++ b/docs/entrees-egg/cheese-souffle/index.html @@ -13,7 +13,7 @@

Cheese Soufflé

-prep 20 min, cook 35 min
+prep 20 min, cook 25 min
@@ -35,15 +35,15 @@ prep 20 min, cook 2 tbsp
-
parmesean cheese
+
cheese, parmesean (shredded)
  • - + 1 tbsp
    -
    olive oil spray
    +
    butter
    -
    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.
    @@ -54,7 +54,7 @@ prep 20 min, cook ¼ cup
    -
    flour (white
    +
    flour, all-purpose
  • ¼ tsp @@ -69,27 +69,27 @@ prep 20 min, cook ⅛ tsp
    -
    cayenne pepper
    +
    pepper, cayenne
  • ⅛ tsp
    -
    white pepper
    +
    pepper, white
  • - 1 pinch + ⅛ tsp
    nutneg
  • 4 tbsp
    -
    butter (unsalted)
    +
    butter, unsalted
  • 1⅓ cup
    -
    milk (whole)
    +
    milk, whole
    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 20 min, cook
  • - 6 oz + 1 cup
    -
    Gruyère cheese
    +
    cheese, gruyère (shredded)
  • - 5 tbsp + ½ cup
    -
    parmesean cheese
    - - -
    Remove the saucepan from the heat and mix in the cheese until melted and smooth (about 5min). Let cool for about 10min. -
    - -
    -

    4

    -
    -
      +
      cheese, parmesean (shredded)
    • 6 @@ -127,14 +118,14 @@ prep 20 min, cook 1½ tsp
      -
      parsley (minced)
      +
      herbes de provence
    -
    Whisk in the egg yolks and parsley. +
    Turn the heat to the lowest setting and mix in the cheese until melted and smooth. Then whisk in the egg yolks and herbs.
    -

    5

    +

    4

    • @@ -149,26 +140,26 @@ prep 20 min, cook cream of tartar
    -
    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). +
    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.
    -

    6

    +

    5

    • 1 tbsp
      -
      parmesean cheese
      +
      cheese, parmesean (shredded)
    • ½ tsp
      -
      parsley (minced)
      +
      herbes de provence
    -
    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).
    diff --git a/src/entrees-egg/cheese-souffle/data.yml b/src/entrees-egg/cheese-souffle/data.yml index 7355551..7383465 100644 --- a/src/entrees-egg/cheese-souffle/data.yml +++ b/src/entrees-egg/cheese-souffle/data.yml @@ -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