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--- recipes:good_eats_cheese_souffle [2016/12/19 09:00] – created jmarcos
+++ recipes:good_eats_cheese_souffle [2017/01/03 10:26] (current) – jmarcos
@@ Line 1: / Line 1: @@
+{{ :recipes:good_eats_cheese_souffle.jpeg?direct&200|}}
+====== Good Eats Cheese Soufflé ======
+/* Description */
+[[http://www.foodnetwork.com/recipes/alton-brown/cheese-souffle-recipe.html | Good Eats - Say Cheese!]]
+<WRAP right>{(rater>id=100|name=recipes:good_eats_cheese_souffle|type=rate|headline=off)}</WRAP>
+|**Preheat:** °|**Yield:** 5 servings||
+|**Prep:** 0:25|**Wait:** 0:00|**Cook:** 0:35|
+====== Ingredients ======
+  * Butter, room temperature, for greasing the souffle
+  * 2 tablespoons grated Parmesan
+  * 1 1/2 ounces (3 tablespoons) butter
+  * 3 tablespoons flour
+  * 1 teaspoon dry mustard
+  * 1/2 teaspoon garlic powder
+  * 1/8 teaspoon kosher salt
+  * 1 1/3 cups milk, hot
+  * 4 large egg yolks (2 1/2 ounces by weight)
+  * 6 ounces sharp Cheddar
+  * 5 egg whites plus 1 tablespoon water (5 1/2 ounces by weight plus 1/2 ounce water)
+  * 1/2 teaspoon cream of tartar
+====== Directions ======
+  - Use room temperature butter to grease an 8-inch souffle mold. Add the grated Parmesan and roll around the mold to cover the sides. Cover with plastic wrap and place into the freezer for 5 minutes.
+  - Preheat oven to 375 degrees F.
+  - In a small saucepan, heat the butter. Allow all of the water to cook out.
+  - In a separate bowl combine the flour, dry mustard, garlic powder, and kosher salt. Whisk this mixture into the melted butter. Cook for 2 minutes.
+  - Whisk in the hot milk and turn the heat to high. Once the mixture reaches a boil, remove from the heat.
+  - In a separate bowl, beat the egg yolks to a creamy consistency. Temper the yolks into the milk mixture, constantly whisking. Remove from the heat and add the cheese. Whisk until incorporated.
+  - In a separate bowl, using a hand mixer, whip the egg whites and cream of tartar until glossy and firm. Add 1/4 of the mixture to the base. Continue to add the whites by thirds, folding very gently.
+  - Pour the mixture into the soufflé. Fill the souffle to 1/2-inch from the top. Place on an aluminum pie pan. Bake in the oven for 35 minutes.
+====== Notes ======
+/* Nutrition block - remove the slash-asterisk and asterisk-slash from just above and below the following block */
+/*
+====== Nutrition ======
+|Calories (kcal): |Fat Calories (kcal): |Cholesterol (mg): |[[recipes:notes:nutrition guidelines |(Guide)]] |
+|Fat (g): |Saturated Fat (g): |Mono Fat (g): |Poly Fat (g): |
+|Protein (g): |Carbohydrates (g): |Sodium (mg): |Fiber (g): |
+*/
+{{tag>Recipes Breakfast MainDish/Vegetarian European/French GoodEats }}
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+replacing the "TagsNeeded" tag and separated by spaces. */
+/*
+---Recipe Types---
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+*/
+~~DISCUSSION~~