As someone with minor dyscalculia, the math struggle made me laugh. It made baking sound like rocket science. xD

Souffle cakes - Angel food (egg white only), Chiffon (seperated eggs) or Genoise (whole eggs). Alternatively, you could do a Swiss roll (always sweet) or Roulade (can be sweet or savoury).

The hard part is, to not have the soufflé flatten after baking. But you ate them straight out of the oven, so you missed the hard part 😅 well done though! Haven't made a soufflé in ages and the lemon one looks like a treat I'll try over the next couple days!

Many years ago, my father was a grad student. A visiting fireman came to his school, and they all went out to a French restaurant for dinner. Everyone but my father ordered the cheese souffle. When dad ordered the fish, he got some flack from his colleagues. He told them that if he wanted souffle, he would just eat at home since mom made it 2 to 3 times a week. Mom taught us to cook, including the secrets to making cheese souffle.

I appreciate the scientific but non mathematical approach to this. If you think you struggle with the sums imagine how the non-Americans feel trying to decipher cups and tablespoons of everything. I have no idea what 6 ounces is as a volume. When reducing a recipe size I tend to try and keep it to whole eggs, which is easier to work out in the metric system to be fair.

@gettheetothestitchery

Жыл бұрын

Right?? Doing everything by weight is so much easier than all these ridiculous teaspoons and tablespoons... my husband is Brazilian, and he's still constantly confused by the difference between the two.

Your second chocolatesoufle, I keep it in the fridge for half a day and eat it cold as chocolate mouse. Instead of eggwhites you need wipped cream though.

When you were mixing your first chocolate soufflé, I knew right from the coco powder that the recipe was a hoax. Coco powder does not mix well with liquids. I came across a pumpkin pie recipe on one web page and used it. It was nasty! I honestly believe some recipes are made badly on purpose! So glad you found a better one.

Math is life, surrender or suffer! 😆 My favorite cookie I almost never make, because it is annoying to bake them. They are super easy to make but I need a specific cast iron pan/form (plättjärn) to bake/fry them. And that form only has room for 7 cookies, it is an seemingly endless fill, bake, remove, repeat. With a very hot cast iron pan. And they bake so quickly that they will burn if I try to do anything else but watch the oven. Plättbakelser is a stupidly delicous thing for being a cookie/pancake hybrid. Also as someone who loves hot cocoa, cacao powder only mixes well with small amounts of liquids, ever. I was making faces looking at that chocolate soufle recipe. Like. what.

Pro tip, if you end up with extra egg whites at the end of a recipe and you don't feel like doing a whole new baking project immediately, you can put them in a plastic bag in the freezer and they'll keep for like forever, then you just defrost them in a water bath and use whenever you do an egg-whites only recipe

Hey, French viewer here. 😉 I discovered your channel a couple days ago, and I just can't get enough of it! I absolutely LOVE your videos, as I relate strongly with much of your process. I also am a hoarder of ideas, I have many projects going on at the same time, I enjoy researching a bunch of things, going into much detail, only to end up winging it. My learning process is very satisfied with KZread in general, because I learn from watching someone do something, and then winging it, and tweeking things as I go, meanwhile, fitting my process to my logic. Though I don't feel like an expert of souffle recipes, I'm pretty good at them, and I still wonder where this "souffle is hard to make" comes from... Does it come from a time when people had to whisk egg whites by hand? 'cause I did that once, and it definitely requires a lot of patience and cadence to achieve... Other than that, I don't have a clue. Oh well. And on the matter of "why do you have to butter your ramequin bottom to top?" I have never done that and it has never kept me from getting a good souffle. But I definitely will experiment with that method, to check if it changes anything. I also never sprinkle anything on the butter to get my pan ready, and I've never had any issues with it. So... Yeah, I guess you could simplify your process even more. And if you don't have any issues with that either, I'm sure that your inner "partisan du moindre effort" will be thrilled! 😂

@gettheetothestitchery

Жыл бұрын

You know, I really think the "it's hard to make" thing did come from pre-electric-tools times... it does seem to be a common stereotype of anything involving heavily whisked eggs! Also, welcome to the channel and thanks for watching! I find myself baking with french inspiration a lot, so I love hearing your point of view!

For what it's worth, a very small amount of mustard (dry powder or a little dijon) in a cheesy dish just makes the dish taste cheesier (at least with cheddar and cheddar-adjacent cheeses). Talking like a quarter teaspoon of dry mustard or a teaspoon of dijon in a whole four-serving pot of mac n cheese. Try it sometime. 😀

I have a strawberry soufflé recipe that I have made a couple of times. Because we can’t eat them fast enough… it’s okay we love them and share them with neighbors because they are strawberry clouds

Charlie made a lot of beautiful, labor intensive soufflés, and it made me hungry, so I went and made ... bread pudding in a mug 😆. Pretty tasty and much more my speed!

@emilyrln

Жыл бұрын

Thanks fur mentioning that! I'm going to try making microwave mini bread pudding cuz I can't use my oven until basically autumn or the dead of night 😂

@aksez2u

Жыл бұрын

@@emilyrln Yum! 😋

These all look so delicious! And have also made me far less intimidated by soufflés. As for what to explore with your extra eggs, maybe Scotch Eggs?

@gettheetothestitchery

Жыл бұрын

Oo I've never made a Scotch egg! Going on the list to try!

Do pasteis de nata... crème brûlée but with millefeuille ^^. Alternatively, there is a Spanish pastel de arroz (no rice involved for extra confusion) which is fun because you create one batter but, in the oven, it seperates into three

the math with weird us units made absolutely zero sense to me but i don't really plan to make souffle anytime soon plus it's so fun to watch you make these! they sound and look tastyyy

I think most people fear souffle because it's something that definitely relies on technique to be successful (and for some reason the idea of making a meringue and tempering custard is just TOO MUCH). Also you can't make it ahead, really, and that seems to be a dealbreaker for a lot of people. Your mention of liking a recipe that uses the whole egg made me pause for a minute--when I was taught to make souffle, it called for whole eggs PLUS extra egg whites (Usually it's 3 whole eggs plus 4 extra whites, though I've also seen 4 and 3, depends on the type of souffle). I'm guessing that that's the biggest reason you weren't seeing a lot in the way of rise--but hey, bonus if you decide to make these in the future: you can make them after you've made creme brulee to use up the leftover whites! You could also consider substituting corn starch for the flour, though since you said you hate sifting that might not be the best option lol. Your carrot idea is so fun, and definitely one I'm going to experiment with! One thing that might be worth considering if you make it again would be to infuse your cream/milk with carrot rather than adding puree (same method as you did with the lemon zest in the Martha Stewart recipe, just with grated carrots). Then you can follow the basic souffle recipe without having to compensate for the extra moisture from the carrot itself. If nothing else, that might give you a bit more of a rise. Maybe consider adding just a tiny pinch of nutmeg to round out and enhance the flavor of the cinnamon without making it sweet, too!

Yay! Your cooking show is back ❤❤❤🎉 love your style 😃

I love “Sally’s Baking Addiction “!

Very interesting but I enjoyed watching this. I especially enjoyed your slap dash way you measured the carrot souffle, UT I think I would have enjoyed the lemon the most. ...the carrot next, not the 1st chocolate one but yes to the 2nd and the plain just sounded boring.

Carrots are used as sweetener in some cakes

Oh they all look good!

Thank you for being my body double when I have to iron

Cool 😋😀

In Japan it's good manners to slurp ☕️😋.

have you tried to make a Dutch baby pancake yet, they are very very yummy

@gettheetothestitchery

Жыл бұрын

Yes, I love them!! My favorite was when I put lemon curd and fresh blueberries on one!

@juadonna

Жыл бұрын

@@gettheetothestitchery Yum!!! That's now on my list!!

Just work in litres and millilitres! It is so much easier!

QUICHE!!

watching this video me realize it´s a good thing we never was room miotes due to both test lote of crafting, tendancy to eh feel way to good when buy cheap fabrik and fun in baking and food should be a fun experiment to see if it become good. I didn´t pull the sulle in the future and needed to test that when I was like 16 or so 🤣 and me promisse it was not in the middle of the nigth me not able to sleep. that was the omg me need 15 types of cookies and cake for my birthday instead

>Souffles are not Hard! YEAH, that's the point of them...

lol slurp away girlfriend its perfectly fine . it makes the video comfortable and relatable . enjoy

I tried to make ice cream once with eggs (some recipes are egg free). It tasted like scrambled eggs. I tossed it and my husband was mad I didn't let him try it first.. I mean its not ice cream its frozen chunky milky scrambled eggs.. it was not good. egg white leftovers: make a mini angel food cake? or make home made onion rings with egg whites and mayo

can you make a video about creme brulee?

I think that souffles have an unearned reputation for being difficult. They're finicky, but no more than anything else that requires whipped egg whites, really. Eating them right away is definitely the only way to go.

Usually to serve a souffle at a dinner part the custard part would be made and a plastic wrap placed on the top to stop a skin from firming so that all that had to be done was the whites beaten and in the oven before bringing out the dinner and after 20 minutes dinner dishes removed to go check on the souffle and serve it when done. That is what my grandmother taught me. The younger generation is filled with buy a cake mix add egg, water or milk and oil and buy a pudding mix add milk and heat while stirring. That is why those who are like that cannot make a souffle or a creme brulle.

kkkk You need math because the US is the one and only country in the world that still use the Imperial measurement system... The metric system makes math a lot easier.

@IamKyuTee

Жыл бұрын

I am a United States Citizen and I as well as any true chef here we do use METRIC. So your comment is not 100% truth! ALSO IF YOU HAD TO REDUCE A RECIPE THAT WAS IN METRIC BY 5 YOU WOULD STILL NEED TO DO MATH AND DIVIDE EACH METRIC AMOUNT TO 1/5TH OF THE RECIPE! SO AGAIN YOU ARE DEFINITELY WRONG ON THAT PART. GET OFF YOUR SELF-RIGHTEOUS SOAP BOX!!!

@rd6203

11 ай бұрын

It's also not true that we're the only ones who don't use metric. We're just one of the only ones who don't have it as our *official* system of measuring, but Canadians use imperial measurements in their day to day, and I've been told that so do Brits.