Sohla’s Rules for Fluffy & Creamy Soufflé | Off-Script with Sohla
ฝัง
- เผยแพร่เมื่อ 11 ก.ค. 2024
- Sohla El-Waylly returns to share all the tips and tricks for the perfect soufflé. Learn how to make a pimento cheese version and one that’s French onion-inspired for tons of creamy and fluffy goodness. Sohla guides you step-by-step through the technique and pitfalls of this dish so that you too can soufflé all day!
Recipes featured in this video
French Onion Soup-fflé: f52.co/2UTEwvj
Pimento Cheese Soufflé: f52.co/3jltTKY
For more related content
Sohla Makes Edna Lewis' Cheese Soufflé: f52.co/3gzpgex
Looking for something specific?
VIDEO CHAPTERS
00:00:00 Intro
00:03:30 The Journey Upward
00:07:02 Build Up Your Base
00:10:56 Separate Those Eggs
00:12:12 Whip It Good
00:15:32 In The Oven Quick
00:17:14 Let's Go Off-Script
00:20:13 Dig In Right Away
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#sohla #sohlaelwaylly - แนวปฏิบัติและการใช้ชีวิต
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I love everything with Sohla in it and there must always be more Sohla. Video editors, please note: Sohla is awesome enough on her own. She does not require random side effects to accompany her to be engaging and funny. I don't know anyone who would be like "Ohh I am so much more compelled by this video now that there is the sound of pencil scratching playing over the person talking."
I've noticed The History Channel does this with Sola as well. I feel like they are trying to imitate the Bon Appetit editing style and falling flat. It's just distracting.
You have to love Sohla......2:48 "more of the custardy middle, which I think is the best part". 3:03 "You get more of the crunchy outside, which I think is the best part".
When Sohla cooks, it's all the best part.
I noticed this too! And it's totally understandable, as a 'foodie'. 8^D
Crunchy outside adds texture to the dish.
tiny sohla making herself a one-egg soufflé when her parents aren’t home to feed her is just, very evocative 🥺
It's very Matilda of her
Sohla is engaging and talented. Her content doesn't need childish, distracting sound effects, Food52.
I love how each time she’s so convinced we can do this. Plus I love the idea of Sohla making individual soufflé snacks.
I've made souffles in the past. But, not with Sohla's knowledge and mastery. I did it by rote. This woman never fails to educate. So worth watching. Always learn from her. Plus, love the recipes! Thanks, Sohla. Our younger, hipper version of Julia Child!
Julia child was hip for her time! 😉
Shes the best. Sohla knows her stuff!
I love love l love this show and Sohla too!
Please no more sound effects. Especially the sloppy sound. *Gag*
I'm 3 and a half minutes into the video and
Sohla: You could bake it in a casserole dish but you wouldn't get all that creamy, custardy inside, which I think is the best part.
Also Sohla, like 30 seconds later: I like to make it in the mug, because you get all that crunchy outside, which I think is the best part.
I love her. We must protect her at all costs.
Basically it's all the best part!
Oven: It's my turn to go off-script today!
If I'm ever struggling in the kitchen, I always hear Sohla's voice telling me I can do this and it's going to be ok. It always makes me feel better.
I learn so much from Sohla every time! Never heard someone explain why not to whip egg whites too far.
I love that she shows a technique and encourages alterations. I don't know the last time I followed a recipe exactly and was happy. Mostly bc I don't have a sensitive pallet so I like strong flavor. Most chefs are the opposite. She is just a great teacher that keeps your attention
I'm glad to see that the El-Wayllys have come up with a use for their new wine rack!
I love Sohla's teaching style. I don't really have any interest in making souffles, but listening to her spit balling ideas gets me so inspired.
The sound effects were really distracting but Sohla is great 👍🏻
I loved the subtle sound of rushing wind when she said to turn off the convection fan.
Edit - the gloopy sound was too loud & long & distracting. And I do not want to listen through it again to hear what Sohla said.
I love how Sohla's showing up all over the interwebs cooking and being awesome, and yet I still wish there were more. :P
You guys hid the whisking sounds, but then added horrible gloopy sounds at 23:25 randomly. I don't get it.
Some very strange audio choices being made in this whole video, I was cringing repeatedly at the weirdly loud crunching/glooping/ticking etc. noises that would pop up randomly.
I was not a fan of the overly loud sound effects.
There was also the weird sounds of a pencil writing on paper at 17:18 that didn't match anything that was happening.
They wouldn’t need to hide the whisking sound if they didn’t boost the high end so much. The s sounds are so grating in every video. Sound effects in this video were particularly cringe though.
Agreed! There were some rather unpleasant audio additions...like when she's talking about starting with a bechamel or any thick flavorful base (like gravy)...really unpleasant gloppy sounds.
BEST ANALOGY = soufflé batter rock climbing up a wall of cheese. I would climb that wall!!!
What is up with the weird sound effects? If they were there previously, I didn't notice.
squelching noises. Barf!
Sohla is a professional. We are here to learn. They should know better.
@@lynnstlaurent6789 It's funny editing and we still get the information
Y'all are just drama queens.
I hated those disgusting sounds!
I absolutely am in love with Sohla. Her humour, her attitude of whatever works and just how she cooks make her a joy to watch or even listen to. She gives me the confidence to try something I never have tried before.
I truly love Sohla!! She teaches in such a matter-of-fact way with clear instructions that make sense to us regular folk. Her style is R-E-A-L, plus I really dig her bulldog! Thanks Food52, for bringing her to us! (Sohla, I send you many hugs! xoxo)
I love Sohla so much, I watch the whole video even though soufflés are regular in my kitchen. I just want to listen to her!
French onion soup is a soup that doesn’t get enough love finally it gets it’s chance to shine!!!
"....but that's because he's Jacques Pepin."
Truer words have never been spoken. I've watched the video of him deboning a chicken while leaving the entire carcass intact and I'm never not amazed.
Hey editor: Sound effects feel kinda slapped on and detracted from the presentation.
This is my favorite cooking serie! I love Sohla's energy and her recipes actually looks like stuff I could try (which im planning to once ill be able to! Can't wait!).
Also I'm very surprised at the very soft consistency of the soufflé. One of my grandmother would make a big soufflé sometimes that we ate with tomato sauce and it was a lot firmer inside. She wasn't the best cook so that might be it lol
Gosh, I love Sohla. She always makes me excited to cook!
I feel like we didn't leave enough room for the soupfle pun to breathe. Loved it hehe
When the algorithm knows exactly what I needed after a long day! 😌 Sohla and Soufflé ❤
Ok. You have inspired me. This somehow looks way more approachable than any other method I have seen. I will have to wait a day or so because I currently have a pie dough resting which I am eager to see how it develops. In 40+ years of cooking, I have never been pleased with my pie crusts. But this one (and your soufflé) fill me with hope:)
I hope your pie crust (and souffle) turns out the way your want!
So many Sohla vids rolling out in the last few days. Love it!
Thank you for showing that even if it's not perfect, it's still delicious!
WONDERFUL! Great tutorial. Trying the pimento cheese soufflé tomorrow. Suggestion for future video: Chocolate Soufflé
Shakka souffle
Multiple sohla videos in a week !!!! Hell yes!
David Rose : What does that mean? What does "fold in the cheese" mean?
Moira Rose : You fold it in.
I want Sohla to teach me everything. Not just about cooking, like.. gurll what's up with Physics? I bet I'd learn more than all my years of schooling.
Just loving everything about Sohla and her cooking! So much inspiration! Keep it up girl!
As someone who understands the big picture best, I love, love, love these recipes. Why you do what you do!
let's not do the human background noises please. Anything like wind and cracks and crunches is ok. I am sure you've seen me laud Sohla's talent and personality before. Still more praise; she makes things accessible and uncomplicated. She also makes us think outside the box. The taste profile is up to us and with her instruction she encourages experimentation. She has a passion to show that nothing comes out perfect and that kitchen activities are full of surprises (cue in the flambee, and the recalcitrant oven that turns off randomly). It's not easy, but it's doable and mistakes/surprises are part of the adventure.
Sohla never disappoints !
7:23 - Editor, you nasty 😏
Thanks for sharing your detailed knowledge and tips. You're the best Solah!!!
I really like that they showed us the "failed" version instead of just like remaking it! My mum used to make a delicious carrot souflé that I never attempted recriating because it seemes superhard, but now I'm excited to try!
I've been making cheese souffles ever since solhas first video on it 😋
whoever was in charge of the inflation sound affects at 1:34 you just succesfully made a grown person yelp in fear
I love off-script, I feel like I always learn something new! I'd really love to see more vegan/vegetarian focused dishes/content in this series.
Seconded!
Great as always wo the Sohla. Tried it with onion and peppers. Delicious and it rose perfectly!
Glad to see you Sohla! 💙
Awesome tips and foundational knowledge that allows us to experiment with it
In spite of the goofy and slightly off putting noises, I still enjoy Sohla's videos!
So fun and awesome and teacherly.
sohla, don't know if you read these i'm also south asian american, grew up in the valley, and tried out challenging recipes when my parents were away and i could have the kitchen to myself, hah! not souffle because i hated eggs as a kid, but at 8 or 9 i tried making a bechamel sauce, which it took me a few tries but i eventually got and would make, like you, when my parents were away, adding cheese to it and then glopping it over toast (i think?) and having myself a ball. just wanted to share that! i'm a bit older than you i think but i just feel such a connection to you because of the valley upbringing (so much good food!), south asian background, and precocius love of cooking!!
I LOVE those spoons you're using to eat! golden amazing.
Enjoyed watching this video!
yknow what, i got half a can of pumpkin sitting in my fridge, i might just try doing this and see how it goes. thanks for making me a braver more chaotic woman sohla lol
86 those sound effects. Sohla has previously said how important it is to listen to your food as you cook. Let us hear what it really sounds like.
Omg watch to the very last half second of this video, even more amazing! I did wonder why Ashoka didn’t seem to taste anything while cooking.
public speaking with tie-die oven mitts on should be a thing...can't wait to make some souffles!
Sohla you're a treasure!!
i have never been so early! love you, Sohla
The sound effects creep me out a bit, they're so loud and random. Maybe turn them down next time? :D
Just no sound effects at all. Geezus
Agreed. They were awful!!
@@h.a493 I was wearing headphones so maybe that's why they seemed so weird, the volume difference made me wonder where the sound came from :D
Agreed.
As a kid you taught and made yourself a personal soufflé. You were some kid. A really really awesome one. I like you a lot as an adult too though. ;) :D
Not a fan of the sound effects! But love the video!
She would be such a great culinary arts teacher!
I need a vegan oft script with sohla!
Have you tried that braised cabbage thing with cashew milk she did on one of the first episodes? 'cause it's bomb
those extra edited in noises are gross 🤢
brown bits yes
Watching Chef Jean Pepin just pour the whole thing of milk into his bechamel like it was no big deal blew my mind almost as much as when Chef Motokichi Yukimura continued to carmelize his roux until it was DARK CHOCOLATE BROWN and somehow didn't burn it, when he showed Andrew on About to Eat how to make his oxtail stew.
"The mayo is just going to be glue for the cheese" ok sign me up
I’m so inspired to make a soufflé by this video, but also so disturbed by the sound choices in this video. I see that they were trying something here, I’m just weighing in to say it’s not quite *it* for me.
I love you sooo much that I just watched the most horrible ad for MREs because I know it matters!!
It's fun to edit spirituality.
It looks even more delicious because it's a hearty dish.like
Thank you for watching today.🇰🇷
When I'm a bazilionaire I hope to offer Sohla enough to just be my personal chef. Until then I'll be practicing my french onion souffle 😳
Chocolate souffle is good. It's like a brownie.
It would be Sohla to make the most unapproachable of dishes become totally approachable.
I think everyone thought the soothing noises were a pleasant, funny addition. However, all of the other sound effects were a miss. Still loved the video, still love Sohla, just a learning opportunity!
@19:53 "Fold in the cheese, David."
Hey Sohla, you're cool!!
Well, there were interesting sound-editing choices, but it somehow made it funny to me :D
Chef John says: “Hot roux, cold milk, no lumps!” It’s always worked for me
What's the music used in the intro? No music credits in the description. It's the same song used in the last segment of the finale.
Soufflés will always remind me of Arthur’s dad.
Anyone know the pottery with the lotus leaf she has in the background (red bowl and white and yellow utensil holder)? I know its based on a 60s-70s enamelware pattern, but I can't remember where she got the modern pieces.
Please some oven company out there get Sohla a new oven.....
I love sohla so much, please don't spoil her sweetness with cringe sfx
I have an old cookbook from a church group and in a cheese souffle recipe it uses tapioca as the base. Different.
136!!
"BOOM!"
Soula. A National Effing Treasure.
Just discovered the channel thank's to SOHLA! Curious to know why she isn't on Rea's channel anymore.
contract ended
Sohla, are those East Fork mugs?
Oh those editors did her dirty with the sound effect of “thick”. 😅
What do you add with the chives
Are you and ham doing a cookbook yet?
i read she has a cookbook deal, and that it's due to be out sometime next year!
which is it? custardy middle or crunchy outside?
Yo food 52, you're killing me with those sound affects. Sohla is best girl, please don't ruin her show with tacky slide whistles and other similarly annoying and unnecessary audio overlays.
Used to make cheese souffle when my son was little, he didn't like red meat and I really didn't want fish every meal.
Please don't use the "thicc" sound effect again.
This is amazing and I'm going to wow all my friends because of you!
Am I the only one thinking Sohlafflé?