Julia Child's Cheese Soufflé | Jamie & Julia
ฝัง
- เผยแพร่เมื่อ 8 ก.ย. 2024
- Making my way through Julia Child's "Mastering the Art of French Cooking" cookbook... like the movie "Julie & Julia". Today I make Cheese Soufflé.
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2 Tbs finely grated Parmesan or other hard cheese (I used swiss....ooops)
2 1/2 Tbs butter
3 Tbs flour
1 cup hot milk
1/2 tsp cayenne pepper, pinch nutmeg, 1/2 tsp salt, and 3 pepper
4 egg yolks
5 egg whites (2/3 cup)
1 cup (3 1/2 ounces) coarsely grated Swiss cheese
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You've got to be my favorite cooking content maker online. For the rest of us, this is how it goes. You forget to put things in. You don't do something right. Sometimes it's inedible. I think that's what intimidates people. You see all these experts, and they are very good! Online, and it leaves the impression that if you don't pull it off perfectly every time then you're probably not ever going to be able to cook. You make the messes, clean them up and try again and it inspires the rest of us to get in the kitchen and try and if we fail? Oh well! Jamie screwed up an entire expensive! Duck. You have to be willing to fail. Cuz you're going to.
"cooking content". Nice buzzword inclusion
@@CarlRencer wasn't deliberate.
You read the recipe first! It’s a whole new Anti-chef!
My mom made this recipe when I was growing up. It was my brother’s favorite birthday meal for years. I’ve converted many people who were afraid of soufflés with this recipe - you have to pay attention, but it’s pretty straightforward, inexpensive overall, and so good. So glad I found this channel!
I really appreciate Jamie editing out the “hey Siri” part of set a timer for 25 min. You are too kind.
Looks great! Quick tip for helping it rise: Run the tip of your finger around the inside of the rim after you fill the ramekins to make a little moat. It'll stop them from cracking in the middle and they'll rise better!
I’ve heard you are meant to grease with the butter and then using light strokes in an upward motion to assist with the rise. I haven’t made soufflé in years might have to give it another go
Cracking in the middle is the best part! It's rustic and home made, so let's keep it as is! We're not Charlie and the souffle factory!
I don’t like the cracking either. I want mine to look professional since I work in the industry. Great tip OP!
I wish youtube had a smell function. Looks fab!!!
Brave, brave man. You are the epitome of the adage, if at first you don't succeed...
You certainly make it look so easy. Maybe I'll give this a try one day...
It's amazing how much this kitchen looks like an old flat I had in Clapham.
Wow, they look pretty darn good from here ... congrats!
Absolutely binging your entire channel with my partner these days ❤️✨ We are young home-cooks, we enjoy trying different recipes and learn on the way as well. You quickly became our favorite cooking channel, because unlike most, you genuinely feel like company! It's like meeting up with a fellow student in college. Rooting for you with every single recipe/episode!
Damn Jaime, you win my award for best youtuber, even back then! You're hilarious, your videos are spectacularly edited and high quality, and it sure doesn't hurt that you're the most beautiful bro ever 🥰 keep on keepin on, my dude!
Looks delectable, definitely something I would like to try. Appreciate you sharing your cooking & baking knowledge with us
Love you , you should more Fans. Wish you more than the best❤
Looks great! Congratulations! By the way, in later books Julia remarks that sharp cheddar also makes a very tasty soufflé -- it's just not at all a French taste.
Aim for softer peaks when whisking the egg whites, being able to hold it above your head is too much for a soufflé. The egg proteins still need to stretch in the oven while it rises up.
Also butter the side of the ramequin with vertical motion to help the rising.
If I'm not mistaken, though, Julia and Emeril forgot to add actual cheese to the souffle they made on his show once so I think she forgives you for not topping it. I can't remember if they opened the door or not, but they did admit their mistake after the commercial break
I did a deep dove on macarons...the best way was to leave your whites in fridge for several days woth saran wrap and holes punched in top. This makes the water evaporate, the proteins break down slightly which is good. Using the older whites you had saved probably accomplished this which is why they were noticeably better.
Love that you finally started reading the recipe😅
Lol. Yes we've had recipes where he had to run to the store in the middle of it :)
@@FutureCommentary1 I know...😂😂😂
The Julia recipes are my favorites 🙌
Making a soufflé is on my cooking bucket list- yours are stunning
Congrats! Well done.
Emmental is PERFECT for soufflé! Good job man! Love your channel.
Their rising is like a kind of magic
Hope all is well, stay safe and God bless.
You did it! Great success!!!
“I was trying to make a soufflé out of my ass” #deceased 🤣🤣🤣 these videos make my week, thank you!
YAY!!!! WOW!!!!
You’re a brave man. Soufflés scare me. You make me think maybe, just maybe, I could do this! It looks delicious! Please do the chocolate one!
You make this look so easy!
I’m not brave enough to attempt a soufflé! Good job, Jamie!!
Old recipe content always best ❤️
If you butter the molds from top to bottom it helps it rise also
Looks delicious!!!
the recipe looks soooo good wish I had a spoon full
at least you remembered to turn the oven on
Congratulations, those look great
The answer was yes... This comes first!
Your soufflés look amazing!!!
Didn't Julia recommend a metal souffle dish?
I'd recommend an oven thermometer when cooking pastry or souffles.
I also treat a 'pinch' as half a teaspoon and add a teaspoon of cornflour to whites to stabilise them after cooking.
I've learned something too, I think the cereal bowl versions worked better so I'll be using that from now on.
I thought the little ones looked good then you put the cereal bowl ones in the oven 🤯 yes.-Shawna🍁
Thank you so much for the video - I love your channel very much! But it's ironic! I just bought season 9 of The French Chef on Amazon just for the cheese souffle and tartines episodes. If I had waited just 2 days, I could have saved $30. : )
My boyfriend said after watching you cook he understands why Julia was mad Julie, but I can't get enough. Rock on!
Wish I understood your comment ~ lol Elijah.
@@CarolineWolterHall As Julie Powell finished her Julie and Julia project, a reporter had called her up to get a response. Apparently Julia Child was aware of the project but unhappy because she couldn't understand how Julie was making so many mistakes.
@@elijahdrew661 Hmm. I think Julia was just very tired by then. I mean she was nearing 90. I’m quite certain if she fully realized her profound impact on Julie, she would have quickly had an attitude adjustment.
You need to do immersion baking. Drop those ceramic baking dishes in a preheated oven with a Pyrex dish about 1/8 full of water, preheated
Gordon Ramsey made me terrified of soufflés. This is making me feel more confident. I love that apron that you wear, do you have a link to get one?
You ever see him make scrambled eggs, or a grilled cheese? It's a nightmare.
👯👍👯👍👯👍👯👍👯
Another winner!!!
Good going! Keep it up. I loved watching this. 👍
Badassery right here 🔥
Fancy
You are getting so good at cooking you could advertise to make dinners at people's homes once this virus hits the road.
I love making souffles of all kinds, and they never, ever fail. So how come I can't make a sponge cake without a rising agent to save my life? Same principle, similar methodology . . . but nope. It NEVER works.
Anyway, your souffles look beautiful. 👍 I wish I had one right now.
Have to eat the souffles immediately once taken out of the oven otherwise go flat
Jamie how’s the move going?
Next video please bake grandma warm gooey cookie
XD before the oven it looks like mashed potatos
too much salt
Dude u gotta D white people these bland recipes and start using more seasonings besides just salt and pepper
He’s literally following the recipes from a classic French cookbook.
@@TokyoBlue587 and there white!