As a (former) chef, I can honestly say that Sohla is one of the only celebrity chefs / youtubers who has the real salt of the earth 'I've worked in the industry' feel. I guess Matty fits that bill as well in a different way. And it really boils down to the 'it's not rocket science' mentality, and the reassuring 'don't worry too much about it' attitude.
@@JohnyScissors lol. Good point. I think the thing is that Sohla is authentic and sincere while Matty makes a point of critiquing the lack of authenticity and sincerity in the world of celebrity chefs. But I also don't see Matty's videos as a cooking show, it's entertainment loosely based around food.
Sohla makes recipes I’ve not tried before, but have been interested in, totally accessible and seem doable! Sohla’s like the best kitchen cheerleader, ever! ☺️🥰❤️
She's been our "Resident Sohla" since October -- but she *did* get a new title this week -- she's part of the Next 100 -- one of TIME's "100 emerging leaders who are shaping the future." (Sorry for the plug: proud colleagues!)
"Scooch under your whole situation..." Sohla is really the best at explaining the technical details. Like the difference between soft peaks and stiff peaks and what to look for. Or why you don't want stiff peaks in your egg whites when making a souffle.
If you have not checked out Kenji Lopez, you should. He goes very in-depth with the science side of cooking while still making it interesting with a casual mood.
I gotten cheddar with those little crystal she talks about, it was like $13 for 6 oz, something like that. From a regional large cheese maker in my area.
Foaming is basically when the butter (or any liquid) starts producing a bunch of little white bubbles. When she says it gets tight she just means that it might be hard to whisk at first because it starts to thicken.
Good note! We'll do our best to get more of that inside-the-pot angle next time, for sure. In the meantime -- thanks to Brandon and Krithi for their very good replies!
if there was a clearer view of the inside of pot while she was making the roux and cheese mixture, that would be helpful. But I’m sure it’s hard to manage cameras while filming/cooking at home!
My favorite part is how Sohla knows EXACTLY why she’s doing what she’s doing and then she explains it to us! Her cooking and baking knowledge is crazy.
I haven’t watched this video but I want to congratulate Sohla on her feature in Time mag as ‘the next 100 most influential people in the world’! So well deserved and nothing makes me happier to know she’s doing what she loves with Food52!
It's probably just Sohla getting used to a new kitchen, but I felt a kinship as she lit the wrong burner. Because I have a wonky stove where if you don't light the back burner first, the front ones just don't light and everyone dies of gas inhalation. An odd point on which to establish solidarity but from now on I will defend my sister down to the last burner.
I made this dish (soooo delicious btw) with Sohla playing in the background and at first I was really intimidated by the soufflé but Sohlas little ‘you can make this’ ‘it’ll be fine’ really helped boost my confidence!!! She’s such a gem, I would trust her with my life. Her pound cake recipe is incredible too.
i’ve grown up eating cheese soufflé my whole life at holidays like easter and christmas because my grandma was given a recipe from a friend. she makes it with layers of bread, cheese, and eggs. disgustingly delicious. i’d love to try this recipe and make it for my grandma 😊
@@food52 Chef John puts bread into his souffle. Just chunks of bread in the bottom of the dish before the egg/cheese mixture is added. It looks like it just dissolves as it's cooking and I guess the gluten helps the rise (and keeps it from falling).
@@food52 I’ll check it out! And I’ll have to find the recipe...I’m thinking maybe it helps soak up the eggs and makes for a fluffy-custard-bread texture?
@@popefacto5945 I haven’t had my grandma’s in a couple of years but it is definitely fluffy...I wouldn’t necessarily describe the bread as dissolved but it soaks up the eggs and milk nicely!
I always see the folding technique in recipes but this is the first time it's actually been properly explained. Thank you, Sohla is a natural teacher! 💕
Edna Lewis is one of my heroes, culinary et. al. I have three of her books and find myself reading them like novels....when I'm looking for/at a recipe. Thank you so much for sharing this recipe and the wonderful Edna Lewis!
I like the camera work in 'Sohla at Home' better. The camera shows what's going on in the pan and the oven more. Maybe it's because her partner is the camera guy? And maybe this camera person is someone from outside her bubble who can't get too close?
Joyce Chan-Barretta ... Honestly, I debated whether to mention this or not - I totally agree w/ your comment : ) ... this is the 1st thing I thought when she was stirring the butter / flour and described it getting cooked & it's color ~ I was like .... ok, ? when is he going to 'zoom in close' so I can "see" what - this (actually) "looks" like ~ tfs
Sohla is the sh*t...she's amazing. So happy she's found a better home than where she was before. Big fan of you Sohla....I wish so much success for you!
Sohla, you're just so natural/real in front of camera mistakes and all. Julia Child was exactly like that! Saturday morning I'd be in front of the tv at 10am. Yes, I'm old. Once Julia dropped an ingredient on the stove so she picked it up and put it in her pot! You're great Sohla, thank you.
Wish we could have seen the inside Of the pot as she explained the differences of the butter & flour colors. Over head camera is very important in cooking shows.
i think Sohla not only is a great chef and great personality, but she has the mind of a teacher that really makes it possible for people to make her food. It's not just about fancy chefy tricks, but actually guiding someone through the steps. So glad she has a spot to shine :)
sohla's like "this is the good cheddar with the little crystals" and I'm just like.. oh cornish cruncher? that's like £5 here. When it's safe Sohla and whomever else need to come over to the UK and eat our cheeses
Just made this! I halved recipe just in case it didn’t turn out as well as Sohla’s. I used individual serving pots. (made two) Also, be ready for a workout when trying to get egg whites to consistency she did. I gave up and used mixer on lowest speed. This worked! It turned out beautifully and tastes so good!! A lot of steps, but worth it and fun, especially following along with Sohla. Will make for guests. They will be impressed. Thanks for sharing recipe. 💖
I was Sat morning cartoon excited when videos of Sohla came back up on youtube. ☺ She explains without boring the life out of you, she funny and has best on the fly recipes. Thanks Sohla! And Food 52
I really enjoyed that and agree with other comments about Sohla's expert but calm and encouraging approach to cooking and instruction. I wish her al the best.
My mom made soufflés for dinner when I was a kid, I bake mine a little longer so it is drier and holds together better. Also, with less expensive extra sharp cheddar I put in a pinch of curry powder. It sharpens the cheese but doesn't taste of the curry. However, if you want to add in curry so you do taste it (not garam masala) it's a real treat.
Sweet Sohla, HAPPY BLACK HISTORY MONTH . Thank you for introducing so many so Chef Edna. You are doing sacred work. Be encouraged Queen. Im rooting for you girl.
Sohla gives me confidence to try things that I don't think I have the equipment for, or the expertise. I love how she breaks things down into non-chef words.
I have been cooking in my home state of Ohio since I was a child. And I get very frustrated with "shows" that no longer teach, but do give me ideas. You broke the mold! You TEACH ME! And, the history recreation of recipes are very interesting! And again, you TEACH! LOVE, LOVE, LOVE YOUR "classes"!
I really love watching Sohla. She makes it seem all so easy and fun, and makes me feel unafraid to make som cookign mistakes. That way we learn better. :)
Hey 52, just some feedback. Could you zoom in/pan in on the pot when the chef mentions that the texture of the dish starts "looking wrong" or the likes of? It helps give us an idea of what it supposedly looks like and what to expect
Sohla, Your the best. You make it look easy and fun. I have loved your videos through this slow down. I have also messed up nearly 100% of them at home.
Sohla is a goddess chef.... goddess.... could teach my mom things, and she is 70 in August, and loves cooking....... Sohla can learn things, but she can too...... need that cookbook boo
I really learned so much about technique-- *why* not to overbeat the egg whites, for instance. I appreciate both the science and the passion in Sohla's cooking videos. I plan to make a souffle tomorrow using this video. A++.
This lady knows her stuff. This is the classic cheese soufflé recipe. The cheese that's ripe enough that you can feel salt crystals is indeed the absolute best kind and will taste amazing in a soufflé (or eaten with bread), but good luck finding that and it will definitely cost more. You can easily settle for the second best kind to make this great soufflé.
I am pretty sure Sohla is my inner child made real.... the way she talks, and the optimism, and the way she is so go-with-the-flow is so my inner child.
Sohla? Will covering up the pot with the hot cheese mixture in it cause condensation from the lid to get in the cheese or (if it does) will that not matter? TY!! Love u!!😻 BTW that looks STELLAR!!!❣️
![[#2024MAMA] ROSÉ (로제), Bruno Mars - APT. | Mnet 241122 방송](http://i.ytimg.com/vi/dgGqD28J6aQ/mqdefault.jpg)
As a (former) chef, I can honestly say that Sohla is one of the only celebrity chefs / youtubers who has the real salt of the earth 'I've worked in the industry' feel. I guess Matty fits that bill as well in a different way. And it really boils down to the 'it's not rocket science' mentality, and the reassuring 'don't worry too much about it' attitude.
duke leto .... Aw, nice, thanks for sharing that Sweet comment : ) So Kind of you !
i used to be in the industry as well and i 100% agree
Kenji is really good at this ae well
Matty boiled several hundred dollars worth of meat for a video just because. If that isn't down to earth I don't know what is
@@JohnyScissors lol. Good point. I think the thing is that Sohla is authentic and sincere while Matty makes a point of critiquing the lack of authenticity and sincerity in the world of celebrity chefs. But I also don't see Matty's videos as a cooking show, it's entertainment loosely based around food.
I sincerely love when Sohla says “It’s okay!” Makes me feel safe 🥰
Also: "just get in there" makes me feel brave!
Same !
So true ❤
Omg I never thought about it but me too! I watch her videos when I’m stressed.
Sohla makes recipes I’ve not tried before, but have been interested in, totally accessible and seem doable! Sohla’s like the best kitchen cheerleader, ever! ☺️🥰❤️
is that a new title?? did our girl get a promotion?? she is absolutely everything. shes an icon shes got a point she IS the moment now come on now
She's been our "Resident Sohla" since October -- but she *did* get a new title this week -- she's part of the Next 100 -- one of TIME's "100 emerging leaders who are shaping the future." (Sorry for the plug: proud colleagues!)
@@food52 That's so amazing!
Love Sohla! and excited for her additional accolades.
@@food52 Our girl is climbing up the ladder and we love to see it 😭😭😭😭
@@food52 o
I love that Food 52 chefs (Sohla, Erin McD, Chetna) have pots and baking trays that are stained from use ... very real life! ☺️
And we love when our viewers notice details like that!
"Scooch under your whole situation..."
Sohla is really the best at explaining the technical details. Like the difference between soft peaks and stiff peaks and what to look for. Or why you don't want stiff peaks in your egg whites when making a souffle.
If you have not checked out Kenji Lopez, you should. He goes very in-depth with the science side of cooking while still making it interesting with a casual mood.
“This is all about the cheese....when food 52 accounting sees my receipts they will see how good this stuff is” 🤣🤣
2:44
"It has those little crystals in it from the aging, you know what i'm talking about?"
Me: * smiling but shaking my head no *
I gotten cheddar with those little crystal she talks about, it was like $13 for 6 oz, something like that. From a regional large cheese maker in my area.
Trader Joe’s “Unexpected Cheddar” has those intense ‘crystals’ AND is affordable - go for it!
@@DuyNguyen-yx2vd If you ever find yourself at Whole Foods... ask the cheesemonger for a sample of Seaside Cheddar. Whoa whoa whoa.
@@joybmassa Trader Joes cheese is affordable and really good. I love the crystals in good cheese. Little umami glitter.
Just FOLD IN THE CHEESE, DAVID!
That's immediately what I thought when she started folding in the egg white! 😂
If you say fold it in, one more time
I can’t show you everything!
That's ALL I could think of!! David really could've used Sohla's help.
I was a little disappointed she didn't make that joke
more view on what sohla means when she says 'it's getting tight' or 'butter is foaming' would help people who don't have a lot of cooking experience
She says it’s foaming and there’s a view in the pot with 1/3d of the pot. That’s foaming.
just means the sauce will get really thick when you add the first bit of milk
Foaming is basically when the butter (or any liquid) starts producing a bunch of little white bubbles. When she says it gets tight she just means that it might be hard to whisk at first because it starts to thicken.
Good note! We'll do our best to get more of that inside-the-pot angle next time, for sure. In the meantime -- thanks to Brandon and Krithi for their very good replies!
"fold in the cheese"
if there was a clearer view of the inside of pot while she was making the roux and cheese mixture, that would be helpful. But I’m sure it’s hard to manage cameras while filming/cooking at home!
Good note -- we'll get more of that next time. Thanks for watching!
It's so ridiculous and amateurish.
I love how hype Sohla is on the fancy cheddar... Great job picking an Edna Lewis recipe.
I brought home some fancy cheddar this week and my gf has NOT stopped talking about how good it is...this souffle would be perfect for her!
My favorite part is how Sohla knows EXACTLY why she’s doing what she’s doing and then she explains it to us! Her cooking and baking knowledge is crazy.
I love a cheese souffle with an arugula salad - you get the decadence and richness of the cheese paired with the bite of arugula. The perfect combo!!
Now I'm hungry.
Was just thinking that myself. Looks' like this will be tonite's dinner.
I haven’t watched this video but I want to congratulate Sohla on her feature in Time mag as ‘the next 100 most influential people in the world’! So well deserved and nothing makes me happier to know she’s doing what she loves with Food52!
It's probably just Sohla getting used to a new kitchen, but I felt a kinship as she lit the wrong burner. Because I have a wonky stove where if you don't light the back burner first, the front ones just don't light and everyone dies of gas inhalation. An odd point on which to establish solidarity but from now on I will defend my sister down to the last burner.
im so happy Sohla referenced Jacques :) first person i thought of when i saw "cheese soufffle"!
Jacques' mother's souffle looks so easy to do. She broke all the rules and it still worked.
Yeah, I thought that same thing! :)
I’m so happy to see Sohla all over TH-cam. It’s so much more that “okay”!
This is the folding tutorial Moira and David Rose needed
I made this dish (soooo delicious btw) with Sohla playing in the background and at first I was really intimidated by the soufflé but Sohlas little ‘you can make this’ ‘it’ll be fine’ really helped boost my confidence!!! She’s such a gem, I would trust her with my life. Her pound cake recipe is incredible too.
i’ve grown up eating cheese soufflé my whole life at holidays like easter and christmas because my grandma was given a recipe from a friend. she makes it with layers of bread, cheese, and eggs. disgustingly delicious. i’d love to try this recipe and make it for my grandma 😊
Sounds delicious. But bread? Hmmmm....have you watched our video on Strata? :) th-cam.com/video/LKCIrS-HZO0/w-d-xo.html Thanks for watching, Samantha!
@@food52 Chef John puts bread into his souffle. Just chunks of bread in the bottom of the dish before the egg/cheese mixture is added. It looks like it just dissolves as it's cooking and I guess the gluten helps the rise (and keeps it from falling).
@@food52 I’ll check it out! And I’ll have to find the recipe...I’m thinking maybe it helps soak up the eggs and makes for a fluffy-custard-bread texture?
@@popefacto5945 I haven’t had my grandma’s in a couple of years but it is definitely fluffy...I wouldn’t necessarily describe the bread as dissolved but it soaks up the eggs and milk nicely!
I always see the folding technique in recipes but this is the first time it's actually been properly explained. Thank you, Sohla is a natural teacher! 💕
Edna Lewis is one of my heroes, culinary et. al. I have three of her books and find myself reading them like novels....when I'm looking for/at a recipe. Thank you so much for sharing this recipe and the wonderful Edna Lewis!
"David, You just have to fold in the cheese" :D I finally understood what it means to "fold in the cheese"
It’s always a good day when there’s a new Sohla video.
I like the camera work in 'Sohla at Home' better. The camera shows what's going on in the pan and the oven more. Maybe it's because her partner is the camera guy? And maybe this camera person is someone from outside her bubble who can't get too close?
Joyce Chan-Barretta ... Honestly, I debated whether to mention this or not - I totally agree w/ your comment : ) ... this is the 1st thing I thought when she was stirring the butter / flour and described it getting cooked & it's color ~ I was like .... ok, ? when is he going to 'zoom in close' so I can "see" what - this (actually) "looks" like ~ tfs
We need the Ham Cam!
It's certainly possible that Ham was on the mobile camera but stayed out of frame per the director's wishes/instructions.
@@AndrewNguyen tfs ... true, good point, it's just "not good" for me, I "need" to see what it 'looks' like, not just hear about it : )
they're probably also not using an iphone, allowing for better angles (or discouraging bad ones, depending on how you think of it).
Sohla is the sh*t...she's amazing. So happy she's found a better home than where she was before. Big fan of you Sohla....I wish so much success for you!
Sohla, you're just so natural/real in front of camera mistakes and all. Julia Child was exactly like that! Saturday morning I'd be in front of the tv at 10am. Yes, I'm old. Once Julia dropped an ingredient on the stove so she picked it up and put it in her pot! You're great Sohla, thank you.
sohla going off about the accountant and the cheese is everything. please food52 she is worth every penny
I'm a simple man. I see Sohla, I click.
I love her personality! She is too good for Bon Appetit. I'm glad to see all the great former BA personalities at Food52.
I am continuously delighted with how much I learn from Sohla
The entire recipe video was loaded with tons of intricate scientific details.
I learnt so much from Sohla, such a fan for her intellect now.
"You have to be ready for your souffle, and your souffle will not wait for you" Sohla 2021 🥰
Sohla always motivates and encourages us not to give up, even when the cooking take a tricky path. you're great Sohla, so good to see you here.
Wish we could have seen the inside Of the pot as she explained the differences of the butter & flour colors.
Over head camera is very important in cooking shows.
i think Sohla not only is a great chef and great personality, but she has the mind of a teacher that really makes it possible for people to make her food. It's not just about fancy chefy tricks, but actually guiding someone through the steps. So glad she has a spot to shine :)
Sohla makes me feel like no matter how badly I cook, everything is gonna be ok 👍
"It's okay!" " See, we're doing it! "
Says here on your resume you have experience in lump management?
sohla's like "this is the good cheddar with the little crystals" and I'm just like.. oh cornish cruncher? that's like £5 here. When it's safe Sohla and whomever else need to come over to the UK and eat our cheeses
Lucky you!!! Thanks for watching, Maz
Cool I’m in 🥸👍
Well, £5 after import fees and duties is probably a lot.
Just made this! I halved recipe just in case it didn’t turn out as well as Sohla’s. I used individual serving pots. (made two) Also, be ready for a workout when trying to get egg whites to consistency she did. I gave up and used mixer on lowest speed. This worked! It turned out beautifully and tastes so good!! A lot of steps, but worth it and fun, especially following along with Sohla. Will make for guests. They will be impressed. Thanks for sharing recipe. 💖
It’s so good seeing Sohla in an HD camera. She’s so talented and knowledgeable, she deserves the quality production in every video.
"Because there's no sugar, there's no time" Sohla 2021 🥰
Sohla, you make everything look so easy. So delicious. thanks. When are you back in the babbish universe again? I love seeing you everywhere.
I love her so much! She is brilliant but knows how to make cooking relatable.
Sohla was always my favorite at BA and I'm so happy that she has landed in so many places. She's a wonderful chef and teacher.
Hitting the like button as soon as I click on the vid, because Sohla always have great videos.
I was Sat morning cartoon excited when videos of Sohla came back up on youtube. ☺ She explains without boring the life out of you, she funny and has best on the fly recipes. Thanks Sohla! And Food 52
I really enjoyed that and agree with other comments about Sohla's expert but calm and encouraging approach to cooking and instruction. I wish her al the best.
YES, Sohla! The crystals in aged cheeses make me so happy. Umami bombs!
I love how encouraging Sohla is. ❤
Sohla talks about food the way I FEEL about food ^_^
She is as great today as Julia was in the past. What a great soul! Just love her. Thanks so much.
Sohla is so validating 🥰 Soufflé seems less intimidating with her guidance
My mom made soufflés for dinner when I was a kid, I bake mine a little longer so it is drier and holds together better. Also, with less expensive extra sharp cheddar I put in a pinch of curry powder. It sharpens the cheese but doesn't taste of the curry. However, if you want to add in curry so you do taste it (not garam masala) it's a real treat.
I appreciate Sohla's casual teaching style, like when she said that without sugar, whipped egg whites don't hold very well.
I love how you explain what you are doing and reassuring us to not worry. Love your style of cooking 😍
Sohla has the best energy!!! I love her so much
Sweet Sohla, HAPPY BLACK HISTORY MONTH . Thank you for introducing so many so Chef Edna. You are doing sacred work. Be encouraged Queen. Im rooting for you girl.
So did Sohla get her special storage space for precut sheets of parchment?
Sohla gives me confidence to try things that I don't think I have the equipment for, or the expertise. I love how she breaks things down into non-chef words.
I have been cooking in my home state of Ohio since I was a child. And I get very frustrated with "shows" that no longer teach, but do give me ideas. You broke the mold! You TEACH ME! And, the history recreation of recipes are very interesting! And again, you TEACH! LOVE, LOVE, LOVE YOUR "classes"!
Sohla makes scary food accessible to us mere mortals.❤️
When Sohla tells you you can make a souffle, believe her! And because of this vid, I will definitely try to make one later!!!
Exactly what I’m doing. Making your chicken and rice (the biryani inspired one) while watching this video :) Soothing sounds of cooking!
I love Sohla so much!! she's so genuine
Love your approachable, "CAN-DO" vibe, Sohla! Great content, too!
Edna Lewis was my Grandmother's first cousin!! I was so excited when I seen this episode 😊
These are always delicious to make. Whether it’s made drier or a bit more wet like here, the soufflé, is like nothing else.
I really love watching Sohla. She makes it seem all so easy and fun, and makes me feel unafraid to make som cookign mistakes. That way we learn better. :)
I love Sohla. Love her vibe. She makes you want to try things. I'm very happy for you my dear.
I subscribed. Cuz Sohla. She deserves the world and more.
i love food52 giving sohla the budget she deserves 😌
Sohla is all over the place lately and I'm living for it
Hey 52, just some feedback. Could you zoom in/pan in on the pot when the chef mentions that the texture of the dish starts "looking wrong" or the likes of? It helps give us an idea of what it supposedly looks like and what to expect
Note taken! Thanks for watching, Lyn :)
Excited to come across content featuring Sohla!!. Saving it so I can watch later.
Sohla, Your the best. You make it look easy and fun. I have loved your videos through this slow down. I have also messed up nearly 100% of them at home.
Sohla takes charge of her Souffle the way I want to take charge of my life
Sohla is a goddess chef.... goddess.... could teach my mom things, and she is 70 in August, and loves cooking....... Sohla can learn things, but she can too...... need that cookbook boo
I love that Edna Lewis cookbook. Thanks Sohla & Food52❣️
I really learned so much about technique-- *why* not to overbeat the egg whites, for instance. I appreciate both the science and the passion in Sohla's cooking videos. I plan to make a souffle tomorrow using this video. A++.
PS, the cameo with Jacques Pepin was pretty cute :)
Sohla plus June from delish would be an epic collaboration.
She is WONDERFUL! So enjoyed this!
Sohla E waylly a real discovery. A really innovative crazy cook who understands food.
This lady knows her stuff. This is the classic cheese soufflé recipe. The cheese that's ripe enough that you can feel salt crystals is indeed the absolute best kind and will taste amazing in a soufflé (or eaten with bread), but good luck finding that and it will definitely cost more. You can easily settle for the second best kind to make this great soufflé.
It's a keeper. Thanks for taking the time to explain.
Edna Lewis’ Macaroni and Cheese is absolutely divine too!
sohla inspiring us to do it by reminding us we’ve had queso 😩
Oh yum this looks delicious and easy to follow, I will definitely try this on my channel one day. Well done 👍
A beautiful demonstration of folding. Queen Sohla. xox
I am pretty sure Sohla is my inner child made real.... the way she talks, and the optimism, and the way she is so go-with-the-flow is so my inner child.
That looks so delicious. Anything with good cheese is worth it. Yum!
Sohla?
Will covering up the pot with the hot cheese mixture in it cause condensation from the lid to get in the cheese or (if it does) will that not matter?
TY!! Love u!!😻
BTW that looks STELLAR!!!❣️
Sohla talking about the cheddar and salivating is triggering a pavlovian response from me and I'm salivating too.
Sohla + a recipe from the great Edna Lewis?! Yasss.
Never tried a cheese souffle, would love to some day. It looks delicious 😋
An on script Sohla video?!?! 😍😭
Aysha F - ha! She gave other cheese options! Thanks for watching
Hi Sohla, In you're video about toum you use a kind of slow dripper in you're kitchen machine Did you just drill a hole in it? Tnx for the content
Sohla you make me smile 😊 ❤️
I wish I could like this video a million times!!!
We do too! But thanks for the one, Julius :)
You said "scooch." I love you.