tag:blogger.com,1999:blog-7173052990851751381.post2091997966094189283..comments2024-03-29T07:48:15.799-04:00Comments on Food Wishes Video Recipes: Cheese Soufflé – Rising to the OccasionChef Johnhttp://www.blogger.com/profile/15030125427840815038noreply@blogger.comBlogger15125tag:blogger.com,1999:blog-7173052990851751381.post-59913353283213045142011-12-08T21:37:46.664-05:002011-12-08T21:37:46.664-05:00Thanks!Thanks!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-49924198776715906182011-12-08T15:51:08.972-05:002011-12-08T15:51:08.972-05:00I'd half it since it calls for 4 eggs.I'd half it since it calls for 4 eggs.Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-75917663492274504762011-12-08T14:46:56.425-05:002011-12-08T14:46:56.425-05:00Chef John,
How would I adjusted this for a servin...Chef John,<br /><br />How would I adjusted this for a serving for two? Can I simply adjust the recipe to 1/3 of ingredients as this one yields 6.<br /><br />Cheers,Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-55439879564912420962011-12-08T14:45:35.845-05:002011-12-08T14:45:35.845-05:00Chef John,
How would I adjust for a serving size ...Chef John,<br /><br />How would I adjust for a serving size of 2? Can I simply adjust everything to 1/3 as this recipe yields 6?<br /><br />Cheers,micbainhttps://www.blogger.com/profile/08359106814230920250noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-5394591248540927002011-09-21T13:14:16.426-04:002011-09-21T13:14:16.426-04:00it works with any cheese! go for it!it works with any cheese! go for it!Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-86531175075524880572011-09-21T11:24:32.265-04:002011-09-21T11:24:32.265-04:00what about Gouda cheese? how would you have to ad...what about Gouda cheese? how would you have to adjust the recipe?Galehttps://www.blogger.com/profile/17087730676859855324noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-17200527360836605992009-04-05T02:27:00.000-04:002009-04-05T02:27:00.000-04:00I made this today and it was delicious! Have uploa...I made this today and it was delicious! Have uploaded photos to <A HREF="http://www.facebook.com/photo.php?pid=2376608&l=e90940e7fa&id=579393763" REL="nofollow">my facebook</A>. Thanks again! =)<BR/><BR/>Now... any chance of a chocolate soufflé video?Clarararhttps://www.blogger.com/profile/15841092967627969240noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-66696485214865928632009-03-02T23:42:00.000-05:002009-03-02T23:42:00.000-05:00the link is working for me, but here it is, http:/...the link is working for me, but here it is, http://foodwishes.blogspot.com/2007/04/bchamel-sauce-lets-turn-this-mother-out.htmlChef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-80901171250815307072009-03-02T22:41:00.000-05:002009-03-02T22:41:00.000-05:00sorry, I can't open the clip of Bechamel sauce. H...sorry, I can't open the clip of Bechamel sauce. How to make that sauce?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-56096057745246816642008-09-01T12:28:00.000-04:002008-09-01T12:28:00.000-04:00some do, but i've never noticed a problem, so i do...some do, but i've never noticed a problem, so i dont bother.Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-76389034446290790362008-09-01T12:26:00.000-04:002008-09-01T12:26:00.000-04:00umm should you take out the egg umbilical thingies...umm should you take out the egg umbilical thingies?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-31391188181132890502007-04-12T14:17:00.000-04:002007-04-12T14:17:00.000-04:00Your welcome... NOW TURN THOSE GOD DAMN ALL CAPS O...Your welcome... NOW TURN THOSE GOD DAMN ALL CAPS OFF!! lolChef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-74440736400227539552007-04-12T12:46:00.000-04:002007-04-12T12:46:00.000-04:00OMG!!! HERE IT IS AT LAST.THANKS A MILLION ... I H...OMG!!! HERE IT IS AT LAST.<BR/><BR/>THANKS A MILLION ... I HAD NOT LOOKED IN A WHILE THINKING YOU WEREN'T GONNA POST IT FOR STALKER-SPITE BUT WE THANK YOU, THANK YOU, THANK YOU!<BR/><BR/>I'LL SEND IT TO THE DAUGHTER TODAY.<BR/><BR/>QUINTESSENTIAL C U I S I N E©<BR/>by Wilbur M. Reeling<BR/>epicurean raconteur<BR/>http://QuintessentialCuisine.Blogspot.com/<BR/>www.WilburMReeling.com~ Wilbur M. Reeling ~https://www.blogger.com/profile/17468850732748063432noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-19122058297384041732007-04-11T16:11:00.000-04:002007-04-11T16:11:00.000-04:00Yeah, thats what I was going to say... ; )Yeah, thats what I was going to say... ; )Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-17566462984413352182007-04-11T15:28:00.000-04:002007-04-11T15:28:00.000-04:00Re: copper and egg white whiskingI figured the use...Re: copper and egg white whisking<BR/><BR/>I figured the use of copper bowls had something to do with activation sites (similar to using not entirely clean glasses for more bubbly champagne), so I looked it up in my copy of "On Food and Cooking". It turns out that egg white foam is basically a structure of tiny bubbles formed from the whisking action. Copper increases the overall volume because it interferes with the bonding action of sulfur in the proteins of egg whites. Essentially, it prevents the bubbles from breaking down and forming liquid again. Silver has the same effect, as do acids. (Harold McGee recommends cream of tartar or lemon juice)Haohttps://www.blogger.com/profile/02348974241652264510noreply@blogger.com