tag:blogger.com,1999:blog-7173052990851751381.post2893480256623734747..comments2024-03-18T06:57:55.423-04:00Comments on Food Wishes Video Recipes: Grand Marnier Soufflés – Rising to the Occasion on Valentine’s DayChef Johnhttp://www.blogger.com/profile/15030125427840815038noreply@blogger.comBlogger74125tag:blogger.com,1999:blog-7173052990851751381.post-89168088874216661182019-01-29T19:10:21.720-05:002019-01-29T19:10:21.720-05:003oz cream cheese, 3oz sugar, 3oz egg whites. It wo...3oz cream cheese, 3oz sugar, 3oz egg whites. It works. I use to do it the traditional way then was introduced to this. It never fallsAnonymoushttps://www.blogger.com/profile/10325713802998762436noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-86071108914640811552018-10-19T19:08:01.671-04:002018-10-19T19:08:01.671-04:00Great guide!
If I make 6 servings do I just tripl...Great guide!<br /><br />If I make 6 servings do I just triple the ingredients, including the liquor?Anonymoushttps://www.blogger.com/profile/08723092945787122042noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-79015333131825617242018-03-30T23:06:05.278-04:002018-03-30T23:06:05.278-04:00Thank you Chef John. I've never made anything ...Thank you Chef John. I've never made anything like these before and with your guidance and instruction they turned out beautiful. Super happy I was able to make something that looked as good as it tastesAnonymoushttps://www.blogger.com/profile/02227737461603559007noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-16594928336301397262018-03-30T23:05:32.113-04:002018-03-30T23:05:32.113-04:00Thank you Chef John. I've never made anything ...Thank you Chef John. I've never made anything like these before and with your guidance and instruction they turned out beautiful. Super happy I was able to make something that looked as good as it tastesAnonymoushttps://www.blogger.com/profile/02227737461603559007noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-26259634853055335432017-11-19T23:40:14.827-05:002017-11-19T23:40:14.827-05:00I'm the same 17 year old that commented on you...I'm the same 17 year old that commented on your blintz post yesterday. I'm on a roll making your recipes. I love that you make your videos specific enough that a (relatively) inexperienced kid can turn out food that looks and tastes delicious and impressive. Thanks, Chef John!RPCStudent1414https://www.blogger.com/profile/08673159845872871979noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-66411808224672646712017-07-28T13:54:24.385-04:002017-07-28T13:54:24.385-04:00I made this but substituted orange liquer with blu...I made this but substituted orange liquer with blueberries for one of the souffle, and matcha green tea for the second. It rose beautifully, although it took 12 minutes, in my case. <br /><br />It was a little too sweet. Can I use half the amount of sugar? (2 tablespoons). watermelonsmoochhttps://www.blogger.com/profile/15717060065605374390noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-57946051713709324492017-02-11T12:50:10.430-05:002017-02-11T12:50:10.430-05:00Can someone give me the recipe in grams please?
Can someone give me the recipe in grams please? <br />Anonymoushttps://www.blogger.com/profile/00811657351105653284noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-15524471488250986122016-12-30T09:24:05.564-05:002016-12-30T09:24:05.564-05:00Is it ok to replace the Grand Marnier with Cointre...Is it ok to replace the Grand Marnier with Cointreau? Should I add more sugar in that case?Canikohttps://www.blogger.com/profile/03938949055231015998noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-19792134206315498032016-04-29T12:15:49.798-04:002016-04-29T12:15:49.798-04:00Hi John,
I was wondering, is this the base for an...Hi John,<br /><br />I was wondering, is this the base for any souffle I would want to make? i.e. make the butter/flour/milk mixture & then add any fillings?<br /><br />For example, in choc souffle recipes, I see they are just using cream and chocolate as the base thick paste. Would a choc souffle work with mixing melted choc with the butter/milk/flour mixture?<br /><br />Cheers,<br />Pavlospaul232https://www.blogger.com/profile/00015866936620739780noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-25898223782710312492016-04-10T13:45:34.082-04:002016-04-10T13:45:34.082-04:00Sorry, but no way I can tell what went wrong from ...Sorry, but no way I can tell what went wrong from what you've said! Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-10329944084350971292016-04-10T12:06:10.753-04:002016-04-10T12:06:10.753-04:00hello Chef Jhon!!! I am a huge fa of your dishes! ...hello Chef Jhon!!! I am a huge fa of your dishes! I very often make your recipes !!! <br />you are a great chef 👏🏼👏🏼<br />last night I tried to make the grand Marnier soufflé but I didn't work out so well<br />I used 9oz ramikens ! so 1 of them I filled just until the line I think it might be a 1/4 inch below the top ( and it was a disaster, instead of rising up it spiiled everywhere down😭 ) and the other one I filled 2/3 of it ) and this just rose less an inch over the ramekin and its top was all cracked 😭) <br />thanks for your attention, I hope you could help me solve this problem thanks again Anonymoushttps://www.blogger.com/profile/17665773522237024776noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-87374160371617140962015-10-10T16:12:26.661-04:002015-10-10T16:12:26.661-04:00 Hi Chef John
Is there any sort of cream I can bu... Hi Chef John <br />Is there any sort of cream I can buy from the shops to complement the soufflé instead??<br />Fatimahttps://www.blogger.com/profile/05045393778647941337noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-53719262309982291982015-07-07T13:09:20.358-04:002015-07-07T13:09:20.358-04:00I think sometimes a recipe does not come out well ...I think sometimes a recipe does not come out well is because making a roux needs vigourous stirring until it becomes smooth. Whisking egg whites into a meringue needs to have no residue of grease, egg yolks or water in the bowl. I think whether the dish is a success also depends on knowing basic cooking techniques too that can make or break a dish.Angie's Kitchenhttps://www.blogger.com/profile/01888751150181224910noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-51263682240907936772015-04-07T11:46:22.969-04:002015-04-07T11:46:22.969-04:00Chef John,
How do you get such level-topped souffl...Chef John,<br />How do you get such level-topped souffles? May attempts result in big poofy souffles. Am I doing something wrong?Anonymoushttps://www.blogger.com/profile/08975780601759209006noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-50929504845499721932015-03-12T07:12:24.124-04:002015-03-12T07:12:24.124-04:00Hi Chef John,
I love your site and your very easy...Hi Chef John,<br /><br />I love your site and your very easy recipes. For this one I understand I can use Baileys instead of the Marnier? will it work??<br /><br />Thanks from Ecuador<br />GaloAnonymoushttps://www.blogger.com/profile/05457079012382202502noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-29971505280336478822015-02-16T11:30:21.930-05:002015-02-16T11:30:21.930-05:00Hi Chef,
Made this recipe for my wife this weekend...Hi Chef,<br />Made this recipe for my wife this weekend. Wow! Big hit. First, I started with your Apple Cider glazed Pork Chops with a side of your slow cooked green beans along with a salad. Enjoyed this meal with a Fetzer Gewurtz and finished with the Grand Marnier soufflé with Crème Anglaise. My wife loved it!goldpanmanhttps://www.blogger.com/profile/14028941262793591090noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-16318948874860613652014-03-13T20:52:35.882-04:002014-03-13T20:52:35.882-04:00Dear Chef,
Thank you so very much for a great re...Dear Chef, <br /><br />Thank you so very much for a great recipe and excellent presentation. I will be cooking many more of your dishes. You do a fantastic job!Anonymoushttps://www.blogger.com/profile/10270898377341659476noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-8031480254552077402014-03-10T12:04:10.184-04:002014-03-10T12:04:10.184-04:00That's how they are! :)That's how they are! :) Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-5715504138384853682014-03-10T01:57:16.722-04:002014-03-10T01:57:16.722-04:00Hi Chef John. Big fan of your youtube videos. Than...Hi Chef John. Big fan of your youtube videos. Thanks for all of your efforts.<br /><br />I tried the Grand Marnier souffle, and although it rose beautifully, inside it had collapsed/was hollow. And the bottom sugar was a little burned. (We still ate it!) Any tips?<br /><br />Hope you are well.<br />Best Regards,<br />Matthew (Dubai)Anonymoushttps://www.blogger.com/profile/04142095508389076133noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-36472006028729839262014-03-04T20:45:32.464-05:002014-03-04T20:45:32.464-05:00I found out! It's 40 grams of chocolate, I tes...I found out! It's 40 grams of chocolate, I tested it out haha. Anonymoushttps://www.blogger.com/profile/14202533495435377090noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-19383628691175015702014-03-02T15:25:08.526-05:002014-03-02T15:25:08.526-05:00Not sure! I'd have to test!Not sure! I'd have to test! Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-13287535925858281972014-03-02T14:17:50.323-05:002014-03-02T14:17:50.323-05:00Hey Chef John,
If I wanted to make a chocolate sou...Hey Chef John,<br />If I wanted to make a chocolate souffle out of the same measurements how much chocolate should I add? Anonymoushttps://www.blogger.com/profile/14202533495435377090noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-47099996096253995982014-01-31T23:14:07.408-05:002014-01-31T23:14:07.408-05:00You 'are' great! Plate lingerie :) Will b...You 'are' great! Plate lingerie :) Will be giving this a try - thanks! Siriusly Katehttps://www.blogger.com/profile/02827642817617254112noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-27338053594441483812014-01-25T11:07:19.656-05:002014-01-25T11:07:19.656-05:00Hi Chef,
I love your recipes. Can you tell me how...Hi Chef,<br /><br />I love your recipes. Can you tell me how to convert this to chocolate souffle.<br />Anonymoushttps://www.blogger.com/profile/16974593319113090549noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-66630082986078562662014-01-23T20:01:06.876-05:002014-01-23T20:01:06.876-05:00Chef John,
Just made this as my first souffle! I...Chef John,<br /><br />Just made this as my first souffle! I noticed it did not rise as much as your and others videos show. I noticed your other souffle videos call for more milk, 1 cup vs 1/4 cup (this is a trend I see in many other souffle videos). Is the 1/4 cup here accurate, to my eye there is more than 1/4 milk in your video. Just a thought, I'll be trying your recipe with 1 cup milk soon to see if it makes a difference!<br /><br />P.S. I've become a rockstar cook among my friends thanks to your videos, thank you so much!JamesInSeattlehttps://www.blogger.com/profile/16846669448953650501noreply@blogger.com