tag:blogger.com,1999:blog-7173052990851751381.post8078195411986885756..comments2024-03-18T06:57:55.423-04:00Comments on Food Wishes Video Recipes: Easy Cheese Soufflés – Sorry, BéchamelChef Johnhttp://www.blogger.com/profile/15030125427840815038noreply@blogger.comBlogger22125tag:blogger.com,1999:blog-7173052990851751381.post-24324352187351811172018-11-06T06:42:03.690-05:002018-11-06T06:42:03.690-05:00love your videos, and recipes! I tried this one ju...love your videos, and recipes! I tried this one just a half hour ago, and I think it was the most delicious thing I ever made. every time I watch one of your videos I find myself in the kitchen. keep doing what you do man, I love it<br />Anonymoushttps://www.blogger.com/profile/03823239540258490491noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-12155000091135662052018-06-14T01:10:20.251-04:002018-06-14T01:10:20.251-04:00Chef John,
You don't mention ramekin size in ...Chef John,<br /><br />You don't mention ramekin size in the brief above, also you don't mention what to replace the sugar with for lining the ramekins. I assume breadcrumbs would work well there, are there other alternatives?<br /><br />Fantastic recipe, and thank you for sharing it with us.<br /><br />RichardRichard Parnellhttps://www.blogger.com/profile/06643060753254261684noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-43474832854314802742018-03-07T02:49:15.946-05:002018-03-07T02:49:15.946-05:00Thank you crystal and the Hooker Family!!Thank you crystal and the Hooker Family!!Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-23805686230803758522018-03-07T02:47:52.069-05:002018-03-07T02:47:52.069-05:00Folks asking about the savory version just need to...Folks asking about the savory version just need to read the post! ;)Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-83505565765424637872018-03-06T15:29:32.324-05:002018-03-06T15:29:32.324-05:00H.R. PuffinStuff....nice one Chef John!!
And I wi...H.R. PuffinStuff....nice one Chef John!!<br /><br />And I will be making these tonight Unknownhttps://www.blogger.com/profile/08374455050660136671noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-68838336813903265092018-03-06T15:28:43.882-05:002018-03-06T15:28:43.882-05:00HR PuffinStuff! Classic!!!!!HR PuffinStuff! Classic!!!!!Unknownhttps://www.blogger.com/profile/08374455050660136671noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-75443455480526987062018-03-06T01:40:57.438-05:002018-03-06T01:40:57.438-05:00link is broken from wolfs' pizza doughlink is broken from wolfs' pizza doughAnonymoushttps://www.blogger.com/profile/03426020071867458481noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-73136237100119473232018-03-06T01:39:46.467-05:002018-03-06T01:39:46.467-05:00chef John-your link from your pizza dough (wolf...chef John-your link from your pizza dough (wolf's) is broken and displays nothing along with a few other ones..thanks<br />B.AsheAnonymoushttps://www.blogger.com/profile/03426020071867458481noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-36634208179607664922018-03-05T12:37:19.176-05:002018-03-05T12:37:19.176-05:00Tried the recipe last night for me and my better h...Tried the recipe last night for me and my better half. We both thought it was delicious!<br />Just want to confirm that the baking time is critical. One of the ramekins was slightly cooler and just a tad less done than the other, so it was a lot "creamier" than it's browner buddy.<br />Both were exceptional though!<br /><br />Thanks, Chef John, for another winner!Jeff Wilsonhttps://www.blogger.com/profile/10351811498584301739noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-50488314998197685872018-03-04T23:31:37.719-05:002018-03-04T23:31:37.719-05:00Great recipe, as always!
I have tried a variant w...Great recipe, as always!<br /><br />I have tried a variant with ricotta cheese in place of cream cheese, and Manchego in place of Cheddar. I thought: "after all, I am my own liege of my choice of cheese". They came very good.<br /><br />Thanks again :-)Doctorsubtilishttps://www.blogger.com/profile/17639805309203561314noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-81989124801467006472018-03-04T13:59:24.889-05:002018-03-04T13:59:24.889-05:00Foodwish: Japanese cotton cheesecakeFoodwish: Japanese cotton cheesecakespringrain62https://www.blogger.com/profile/02300118691154042224noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-15861475060133144752018-03-04T12:34:07.586-05:002018-03-04T12:34:07.586-05:00Hello, Captain of Cayenne! I thoroughly enjoy your...Hello, Captain of Cayenne! I thoroughly enjoy your immensely helpful videos and sometimes catch myself clicking the "thumbs up" before it even starts!:-) Two questions though, Chef John; in the video you give precise instructions for each step but I don't see them here. Where can I find them so I can list them in my recipe file (its difficult for me to watch video in my kitchen)? <br /><br />Also in the descriptive paragraphs here you say to leave out the sugar, vanilla, etc yet they are included in the ingredients for the cheese souffle recipe above(?). Admittedly I can be dense sometimes (unlike your beautiful souffles)--please advise--or could you modify the ingredients shown above and maybe add the steps?Anonymoushttps://www.blogger.com/profile/10190028335241680134noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-46400687553973288362018-03-04T12:21:36.067-05:002018-03-04T12:21:36.067-05:00Made two batches of these today and now have a Sou...Made two batches of these today and now have a Souffle experiment day planned with friends for next Sunday. They were heavenly and it was crazily easy to make a dish I have always been so intimidated by! <br /><br />In our oven we found 12 minutes left some sauce and 14 minutes left them fluffy and could not reach consensus as to which was better. I didn't have a lemon for zest but about three drops of lemon extract substituted alright. <br /><br />We have enjoyed so many Chef John meals made by my husband, it felt pretty awesome to be the one behind the whisk. <br /><br />P.S. I love the thought process behind this. Cheesecake anything is a good idea!<br /><br /><br /><br />Anonymoushttps://www.blogger.com/profile/06696410319215010789noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-29423859834979758762018-03-04T11:45:24.411-05:002018-03-04T11:45:24.411-05:00Chef John,
I just wanted to say a quick thank you ...Chef John,<br />I just wanted to say a quick thank you for creating this blog. I've watched the Food Network for years but the way you record your videos is a thousand times more educational than wasting hours watching the celebrity chef shows. I can honestly say after a year of following you and using your techniques, more so than recipes but also recipes, that I am an accomplished home cook. All of my friends and family love it when I cook and we've actually started a weekly Sunday night dinner with my in-laws that I am contributing directly to your teachings (it's a actually a good thing - I have nice in-laws) and it's brought us closer together as a family. So again, thank you for creating the most useful platform for teaching the lay people like myself how to prepare dishes I never thought I'd be able to. <br /><br />Much love,<br />The Hooker family <br />Winstonhttps://www.blogger.com/profile/05760418463900442845noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-85855803972496903692018-03-03T22:12:37.753-05:002018-03-03T22:12:37.753-05:00Hi great work as always
I know you have a more tr...Hi great work as always<br /><br />I know you have a more traditional chocolate souffle version on the site. Have you done the chocolate souffle using this "quick" version (skipping the roux etc..)<br /><br />Thanks for the great vids.Anonymoushttps://www.blogger.com/profile/06696547582864617899noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-5836139862947469172018-03-03T22:11:01.237-05:002018-03-03T22:11:01.237-05:00Hi great work as always.
I know you have posted a...Hi great work as always.<br /><br />I know you have posted a chocolate souffle version in the past that is more traditional. Have you tried to make that souffle using this "quick" method?<br /><br />Thanks for the great vids. Anonymoushttps://www.blogger.com/profile/06696547582864617899noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-31747542655599944922018-03-03T22:09:49.102-05:002018-03-03T22:09:49.102-05:00Love all your work.
I know you have a chocolate ...Love all your work. <br />I know you have a chocolate soufle version that is more traditional. Have you experimented doing a quick version of the chocolate souffle using this method?<br /><br />Thanks for the great recipes. Anonymoushttps://www.blogger.com/profile/06696547582864617899noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-17700270364441128662018-03-02T23:34:51.371-05:002018-03-02T23:34:51.371-05:00Chef John,
What do you think about a Jarlsber...Chef John, <br /> What do you think about a Jarlsberg Swiss cheese in such a souffles?Savior Wayman P. Curriehttps://www.blogger.com/profile/09450655847059452130noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-34844526056235396582018-03-02T23:05:09.976-05:002018-03-02T23:05:09.976-05:00 How do you make savory version?
I understand you... How do you make savory version?<br /> I understand you probably would not use sugar to coat the inside of the ramekin, But would you replace that with something else?<br /> What should I substitute for vanilla extract and sugar in the soufflé to make it more savory and not sweet? Anonymoushttps://www.blogger.com/profile/11916251136297737362noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-34446437612090235472018-03-02T22:58:16.728-05:002018-03-02T22:58:16.728-05:00How do you make the savory version?
I’m guessing...How do you make the savory version?<br /> I’m guessing you don’t put sugar around the inside of the ramekin to help release the soufflé, what do use instead? <br /> Instead of adding vanilla extract and more sugar in the soufflé what else would I Use??Anonymoushttps://www.blogger.com/profile/11916251136297737362noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-50647424160703582862018-03-02T22:17:26.791-05:002018-03-02T22:17:26.791-05:00Hi Chef John -
To prepare a more savory version o...Hi Chef John -<br /><br />To prepare a more savory version of this recipe, I assume that one would leave out the sugar and the vanilla extract. Is that correct? Any other additions or modifications you would suggest for the non-dessert equivalent? After all, you are the Dr. Dre of the world's most awesome soufflé...<br /><br />Thanks!<br /><br />Jason<br /><br /><br />Unknownhttps://www.blogger.com/profile/00673947552017273102noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-45326090220153424532018-03-02T20:26:21.255-05:002018-03-02T20:26:21.255-05:00What size are the ramekins? What size are the ramekins? Anonymoushttps://www.blogger.com/profile/02994076575296121390noreply@blogger.com