Posodice za souffle.

5. sep 2011 19:23

Kot pravim, sigurno se bo našel kdo, ki bo negiral moje "raziskave"

5. sep 2011 20:54

Ja, naor, to je recept za čokoladni, ne pomeni pa, da vsak souffle mora imeti tekočo sredico.

lp

6. sep 2011 10:05

Sufle mora biti rahel, ne tekoc.  Tekoce sredice so pri lava kolackih, kot pravi Vanja. Naor, ce si nasla ta podatek na nasih spletnih straneh, se ne pomeni da je to globalno res - zal se marsikaj izgubi s prevodom.

Pogledala sem v Professional cooking (http://www.amazon.com/Professional-Cooking-Wayne-Gi) kjer pise  za za slane sufleje:

SOUFFLÉS
Soufflés are not normally featured on breakfast menus. However,they are important basic egg preparations with which you should be familiar. Soufflés are often considered by amateur cooks to be difficult to make. Actually,
they are relatively easy preparations. Many restaurants have no difficulty turning out large numbers of soufflés to order .The only hard part is making sure the waiter picks up the order when it is ready.
A standard entrée soufflé consists of three elements:
1. Base—usually a heavy béchamel sauce.
2. Flavor ingredient—cheese,vegetables,seafood,etc.
3. Egg whites,beaten

General Procedure for Preparing Entrée Soufflés
1. Prepare a heavy béchamel sauce.
2. Combine the sauce with egg yolks.
3. Prepare the flavor ingredient—grate cheese, cook and chop vegetables, and so on.
4. Combine the base and the flavor ingredient.
5. Beat egg whites and fold in.
6. Bake in a soufflé dish that has been buttered and dusted with parmesan cheese.
7. Serve immediately.

Zal v splosnem delu  ne pise o tem kako naj izgleda sredica, v nadaljevanju recepta za sirov sufle pa pravi:

"Place the dishes in a preheated 375°F (190°C) oven. Bake for 40 minutes without opening the oven door. After this time, check for doneness by very gently shaking the dishes. If the centers are firm and do not jiggle, the soufflés are done. If necessary, bake another 5–10 minutes. Remove from oven and serve immediately."

Za sladice pa iz Professional Baking:

"Soufflés are lightened with beaten egg whites and then baked. Baking causes the soufflé to rise like a cake because the air in the egg foam expands when heated. Toward the end of the baking time the egg whites coagulate,or become firm. However,soufflés are not as stable as cakes,and they fall shortly after they are removed from the oven. For this reason,they should be served immediately. A standard soufflé consists of three elements:
1. Base

Many kinds of bases are used for dessert soufflés; most are heavy, starch-thickened preparations, such as pastry creams or sweetened white sauces. If egg yolks are used,they are added to the base.

2. Flavoring ingredients

These are added to the base and mixed in well. Popular flavorings include melted chocolate,lemon,and liqueurs.Small quantities of solid ingredients such as dried candied fruits or finely chopped nuts may also be added. The base and flavor mixture may be prepared ahead of time and kept refrigerated.Portions can then be scaled to order and mixed with egg whites.
3. Egg whites

Whenever possible, egg whites should be whipped with some of the sugar. This makes dessert soufflés more stable. Butter soufflé dishes well and coat them with sugar.Fill dishes to about 1⁄2 in.(1 cm) below the rim.When it is baked,the soufflé should rise 1–1 1⁄2 in. above the rim"

Zal je v anglescini, po potrebi tudi prevedem.

LP, R. "Stressed is desserts spelled backwards!"