Julia Child, Jacques Pépin, 450°F/230°C, Lobster Soufflé à l’Américaine

Julia Child, Jacques Pépin, 450°F/230°C, Lobster Soufflé à l’Américaine

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Related to my blog post Italian Cheese Soufflé With Marsala

Inexpensive Ramekin, 450°F/230°C Then 375°F/190°C

Gastronomy And The Recipe

Popular recipes include mixing, not folding, a fourth or third of the stiffened egg whites in the sauce of the soufflé. This seems contrary to the idea of preserving the volume of the egg whites. In this video, Julia Child justifies why she mixes some of the egg whites in the sauce of the soufflé without folding. She implies that if the sauce and the whites have a similar texture, then the sauce and the whites will fold together more quickly. This technique may prevent over-folding and it may increase the overall volume of the soufflé. I had to fold for a long time without this technique and I had to poke lumps of whites with the tip of my spatula. Poking the whites seemed unprofessional. I am happy that Julia Child justified her technique because I dislike mimicking people without having justifications.

Note: 1) in Le Cordon Bleu: The Complete Cooking Techniques, mixing the stiffened egg whites in the sauce may be called relaxing the sauce (p. 274)

The Recipe In This Video

Pan

Sauce, Eggs, Yolks, Whites, And Cheese

  • https://youtu.be/IFAjJif7OoY?t=18m49s
  • 1 1/2 cups thick white sauce (thicker than a “coating” white sauce)
  • 6 eggs yolks
  • 8 egg whites
  • 1 cup of cheese (Swiss cheese from Switzerland)

Thick White Sauce

Jacques Pépin And Julia Child

Separating Egg Whites Using The Technique Of Jacques Pépin

  • Crack the side of an egg on a flat surface
  • Observe the technique below

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