Thursday, January 14, 2010

The rise and fall of the soufflé

That most pretentious and, by reputation, most difficult to make dish of classic French cuisine is on the menu for Friday in Culinary Foundations III class.

The soufflé.

It's from the French verb souffler, "to blow up." A premonition about Friday's cooking exercise, perhaps?

We will make a blue cheese soufflé to accompany bacon-wrapped filet mignon, mushroom Madeira sauce and haricot verts or green beans.

Not to worry, Chef Dan Fluharty said. First, he said, he would demo a soufflé for us the day ahead. Second, he said, this is not a difficult soufflé to make.

Chef had to rush his soufflé demo as we ran out of time in class. He promised to show us again Friday before we are obliged to make one for his scrutiny and grading.

"This is a safe soufflé, an easy one," Chef said, attempting to assure us. "You know how to make a béchamel (sauce), right? Just add blue cheese to it, like a mornay except double the amount. Then put in onions, have your egg whites and butter. You have to do it perfectly so it comes out. Put it into a 400-degree oven. ... It's very particular."

Oh, and the easy part is what, Chef?

Friday's exercise looms. Will we rise to the occasion? Or will we fall from grace?

No comments:

Post a Comment