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definitions - SOUFFLES

souffle (n.)

1.light fluffy dish of egg yolks and stiffly beaten egg whites mixed with e.g. cheese or fish or fruit

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Merriam Webster

SouffleSouf"fle (?), n. [F.] (Med.) A murmuring or blowing sound; as, the uterine souffle heard over the pregnant uterus.

SouffléSouf"flé (?), n. [F., fr. soufflé, p. p. of souffler to puff.] (Cookery) A side dish served hot from the oven at dinner, made of eggs, milk, and flour or other farinaceous substance, beaten till very light, and flavored with fruits, liquors, or essence.

Soufflé‖Souf`flé" (?), a. [F., fr. soufflé, p. p. of souffler to puff.]
1. (Ceramics) Decorated with very small drops or sprinkles of color, as if blown from a bellows.

2. (Cookery) Often ‖Soufflée. Filled with air by beating, and baked; as, an omelette soufflé.

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synonyms - SOUFFLES

souffle (n.)

soufflé

soufflé (n.)

souffle

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analogical dictionary

Wikipedia - see also

Wikipedia

Soufflé

                   
Soufflé
Choco souffle.jpg
A chocolate soufflé
Origin
Place of origin France
Details
Type Cake
Main ingredient(s) Egg yolks, egg whites

A soufflé (French: [su.fle]) is a lightly baked cake made with egg yolks and beaten egg whites combined with various other ingredients and served as a savory main dish or sweetened as a dessert. The word soufflé is the past participle of the French verb souffler which means "to blow up" or more loosely "puff up"—an apt description of what happens to this combination of custard and egg whites.

Every soufflé is made from two basic components:

  1. a French crème pâtissière base/flavored cream sauce or purée
  2. egg whites beaten to a soft peak meringue

The base provides the flavor and the whites provide the "lift". Foods commonly used for the base in a soufflé include cheese, jam, fruits, berries, chocolate, banana and lemon (the last three are used for desserts, often with a large amount of sugar).

When it comes out of the oven, a soufflé should be puffed up and fluffy, and it will generally fall after 5 or 10 minutes (as risen dough does).

Soufflés can be made in containers of all shapes and sizes but it is traditional to make soufflé in ramekins. These containers vary greatly in size, but are typically glazed white, flat-bottomed, round porcelain containers with unglazed bottoms and fluted exterior borders.

There are a number of variations on the soufflé theme. One is an ice cream soufflé, which combines a soufflé with ice cream and either a fruit or a hot sauce.

Another kind of dish entirely is soufflé potatoes, which are puffed-up sauté potato slices, traditionally served with a chateaubriand steak.

  In popular culture

Due to soufflés' tendency to collapse quickly upon removal from the oven, the media frequently depicts the dessert in sitcoms, cartoons, children's programs and movies. Oftentimes the gag involves a loud noise or poke causing the soufflé to collapse.[1] Also, due to the long preparation time for soufflés, a popular gag in various TV shows is a patron at a restaurant, usually overweight, requesting a soufflé when their fellow diners are ready to leave, much to their annoyance.

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All translations of SOUFFLES


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