CHEESE SOUFFLE Meaning and
Definition
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Cheese soufflé is a classic French dish characterized by its light and fluffy texture, resulting from a mixture of beaten egg whites and a savory cheese base. The word "soufflé" is derived from the French verb "souffler," meaning "to blow" or "to puff," which aptly describes the soufflé's characteristic rise during baking.
The process of preparing a cheese soufflé involves creating a thick béchamel or sauce made from butter, flour, and milk. This base is then flavored with a variety of cheeses, such as Gruyère, Cheddar, or Emmental, which provide the dish with its rich, cheesy taste. The mixture is then tempered with egg yolks, which help maintain the soufflé's structure and enhance its creamy consistency.
Egg whites are separated and whipped to stiff peaks, carefully folded into the cheese base, and poured into individual ramekins or a large dish. The soufflé is then baked in a hot oven, where the trapped air in the beaten egg whites causes the soufflé to rise dramatically. The result is a golden-brown, puffy masterpiece that is light, airy, and indulgently cheesy.
Cheese soufflés are often served as a savory entrée or side dish, accompanied by a green salad or crusty bread. They are a testament to the delicate balance between technique and ingredients that the French culinary tradition is renowned for, requiring precision and expertise to achieve the desired soufflé's lofty heights.
Common Misspellings for CHEESE SOUFFLE
- xheese souffle
- vheese souffle
- fheese souffle
- dheese souffle
- cgeese souffle
- cbeese souffle
- cneese souffle
- cjeese souffle
- cueese souffle
- cyeese souffle
- chwese souffle
- chsese souffle
- chdese souffle
- chrese souffle
- ch4ese souffle
- ch3ese souffle
- chewse souffle
- chesse souffle
- chedse souffle
Etymology of CHEESE SOUFFLE
The word "soufflé" is a borrowing from French, but its exact etymology is unclear. It is derived from the French verb "souffler", meaning "to blow" or "to puff". This refers to the way the dish rises and puffs up in the oven due to the incorporation of beaten egg whites.
As for the word "cheese", it originated from the Old English word "cēse", which can be traced back to the West Germanic word "kāsi". This term was borrowed from the Latin word "cāseus", meaning "cheese". Over time, "cēse" evolved into "cheese" in Middle English.
When these two words are combined, "cheese soufflé" refers to a baked dish made with cheese and a light, airy texture achieved by folding in beaten egg whites.
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