head chefs/ run the restaurant, make the menus, make the most money in the restaurant.
private chefs/ make food at someones house, work for one person.
Tuesday, September 27, 2011
Thursday, September 15, 2011
final draft
Kennan Patton
9/15/2011
Professor Kerr
EN101
What is a Soufflé
Want to impress friends and family with a great Dinner party? Here is a little secret of the culinary world. One of the easiest desserts to make has the reputation of being the hardest one to make. A soufflé has a lot of flavor, and will make friends and families think that a five star chef was hired. In order to know what a soufflé is we must first look at how it is made, and then how it is severed.
In order to know what a soufflé is one must first know how it is made. The first thing that one needs to know is that soufflés basic ingredients are: whipped egg whites and egg yolk custard. This is the constant in every soufflé recipe, sweet or savory, eggs will always be in the recipe. The eggs whites are the most important part of the soufflé because it is what gives the soufflé the height that a soufflé is known for. The egg whites are also the reason that soufflés fall. There are three reasons that soufflés fall: the first is that the egg whites are over whipped, the second is if it is over cooked, and the third is if it sits out to long the egg whites will deflate. The next thing that one needs to know is how to prep the dish that a soufflé is cooked in. A lot of TV shows have someone baking a huge soufflé that looks like it could feed ten people but most people cook small individual dishes called ramekins. Preparing ramekins is very easy it is a simple two-step process: “Prepare your baking dish by buttering every inch of the inside of your dish. For a sweet soufflé you’ll want to generously butter every crevice, and dust it with fine sugar before adding the batter, For a savory soufflé`, butter and then dust with fine breadcrumbs or a grated hard cheese, such as Parmesan”(sweet or savory). Once one understands these things they can move along to how it is serve.
In order to know what a soufflé is one must know how to serve it. Since the soufflé is cooked in small individual ramekins they are also the dish that it’s served in as well, this is why it is cooked as individuals. When serving a soufflé timing is everything, a soufflé must be served as soon as it comes out of the oven or it will fall due to loss of heat. The next biggest question is sauce or no sauce with the soufflé. Some people don’t like sauce on their soufflé, but every recipe that is found online has some kind of sauce that is paired with it. This is a personal preference and should be taken in to consideration when planning a diner party. The last thing to go over on the topic of serving a soufflé is pairing with wine or beer. This is one of those things that can go either way. Let’s look at wine as an example: one can pair a wine with a soufflé or one can pair a soufflé with a wine, both are right it all depends on if one has a good wine or a good soufflé recipe. The first thing that to pair is what types of wine one should be serving with a soufflé both sweet and savory is. “Vintage Port, Late Harvest Zinfandel, Lustau Muscat Sherry “Emlin,” Recioto Amarone. Simple dark chocolate is excellent with Cognac. With a hot soufflé most every wine is wasted.” (Wine) The next pairing that one should look at for a soufflé is beer. “Fruit beers, lambics. Sweeter fruit beers and fruit lambics can be paired with light fruit desserts, such as soufflés or chiffon cake, but sour ones will probably overwhelm fruit flavors. Cream or sweet stout, imperial stout. These are made for chocolate, and imperial stout pairs especially well with dark chocolate. Weissbier, dunkelweiss. You want to be able to enjoy the flavors of the yeast, so stick with delicate foods, such as a delicate soup or pasta or light cheeses.” (Beer) that last one works great with a savory cheese soufflé.
Now that one knows how soon to serve a soufflé and what to pair with it, they are ready to enjoy it with everybody. So now knowing the secret of the soufflé have friends over, bake that soufflé, get some beer or wine, and have that dinner party.
Work cited
Beer - http://www.beertravelers.com/lists/pairings.html
Sweet or savory - http://www.halfhourmeals.com/food-for-thought/sweet-and-savory-souffles/
Wine - http://www.thenibble.com/reviews/main/wine/dessert-pairings.asp
9/15/2011
Professor Kerr
EN101
What is a Soufflé
Want to impress friends and family with a great Dinner party? Here is a little secret of the culinary world. One of the easiest desserts to make has the reputation of being the hardest one to make. A soufflé has a lot of flavor, and will make friends and families think that a five star chef was hired. In order to know what a soufflé is we must first look at how it is made, and then how it is severed.
In order to know what a soufflé is one must first know how it is made. The first thing that one needs to know is that soufflés basic ingredients are: whipped egg whites and egg yolk custard. This is the constant in every soufflé recipe, sweet or savory, eggs will always be in the recipe. The eggs whites are the most important part of the soufflé because it is what gives the soufflé the height that a soufflé is known for. The egg whites are also the reason that soufflés fall. There are three reasons that soufflés fall: the first is that the egg whites are over whipped, the second is if it is over cooked, and the third is if it sits out to long the egg whites will deflate. The next thing that one needs to know is how to prep the dish that a soufflé is cooked in. A lot of TV shows have someone baking a huge soufflé that looks like it could feed ten people but most people cook small individual dishes called ramekins. Preparing ramekins is very easy it is a simple two-step process: “Prepare your baking dish by buttering every inch of the inside of your dish. For a sweet soufflé you’ll want to generously butter every crevice, and dust it with fine sugar before adding the batter, For a savory soufflé`, butter and then dust with fine breadcrumbs or a grated hard cheese, such as Parmesan”(sweet or savory). Once one understands these things they can move along to how it is serve.
In order to know what a soufflé is one must know how to serve it. Since the soufflé is cooked in small individual ramekins they are also the dish that it’s served in as well, this is why it is cooked as individuals. When serving a soufflé timing is everything, a soufflé must be served as soon as it comes out of the oven or it will fall due to loss of heat. The next biggest question is sauce or no sauce with the soufflé. Some people don’t like sauce on their soufflé, but every recipe that is found online has some kind of sauce that is paired with it. This is a personal preference and should be taken in to consideration when planning a diner party. The last thing to go over on the topic of serving a soufflé is pairing with wine or beer. This is one of those things that can go either way. Let’s look at wine as an example: one can pair a wine with a soufflé or one can pair a soufflé with a wine, both are right it all depends on if one has a good wine or a good soufflé recipe. The first thing that to pair is what types of wine one should be serving with a soufflé both sweet and savory is. “Vintage Port, Late Harvest Zinfandel, Lustau Muscat Sherry “Emlin,” Recioto Amarone. Simple dark chocolate is excellent with Cognac. With a hot soufflé most every wine is wasted.” (Wine) The next pairing that one should look at for a soufflé is beer. “Fruit beers, lambics. Sweeter fruit beers and fruit lambics can be paired with light fruit desserts, such as soufflés or chiffon cake, but sour ones will probably overwhelm fruit flavors. Cream or sweet stout, imperial stout. These are made for chocolate, and imperial stout pairs especially well with dark chocolate. Weissbier, dunkelweiss. You want to be able to enjoy the flavors of the yeast, so stick with delicate foods, such as a delicate soup or pasta or light cheeses.” (Beer) that last one works great with a savory cheese soufflé.
Now that one knows how soon to serve a soufflé and what to pair with it, they are ready to enjoy it with everybody. So now knowing the secret of the soufflé have friends over, bake that soufflé, get some beer or wine, and have that dinner party.
Work cited
Beer - http://www.beertravelers.com/lists/pairings.html
Sweet or savory - http://www.halfhourmeals.com/food-for-thought/sweet-and-savory-souffles/
Wine - http://www.thenibble.com/reviews/main/wine/dessert-pairings.asp
Monday, September 12, 2011
what is a souffle first draft
Have you ever wanted to impress your friends and family with a great diner party? I’m going to let you in on a little secret of the culinary world. One of the easiest desserts to make has the reputation of being the hardest one to make. A soufflé has a lot of flavor, and will make you friends and family think that you hired a five star chef. What is a soufflé, to know this we must look at how it is made, how it is severed.
To know what a soufflé is we must first know how a soufflé is made. The first thing that we need to know is that soufflés base ingredients are whipped egg whites and egg yolk custard. This is the constant in every soufflé recipe sweet or savory eggs will always be in the recipe. The eggs whites are one most important part of the soufflé because it is what gives the soufflé the height that the soufflé is known for. The egg whites are also the reason that soufflés fall, there are three reasons that soufflés fall the first is that the egg whites are over whipped, the second is if the soufflé is over cooked, and the third is if the soufflé sits out to long the egg whites will deflate. The next thing that we need to know is how to prep the dish that we are cook that soufflé in. in a lot of TV shows they have someone baking a huge soufflé that looks like it could feed ten people but most people cook small individual dishes called ramekins. “Prepare your baking dish by buttering every inch of the inside of your dish. For a sweet soufflé you’ll want to generously butter every crevice, and dust it with fine sugar before adding the batter, For a savory soufflé`, butter and then dust with fine breadcrumbs or a grated hard cheese, such as Parmesan”(sweet or savory). Once you understand these things you can move along to how we server a soufflé.
To know what a soufflé is we must know how a soufflé is severed. Since we already know that we cook the soufflés in small individual ramekins that is also the dish that we server the soufflé in as well. When you server your soufflé timing is everything you have to server your soufflé as soon as it comes out of the oven or it will fall because of loss of heat. The next biggest question is sauce or no sauce with your soufflé. Now some people don’t like sauce on their soufflé, but every recipe that you can find online has some kind of sauce that is paired with it, but that is personal preface and should be taking in to consideration when planning a diner party. The last thing that I want to go over when on the topic of serving a soufflé is pairing. Now this is one of those thing that can go either way, and what I mean by that is you can pair a wine with your soufflé or you can pair you soufflé with your wine both are right it depends on if you have a good wine or a good soufflé recipe. So here is what I have found. The first thing that we are pairing is what types of beer you should have with a soufflé sweet and savory. “Fruit beers, lambics. Sweeter fruit beers and fruit lambics can be paired with light fruit desserts, such as soufflés or chiffon cake, but sour ones will probably overwhelm fruit flavors. Cream or sweet stout, imperial stout. These are made for chocolate, and imperial stout pairs especially well with dark chocolate. Weissbier, dunkelweiss. You want to be able to enjoy the flavors of the yeast, so stick with delicate foods, such as a delicate soup or pasta or light cheeses.” (Beer) The next pairing we are going to do for our soufflé is wine. “Vintage Port, Late Harvest Zinfandel, Lustau Muscat Sherry “Emlin,” Recioto Amarone. Simple dark chocolate is excellent with Cognac. With a hot soufflé most every wine is wasted. Enjoy the delicate, airy dessert and forget about pairing wine or any beverage with it.” (Wine) now that you know how soon to server you soufflé and what to pair with it, you are ready to server you soufflé with everybody.
So now that you know the secret of the soufflé have your friends over bake your soufflé get some beer or wine and have a party.
Beer - http://www.beertravelers.com/lists/pairings.html
Sweet or savory - http://www.halfhourmeals.com/food-for-thought/sweet-and-savory-souffles/
Wine - http://www.thenibble.com/reviews/main/wine/dessert-pairings.asp
Tuesday, September 6, 2011
what i need to know about souffles
cooktimes
why they fall
how do they get their hight
what is the best beer/wine to have with the souffles
cooking size
why they fall
how do they get their hight
what is the best beer/wine to have with the souffles
cooking size
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