Blown
A puffed up is a famous culinary speciality for its lightness. It is a dish prepared with egg yolks combined with varied ingredients and in which one incorporates then egg whites assembled in snow.
Le puffed up can be been useful like dish principal or sweetened in dessert.
Any soufflé is made of 2 basic components:
-
a base made up of an aromatized cream or a Mashed potatoes,
- of the egg whites assembled in snow,
The base brings the taste and the white ensures gongflement of the preparation. The common varieties have as a base cheese, the chocolate, or lemon (the two last are used in desserts, with a sugar addition to the passage).
On the outlet side of the furnace, a soufflé is generally well inflated but it deflates after 20 or 30 minutes.
The soufflé can be prepared in any kind of container but it is traditionnellemnt prepared in ramequin S.
Examples
- Blown with marrow, originating in Brussels,
- Norman Soufflé,
See too
Simple: Blown
| Random links: | Atlántico | Has-been | Territorial Directive of installation | Mendele Moich Sforim | Teobaldo Ordelaffi |