Experiment 62

To determine a satisfactory method of combining and baking cheese souffle. Recipe:

Butter

Flour

Milk

Egg yolks

Cheese, grated

Salt

Egg whites

3 tablespoons

2 tablespoons

1/2 cup

1/2 cup

1/2 teaspoon

42 grams 14 grams 122 grams 54 grams 56 grams

90 grams

Directions for mixing:

Melt the butter. Add the flour and salt and blend with the butter. Add the milk and bring to boiling, stirring continuously. Remove from the stove and beat the egg yolks thoroughly. Add egg yolks to the white sauce and blend. Add the grated cheese and mix thoroughly, using a spoon or a rotary egg beater. Fold in the stiffly beaten whites and pour in baking dish buttered on bottom only.

A. The time of baking.

Prepare the whole or 1 1/2 times the recipe of whatever amount is necessary for the size baking dishes used. After mixing, divide, putting equal portions in three dishes. If possible set all three dishes in a large pan in the oven. Pour boiling water around the dishes and bake. Oven temperature 175°C. (347°F.). The time of baking may need to be varied, time given being suggestive, because the time will vary with the quantity of water poured around the baking dishes. The souffles should be baked until little or no shrinkage occurs on removal from the oven.

1. Bake 40 minutes.

2. Bake 50 minutes.

3. Bake 60 minutes.

B. The temperature of baking.

Follow directions given under A. What modification of time will need to be made ?

1. Bake one part at 160°C. (320°F.).

2. Bake a second part at 175°C. (347°F.).

3. Bake a third part at 190°C. (374°F.).

C. Compare baking the souffles in dish surrounded by hot water and without water. Use temperatures and time found best under A and B. What modification of time will need to be made for those baked without water? Which conducts heat more readily, water or air?

D. The method and temperature of combining ingredients. Bake at temperature and time found best under A, B, and C.

1. Follow directions for mixing under A.

2. Reverse the order and temperatures for adding the cheese and egg yolk. Add the cheese to the slightly cooled white sauce. Mix, then add the beaten egg yolks.

3. Add both the egg yolks and cheese to the slightly cooled white sauce. Mix.

Compare the volume, tendency to shrink, and texture of the souffles. What temperature should the white sauce be when the cheese is added? Would this vary with different kinds of cheese, that is loaf, processed, and cheddar? Would it vary with degree of ripeness or dryness of the cheese? What is a desirable method of making and baking cheese souffle?