"Indeed, beyond its delicate, airy texture and rich flavor, the hallmark of this old school dish is its theatrical impressivo. Soufflés comprise a crème patisserie (egg yolk base) beaten into a meringue and baked in individual ramekins, a once-popular side dish that has fallen out of favor due in part to its daunting reputation among unacquainted home cooks. More specifically, the elegant, somewhat retro spinach soufflé receded from a mid-20th-century status-symbol dish to a relic of elevated dinners past."
"The dish's conception traces back to early-1700s France. Indeed, the word "soufflé" itself comes from the French "souffler," meaning "to puff," and the dish remained popular in France throughout the 1800s. In the early through mid-1900s, soufflés emerged in the U.S. as a fashionable fixture of the fine dining scene, appearing on menus at revered New York City establishments like the Biltmore and the Waldorf Astoria Hotel."
Soufflés are delicate baked dishes combining a crème patissière (egg-yolk base) folded into a beaten meringue and baked in individual ramekins to produce an airy, puffy texture. The word soufflé derives from the French souffler, meaning to puff, and the dish originated in early-1700s France where it remained popular through the 1800s. Soufflés became fashionable in U.S. fine dining in the early-to-mid 1900s and spinach soufflé was common on holiday tables through the 1950s–1970s. The dish fell from favor around the late 1970s as hosts chose easier, less stressful side dishes. Soufflés demand precise technique: egg whites must be at room temperature, beaten to the correct consistency, and gently folded to preserve volume.
Read at Tasting Table
Unable to calculate read time
Collection
[
|
...
]