The Mighty Moustache

Immediately stick your souffle into the pre-heated oven. Leave the oven door open as briefly as possible and make sure NEVER to open the door once it is in the oven. If you’ve done everything correctly, it will almost exactly take 35 minutes (I just wait until the top is brown— obviously looking through my oven window, not opening the door).

Pour the finished mixture into the Souffle dish you’ve been keeping in the freezer. Run your finger around the edge of the mixture in order to create the “top-hat” for the souffle when it rises.

So now it get’s way gentle. Take another 1/3 of your fluffy egg whites and add it to the base. This time however, you want to lightly “fold” the two mixtures together by using a spatula and lifting the bottom of the mixture towards the top while gently spinning the bowl. Hopefully this video will give you a better visual…

So now you’re ready to combine. Don’t be nervious. This is where all the love comes into the dish!

Take 1/3 of your foam mixture and just mix it into the base. Nothing special, no special folding or anything yet. Just mix it right in!

Congrats! You’ve finished the hardest part of the Souffle! Your base is done. Taste the base at this point. It should be a LOT more salty and cheesy than you’d expect.

Next we will beat the egg whites with contain NO flavor, therefore it is important that the cheese base compensates!

With your pot still off the heat, add all the cheese. You can just dump it in all at once. Mix vigoursly (i bet your arm hurts with all the “vigorous mixing” we’ve done) for approximatly 10 minutes or until the cheese has completed melted into the roux mixture. (See the next video for how the texture should be).

* If the cheese seems to be a bit clumpy, but the burner on it’s very lowest setting and keep stirring!

Tempering? Yah, I had to look that one up…

So now comes the egg yolks. Add a little bit of the Roux to the eggs with your whisk. As soon as you add the mixture stir vigerously. If you do not, your eggs will become scrambled eggs.

Keep adding a little bit of the roux mixture to the eggs until the bottom of your egg bowl is luke-warm. Then just whisk everything together back in the original pot.

You’re almost done with the base! I promise….

*PS: I was gonna edit the sound out and add an audio track, but I really liked the organic cooking conversation I was having with my helper/Sioux chef Melody. Hopefully it makes you all feel a bit more like you were there. Whaddya think?

So things are about to get a bit crazy! After two minutes and your Roux (name for the butter/flour mixture) is golden and beautiful, add the 1 1/3 cup of warm milk. Continue to stir until you see the VERY VERY VERY first signs of it boiling. When this happens immediatly take it off the heat and continue to stir.

In a separate bowl prepare the 4 egg yolks and stir the egg yolks together in that bowl until they are creamy.

Add your flour mixture to the butter and briskly stir with a metal (and only metal…seriously) whisk. <—- Alton Brown said so…

Leave under low flame for 2 minutes. Or until it becomes it bit darker in color and smells like roasting nuts. (That’s what it smelled like to me… :-P )