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Looking for a reason to bake a cheese souffle?
May 18th is National Cheese Souffle Day so whip out your aprons and let’s bake. But first how about learning from the masters just how to make a cheese souffle.
Here are 3 of my favorite culinary chefs demonstrating just how to make a cheese souffle.
Tip. For drama, you choose a dish that’s a little too small, so that the soufflé puffs into a collar.
Tip. Use the egg whites right away or they’ll deflate. (foodandwine.com)
Gary Mehigan (MasterChef World)
Tip. Refrigerate the buttered molds so the butter will set.
And of course, who isn’t thinking about Disney’s Beauty and the Beast?
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Have you ever tried making a cheese souffle? Any tips?