How to Make the Best Soufflés | Melissa Clark | NYT Cooking скачать в хорошем качестве

How to Make the Best Soufflés | Melissa Clark | NYT Cooking

Get the FREE recipe for Melissa’s Gruyère and Chive Soufflé: https://nyti.ms/4jt3k3f And her Bittersweet Chocolate Soufflé: https://nyti.ms/3GwCdpg This soufflé is as classic as they come, and Melissa Clark is here to guide you through the process. In her Gruyère and Chive Soufflé, beaten egg whites are folded into a rich béchamel for flavor and stability. Gruyère is the traditional cheese used for soufflé, but a good aged Cheddar would also work to make a great lunch or brunch dish. Her Bittersweet Chocolate Soufflé is a showstopper of a dessert, dark and intense in flavor but with a light and custardy texture. For maximum "wow" factor, always serve your soufflé straight from the oven. ------------------------------------------ Download the Cooking app for daily dinner picks, helpful tools, and even more videos: https://apps.apple.com/us/app/nyt-coo... VISIT NYT COOKING: https://cooking.nytimes.com/ SUBSCRIBE to NYT COOKING: https://nyti.ms/3FfKmfb A paid subscription gets you full access to our recipes, daily inspiration and a digital Recipe Box. YOUTUBE: https://bit.ly/2MrEFxh INSTAGRAM: http://bit.ly/2DqJMuD FACEBOOK: http://bit.ly/2MrTjEC TWITTER: http://bit.ly/2RZB6ng PINTEREST: http://bit.ly/2W44xng About NYT Cooking: All the food that’s fit to eat (yes, it’s an official New York Times production).