Talk:Soufflé

WP:NOTHOWTO
The "Instructions" and "What can go wrong" sections seem to fall afoul of the Wikipedia is not an instruction manual policy. Thoughts? Chuck 17:34, 15 March 2006 (UTC)
 * It clearly does. The first section is perfectly acceptable in its content, though it could do with some editing to make it more formal. The rest should be blanked and the article stubified. 68.9.205.10/TaintedMustard 18:54, 16 March 2006 (UTC)
 * I fixed the "instruction" part. 70.20.151.13 11:12, 3 June 2006 (UTC)

What can go wrong
Just a comment - I think this should have some kind of comment like 'What can go wrong' (tho I agree with why that initial section was removed). The idea of a soufflé 'falling', especially in response to a loud noise, is a staple (if not a little outdated) comedy cliche. As a strict vegetarian, I've never even eaten one, but I think the food's presence in pop comedy culture should at least be noted... I'm just not particularly qualified to add it in... --Dc johnson45 22:54, 8 August 2006 (UTC)
 * Can you find a reference that documents or comments on that usage in pop comedy culture? Chuck 08:37, 16 August 2006 (UTC)
 * It ceases to be a soufflé. It becomes a souffloppé. :) 60.224.254.174 15:41, 13 September 2006 (UTC)
 * Are two Dr. Who references in different sections merited? I removed them as they were the only specific media mentioned and unsourced per the request above. Theosg 20:56, 5 September 2012 (UTC)

Desserts
The following was noticed:

"soufflé include cheese, chocolate, banana and lemon ...(the last two are used for desserts, often with a good deal of sugar)."

A previous version did not have "banana" but still included "(the last two are used for desserts, often with a good deal of sugar)"

This should be corrected. Is banana used for desserts and often with a great deal of sugar? Should the "last two" be changed to "last three"? —Preceding unsigned comment added by Yasingam (talk • contribs) 15:58, 26 October 2007 (UTC)

heart sound
I have added an internal link for Soufflé (heart sound) at the top of the page. it was deleted the first time. If it is inappropriate or badly done in some way, please comment here before deleting it. In the medical field (especially obstetrics), the use of this term to describe vascular sounds is commonplace, and as such I think it deserves mention. Tuckerekcut (talk) 15:13, 14 June 2008 (UTC)


 * I believe you are mistaking "soufflé" (for the dish) with "souffle" (for a heart murmur). These aren't the same thing.--Ramdrake (talk) 17:37, 7 June 2011 (UTC)

Desserts
Souffle does NOT have a bechamel base, The base is made by adding scalded milk to a sabayon of egg yolk and sugar which is then thickened over heat with flour. For it to be a bechamel it would have to contain a roux which is scalded milk thickened with a flour-fat(usually butter) combination. Necrophiliaxe —Preceding undated comment was added at 08:57, 21 August 2008 (UTC)
 * Souffle can actually be roux/bechamel based, pastry based or flourless based. Roux is apparently considered the most stable, flourless the least. Whilst roux is typically used for savoury souffles, there are a number of chocolate souffle recipes which are based on it. Azursmile (talk) 13:54, 30 December 2010 (UTC)

I've just made a savoury soufflé based on Delia's Smith Recipe (http://www.deliaonline.com/recipes/type-of-dish/souffle/twice-baked-roquefort-souffles.html)the starting point is identical to a bechamel recipe... It only starts to differ when the egg yolks are incorporated.Thuriaux (talk) 18:48, 1 January 2013 (UTC)

In fact I have just looked at the Bechamel page on wikipedia and it says "Three tablespoons of each would be used for an extra thick sauce such as used to fill croquettes or as a souffle base." Thuriaux (talk) 18:52, 1 January 2013 (UTC)

Souffle base / Creme patissiere
I'm not an expert chef, but I don't ever remember basing a cheese souffle around creme patissiere. I wouldn't dispute the centrality of whipped egg whites, but overall I think that the first section of this article is either misleading or inaccurate. Anyone with more formal training have a view?31.54.84.177 (talk) 10:43, 1 January 2013 (UTC)

Should there be a history section?
all of the Below from http://au.answers.yahoo.com/question/index?qid=20110602030044AA0amFw

Beauvilliers was making souffles possibly as early as 1782 (though he did not publish his L'Art du cusinier until 1814). Recipes for various kinds appear in Louis Ude's The French Cook of 1813, a work which promises a "new method of giving good and extremely cheap fashionable suppers at routs and soirees. Later, in 1841, Careme's Patissier Royal Parisien goes into great detail on the technique of making souffles, from which it is clear that cooks had been having much trouble with souffles that collapsed. The dish acquired a reputation for difficulty and proneness to accidents which it does not really deserve...There are some Ukranian and Russian dishes of the hot souffle type, independently evolved and slightly different in composition." Source(s): Oxford Compantion to Food, Alan Davidson [Oxford University Press:Oxford] 1999 (p. 735)

Should there be a science section to explain how it works?
212.44.8.83 (talk) 09:31, 2 January 2013 (UTC)

"cake"
Is it really a cake? I'm not sure this is a good statement for the lead. Not sure what a souffle is, though. Merriam-Webster calls it "a dish that is made from a sauce, egg yolks, beaten egg whites, and a flavoring or purée (as of seafood, fruit, or vegetables) and baked until puffed up." valereee (talk) 20:38, 5 September 2015 (UTC)

Gah!
I broke the references....argh. Will try to fix. valereee (talk) 21:03, 5 September 2015 (UTC)

The History of the Soufflé
On the programme originally broadcast on the SBS channel in Australia and now broadcast on the Good Food channel run by UKTV, Luke Nguyen stated that the soufflé was invented by two pastry makers in France who were toothless during the reign of Louis XVI, not as this article suggests by a chef who was employed by various monarchs and mistresses of Europe in the reign of Louis XV. Could I therefore ask that the section have a citation added to it for clarification?

--Harry Hayfield (talk) 16:37, 10 October 2015 (UTC)

In Popular Culture
If you wish: In the Paramount movie, "Who's Been Sleeping in My Bed? (1963)". Melissa Morris (Elizabeth Montgomery) insists Jason Steel (Dean Martin) try a dish she made. He likes it and asks. She calls it Soufflé au Fuí.

The character does NOT say Souffflé au Foie gras. Before adding this note, what type of dish is she referring to? The movie can be found on YouTube currently 2018. Scene begins around 1:05:50. — Preceding unsigned comment added by Cyberfreeworld (talk • contribs) 01:50, 16 March 2018 (UTC)

Soufflé
What does it mean??? 69.124.208.242 (talk) 22:04, 19 March 2022 (UTC)