Hi John, I have had the best success using your recipe. However every time I try to double the recipe I usually end up with not enough batter. Would you happen to know what Im doing wrong? Sometimes even for 2, I barely have enough batter.
What you forgot my friend, is that cooking varies with different altitudes, so what works for one person might not work for another. Also you forgot to give us measurements. Other than that love the vid. Love the humor!
Estou babando aqui do Brasil! Sou teu fã, trabalho com cozinha, estou na luta para me tornar um chef e posso lhe dizer que apreendo muito com você. OBrigado!
Thank you Chef John for this wonderful presentation. I took my wife to a fine restaurant for her birthday and we had the souffle. She loved it so much I doubled the recipe and invited my kids over to try it out. Had my doubt but turned into a home run and we killed it as a group effort. Thanks so much!!!
So I plan on making this for several friends and family, and I was wondering since the Grand Marnier where I live is super expensive, can I substitute orange juice in it or would that ruin the overall texture or batter?
admin
If you're going to make a cooking video then give us the measurements for each item. You pour your ingredients in but don't give us the measurements.
Hi John, I have had the best success using your recipe. However every time I try to double the recipe I usually end up with not enough batter. Would you happen to know what Im doing wrong?
Sometimes even for 2, I barely have enough batter.
yummy
This recipe is going to get me laid this weekend!
I thought at 0:25 he going to say "you are going to get so, laid"
What you forgot my friend, is that cooking varies with different altitudes, so what works for one person might not work for another. Also you forgot to give us measurements. Other than that love the vid. Love the humor!
"Easy?" Get real.
I definitely have a food boner 😍
marn nyay
Plate lingerie. Lol.
you're sorda creepy
An Easy way to prevent that sticking is to run your finger around the edge before baking. It will help the Souffle rise without one side sticking.
Dear LORD! SO NHUMMY!
Estou babando aqui do Brasil! Sou teu fã, trabalho com cozinha, estou na luta para me tornar um chef e posso lhe dizer que apreendo muito com você. OBrigado!
where do i put the cayenne?
I filled them to the top like you recommended and called them my Top Hat Souffles, making them for Christmas. Awesome!
Lol at "after dessert, you are so, SO getting LLLLots of complements."
This guy auto-tunes himself.
"Plate lingerie" 😂
his voice! so hard to focus with the highs and lows on the wrong places :/
I like the part where he said ramekin
Thank you Chef John for this wonderful presentation. I took my wife to a fine restaurant for her birthday and we had the souffle. She loved it so much I doubled the recipe and invited my kids over to try it out. Had my doubt but turned into a home run and we killed it as a group effort. Thanks so much!!!
best cooking coach/ teacher/ guide/ sensei/ mentor in the whole wide web! More power and more inspirations.
Is that toiletpaper?
mmm looks good, think ill try this out soon! Is there a chocolate version of this, cuuzzz me and chocolate we're kinda in an intimate relationship
So I plan on making this for several friends and family, and I was wondering since the Grand Marnier where I live is super expensive, can I substitute orange juice in it or would that ruin the overall texture or batter?