Word: Cheese Soufflé
Definition: A cheese soufflé is a light, fluffy dish made primarily with cheese, eggs, and a white sauce (called béchamel). In a soufflé, the egg whites are beaten until they are very fluffy and then folded into the mixture, which makes the dish rise and become puffy when baked.
Usage Instructions:
Cheese soufflés are often served as a side dish or a main course.
They are usually baked in a special dish called a soufflé dish, which helps them rise properly.
When making a cheese soufflé, it’s important to be gentle when folding in the beaten egg whites to keep the mixture light and airy.
Example:
Advanced Usage:
In fine dining, cheese soufflés can be a signature dish. They may use various types of cheese, such as Gruyère or Cheddar, to enhance flavor.
Chefs might also experiment with different herbs or spices to create unique versions of the classic dish.
Word Variants:
Soufflé (noun): This can refer to any type of soufflé, not just cheese. For example, chocolate soufflé is a popular dessert.
Souffléing (verb): The act of making a soufflé. This is not commonly used but can be understood in context.
Different Meanings:
Synonyms:
Idioms and Phrasal Verbs:
There are no specific idioms or phrasal verbs directly related to "cheese soufflé," but you might encounter the phrase "rise to the occasion," which can metaphorically describe how a soufflé rises in the oven, similar to how one might rise to a challenge.
Summary:
A cheese soufflé is a delightful dish that combines cheese and eggs into a light, puffy creation. It’s a great example of how cooking techniques, like beating egg whites, can change the texture of food.