I am enjoying this channel so so so much! Even though I can't even crack and cook eggs properly, I find Chef John's voice very soothing and his work always turns out good. If I was a culinary student, he would be my role model. Because he explains every step nicely. His style of talking is far from being insulting or judgemental. I love to see him on my channel feed after a long, tiring and depressive day. Everybody subscribe to this man for your own sake!!! ♥
Zet Walter when you get the chance to make one of his recipes you’re in for a real treat. His recipes speckle the pages of my recipe book filled with the finest and best. I’ve never cooked a recipe of his that was gross. They’re all amazing! He is awesome!
I’ve looked through more than a dozen YT “easy cheese soufflé” recipes and Chef John’s is the only one that left out the roux step. Thanks Chef John! I didn’t look to see how many of them skipped the bread crumb coating on the ramekins, but I didn’t see any that did. When you are cooking for one and are limited by your health, eliminating unnecessary steps is so helpful. My only other suggestion is that if you want to make a killer cheese soufflé as an appetizer or main course, use extra sharp cheddar cheese and cayenne pepper to taste. You will get rave reviews!
Greatest one day early birthday gift. You reignited my passion for cooking and eating. Thanks for keeping me sane and having a voice like a nice blended scotch
That's where I go when things get rough. Over to Food Wishes I mean.....not to Living Island. I'm banned from there since Freddy the Flute had me served with that restraining order. Hell I thought you were supposed to blow into a wind instrument.
Been needing a simple recipe that wasn't too intimidating so I can finally to break out the ramekins that I got years ago but never touched. Thanks chef John!
I KNOWWW Me TOOO! I love to cook and bake, and got me some ramekins at Ross for about 3 dollars... watched a few soufle' videos and was like "Okay... I 'm gonna SUCK at that..." lol and there they sit. Still in the box... But now that I saw this video, I think I can give it a confident shot lol =) Loved your comment
Doubled up on this recipe tonight for the first time. For 4 yolks, I used 1/2 cup of sugar, 2 heaping tablespoons flour, 1 brick of philidalphea cc, 1 1/2 cups shredded cheddar. Cooked at 405 for 11 minutes. They're way better slightly undercooked. I had 5.
I remember tasting this when I was a little girl as a guest in a lady’s house. I didn’t know what it was called but I always remember the cheesy taste and the white cups and all. I will make these soon so I can remember how they tasted.
Really appreciate you chef John… Learning so much… Enjoying the kitchen in all new ways because of you… Your recipe for communication is spot on… Thanks again👍🏻
Chef John, i would like to say a BIG thank you to your for your wonderful recipes and and cooking ideas. I run into your channel couple of weeks ago, and could not stop watching them since them. I have already tried a few of them including this one. They are so delicious. I will keep watching and making them! Looking forward to you new videos.
Oh my goodness I have said that since the first day I found his channel 😂 It's like he's wrapping up the end of the prayer is what I always said but never found this comment until now 😂 fun fact about just that that I didn't know though. I recently watched his "Q&A" video and he brought up in there that it's the way he edits his videos to sound like that so not to be too boring or monitone! He's not really talking like that in real time lol. I couldn't believe it! Now I think about that every time I watch his videos (which for the past month has been every day 😆)
Just made it 😊 was really good. I used plain vanilla greek yogurt in place of cream cheese because i was out and it still worked. Just a little more eggy which I don't mind.
i'm the guy trying all his stuff with gluten free alternatives. just did the chocolate one 2 nights in a row, and used bob's red mill 1:1 flour. will attempt with this tomorrow!
I’ve now made your recipe somewhere round 70 times. It’s the Saturday morning demand from the kids and wife. I’ve done it the hard way with the roo (however that’s spelled) and everyone likes this version more. They also think it’s funny Seth Rogans teaching me to cook 😂
I suspect long before that this method would work. I used to add hard peak egg white into cheesecake, hoping that it would make for a lighter, fluffier texture but turn out the entire thing became like a giant souffle. Glad to see someone proven that theory
I have been following you for over a few months and I’ve used many of your recipes. Thank you for posting fantastic yummies! Also, I love your wit and voice! 🤣 Hope to run into you in the Bay Area! 💕
Amazing the recipe can eliminate the whole sauce cooking steps and still work so well. I went for the savory version without sugar and lemon etc. and added a sprinkle of cayenne and nutmeg. Really good basis for simple lunch. I used 9 oz ramekins and they filled up nicely. I'm still hauling out the mixer to make the egg whites. Have to take a day off and see if I can master his hand whipping technique. I used bread crumbs on the inside of the ramekin and they nicely incorporated into the souffle and made a wonderful crust for it.
I just found your channel by chance the other day. I have to say I am so happy I did! I just spent the last couple hours watching you different types of doughs and said to myself--'I can do that!'. I was wondering if you could do crumpets? I watched the english muffins, but would love to see you tackle crumpets!
I prepared this recipe with one major difference, only because I wanted to go out on a limb for the sheer fun heck of it. In lieu of cheeses I used a very active sourdough starter. It rose wonderfully well and had a light taste with just a bit of an edge, due to the starter, no doubt.
Chef John! I made it. Came out great! Thank you for the video. My ramekins might be a little thick so I needed more time or maybe my oven is off. Either way, delish!
suzan24k I was scouring the comments to see if anyone actually made these and BEHOLD!! I see your comment! So, my question: Many people commented that they thought the sugar was the odd ingredient... (Personally it is the definition of savory for me)... what was your impression of the sugar? Did it enhance the cheese? What did you think? I am interested to try this exactly the way it is.
I loved the sweetness. I can't say the sweetness enhanced the cheese, but they went well together in this recipe. I tried to make another non-cheese sweet souffle (chocolate - maybe I had a bad recipe or didn't follow it well) and this was the much better souffle. Good luck. This wasn't too difficult to make.
The second one... it's just perfect! Creamy and moist. Fast and easy recipe. By the way. To the seafood sausage recipe. Try to put inside scallops or high collagen octopus for different textures.
So not trying to give you a hard time, but serious question: is it not unsanitary to pour the buttery sugar back into your sugar container? Or do you just figure the sugar will act as a preservative on that small amount of butter well enough that it isn't a big deal?
This is the first time I couldn't finish watching your video Chef John because I just HAD to find some HR Pufnstuf on you tube to bring back the weird memories therein
I believe CJs hands are the twins Thing had from the old Adams family tv show in the 60s or descendants thereof,gracious, helpful an overall delight to all Gomez and Morticias out there.
Greetings chef John; I like your recipes. They are simple and easy to make. There is one thing that stumps me, and these are the sauces. I tried all kind of store brand sauces and don’t like them. They are sugary, or spicy, or tart, or bland, or a combination thereof. Could you please create a few recipes of varying kind of sauces. Thank you.
Chef, may I ask two questions: 1. What difference in taste and/or texture would a Bechamel make. U saved a lot of work here w/o doing the Bechamel... 2. What different approach and seasoning would be the savoury version of this? Thank you so much!
