The Science Behind Souffles - Kitchen Conundrums with Thomas Joseph

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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question "What's for dinner?" is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
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Опубликовано:

17 окт 2024

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Комментарии : 461

@kbear4501 8 лет назад

I really like him, he makes everything clear and simple.

@janethmorales2335 6 лет назад

Indeed

@funkee9 8 лет назад

Love this series! Can you make a video explaining how humidity affects baking, and how to adjust recipes according to the humidity and/ or altitude? Thank you!

@lilsushi9512 8 лет назад

Omg...Ikr...I want an episode of that too!

@lilsushi9512 8 лет назад

***** woah......Im living in Asia and its really really hot here...It would be great if there would be an episode about humidity!

@peridot1878 6 лет назад

Yes please me too.. Thanks for the idea.

@baritonebynight 4 года назад

You'll have to ask a food scientist about that....this guy didn't speak about science at all....just how to. Misleading title...borderline clickbait.

@turntsnaco824 4 года назад

@@baritonebynight Not borderline, it's the epitome of clickbait. Literally only titled that way to get loads of views it wouldn't otherwise, from people looking for something that isnt in the video at all.

@amandakelley1665 6 лет назад

when you butter and sugar your ramekins at the beginning put them in the fridge and don’t take them out til you are ready to fill them. It can make the difference in success or failure.

@mymathmind 5 лет назад

Yep. The edges of his soufflés were breaking up. Ramekins should have been chilled and the cream as well. There are going to be a lot of soufflés being made with broken edges 😂

@simonh6371 4 года назад

Butter them once with soft butter brushing upwards in strokes, and put in the freezer. Then make your meringue etc. Take them out of the freezer then butter again ensuring the insides are fully coated, again with upward strokes of the brush, before applying the sugar coating. Then put the folded mixture in - ideally with a piping bag - and bang the ramekins hard a few times on the bottom to allow to settle, top up to the rim of the ramekin if necessary, smooth the surface, and run your finger around the inside top edge of the ramekin taking care to leave the coating of butter/sugar intact. After that they will rise to at least twice the height of those in this video, or double the height of the ramekin, like mine do

@souldancersbyjennifer 4 года назад

Wow... thanks for the tip!

@rwatts2155 3 года назад

@@simonh6371 That's how I do mine. I love souffle's...all kinds!

@Lena93 2 года назад

@@simonh6371 wow, thanks for the tip, I will make it your way next time

@viviserrano5477 3 года назад

Very nice! I love how you give the directions and respectful of the techniques being used in this food preparation. Food is art, love, and science in one and you are just that! I love it thank you for the tutorial.

@Anna-oe8ue 6 лет назад

I love this! I love how he explains each ingredient, step by step, and the result how it plays into creating a souffle. Thank you!

@ervinantoniobaron5537 2 года назад

Best souffle video ever. Very tecnical and precise instructions.

@josianeguay6300 8 лет назад

Nooo why didn't you show us the interior?!

@MyLinhiie 8 лет назад

+Josiane Guay Exactly my thoughts!! That's basically the whole reason I clicked this video :P

@josianeguay6300 8 лет назад

Lol seriously that's the best part!

@DavidCyrus 8 лет назад

+Josiane Guay Exactly!

@TakiTarik 7 лет назад

haha we need more women like you in the world you my lady are amazing with your comment xD

@darious.d6834 7 лет назад

Josiane Guay ikrrrrr

@jonaharceo 6 лет назад

I love him so much! it feels like he really wants us to learn and do this at home

@1chelp 8 лет назад

Hi Thomas, your videos are brilliant! I just made my first Japanese souffle cheesecake but watched your video on meringue beating and it absolutely made a difference to my cake which turned out so well. I am watching calories and health issues for my husband and myself and we eat a lot of salmon. I'm going to try a olive oil based, non-egg yolk salmon mixture with addition of the stiff peak egg white mixture. Can i ask if there is a perfect ratio for base to meringue I need to know to ensure a good result, and what temperature I should bake it at?..i am keen to try both tinned and fresh salmon. Thank you in advance, a new fan from Singapore!

@DiveejaSharma 8 лет назад

I've loved each kitchen conundrum and the way Thomas actually explains in detail the science behind every action

@eveeludbrook 8 лет назад

I love your beautiful little flavour displays! Perfectly arranged! Everything looks so clean and shiny in your videos!

@Julia69016 8 лет назад

Love this guy. Such a good teacher.

@HerHomeschoolHomestead 6 лет назад

Thank you, Thomas! I see this in the challenges on Master Chef USA each season. Always wanted to see slowly how it's made, other than Ramsey's recipe. 😀 This is simple and awesome! Love your videos. I learn so much. I've made several things from you, and my husband and our children LOVE it all! Thank you, again.

@forfangt.212 7 лет назад

I like the way he explains the reason of the method, I've never known to slowly rise speed of egg white whisking

@BILL-uh3tr 7 лет назад

He just makes cooking so easy to understand, i wanna do something like this on my channel , not sure i will be able to.

@FatimaMohammed-yn1ti 7 лет назад

I used this recipe to make a date soufflé and it was a success :D I might reduce the sugar next time as the dates are already sweet but this was a good base recipe. Thank you for the video!

@nikkid4890 4 года назад

Hmmm, you forgot to explain the when you butter the ramekins it is very important to brush the butter from the base to the top in single strokes. It helps the souffle rise evenly up the ramekin.

@ryangarvey8207 3 года назад

no that doesnt really matter

@nikkid4890 3 года назад

@@ryangarvey8207 Oh! I started doing that and I find that mine rise evenly from the sides now. I changed nothing else, and it really seems to work for me. I guess even if it doesn't matter, it wouldn't hurt to try it.

@ajunsaquascape1916 7 лет назад

"You can flavour this base, in so many different ways." Kind of poetic 🤔😂😂😂

@robinlofton655 7 лет назад

Hababa ublababa 😂😂😂😂

@homecook-6130 4 года назад

I loved this video because of the chef. Instructions are very clear. Thank you!

@lw1151 4 года назад

Very helpful! I beat my whites like crazy start to finish, thanks for the info to start slowly!

@MegaBebski 7 лет назад

You're the best Thomas, thanks for these videos!

@mari-jozilveti1209 8 лет назад

Wow, you definetely rock with this amazing and useful tricks and tips. Congrats. Fantastic recipe.

@andahamiti6720 3 года назад

I was really excited to try this, so i followed each step and they tasted pretty good, they did rise up in the oven but as soon as i took them out they fell down and they took the exact same size they had when i put them in the oven.

@kcet1948 6 лет назад

This guy got it down to science. Great video. Please bring him back with more.

@garybeckman3382 5 лет назад

Well explained. Simple with no chefspeak. Thank you!

@wyverntail 8 лет назад

Someone show this video to Clara Oswald.

@sweetlikecqndy674 7 лет назад

Shayna O can u please explain idk

@rylaicrestfall2500 7 лет назад

Eggs-terminate

@aliciaaikens5389 7 лет назад

Shayna O AHHHHHHHHHHH

@quinn4064 7 лет назад

Insensitive

@arcticreindeerroleplays3488 4 года назад

I’ll do it

@EVEspinosa79 8 лет назад

I was watching when you added the chocolate and thinking "Oh come on, use some zest, it is already there!!"

@Dhman9897 8 лет назад

How we can live without you Thomas

@dennissvensson6051 6 лет назад

The video was great but when a videos title is "the science behind" you want to see some real scientific explanation, this is a ordinary cooking/baking video.

@mindhunter8772 4 года назад

I can't believe you took the Title serious....

@baritonebynight 4 года назад

I can't believe you didn't.

@mindhunter8772 4 года назад

@@baritonebynight Think about it, this is a food channel, so if you see the word "Science" in the same sentence with food, it's obviously a joke buddy, they just want people to watch...

@georgefahed 4 года назад

@@mindhunter8772 cooking is science it's chemistry buddy

@firstnamelastname9179 4 года назад

@@mindhunter8772 There is science in everything... just not this video, in which the first 2 words of the title are 'The science'..... That aside, I enjoyed the video.

@ashvaaninadarajan4272 5 лет назад

I love you Thomas Joseph! 💕

@AussieAngeS 8 лет назад

Delicious! I love making soufflés.

@zacheryhershberger7508 4 года назад

What a great and informative channel.

@alissasitihaura3567 5 лет назад

Souffle 6 serving 1 cup milk 1 vanilla bean 1 pinch salt Simmer 3 egg yolks 1/4 cup castor sugar 1/4 cup AP Flour Temper with the milk mixture Add 1/4 juice of everything or 7 oz choc to pastry cream 5 egg white 2 tbsp sugar Whip till stiff peaks then fold into the base Bake in 400F oven for 16-18 min

@SandyMergui 8 лет назад

I love your videos. You are so precise. Just brilliant 😊

@wendelmaliari1213 7 лет назад

EXCELLENT GOOD, INSTRUCTION DUDE, MORE POWER TO YOU, GOD BLESS.

@omg_itsmiranda 7 лет назад

i don't know a thing about cooking but this video is amazing... subscribed !

@anotherrandomyoutuber94 8 лет назад

I just made this i did a third of the recipe and made it a tiny it simpler it's delicious and filled with runny chocolately delicousness, Thanks for the delicous recipe!

@rogerrobie2451 6 лет назад

it shouldn't be runny ....

@priyankakote5926 6 лет назад

Where is ingredients . I can't even find on his website

@Tokiohotel192 6 лет назад

i think they meant, after they cooked it they filled the inside with running chocolate

@leemsct6353 7 лет назад

Many thans! I learn so much from watching you!!

@MNJGaGa 7 лет назад

2:45. Like the way he says creamsicle flavour.

@huchencourouleau7304 8 лет назад

Love kitchen conundrum so much!

@GeorgiaAndrea 8 лет назад

I think you cannot name the series as 'The Science Behind...' because there's not much scientific explanation of the recipes that it should have.

@wrathlandsx5339 7 лет назад

Georgia Andrea watch the chocolate Cake difference between dense and light + airy

@examper22 6 лет назад

Wrathlands X But I wanted to know how everything happens not how to make it, I have Gordon Ramsay for that.

@kimberlywilson7929 6 лет назад

Agreed. I was expecting this video to be a little more Alton-Brownish. Plus, Gordon's recipe is much simpler.

@en2336 6 лет назад

Yeah this isn't science it's just regular baking tips without an actual scientific explanation behind them. Frustrating

@eggkilohan3807 6 лет назад

Georgia Andrea and he did not put any butter in the ramecan

@47crazed 4 года назад

i love how explains everything!!!!

@happytx1860 8 лет назад

Great video. Thank heaven we No. 1 Rise in Dallas for soufflés. Thanks

@bakeeatandgame5807 8 лет назад

Really enjoy these science based videos!!

@11colorfulworld 8 лет назад

Hello there, i just wanted to let you know that i appreciate what you did here. Most cookers/bakers would say use whatever flavor you like and i am like, but i don't know what is appropriate to use?! You the expert chef on the other hand, gave us some options which was really cool. Have a great day ! :)

@shreytheawesomeguy2000 5 лет назад

freeze the ramekins after dusting .it will give you better results

@blt4life112 8 лет назад

Jealous of your mixer. My chef made me whip egg whites by hand.

@mariaberon3197 7 лет назад

BLT4LIFE

@armu8282 7 лет назад

Avaste Ye! so you can whip egg without a mixer

@ricecooker8025 7 лет назад

h4lth it takes forever though

@MrDylanHole 7 лет назад

@Ryan 30 seconds, get @ me

@helenchang5598 7 лет назад

BLT4LIFE When you mix it by hand, your hand starts aching into the first 30 seconds

@guavagamer4133 6 лет назад

Best souffle ever the recipe is out of this world

@amnaj8210 8 лет назад

Yummy! I love making souffle but I use vanilla sugar instead of beans

@fronostiDJ101 4 года назад

Thomas is great! Thank you for the clear-cut video :) :)

@bredabarry437 5 лет назад

I like his work!!

@rincy_mathew_1011 5 лет назад

It’s one of my fav- @chef - I am Definitely going to try this !! 🙏 for this wonderful clip

@Dan_The_Dude 7 лет назад

I've made soufflé a couple of times with different recipes; I've never had any trouble with them, but i don't remember either involving boiling milk/making pastry cream

@Stephanieanne98 6 месяцев назад

I would suggest that you add a little cold milk to the egg yolks sugar and flour so that it doesnt form a tight clump when mixing together. Your pastry cream will be smoother.

@gwenward2141 7 лет назад

Hey! I recently discovered this channel and like a lot of the recipes. Is there anywhere that the recipes are written down so we can follow these directions?

@lana.notdelray_dh 4 года назад

It is 3:33 PM!!! Sorry I just thought this is such a special minute😂😂

@chloelam143 8 лет назад

In case u didn't know the reason he tempered it is because he doesn't want the mixture to crudle because it will ruin the soufflé

@elianna838 6 лет назад

Chloe Lam I once made eggnog without properly tempering it and it came out with Chunky almost scrambled egg like bits 😭

@miles2419 7 лет назад

i don't think i've ever actually had a soufflé

@thomwho4962 8 лет назад

love the explanation of the science!

@mufflercrash8445 7 лет назад

i heard adding a drop of vinegar is useful for stabilizing the meringue so the souffle won't easily deflated also it can be served a bit cold(er). is it true?

@nht732_ 5 лет назад

Same to lemon juice, any axitic would help stablize egg white

@sierrapop6563 6 лет назад

Im glad I found this guy

@BoredatroundSI 8 лет назад

That was a 'large' chocolate block :O

@flatboyman3788 7 лет назад

Sumaiya Iqbal ikr I wanted to comment that lol 😂

@arthuryan2412 2 года назад

Hi Thomas, I have a quick question. I'd attempted to make raspberry soufflé/sweet potato soufflé/ vanilla soufflé a couple of times, but I noticed there was water condense at the bottom of the soufflé, was that normal?

@lamismohammed9941 7 лет назад

perfect recipe thank you so much

@moonrose100 6 лет назад

Why do you have to be quick in serving the souffles? Also instead of those cup things, could you use cupcake liners to bake them in?

@AkshayDayal4 7 лет назад

this video and this channel is what i have been looking for❤❤❤

@AoiCheshire 7 лет назад

I've always been taught that adding flour to your confectioner's cream is a sin (I use cornstarch instead). My question is: since the cream you're making is actually going to be a base for the soufflé, is the flour needed? Could I do this with some leftover confectioner's cream (aka with cornstarch)?

@PolarPandachannel 7 лет назад

these are so addicting

@haileyrenae4882 8 лет назад

If you were just using vanilla extract, would you have to heat it up?

@XXanimeseekerXX 8 лет назад

Love watching these!

@fredrikliljeblad1209 7 лет назад

I noticed that you didn't bother with the foil/parchment collar, which was de rigeur in every soufflé recipe that I was taught. Is it no longer needed or...?

@Pathfinder2 7 лет назад

The part I've never understood is the timing for getting these to the table. Do I prepare the ramekins and put them in the fridge until it's time to have dessert or do I have to make this while I'm having a dinner party?

@noorgareh7557 8 лет назад

Very good chef thanks 👍👍👍🏻👍

@legerdemain444 6 лет назад

I have a Ktichen Conundrum. I'm trying to recreate these square fruit flavored jelly candies wrapped in rice paper I had in Hong Kong. I'm tried gelatine but it's too chewy, I tried agar agar but they came out too crumbley. The texture I want is a tender jelly but firm candy that's easy to bite through, no chewiness, no crumbliness, rather sticky. Would corn syrup and less agar agar work? Fruit juice?

@Asterexer 8 лет назад

Can you apply the principles behind the dessert souffle that you demonstrated to a savory souffle?

@marcoviprand7052 7 лет назад

About the meringue, it's true that if you whisk many white egg (About 15 or more) the meringue cannot have fluffy texture? Sorry for bad english

@rhiannons9452 7 лет назад

Nero Warchaos no I don't think so,,I'm not a professional but it doesn't matter about the amount of egg whites, they'll just need a longer time of beating them because there is more

@halledesouza1479 7 лет назад

Could you prepare the batter all the way and then store away in the fridge, then bake the next day?

@AN-ck1pc 8 лет назад

Awesome video as always, the channel is great, just a request.....the sound is always low and its really dificult to listen especially using a laptop or a tablet.

@GiorgosTsirigotis 4 года назад

Can i substitute milk with a plant based milk, is the result going to be the same?

@vectortnt7152 6 лет назад

Great quality and info man thanks

@koloasurf2012 5 лет назад

Can you pre-make this and refrigerated to bake the next day. Provided I leave it out on the day i'm going to make it until it soft before putting in the oven.

@Jasminebed2 5 лет назад

No, they will deflate overnight. You can make your base and get your dishes ready day before, then simply whip the egg whites and fold in and then bake right before serving.

@HeekyungVictoria1128 8 лет назад

how about a savory souffle? would that change the pastry base of the souffle?

@jewsaregenocidalhores 8 лет назад

Yeah instead of Creme patisserie or pastry cream you would make the base from a bechamel sauce and then proceed the same way with the egg whites and flavour it with cheese or anything else you'd like.

@HeekyungVictoria1128 8 лет назад

Nur La grande thank you!

@fabriziopalermofp 8 лет назад

The Soufflè!!! what else?! thanks for the tricks

@fufighter23 8 лет назад

I read somewhere that you can freeze the mixture immediately after putting it molds so you can just transfer the soufflés to the oven when guests are ready for dessert. Does this work?

@lady12480 8 лет назад

+Helen Fu I was curious about that too. I read that you can freeze them for up to a week, just don't let them thaw out before cooking. I want to try it out now..

@Viewsk8 8 лет назад

I love these videos

@waynecampbell9714 3 года назад

Oh my goodness, it looks beautiful. Why did you not show the middle of the souffle

@Ghdkgifhfhdh3 7 лет назад

I don't even have an oven but I keep clicking on these videos??

@anushkonandy5417 7 лет назад

He is a total BOSS when at the ending the music starts and he finishes the video👍👍👍👌👌👌

@DanBlabbers 7 лет назад

i adore your videos

@AliceLee-rj2ew 5 лет назад

Would the difference in sized eggs make any differences in the souffle?

@meerajasmine54 7 лет назад

Hi! thanks so much ...7 ounce of chock chips you meant ? Not melted right.?

@valeriecintron5723 7 лет назад

I love you Thomas Joseph

@perpetuallobo1965 7 лет назад

Awesome..thank u

@mario_kreuzer 8 лет назад

hi thomas, can you show us please, how to make perfect dried apple rings that are coated with crispy bittersweet chocolate but still soft and chewy and sweet in the inside

@anujkalra6145 2 года назад

Mine did rise and they do taste amazing. But they fall back too quickly for my liking. Is that normal?

@adamsnelson4689 Год назад

Souffles are supposed to stand firm on there own for upto 4 minutes after removal from oven before they inflate

@yaboyeloyofficial 6 лет назад

He is too damn adorable omfg

@jessicaye9450 7 лет назад

Great recipe! Really easy to follow! :) I had a question though. Is it possible to store the batter in the fridge a night before I bake them for guests?

@SquidwardLSDSquirtingOctopussy 2 года назад

Yes you can store the batter a night before. Make sure to cover it with a blanket, read it a bedtime story & kiss it on thd cheek. You only need to make the meringue fresh. Also, I don't know why Im responding to a 5 year old comment...lol But there you go 😁