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.
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.
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
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.
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
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 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 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.
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.
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👍🏻
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'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!
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.
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 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! 💕
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.
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.
You should do turkish recipes or middle eastern recipes in general! Very popular here in Germany, just like Mexican food in America! 😊 btw, I love your videos chef John ❤️
nunya efin biz, what does „too many“ mean? We Turks came in the 60s to Germany for work, like my grandparents and now we make up a huge part of Germanys population and also culture. Germans love turkish food, since a lot of Turks became independent with their turkish restaurants. Is that a bad thing now?
Warrior Son, just learn how to read or shut up, seriously 😂 And if you don’t know shit about Germany and the country’s culture in general, I would rather be quit and mind my own business.
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
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!
I can't wait to try this. Although I may need to get a hand mixer as opposed to a manual whisk. I feel like I take forever whisking -_- But eeee! I sooo want to make this for my boyfriend and me
It looks wonderful, and I'm thinking of making a souffle for my wife for breakfast at the next opportunity - which unfortunately won't be until next Saturday. But I am thinking of making a substitution: muenster cheese instead of cheddar. She likes it better. My ramekins are a bit larger, so I'll have to cook this longer than 11 or 12 minutes.
Check out the recipe: www.allrecipes.com/Recipe/263829/Easy-Cheese-Souffles/
"Severely buttered" is how all things should be buttered.
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!!! ♥
You can't learn to crack and cook eggs properly without cracking and cooking some eggs.
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!
@Zet - be sure to buy some cayenne!! 🤗🌶
Clearly, Chef John thinks you are the Bobby Flay of your Cheese Soufflé and also the Marisa Tomei of your Cheese Soufflé.
Just jump in and do it. Cooking is easy, even with a few mistakes along the way.
YOU ARE THE MICHAEL BUBLE OF YOUR EASY CHEESY SOUFFLE!!!!
Buble'
froggie6608 fixed!
YESSSSS!! 2 of my favorite things!! You rocked that pun!
Masshole Shelley haaaa great post
John is a fraud. That's the original method from a real Chef: ua-cam.com/video/FyqMA4yy6dI/v-deo.html
I just made these and they were unbelievably amazing! I never made Souffle before, but the recipe came out perfect. Thank You, Chef John
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!
Flavor Over Inflation!
Chef John for President 2020
I'm feeling the love. Thanks Chef.
I feel he will actually do a better job than the current president of the US
Would make 1000x more sense than the current POTUS.
Who would you rather have, a 3rd rate cheesy property developer, or a 1st rate chef? #MAGA (Make A Great Appetizer)
@@Hofftari idiot. Country is doing better than ever, despite traitorous dems "resisting" and abusing their impeachment powers
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
These look amazing, and so fun to hear an H. R. Pufnstuf reference!! 😂
I'm glad I'm not the only one.
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.
Funny James!
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.
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
Made two of your recipes last night! Can't wait to make this tonight. Chef John, you are becoming my 7 nights a week chef 💓
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.
Just finished watching Julia Child “The French Chef” show on this. Thank you Chef Jon for updating this. I would love a heart as well.
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'm a vegan but Chef John's videos just make me happy. It's weird but I care not.
Dear Chef. You have the rather rare talent of being able to make a fairly technical recipe look so easy to prepare.
There were maybe 6 opportunities to say, 'around the outside, around the outside' that got completely missed. I feel as deflated as that souffle.
"severely buttered"... chef john, this is why I love your channel!
I'm just here for the puns...no really, Chef John I have been making souffle for many years and this just blew my mind. So simplified...bravo!
Made for the first time and turned out AMAZING! 😍😍
I was not a fan, at first. Now? Dude is awesome, on more than a culinary level. Much respect.
Coming home at the tail end of a long, wet day and look what's on! My favorite cooking show. Now I can say it's a good day!
Chef John, you are so clever. You show us stuff (and tell us stuff) no one else does. Love you xx
OMG, I've never tried to bake (or eat) a souffle, but I'm going to try this on my next day off. It looks amazing!
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 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 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.
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.
Good to know!! I love it when a substitution works just as good or even better than the actual thing you're missing lol.
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👍🏻
OMG I just LOVVVVEEEE to hear Chef John say the word "merge" Ahhh soo satisfying haha
Omg if only I could get a heart from Chef John!
WHAAATT I GOT HIS HEART ♥
He is a kind and giving food god.
Zet Walter girl!! Why didn’t you ask god for a million dollars?!!😂 after all this is a channel of “wishes”.
look at you, living the true American dream.
Zet Walter Trickeeeee....
Making this for my husband as a special treat today - thanks Chef John!
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 😂
The best I've seen easy and delicious. Light as a feather, can't wait to try
Thank you so much! I have been intimidated by this dish for so long, I mean like decades so now I won't be intimidated anymore
I really enjoy your cheery narration 💕
I love this new and improved recipe
Just learned how to make chocolate soufflés in my class today! Can't wait to try out the cheese recipe! ^^
I am ever so slightly disappointed that this video was not titled “Easy Peasy Cheesey Soufflé”
I love watching these! Thank you. I appreciate the fact that it is made for 2, but can grow!
Love this man's gentle to-the-point speaking style
Who the heck thumbs down amazing food? Seriously!
jealous rival chefs
Russian bots.
it was the french souffle police because chef john beat them at their own game
E E Funny, I was thinking the same thing!
French vegan bots
San Francisco will never win another super bowl. Thanks for the recipes chef...
I've never enjoyed cooking shows as much as I have enjoyed yours, God bless you (:
Love how you encourage folks to experiment to their taste; unlike other shows.
Not too too too too hard to follow. I won't have too too too much trouble making this. We can't too too much thank you for a great great recipe!
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!
Yum those cheese soufflés look amazing 😍 I’m definitely making this. Thank you chef
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.
Can we just all agree that Chef John is a national treasure?
Wow! Such an improvement on a classic! Thanks Chef John!
(I used some whipped cream cheese and it came out super airy!)
I see a notification from Chef John, I click and I like what I see. This is another great recipe.
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!
Love you John. Thank you for a simpler recipe!!!!
I was hoping it was a souffle made of easy cheese. I'm sorely disappointed.
Ryan Kupka spray cheese? Lol
That cheese isn't easy...she's misunderstood. 😘
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! 💕
It has been a long time since I have watched one of your videos. I am so happy to find this. I thought you stopped taping.
I love his videos too and his voice his fondant potatoes are everything to me so delicious
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.
Chef John, out here whipping egg whites by hand! Love the recipe as always Chef!
"If youre wondering if this is safe.. i sure hope so" 😂
I always used to put a raw egg in my morning milk snake & I'm still around to talk about it.
I’ve been eating homemade chocolate chip cookie dough all my 61 years with raw eggs...knocking on wood - hasn’t hurt me yet!
Yas I'm here earlyyyy. This is seriously my fav UA-cam channel
Kickass, I like simplified
This two guys look both so awesome!!! 🙌🏻🤪🙌🏻
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.
I’m getting fat just watching these grand videos !!! This looks amazing !!
Keep em coming Chef John!!
Have to say that this was easy to make and delicious! Thanks!
I am so happy I found your channel. I do enjoy your videos for content as well as your comedy. Thank you -
This looks very good and I would love to try it! If I wanted to make it without sugar, would it be possible to still prepare it the way you did?
you da man Chef John
Chef John you are thé bouquet of your souffle.
Yum. Making these for sure.
"HR Pufnstuf of stuff that puffs up" What a tv reference! 😂
Bravo. Easy and yummy.
Chef John I'm finally moving somewhere with a working oven!!! I'M SO HYPEEEEEED
Ain't no goddamn thanksgiving dinner without Souffle , GOT TO HAVE YA GODDAMN SOUFFLE!
Wonderful !!! Good food with less work - what's not to love???? More soufflés for me!
This is delicious.
2:36 Sounds like my kind of recipe haha. Thanks Chef John!
I will try this
I was waiting for his “around the outside, around the outside” for a comeback :)
You should do turkish recipes or middle eastern recipes in general! Very popular here in Germany, just like Mexican food in America! 😊 btw, I love your videos chef John ❤️
Warrior Son, I've got some bad news for you too; you are blind. She said Turkish food was popular not the Turks.
nunya efin biz, what does „too many“ mean? We Turks came in the 60s to Germany for work, like my grandparents and now we make up a huge part of Germanys population and also culture. Germans love turkish food, since a lot of Turks became independent with their turkish restaurants. Is that a bad thing now?
Warrior Son, just learn how to read or shut up, seriously 😂 And if you don’t know shit about Germany and the country’s culture in general, I would rather be quit and mind my own business.
Nemesis thank you!
Hicran Akdeniz nah you arent german
I think I'll try this technique with Grand Marnier tonight. Thanks, Chef!
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
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!
Well Chef John, you've done it again!
I can't wait to try this. Although I may need to get a hand mixer as opposed to a manual whisk. I feel like I take forever whisking -_- But eeee! I sooo want to make this for my boyfriend and me
Oh my dear god cheese tastes so good
It looks wonderful, and I'm thinking of making a souffle for my wife for breakfast at the next opportunity - which unfortunately won't be until next Saturday. But I am thinking of making a substitution: muenster cheese instead of cheddar. She likes it better. My ramekins are a bit larger, so I'll have to cook this longer than 11 or 12 minutes.
Delicious!👏👏👏👏🌷
Oh my gonna try this.
I really enjoy your channel. Thank you for your efforts
Can you make Japanese cheescake please
Chef John's OSHA made me laugh horribly loudly at the end. Truly a good video.
Made this tonight for dinner with good toast! Thank Chef John
I guess it is easy bein' cheesy!!
So doing this recipe this week
Nice job and recipe.
Cheddar in a dessert soufflé = mind blown ... 💥