Putting a Famous French Recipe To The Test
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- Опубліковано 5 чер 2024
- #shorts #food #cooking
Soufflé Suissesse:
1/4 lb plus 2 tbsp butter
1/2 cup flour
3 cups milk
5 egg yolks
6 egg whites
4 cups cream
2 cups gruyere cheese
Salt and white pepper to taste - Розваги
That fridge kick goes hard af 😭😭😭
I loved, it goes from that flying kick to "this is the stuff dreams is made out of" awesome
Bro that kick tho
Holy shit that kick was fucking outlandish.
lol thats what i came here to say
Swooped in like Spiderman and ktfo his previous fridge, rip
French biscuits and gravy
😭
I think you mean, biscuits and gravy is a southern version of soufflé suissesse 😊
I said what I said
@@RandmVision I was just being cheeky
@@DT-ml3hf 😂
Old French recipes will ALWAYS be awesome. Great recipes for a reason.
They already figured out all the best techniques decades ago!
@@Rosskles and they figured out a looooot of Butter and Cream makes stuff good
@@Megabear90but that's easy not rocket science 😋🧪 but in moderation
@@TinaHani-qh4lp look at some old french recipes - moderation and fat where two things that did not go together. Some recipes basically push the limit of how much Butter you can add while still keeping the food palatable. It's pretty amazing tbh.
Not the chicken inside the bladder though 😂
that flying kick on the fridge really must've represented what that tasted like really well.
I got my grandmother's original Julia Child cook book, and set about making chocolate mousse.
I was a new cook, not too experienced, so I thought (back then) that it was very hard.
It was EXPONENTIALLY superior to any other chocolate mousse I have EVER had.
(Why haven't I made it in years? I'd forgotten how AMAZING it was.)
Julia's mousse à la chocolat is the BOMB!
As a teenager in the early 70’s, I was asked to make dessert so decided on chocolate mousse. I had very little cooking experience and remember leaving the kitchen to ask my mom how to beat a mousse. My dad had no Idea what I was doing and wanted to know why I wanted to beat a moose since none lived where we were and found it hilarious. I was teased for years.
@LaCheshireChat Mousse au chocolat, not mousse à la chocolat. But you can hear "à la" in "tarte à la crème", cream pie.
@@Tristan.Raymond As am American resident here in France since 2004, all I can say is, dis donc ! Putain !! 👀
See, I know better, that's the worst part, must remember to check before I click send.
How embarrassing. I'm glad my daughters can't see this. 🙄
That's a standard chocolate mousse recipe. What's hard about it?
Bro kicked that fridge like it owes him money 😭😭😭
And he knows it'll never pay up.
Ice cold
He K.O.-ed the fridge
That's the best part of his vids is the beating he puts on that fridge. It's killing me especially when he uses boxing gloves LOL
@@KeithThompsonFAMU97 poor fridge
Please do a French cooking series of old recipies. Everyone knows the staples, but do a deep dove like this!
yup, they're still good!
always has been 😀
Nice kick! Do you train in anything?
"This is the stuff dreams are made of..."
🤣🤣🤣 Now I'm jealous!
@@JohnDoe-rk7qu yeah kicking the fridge
@@JohnDoe-rk7qu Egg Fu Yung.
I worked at Le Gavroche in the early 90s. It was always on the menu. We would sell 25-30 a service.
As a retired chef, I'm actually really jealous right now. Chapeau.
Is it a way to use up leftover souffle batter? Because if you serve it like that in the sauce, it wouldn't matter anymore how much the original soufflé actually rose in the initial bake, would it? So you could prebake the soufflé and dunk it in sauce + cover in cheese per order?
Were you there in ‘93 when it was stripped of its 3rd Michelin star? What was the scuttlebutt then?
Old recipes is a good series
Tasting history
@@Thatshowicook Townsends too
Having had the pleasure to eat this dish a couple of times at Le Gavroche, I can confirm that it’s banging.
I saw a neighbor throwing out bags of older books, the gems i found were amazing, they had a cookbook from a man where my grandfather was from and anytime i make a meal from any one of my old cook books its amazing!
If you see older cookbooks take em u can always give em away or throw out later
Or donate to library if no one takes them.
@@holyexperience1976 library wont take em they have double triples even 5 of thr same books out public libraries in my town suuuuuuck gotta go to other parts of the city for good ones
@@kaywhygg6980 what country was your grandfather from?
When looking for used cookbooks, the rule is *the more wear and food stains, the better.*
@@Yossarian921 Italy!!
I’ve seen the chef owner make this in a separate video, and they joy he has in making it is such a beautiful thing! He said that Queen Elizabeth would order it when she would go there for dinner. I’ll have to make it when it gets cold out and it’s the right weather for a rich cheesy soufflé!
I eat other hot foods in the summer. I'd eat this, too.
Ever eat ice cream in the winter?
Yeah, I thought so.
@@angelbulldog4934 It’s not about it being hot… it’s too rich to have a cheese, butter, egg yolk, and heavy cream laden dish. If you find that not to be the case, you do you!
It's just fancy biscuits and gravy. 😂 But of course, everything the French do is extraordinary. 😶
@@eldiabloblanco3167 do you even know what your cuisine is made of? Its nothing like biscuit and gravy...
@@eldiabloblanco3167 that comment you read saying that was a *joke,* bestie. you weren’t supposed to take it seriously. please learn to make either of these dishes before being so loud
More, more, more! Old French recipes with cooking techniques taught in Culinary School ❤
Im lactose intolerant and i would eat the hell out of this and suffer later 😂😂😂😂 looks amazing ❤
I just (jokingly) commented above asking if there was a vegan version…
I’m waiting for the backlash from people with no sense of humor. Those people LOVE to reply to comments!
Same. It’s looks delicious but my colon would probably explode
Pop a couple Lactaid baby!!! We’re gonna feast on this with NO PAIN
@@delanieharding8591 🤣🤣🤣🤣 let's do it!!!!!!!!
@@DavidMcFarner 🤣🤣🤣🤣 careful now vegan teacher might show up and we all in trouble
Much of my lockdown was spent watching the old Roux Brothers program on UA-cam and learning their recipes, like chicken ballottine and of course Albert’s signature, Soufflé Suisesse. I’m not really into eating these old fashioned French classics really but the technical challenge was really fun and gave me so much respect for professional chefs who can churn these out perfectly all night in service.
Thanks for bringing back that memory, Sonny. I still feel like lockdown was just last week 😂
you poor thing lockdowned yourself.
The Roux brothers are legends. Look up their videos, they’re exceptional
so was anton mosimann, all 3 were great chefs
Literally on traveling back from France now after celebrating my 60th Birthday. Had this in a t😊iny little restaurant in Sete 😁
You were 3/4 through and I said out loud 'I would eat the chit out of that'. And I think I'll be making it this weekend
That's what I said about my ex. Just don't get too far ahead of yourself homie xD.
You can use a whisk to mix whites. It works well. Not too much deflation and a smoother texture.
Or just don't over-beat the eggs with the stand mixer.
@@tinekecarlson1220yes he whipped them a bit stiff
But not in aluminum...they will turn grey.
@@deanhayes81 Maybe so. Talking about the process mot the bowl.
Really showing my age here - I used to own that exact cook book. It was published back in the 1980s, I'll have to see if I still have it somewhere.
Can't beat classic french .
Only Italian, Chinese, Greek, Japanese, Indian and Persian cooking beats them
This looks so good, but my toilet is gonna kill me
That fridge has felt it all
Yes, yes they are that great. Absolutely the very best the blueprint to the future chefs up and coming!!! Very grateful for this informational channel!!!
This is a great series concept. Keep making them! Can you also make Steak Dianne?
Gruyère on top is soooo gooooood omgosh
Very strong fridge kick today
Looks like a savory version of floating islands.
That kick, though…
My stomachs bubblin LORD HAVE MER-SAAAY
Weak azz stomach my guy
I love that I get this reference lol. Now I'm just picturing bro looking out the window at sonny brutally assaulting his fridge
@@AjZ530that meme that says there’s a white and black version of every expression/meme out there
All that damn dairy😂😂😂😂
@@mrsoready FR my lactose intolerant ass better be stapled to the toilet seat after eating that
Need more French restaurants with these old school dishes back.
The French government doesn't want these old school recipes.
@@logikgrL' ambrosie disagrees with you
Can't beat French and Belgian cooking.
have u eaten Mexican food
@@1482speedy Yes, really good, but I'm talking about Western-European cooking. Obviously there's no one best cuisine in the world. Kind of depends on what you're in the mood for and what ingredients you have access to.
Only bested by Italian, Spanish, Chinese, Portuguese, Japanese, Indian, Persian cooking…did I mention Turkish?
@@narendraatluri4960 read my other reply above so you can remove Japanese, Indian, Chinese, Persian and Turkish from that line-up. As for Italian, Spanish and Portuguese, I love them, but I still favor Belgian/French to them.
Damn. French people never heard of lactose intolerance have they.
Cheese is high in protein...so if you didn't have meat...at least you had cheese.
Lmao the flying fridge kick!
I’ll take some!!
I’ll take some more!!
I watched this video and immediately went into cardiac arrest
I never tire of the fridge abuse 😂
I was in Nice in Feb. & had the best meal of my life. Firmly baked fish in a cream sauce.
I’ve made this in a restaurant setting easy dish
Cue Homer Simpson drooling 🤤
i still do soufflée au fromage and lattuce with homemade vinaigrette; don't forget the chalottes. that's just pure heaven...
“Fold egg whites gently” proceeds to vigorously stir egg whites. “Fill ramekins 3/4s full” proceeds to fill them 90% of the way… That turned out better than I expected, honestly.
A new series??
Trying old foods
A new series where we get to eat what he makes!
“I am Sonny’s dangerously elevated cholesterol”
Ive tried some old Escoffier recipes 1846 - 1935. and they are awesome.
That was the best fridge beat down yet! So glad you’re into old French recipes!
This does look like little clouds from heaven!! 🥰
It translates to souffle very well. Basically, very good souffle
Reminds me of training at college in the 90s/00s lol
I wish I had some of my mom’s old cookbooks. As a Gen Xer that’s how we learned to cook. Going thru old cook books and card recipes. Those were the best times
That fridge kick is the vibe of the year
That looks so fucking good holy shit
He's the most underrated cook in social media rn
Sonny! Would love to see long form versions of the successful old French recipes!!
You’re the absolute BEST
I love this, seeing these kinds of classics is something we don't get much now.
Wish there were more french restaurants outside of France that were affordable.
I knew the fridge was gonna regret this one but the attack really made me laugh. TY.
They are classics for a reason.
French recipes are usually pretty complex, but they also usually taste good.
Old French recipes were created by the combined wisdom of Europe's oldest grandmothers and jilted geniuses feuding with each other to make the best dish for a king.
Roux brothers fantastic!
I see why it's so popular. It's like Southern biscuits and gravy, but authentic French cuisine! Looks awesome and I bet it tastes spectacular.
That copper bottom pan is gorgeous.
Happy to see the fridge is still standing
Absolutely yeeted that fridge..classic French cuisine shit
That looks absolutely divine.
That poor fridge lmfao
That fridge karate kick was really clean
Your gentle tone to the sudden kick of the fridge shocked me! 😂
Le Gavroche was a two Michelin-starred French restaurant opened by Albert and Michel Roux Snr in 1967. It closed in 2024, but you can still find its name on pop-ups and in Michel's other ventures.
I feel like southerners and the French need to have a conversation.
That was the most unexpected fridge assault so far. 😂😂😂 Most times, I know it's coming.
He straight "This is Sparta" kicked the fridge.
That looks amazing
I genuinely think that refrigerator has been through enough and deserves a sincere apology 😢
One of the best kicks yet!!!
oooof. salivating over those last few shots.
Bro the traditional old french cuisine is one of the best in the world
Of course it had to be good bro sent the fridge to his next door neighbor 💀
Escoffier still does and will always stand up. The foundation of why French cuisine is world renowned… is it any good? Well yeah that’s how it got there. Technique can be intimidating but the payoff is sooooooo delicious and it makes you a better cook.
Am I sensing a book recommendation!?
BECAUSE I'M ALL EARS! (. ❛ ᴗ ❛.)
It looks delicious 😋 👍 ❤️
I prefer classic old recipes myself. They are always delicious
The classics always work
Love the Copper tone pan. 🧑🍳
When he said "🗄💨🦵," i felt that.
Gonna have to cook that. I love gruyere
Sounds delicious 😋
That looks insanely good
The kick man, the kick
This is a great series!
That looks AMAZING.
Some recipes never die.. I'm staring at the copy of "Le Reperoire de La Cuisine" on my bookshelf as I type this.. Love ur videos.
some of the recipes in that magnificent tome really really suck ass! 😆
Im so glad that looks hard to make with way to many steps for my liking.
I’d love to have someone make it for me.
Comedians are Chefs too. Wow
I’ve dined at le gavroche for my birthday a few years ago. Honestly the best meal / service of my life. I’ve been to other Michelin starred restaurants since and none have hit that high
Flour, butter, egg yolks, cream, egg whites, more butter. This is the most french thing I've ever seen.
The French way of making biscuits and gravy. looks very good
I’ve made gruyère soufflés and they are insanely good. I can’t even imagine how good they would be with that sauce.
I would love to see a whole list of these on your channel, I cook along with your videos and it’s always soo much fun!