Sweet Potato Souffle
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Date: 2019-07-25
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Comments and reviews: 9
poppykok5
I half expected to see a sweet potato recipe for your version of Potato Puffs. or Poofs, but I wasn't disappointed by finding the Sweet Potato Souffle. BTW, I think sweet potatoes R O C K. What a SUPER addition to our overall World of Veggies. : ) I want to experiment with making Scalloped SweetPotatoes. I'm curious about whether this could really actually work?
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I half expected to see a sweet potato recipe for your version of Potato Puffs. or Poofs, but I wasn't disappointed by finding the Sweet Potato Souffle. BTW, I think sweet potatoes R O C K. What a SUPER addition to our overall World of Veggies. : ) I want to experiment with making Scalloped SweetPotatoes. I'm curious about whether this could really actually work?
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TheStraycat74
I ended up with the WRONG size ramakins and had to use an oval stoneware bowl. the egg whites >. < UHG, I whipped them for 15 minutes and they NEVER fluffed up. BUT the end result was really moist and interesting. I added nutmeg and cinnamon. other than whisking FOREVER was there anything else I SHOULD have done to get the egg whites to fluff up correctly?
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I ended up with the WRONG size ramakins and had to use an oval stoneware bowl. the egg whites >. < UHG, I whipped them for 15 minutes and they NEVER fluffed up. BUT the end result was really moist and interesting. I added nutmeg and cinnamon. other than whisking FOREVER was there anything else I SHOULD have done to get the egg whites to fluff up correctly?
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phunkfx
Chef John, your experience with technique and mixing is wonderfully valued. This video expresses you initiative to spread knowledge and avoid inexperienced error. It is seriously appreciated and vital to learning cooks like me. THANK YOU I would have made a huge rookie mess, without two simple sentences you mention about mixing. Respect
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Chef John, your experience with technique and mixing is wonderfully valued. This video expresses you initiative to spread knowledge and avoid inexperienced error. It is seriously appreciated and vital to learning cooks like me. THANK YOU I would have made a huge rookie mess, without two simple sentences you mention about mixing. Respect
reply
superhuman501
To make the souffles not to deflate, just leave then to cool with the oven door open. This way they don't contract with the ambient temperature, and they will achieve they perfect temperature while they cool down in the oven with the door open (if you are not going to bake anything after the souffles you can do this.
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To make the souffles not to deflate, just leave then to cool with the oven door open. This way they don't contract with the ambient temperature, and they will achieve they perfect temperature while they cool down in the oven with the door open (if you are not going to bake anything after the souffles you can do this.
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Stephanie Reese
When using as a savory side dish can you prep them ahead of time and let them sit for a short time while working on other parts of the meal? After all a normal kitchen oven is only so big and if you want these with a nice pork roast how would the timing work out?
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When using as a savory side dish can you prep them ahead of time and let them sit for a short time while working on other parts of the meal? After all a normal kitchen oven is only so big and if you want these with a nice pork roast how would the timing work out?
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Cookie MonstA
OMG. What is with this guy's voice? His inflections are so random and all over the place. He up-speaks in the middle of a sentence. Yes, this is petty criticism but it was so distracting to me I could barely watch the video.
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OMG. What is with this guy's voice? His inflections are so random and all over the place. He up-speaks in the middle of a sentence. Yes, this is petty criticism but it was so distracting to me I could barely watch the video.
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Lukas Neumann
hey i was in Salzburg (Austria) short while ago and i ate a salzburger Nockerl. They are a Tradition there. They are very sweet but have an amzing texture if you get them Right. would be nice if you could try to make them: D
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hey i was in Salzburg (Austria) short while ago and i ate a salzburger Nockerl. They are a Tradition there. They are very sweet but have an amzing texture if you get them Right. would be nice if you could try to make them: D
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Jim Carver
The best way to do potatoes, whether they are sweet or a regular russet is prick them all over and place in a microwave for five minutes, and then finish them in the the oven at 375 for around 35 minutes or more.
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The best way to do potatoes, whether they are sweet or a regular russet is prick them all over and place in a microwave for five minutes, and then finish them in the the oven at 375 for around 35 minutes or more.
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Marius Costinas
Please please post more vegetarian recipes. my 11 year old daughter just turned into a veggie 3 weeks ago and I am already running out of ideas Ive already done all the soups and salads I can think of.
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Please please post more vegetarian recipes. my 11 year old daughter just turned into a veggie 3 weeks ago and I am already running out of ideas Ive already done all the soups and salads I can think of.
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