dstr8 Posted July 31, 2016 Report Posted July 31, 2016 There just isn't a cook that can't be done better than on a Komodo Kamado including egg souffles. I'm no stranger to all things souffle, breakfast, brunch and dessert type; however this is my first souffle bake on my Komodo Kamado. And yes, it will happen again...its that much better! Wild local porcini mushroom/king oyster and onion duxelles anchors this souffle with a saute of diced crooked yellow squash & spinach from our neighbor's garden... The Incredibly Versatile Komodo Kamado! 3
Bruce Pearson Posted July 31, 2016 Report Posted July 31, 2016 Wow Nice pictures that soufflé looks delicious it's amazing the things you guys cook on these things. Does anybody ever use her stove anymore? 1
Stile88 Posted July 31, 2016 Report Posted July 31, 2016 Man that is something you sure can cook it all on a kk Amazing cook
ckreef Posted July 31, 2016 Report Posted July 31, 2016 Great looking Souffle. Needed to try a chocolate souffle soon. Sent from my XT1585 using Tapatalk
MacKenzie Posted July 31, 2016 Report Posted July 31, 2016 dstr, sounds delicious and looks delicious. You know if we had the recipe I bet we could come close to yours.
dstr8 Posted July 31, 2016 Author Report Posted July 31, 2016 (edited) 47 minutes ago, MacKenzie said: dstr, sounds delicious and looks delicious. You know if we had the recipe I bet we could come close to your. Its so easy. Here's what I used today: Serves 4. Ok...I lied...it serves me + 1.5 4 egg yolks 5 egg whites, room temp 3T butter 3T AP flour 1C hot milk White pepper Worcestershire Dry mustard Nutmeg Pinch of cayenne Cup of your favorite grated cheese (I used a little smoky Blue + raw aged cheddar + goat Feta) Souffle dish (un-glazed bottom preferred); buttered sides & bottom then coated with grated parmesan or bread crumbs... Sautéed veggies, spinach + mushroom Duxelles. Anything goes here. One of my favorites is a New Mexico style souffle: Roasted poblanos & New Mexican green peppers + saute'd onions...aged dry cheddar or jack for the cheese portion. Lump crab/lobster + Monterey Jack isn't bad either Make a roux...let it develop some color (and hence flavor ). Add 1/2t dry mustard, 1/2t Worcestershire sauce, white pepper to taste and a pinch of cayenne. Off burner/heat: Whisk in the hot milk...incorporate slowly to avoid lumps. Back on medium heat until sauce thickens. Off heat whisk in 1 egg yolk at a time...until smooth and creamy. Pour into a large bowl and set aside. Make sure the bowl you will whip the egg whites is super clean and devoid of any fat or soap film. I use white vinegar to rinse the beater & bowl...leaving a little in the bowl...works in leu of creme of tartar ;). Whip the egg whites to soft peak...if you don't want your souffle to collapse immediately after removing from the oven/KK then pay heed to soft peak and no further. Fold about 1/3 of the whipped whites into the egg yolk mixture and throughly whisk to incorporate along with all but 1/4C of the grated cheese. Then carefully fold in the remaining whites. Pour enough batter into the prepped souffle dish to about 1/3 volume or so. Spoon your filling atop the batter then top with the remaining egg mixture. Sprinkle the remaining grated cheese over the top and then, using a butter knife or spatula, trace a circle about 1" in from the outside lip of the souffle dish about 1" deep. This will add, once baked, a nice "hat" style rim to the souffle. Bake at 400º for about 30-minutes or until golden brown. My KK was a little on the hot side at 475º so I closed all vents...and it baked in about 35-minutes to perfection...they're not super particular about the heat as long as its reasonable. Edited July 31, 2016 by dstr8
MacKenzie Posted July 31, 2016 Report Posted July 31, 2016 "and he says it is easy" I thought great but then I read the recipe . Thanks, dstr. It sounds delicious and I hope to give it a try. :) 1
tony b Posted August 1, 2016 Report Posted August 1, 2016 5 hours ago, Bruce Pearson said: Does anybody ever use her stove anymore? (sic) What stove? After I remodeled my kitchen, there's no classic oven, just a cook top, a counter top convection oven (which is used mostly for heating up breads), and the microwave above the cook-top. @dstr8 - thanks for several good tips. I've never seen the white vinegar bath to purge the mixing bowl. I knew about the need to remove the fats and soap, but no one ever said how? And I've never seen the tip about tracing the ring in the top before. And lastly, you had me with this little tidbit! 3 hours ago, dstr8 said: One of my favorites is a New Mexico style souffle: Roasted poblanos & New Mexican green peppers + saute'd onions...aged dry cheddar or jack for the cheese portion. Lump crab/lobster + Monterey Jack isn't bad either Oh, hea-yall Yeah! 1
Aussie Ora Posted August 1, 2016 Report Posted August 1, 2016 That turned out great I done one ages ago on my kj with a recipe from the 1800s you are right when you say not much can't be done on a kamado Outback Kamado Bar and Grill
kjs Posted August 1, 2016 Report Posted August 1, 2016 It really looks wonderful. Was it light and fluffy on the inside?
dstr8 Posted August 1, 2016 Author Report Posted August 1, 2016 7 hours ago, kjs said: It really looks wonderful. Was it light and fluffy on the inside? Oh yeah!
