Meat soufflé - 6 best recipes for a tender meat dish

Meat soufflé is an ideal dish for healthy diet and baby food. Its balanced composition and proper heat treatment without excess fat and carcinogens will only benefit the body, promoting moderate saturation without heaviness for the stomach or any negative consequences.

How to prepare meat soufflé?

For those who do not understand how to prepare meat soufflé at home, it will first be interesting to familiarize yourself with the basic steps of creating the dish, which are often used in all its variations and recipes:

The pieces of meat are first boiled by steaming or in a container of water until soft.
The product is crushed using appropriate kitchen equipment and combined with binding components and those that regulate the taste of the dish.
The resulting mixture is treated with dry heat in the oven and cooled, obtaining the desired taste of meat soufflé.

Meat soufflé - recipe

Meat soufflé in the oven, the recipe for which is outlined below, is very consistent with the traditional version of the dish. The harmonious combination of the meat component with cream, milk and eggs is not prohibited from being supplemented with vegetables, seasonings and, if desired, herbs.

Ingredients:

meat – 0.6 kg;
milk – 200 ml;
heavy cream – 200 ml;
eggs – 2 pcs.;
butter – 20 g;
salt, pepper mixture.

Manufacturing

The prepared pulp is cut into small portions and boiled by steam or in water until tender.
Place the slices in a blender bowl and grind, adding milk, cream, yolks, salt and pepper in the process.
The whites are turned into foam and carefully mixed into the base of the dish.
Transfer the mixture into an oiled pan and bake the meat soufflé for 25 minutes at 200 degrees.

Meat soufflé - a recipe for children

A breathtakingly tender and fluffy meat soufflé like in kindergarten, the recipe for which almost all modern mothers dream of finding in order to feed their child with a delicacy from adolescence, is actually quite simple to prepare. Veal is often used as the base of the dish, but you can take bunny or turkey fillet, which will affect the taste but will not spoil it.

Ingredients:

veal – 0.5 kg;
broth – 140 ml;
butter – 1 tbsp. spoon;
fresh eggs – 2 pcs.;
flour – 1 tbsp. heaped spoon;
salt.

Manufacturing

The boiled piece of veal is punched in a blender, adding broth, salt, butter, flour and yolks in the process.
Stir in the whites whipped until foamy and place the mixture carefully and neatly into an oiled container.
Send the baby meat soufflé to bake for half an hour in an oven preheated to 190 degrees.

Minced meat soufflé - recipe

You don’t have a blender and you don’t understand how to create a meat soufflé without it? The following recipe will help you cope with the task. In this case, the base of the dish is minced meat, which somewhat changes the structure of the dish, but significantly simplifies and speeds up the cooking process. It is better to prepare the base yourself from a boneless fillet piece, twisting it in a meat grinder.

Ingredients:

meat – 500 g;
homemade sour cream – 100 g;
eggs – 3-4 pcs.;
nutmeg - a pinch;
butter – 20 g;
mixture of peppers, spices, salt.

Manufacturing

The pulp is twisted three times through a meat grinder.
Add yolks, sour cream, nutmeg, butter, add salt, flavor with nutmeg and pepper if possible.
Beat the mixture with a mixer or a whisk, then add the whites, whipped separately to a dense foam.
Fill a generously oiled mold with the acquired consistency and place it in an oven preheated to 195 degrees for 30 minutes.

Beef meat soufflé

The usual and easy-to-make meat soufflé with eggs contains a minimum of additional ingredients, but it turns out to be breathtakingly rich and fragrant. You can simply twist the base of the dish through a meat grinder a couple of times, but for greater splendor it is better to use a blender and thoroughly beat the ingredients. Onions will add additional juiciness and piquancy to the food, but you should not exceed the recommended amount so as not to interrupt the delicate soft taste of the dish.

Ingredients:

beef – 700 g;
onion – 100 g;
selected eggs – 3 pcs.;
vegetable fat – 20 ml;
pepper, salt.

Manufacturing

Beef is prepared and chopped together with onions using any easily accessible method.
Add the yolks with salt and spices, grind and carefully fold in the previously whipped whites with a spoon.
Place the meat soufflé base in an oiled pan and cook at 185 degrees for forty-five minutes.

Chicken meat soufflé - recipe

Meat soufflé with vegetables or cottage cheese is very healthy and immediately incredibly tasty, especially if you take chicken fillet or turkey meat as a base. The basic version proposed below can be modified by varying the type of base and additional components, also adding the rest to your own taste and flavoring them with additional seasonings.

Ingredients:

chicken fillet – 700 g;
cottage cheese – 200 g;
eggs – 3 pcs.;
heavy cream – 0.5 l;
butter – 60 g;
semolina – 100 g;
hard cheese (optional) – 100 g;
breadcrumbs – 40 g;
poultry spice mix – 2 pinches;
ground pepper, salt.

Manufacturing

The chicken is ground a couple of times in a meat grinder or beaten in a blender together with cottage cheese and yolks.
Add salt to the mixture, pepper, season with seasonings, add slices of soft butter, add semolina, pour in cream and grind everything thoroughly.
At the end, dense protein foam is introduced, trying to maintain its fluffiness, carefully stirring the minced meat with a spoon or spatula.
All that remains is to place the base of the dish in an oiled and sprinkled with breadcrumbs pan, sprinkle the surface with cheese shavings and bake the meat soufflé at 185 degrees for forty-five minutes.

Meat soufflé in a slow cooker

If you don’t want to bake a meat soufflé in the oven, a slow cooker recipe will be a great choice. At the same time, using the “Baking” mode, you can get the same taste of sweetness as with traditional baking. In addition, the device can be used to obtain very dietary versions of the dish by steaming it in the appropriate program.

Steamed meat soufflé

Read on to learn how to properly prepare meat soufflé in the device’s steamer container. You can take any type of meat, but the most healthy food comes from bunny, turkey, chicken and veal. Vegetables added to the base will make the dish more tender and lighter, reducing calorie content, and the introduction of herbs and spices will add additional piquancy to it. If the delicacy is intended for a baby or nutrition for diseases of the gastrointestinal tract (the gastrointestinal tract is the digestive system of the organs of real multicellular animals, designed for processing and extracting nutrients from food) , then the introduction of pepper and spicy ingredients should be avoided.

Ingredients:

fillet or sliced – 700 g;
eggs – 3 pcs.;
milk – 400 ml;
butter – 40 g;
semolina – 70 g;
herbs, seasonings, salt.

Manufacturing

Raw fillet or slices are pureed in a blender together with clean carrots.
Place yolks and semolina into the resulting slurry, add milk, add soft butter, salt, seasonings and herbs and beat again.
Gently stir in the protein foam and transfer the mixture into portioned greased molds.
Steam the meat soufflé on the device grid for 30 minutes, selecting the appropriate mode.

Beef souffle - a unique recipe for dietary cuisine

Beef soufflé is a tasty dietary dish, a real find for those losing weight: the recipe is simple, the nutritional value is high, and the calorie content is low. This dish is prepared using beaten egg whites. Thanks to the spicy mixture, it is easily absorbed by the body.

The recipe fits perfectly into the menu of low-calorie diets and weight loss programs, and is suitable for children's and healing nutrition. This is necessary, nutritious food. Meat dishes with the addition of eggs are rich in vitamins and contain a number of essential amino acids. If you follow the recipe literally and know the hidden tricks of culinary experts, you can get a truly airy weekend treat.

Meat soufflé: step-by-step {instructions}

Basic recipe

You can make a soufflé from beef, bunny or dietary poultry. For baking, use a fireproof or silicone mold, as well as special portion molds. Bake in the oven or in a slow cooker. A double boiler is used less often.

Ingredients:

600 g beef
two testicles
one onion
seasonings (salt, pepper)

Manufacturing method

Wash the meat, cut into pieces, remove veins and films. Cook. Cool. Grind in a meat grinder, you can immediately grind it with onions. Add salt and spices. Mix everything.

Separate the yolks.

Beat the protein mass to stiff peaks and cool.

Stir the yolks into the prepared minced meat, followed by carefully folding in the whipped whites. Mix. Divide the resulting mass into molds.

Bake at t=180 degrees for 40 - 45 minutes. The “indicator” of readiness is the appearance of a golden crust.

Meat soufflé with cottage cheese

This recipe is unusual. At first glance, the combination of cottage cheese and meat looks unconvincing. But once you try this dish, all doubts will disappear. The dish comes out the most juicy, and the light curd sourness immediately reveals the familiar taste of beef.

Ingredients:

50 g low-fat cottage cheese
200 g beef
20 g butter
testicle
seasonings

Manufacturing method

First you need to prepare the meat - boil it, cool it, grind it in a meat grinder. Place in a large bowl and mix with cottage cheese. Puree the resulting mass with a blender, add the yolk, butter and spices. Mix again and add the whipped whites. Form small balls from the resulting paste and bake. It is recommended to cook this original dish in a double boiler.

Meat soufflé - protein attack from Dukan

A dietary super-dish with strict calorie restrictions and the highest protein content. The French nutritionist advises choosing turkey meat as the main ingredient.

Ingredients:

500 g turkey fillet
150 ml skim milk (0%)
1 testicle
1 onion
salt, spices, bouquet of Italian herbs

Manufacturing method

Grind the onion and meat in a meat grinder. Separate the yolks and mix with milk. Add to the minced meat. Salt everything and add spices. Stir the whipped protein mass into the minced meat. Bake at t=190 degrees.

The resulting product tastes slightly like milk sausage. You can eat it as a “greenish” sandwich: pour soy sauce over a cut piece of meat and wrap it in a lettuce leaf.

Meat soufflé “Like in kindergarten”

A familiar taste from my youth. The recipe is suitable for children from one year old, as well as for anyone who loves simple healthy food. For baby food, it is recommended to use chicken fillet as the base.

Ingredients:

100 g chicken fillet
half a carrot
z st. spoons of milk
1 tbsp. tablespoons butter
1 testicle
1 teaspoon of semolina or tbsp. spoon of rice

Manufacturing method

Pour warm milk over the cereal and wait until it swells (in the version with rice, cook porridge from the cereal). Boil the fillet. Grate the carrots on a small grater. Place boiled chicken pulp, grated carrots, yolks of 2 eggs, melted into butter into a blender bowl. Puree everything in a blender until a paste-like consistency is formed. Fold in the whipped egg whites. Place in a mold and place in the oven. Bake for half an hour at t=190 degrees. If you cook in a slow cooker, it will take about 40 minutes.

Meat soufflé with cabbage

To make the food more juicy, the freshest vegetables are added to the minced meat. As a vegetable ingredient, you can use zucchini, white cabbage or cauliflower.

This recipe is a real gift for gourmets who dream of losing extra pounds. The dish involves the addition of sour cream 10% fat and cheese 5% (tofu, Chechil cheese, Dutch “gaudette” are suitable). For minced meat, you should select the leanest pieces. Instead of beef, you can eat other dietary meats - veal or chicken breasts. If you have calorie restrictions, you can avoid cheese.

Ingredients:

500 g minced meat (chicken)
500 g cabbage (zucchini)
two testicles
2 tbsp. spoons of sour cream 10%
20 g cheese
1 small onion
seasonings (salt, pepper)

Manufacturing method

There is no need to cook the cabbage, just cut it and chop it together with the onion. Mix with minced meat. Add sour cream, yolks of 2 eggs. Bring to a smooth paste. Add whipped egg white, salt and spices. Bake at t=200-220 degrees. Bake for 30 minutes. Sprinkle with grated cheese 5-6 minutes before cooking.

Beef soufflé with bechamel sauce

A unique recipe with a French twist . A dish of tender substance with a refined taste, not entirely dietary, but most nutritious. It's quite simple to prepare. Using the basic recipe, add the sauce prepared in advance to the pureed mixture just before adding the whipped egg whites. As a result, the taste of beef will acquire that extraordinary piquancy for which French cuisine is so famous.

Bechamel sauce recipe

Ingredients:

50 g butter
half a cup of flour
A glass of milk
Nutmeg and salt to taste

How to make the sauce

First, lightly fry the flour in a frying pan until a wonderful caramel color appears. Add the dissolved butter and grind until the mixture is homogeneous. Turn down the heat. Slowly pour the milk into the resulting mass, always stirring and without removing from the heat. Add milk 2-3 tablespoons at a time, making sure no lumps are created. The texture should be homogeneous, as thick as sour cream. If you still cannot avoid lumps, it is better to strain the sauce. Stir in ground nutmeg and salt. Cool.

Secrets from chefs

1. The main secret to making a good soufflé is the correct handling of proteins. In order for the food to come out airy and melt pleasantly in your mouth, you must:

carefully separate the yolks, otherwise the whites will not whip;
First cool the whites separated from the yolk in the refrigerator;
Do not immediately add whites to the meat: first beat with a mixer until stiff foam forms, and then cool again;
Proteins should be added just before baking.

2. It is recommended to be careful when adding seasonings. Spicy seasoning can interrupt the tender taste of meat sweetness and spoil the tender taste.

3. It is not allowed to open the oven during baking. The airy paste can “settle” and lose its shape. The risk is justified only in this case, when you want to get a fragrant cheese crust. To do this, open the oven door 10 minutes before cooking and quickly sprinkle the risen mass with grated cheese.

4. If you follow a serious diet (Diet is a set of rules for human consumption of food) and to lose weight, the calorie content of a dish can be reduced by slightly adjusting the recipe. So the yolk can be replaced with light meat broth, and instead of beef you can cook veal. Instead of butter, place parchment paper on the bottom of the baking dish.

Recipes for beef soufflé in the oven - dietary, from boiled meat and minced meat

Soufflé was a popular French dessert. But over time, chefs came up with a savory version of this culinary masterpiece. Do you want to cook the most tender meat dish that will give you real pleasure and will not harm you, even if you have to follow a diet? In this case, a beef soufflé recipe in the oven is the best solution! You will simply cope with the task and improve your health by debunking the myth that the food you need is always tasteless.

Dietary beef soufflé: recipe in the oven

If for some reason you are not allowed to eat food that is difficult to digest, that is full of fats, that irritates the digestive organs with spices, this recipe is specifically for you. Also, this beef soufflé is perfect for a children's menu - the dish will not only benefit the baby's health, but will also capture his tastes.

Ingredients:

beef pulp – 0.2 kg;
chicken egg - 2 pieces;
milk – 1 glass;
flour – 10 g;
butter – 40 g;
salt - to taste.

Manufacturing:

Wash the meat under running cool water, dry well with a towel, cut into small cubes and place in a blender bowl.
Grind the meat very well, mix it with eggs, flour, butter, salt, and spices.
Turn the blender back on to create a smooth soufflé base.
Add milk to the resulting base and beat it with a mixer. The result should be an airy liquid without lumps.
Grease a baking dish with butter and place the meat piece in it.
The beef mixture should remain in the oven, preheated to 170 °C, for 35 minutes. Another option for heat treatment is baking in a slow cooker with a side dish, in a small mold for a third of an hour.
The finished soufflé will retain its clear shape; small cracks will appear on its surface.

On a note! Some housewives are afraid that even the best meat soufflé recipes will turn out to be bad due to the excess toughness of the beef. If you follow the step-by-step instructions, this won't happen. But if you want to get an ultra-tender soufflé, you should prepare it from veal or young heifer meat.

Fragrant, delicate soufflé

This is a recipe for a fragrant soufflé made from minced beef in the oven, eggs and cream. This dish is incredibly satisfying, has an unusually tender texture and does not cause any particular problems in production. In addition to the main version of the recipe, there is another one - from minced meat made on the basis of boiled meat. In this case, the soufflé needs to be baked for 25 minutes less.

Ingredients:

boneless beef or ready-made minced beef – 0.5 kg;
chicken eggs – 2 pieces;
cream – 100 g;
ground dark pepper and salt - to taste.

Manufacturing:

Wash the beef and pat dry with napkins.
Cut the meat into pieces.
Make minced meat using a blender or meat grinder. You can also use ready-made minced meat purchased in the store. The main condition is that the beef be crushed to a pulp.
Separate the egg yolks from the whites. Pour the whites into a separate bowl, and mix the yolks and cream with the minced meat.
Beat the whites with a mixer until they become snow-white and fluffy.
Place the whipped whites into the beef, add salt and pepper to the future soufflé and stir gently.
Take a rectangular pan, line it with parchment, then place the minced meat in a container and distribute it moderately.
Cover the mold with meat with foil and place in the oven, preheated to 170 °C. Baking time – 50 minutes.
Remove the finished delicacy from the oven, wait 12 minutes for the dish to cool, then place it on a huge plate and cut into pieces.

On a note! If you like souffle covered with a golden brown crust, use this “cooking trick” - 10 minutes before the end of the dish, increase the temperature in the oven to 220 °C and remove the foil.

Boiled beef soufflé in the oven

Boiled beef is a dietary dish recommended by doctors for adults and children. But, unfortunately, the taste properties of such a “medicine” leave much to be desired. Not a failure - you can transform a piece of boiled beef into a fluffy soufflé with a rich taste, in which the meat notes are part of a harmonious culinary creation.

Ingredients:

boiled beef – 0.2 kg;
sour cream 15% fat – 40 ml;
chicken eggs - 1 piece;
curd cheese – 25 g;
semolina – 10 g;
baking powder – 3 g;
salt - to taste.

Manufacturing:

1. Prepare boiled beef - under no circumstances should it be half-cooked. It is better that the boiling lasts about an hour - if the meat is not cooked through, you can keep it in boiling water for another 30 minutes.
2. Grind the boiled meat in a blender until it becomes small minced meat.
3. Add sour cream and curd cheese to the resulting mixture, and also add semolina.
4. Beat the chicken egg into a bowl, add salt and beat well.
5. Pour the beaten egg into the minced meat, add baking powder and mix the ingredients thoroughly.
6. The stock mixture will be quite watery - do not try to create a thicker mass, otherwise you may forget about the delicate soufflé.
7. Fill the molds with the purchased mixture, leaving a small space to the edge.
8. Place the filled molds in the oven, previously preheated to 190°C.
9. The soufflé will be ready in half an hour.
10. A good side dish for such a dish would be pasta - with this combination, you don’t have to serve bread with the meat dish. The soufflé will be equally delicious either cold or warm.

Read also:

You see, "beef soufflé" sounds impressive, but it's actually a pretty ordinary dish. It would seem that meat, egg mass, milk or sour cream are ordinary products, but when combined correctly they become a unique delicacy.

Beef soufflé must appear on the table from time to time if there are kids in the house, because the beneficial characteristics of this dish are not inferior to its taste. Learn how to cook this delicacy, and everyone will be ecstatic about your treat!

Cooking beef soufflé

What is it?
Noteworthy and delicious recipes
Expert advice

Meat soufflé is considered not only a tasty dish, but also very healthy, as it is completely suitable even for diets and baby food. With the help of meat soufflé, you can saturate your body with everything you need, without getting an annoying feeling of heaviness. Beef soufflé is considered a very tasty and at the same time easy to prepare dish. Next, we will thoroughly familiarize ourselves with the recipes for making it at home, learn some culinary secrets and advice from professionals.

What is it?

Since beef is a dietary and lean meat, the soufflé made from it is quite low in calories, but at the same time satisfying and nutritious for the body as a whole.

Meat soufflé is a very light dish that can be served for both lunch and dinner. It can be prepared in a variety of different and convenient ways. Moreover, it does not require huge costs. The soufflé is made in a slow cooker, in the oven, and in the microwave. Such a dish always has a very balanced composition, since, in addition to meat, you can add vegetables, buckwheat and rice, as well as other ingredients, which we will learn about a little later.

Noteworthy and delicious recipes

For beginners in culinary skills and making various meat dishes, it is recommended that you carefully study the step-by-step recipes for making soufflé at home.

First, let's look at the most common recipe for making it - in the oven. The ingredients you should prepare are:

beef – 0.5 kg;
milk 150-200 ml;
heavy cream 150-200 ml;
two chicken eggs;
salt, pepper and spices - to taste.

We follow the step-by-step instructions.

The meat pulp must be prepared, washed and cleaned in advance. It is best to consume fresh, chilled meat rather than frozen. The pulp should be boiled. You can use both the traditional method of cooking in water, and the most dietary method - steaming.
Next, the slices of cooked meat should cool slightly, after which they need to be placed in a blender and grind very well. You should also add milk, cream, yolks, salt and pepper in the indicated sizes to the blender.
Beat the whites separately and carefully mix them into the meat pulp from the blender.
And, in the end, the almost finished soufflé should be placed in a specially prepared form. It can be coated with oil if it is not silicone. Bake the dish for about 20 minutes at a temperature of 180-200 degrees.

Let's look at another regular beef soufflé recipe, which is basic for almost all cooks. The following will be useful for him:

half a kilogram of beef;
2 testicles;
1 onion;
seasonings to taste.

{Instructions} for manufacturing include a couple of steps.

The first step is to thoroughly wash the meat, remove excess fat, veins and film from it. Cook using the usual method or steam. After the meat has cooled, you need to grind it using a blender or an ordinary meat grinder. You can immediately add an onion to the mixture, and, if desired, carrots. And also at this step everything needs to be salt and pepper.
Egg whites should be separated from the yolks. Beat the whites well using a mixer. But the yolks can be immediately mixed into the boiled minced meat, and only then add the whites.
The finished meat mass can be placed in one form or in several small ones.
The soufflé should be baked for about 30-40 minutes at a temperature of 170-180 degrees. When ready, a nice golden crust should form on the dish.

Lovers of delicacies and everything unusual can turn their attention to the most delicious beef soufflé with Italian sauce.

It is prepared according to the basic recipe, but the sauce will require the following ingredients:

butter 40-50 g;
flour 0.5 cups;
1 glass of milk;
nutmeg;
spices to taste.

To begin with, you should lightly fry the flour in a frying pan, add oil to it, and then evenly begin to pour milk into the resulting consistency. The mixture should resemble sour cream, but without lumps. After all the milk has been poured in, you need to add nutmeg and spices to the mixture. Cool well, and if there are lumps, be sure to strain.

And let’s look at another fascinating recipe for beef soufflé with the addition of cottage cheese. Ingredients you need to prepare:

snow-white bread 30-50 g;
cottage cheese 200 gr;
cheese 30-40 g;
beef pulp 0.5 kg;
two chicken eggs;
butter 70 g;
milk 70 g;
salt, pepper and spices to taste.

For this recipe, it is best to choose low-fat and grain-free cottage cheese.

We prepare by performing the actions one by one.

First, you should wash the meat and dry it, then boil it in salted water in advance, remove and cool.
The bread should be soaked in slightly warm water and immediately squeezed out. Approximately the same way as is done when preparing minced meat for cutlets.
Then the meat should be cut into small pieces, mixed with cottage cheese and bread. Grind all this in a meat grinder or using a blender. When using a meat grinder, you should be prepared that the mixture will have to be passed through it a couple of times until a fine, homogeneous meat mixture is obtained.
Then you should lightly melt the butter and add it to the purchased minced meat. Then you need to add the yolks to it, but the whites should be beaten separately.
After beating, the whites must also be mixed into the meat mixture and thoroughly mixed.
And, in the end, the finished mixture can be placed in one form or in several. But you need to add a few cm to the upper edges of the mold, since the soufflé will begin to rise during the manufacturing process.
It is recommended to sprinkle the soufflé, which has not yet been cooked, but has already been laid out, with grated cheese (at least some hard one). And then put it in the oven for about half an hour at a temperature of 200 degrees.

Beef soufflé can be prepared not only in the oven, but also in a slow cooker and in the microwave. The last two options are especially convenient in that they have the proper manufacturing modes for this.

If we are talking about making a baby soufflé, or a souffle for a baby under 1 year old, then you can mix rice and cottage cheese into it, and also use the basic recipe as a base.

Expert advice

In order to prepare a good soufflé that will please the entire household, it is recommended to pay attention to the advice of professionals.

To ensure that the soufflé comes out airy and rises, it is very important to beat the whites separately from the yolks. It is recommended to cool the whites before beating.
It is very important to add a minimum of seasonings to the soufflé, as they can completely spoil the most delicate delicacy.
When baking a soufflé in the oven, there is really no need to open it during the process, otherwise the soufflé will “fall” and will no longer be so airy at the end.

Meat soufflé is also ideal for dietary nutrition; the main thing is to adjust the specific recipe. Usually, to make the soufflé the least caloric, the yolks in it are replaced with meat broth (for example, the one in which the beef was first cooked), and from time to time they even use young veal instead of beef. And instead of butter or sunflower oil, you can use parchment, with which you can simply remove the soufflé.

To give the meat soufflé a special creamy taste, you can serve it with a pleasant milk sauce. Steamed meat is considered especially tasty for soufflés.

You can serve the soufflé perfectly by diversifying it with fresh herbs and lettuce. The dish is often served with baked or stewed vegetables, such as carrots, zucchini and cauliflower.

In general, preparing beef soufflé at home is not difficult. The main thing is to create everything strictly according to the recipe, and in the future everything will go by itself like clockwork.

Watch the following video for a master class on making soufflés.