LCB Notes

Roux Blanc:

• Melt butter - don't brown it
• Add sifted flour (equal amount by weight)
• cook a bit to avoid "raw flour" taste
• it might get grainy - that's fine

To avoid lumps when using - either

• Cold Roux and Hot stock/liquid
  or
• Hot Roux & Cold stock/liquid

That's roux - simple enough.

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Bechamel:

1. Make roux (e.g. 50 gr btr & 50 flour)
• cook
2. Roux Hot, milk Cold (chef PT does it reverse - ice cools the roux; cooks the milk)
3. whisk in cold milk gradually
4. bring to a boil
5. stir constantly

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Soufflé au Fromage (Cheese Souffle)

• Butter soufflé dishes - really well - by hand
• Flour them - knock out excess
• Fridge the mold

This flour helps the soufflé to "climb" the mold.

Make a "heavy" bechamel. Once think it is not finished; it needs to be boiled (because it's a soufflé). Add finely chopped grated cheese to hot bechemal. + egg yolks salt pepper nutmeg

Beat egg whites

• wipe egg white mixing bowl with vinegar to clean it of all fat.
• use a balloon whisk
• don't be in a hurry
• use a steady pace
• add a dash of salt after to while - it will tighten the whites
• Continue to Stiff Peaks
  

• Fold some egg whites into bechemal batter to prime it
• mix - it's really not fragile at all at this stage
• fold in the rest of the whites delicately
• still not all that fragile
• put into molds to bottom of the flared rim
• "pop" the bottom (potential bubbles)
• run finger around the rim to clean it well - so soufflé will come up straight
• oven 170 for 25-30 mins
• must be cooked in the middle too
• Now it's starting to be fragile