Souffle from beef: holiday

In the life of each of us quite often there are times when you are going to numerous guests. And every woman always tries to surprise them with any new tasty and interesting by dish. For these purposes you perfect souffle, which will become a perfect decoration for your holiday table and will impress your family, relatives, loved ones and friends.

Souffle (souffle) - a dish of French cuisine, long ago spread throughout the culinary world. In French means “airy, light touch” - so with the right preparation it turns out tender and extremely tasty! This dish can be recommended as a diet, it is also used for baby and clinical nutrition. Any souffle is prepared from a rubbed framework (meat, fish, vegetable, sweet) and a well beaten egg whites from their consistency depends on the end result of the dish.

To prepare a souffle from beef or fish souffle in advance to do the groundwork. It can be minced meat or fish, baby food, meat or fish previously and even boiled. As additives optionally, you can use a grated hard (e.g. Russian or Dutch) cheese, shredded herbs and seafood. Also the taste of added salt, pepper and onion. When cooking a soufflé of fish for adults, add spices for fish dishes. They emphasize the taste of the finished fish souffle. For the base of the fish souffle you can use hake fillets, salmon, cod, pike, catfish or other fish to your taste. Souffle of salmon or trout, best suited for a romantic dinner, as it has a delicate, refined taste and melts in your mouth. For the basics of meat souffle, it is recommended to use beef, veal, chicken meat without bones or chicken liver. If the basis was stored in the refrigerator, before cooking it should be warmed to room temperature.

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The Volume and airiness of a souffle from beef give the egg whites. They whipped with a mixer only in dry and clean container, preferably – chilled, gradually increasing the speed of whipping. From this fact depends the whole future consistency of a souffle. The basis of the proteins are added in several stages, while the whole mass to stir from top to bottom.

The Souffle is cooked in the oven in a fireproof dish. This best suited in shape with high edges. Very beautifully cooked soufflé beef looks in figure form. Before fill the form, it must be prepared - oiled or pre-spread with foil, making bumpers. Mass is spread only half stays "fled" leveling it with a spatula. The edges and the form itself, you can optionally sprinkle with grated hard cheese or ground (bread) breadcrumbs. Preparing soufflés, depending on the volume and temperature of baking 25 to 40 minutes, the oven should not be opened, so that it will not fall. For the formation of the baked crust on the souffle, its top covered with foil, for 15-20 minutes before end of cooking remove it. You can make a soufflé and a couple: for this purpose it gently shift into the form and placed in the steamer for 40-45 minutes.

To check the finished dish or not, you need to carefully stick a wooden stick (toothpick) to a soufflé: if the stick came out dry, then it can be considered ready when submitting it will not fall off. Souffle from beef for a couple of not tolerate reheating and served hot immediately after cooking. Serve it as a separate dish, as well as with a variety of sauces to your taste, as a side dish using mashed potatoes, boiled vegetables, decorate with greens and fresh vegetables.

Nothing complicated in the recipe for a souffle from beef there, and the finished stew is incredibly delicious! If you are a little practice, you will soon the hang of it in cooking this simple but very delicious dish and will udivljat their skills at the hotel.