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October 23, 2005

Chocolate Sous Vide Soufflé (IMBB 20)

By Boyle's Law: Pressure 1/Volume at constant temperature.  So by placing the soufflé under vacuum, we decrease pressure and increase volume!  In the fridge, the chocolate solidifies and stabilizes the soufflé, so that it doesn't collapse when the vacuum is removed. 

Before:
Chocolate Sous Vide Soufflé

After:
Chocolate Sous Vide Soufflé

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Comments

Clement, you're back! And with this utterly fantastic post -- I can't wait to read the rest!

omg, another genius move, clement. you know i'm going to try this, and not just with food.

Sheer genius!

Wow, Clement! That sounds really interesting and it looks cool too...can't wait for the rest of your post :)

Wow, what an innovative idea! I can't wait to read more about this scientific experiment.

I am intrigues by Santos's statement. Exactly what is she planning to Sous Vide?

Clement, lovely to see you posting! I am anxiously awaiting the full rundown of this little experiement. It is a soufflé, and it is chocolate, so you know you have my rapt attention.

That. Is. Awesome! Except I'm now reminded of high school science class...nooo *tries to dump it out of my brain*.

Well you certainly came back with a bang, er... or is that puff?

Mmm vacuum pump cooking techniques, we can't wait for your twist!

Multiple uses for your food saver vacuum...awesome! Can't wait for more!

Oh my gawd. Can't wait to read your post!

Excellent use of food saver! I have that same set-up sittin gon my counter and it never crossed my mind to "save" my souffle in such a manner! I look forward to the rest of this escapade!

We want to know more about your souffle.

Hi Clement,

What an interesting concept. Can't wait to hear the details!

hi clement, nice to see you back! that looks fascinating; can't wait to read all about it...

nice to see you back. that looks freakin' amazing.

I must say, that looks like it's going to be a real treat. I can't want for the rest!

It makes total sense! what a great idea..., will try it right away :)

Clement,
Nice to have you back. This sounds fantastic; I can't wait to hear more about it!

Clement, I created a listing for your blog in the ChefsBlogs food blog directory at: www.chefsblogs.com/directory/Foodies_by_Region/Canadian.

Please let me know if I need to change anything in your listing by sending an email to webmaster-chefsblogs-com. Also, today we added a "Rate It" feature so that visitors can rate their favorite food blogs.

God, I have such gadget envy! A chef-friend of mine just showed me some pix of some souffles he made in shotglasses. Those are amazing. Of course, he wouldn't tell me how he made them without breaking the glass.

i loved your recipe it really is so well made with lots of thought and very new as well! I just started a video recipe site that shows ou step by step how to make stuff, www.ifoods.tv and i also started out as a blogger so it's great seeing other bloggers doing well, keep up the good work"

You have great Food Saver vacuum!!

I just had to ask you after seeing this.... have you seen this video in the LA Times? (http://www.latimes.com/video/?autoStart=true&topVideoCatNo=default&clipId=2919668) I'm really curious about the souffle at the end... any ideas how to make the souffle that doesn't need a ramekin and won't deflate between the kitchen and the table? Love to hear your thoughts!

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  • Creative Commons License
    This work is licensed under a Creative Commons License.

  • This is my blogchalk:
    Clement Lo,
    Toronto, Ontario, Canada, English, Male, 26, Cooking, Pastry, Restaurants, Skiing, Visual Design, Entrepreneur, Technology,
    Queen's University.

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