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Souffle Meaning: Definition, Examples, and Translations

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souffle

[suːˈflɛ ]

Definitions

Context #1 | Noun

cooking dish

A soufflé is a light, fluffy dish made with egg yolks and beaten egg whites, which can be savory or sweet. It is typically baked in a ramekin and is known for its delicate texture and rise during baking. Soufflés are often served as a main course or dessert.

Synonyms

fluffed cake, puffed dish.

Examples of usage

  • I made a cheese soufflé for dinner.
  • The chocolate soufflé was airy and rich.
  • Have you ever tried a spinach soufflé?
  • Her raspberry soufflé delighted all the guests.
Context #2 | Verb

to puff up

To soufflé means to make a dish rise or puff up, especially in relation to cooking. This term is often used in culinary contexts, particularly when preparing soufflés that require careful techniques to create their characteristic texture.

Synonyms

inflate, puff up.

Examples of usage

  • The chef showed us how to soufflé properly.
  • You need to fold the egg whites gently to soufflé.
  • They soufflé the cake to impress the diners.

Translations

To see the translation, please select a language from the options available.

Interesting Facts

Culinary History

  • Soufflés originated in France in the early 18th century, becoming popular among chefs in Paris.
  • The term 'soufflé' comes from the French verb 'souffler', which means 'to blow' or 'to puff up'.
  • It was first documented in the cookbook of Vincent La Chapelle, a French chef, in the 1700s.

Cooking Science

  • The secret to a perfect soufflé lies in the air bubbles created during whisking egg whites, which make it light and airy.
  • Baking a soufflé requires precision in temperature and timing; if the temperature fluctuates, it may collapse.
  • The rise of a soufflé is akin to the function of leavening agents in bread, but relies solely on whipped egg whites.

Cultural Significance

  • The soufflé has become a symbol of French culinary finesse, often featured in gourmet restaurants worldwide.
  • In popular culture, soufflés are frequently depicted in cooking competitions, highlighting their complexity and elegance.
  • They are often associated with celebrations and fine dining, making appearances at special occasions.

Literature and Art

  • The soufflé has been referenced in various culinary literature as a pinnacle of cooking technique and skill.
  • Famous works of art, such as paintings of lavish dinners, often feature elaborate soufflé dishes as symbols of luxury.

Varieties

  • Savory soufflés can include ingredients like cheese, spinach, or mushrooms, offering varied flavors and textures.
  • Sweet versions often feature chocolate or fruit, bringing dessert-like qualities to this versatile dish.
  • Regional adaptations exist, with different cultures putting their own spin on the classic French recipe.

Origin of 'souffle'

The word 'soufflé' originates from the French verb 'souffler', which means 'to blow' or 'to puff'. It reflects the dish's airy quality and the lightness achieved through the incorporation of beaten egg whites. The term was first used in culinary contexts in the early 19th century, signifying a shift in French cuisine towards more delicate and refined dishes. The soufflé has its roots in the royal kitchens of France, showcasing the skill and artistry of French gastronomy. As the dish became popular in restaurants and homes alike, variations emerged, producing both sweet and savory soufflés that have maintained a presence in modern cuisine.

Word Frequency Rank

This word's position of #32,534 indicates it's among the more rare English words. While understanding it broadens your vocabulary, focus on more common words first.