Talk:Soufflé

message: The "Instructions" and "What can go wrong" sections seem to fall afoul of the Wikipedia is not an instruction manual policy.  Thoughts? Chuck 17:34, 15 March 2006 (UTC)
replies: text: It clearly does. The first section is perfectly acceptable in its content, though it could do with some editing to make it more formal. The rest should be blanked and the article stubified. 68.9.205.10/TaintedMustard 18:54, 16 March 2006 (UTC)
replies: text: I fixed the "instruction" part. 70.20.151.13 11:12, 3 June 2006 (UTC)
thread_title: [[WP:NOTHOWTO]]

message: Just a comment - I think this should have some kind of comment like 'What can go wrong' (tho I agree with why that initial section was removed). The idea of a soufflé 'falling', especially in response to a loud noise, is a staple (if not a little outdated) comedy cliche. As a strict vegetarian, I've never even eaten one, but I think the food's presence in pop comedy culture should at least be noted... I'm just not particularly qualified to add it in... --Dc johnson45 22:54, 8 August 2006 (UTC)
replies: text: Can you find a reference that documents or comments on that usage in pop comedy culture? Chuck 08:37, 16 August 2006 (UTC)
replies: text: It ceases to be a soufflé. It becomes a souffloppé. :) 60.224.254.174 15:41, 13 September 2006 (UTC)
replies: text: Are two Dr. Who references in different sections merited? I removed them as they were the only specific media mentioned and unsourced per the request above. Theosg 20:56, 5 September 2012 (UTC)
thread_title: What can go wrong

message: The following was noticed:
"soufflé include cheese, chocolate, banana and lemon ...(the last two are used for desserts, often with a good deal of sugar)."
A previous version did not have "banana" but still included "(the last two are used for desserts, often with a good deal of sugar)"
This should be corrected. Is banana used for desserts and often with a great deal of sugar? Should the "last two" be changed to "last three"?  —Preceding unsigned comment added by Yasingam (talk • contribs) 15:58, 26 October 2007 (UTC)
thread_title:  Desserts 

message: I have added an internal link for Soufflé (heart sound) at the top of the page. it was deleted the first time. If it is inappropriate or badly done in some way, please comment here before deleting it. In the medical field (especially obstetrics), the use of this term to describe vascular sounds is commonplace, and as such I think it deserves mention. Tuckerekcut (talk) 15:13, 14 June 2008 (UTC)
replies: text: I believe you are mistaking "soufflé" (for the dish) with "souffle" (for a heart murmur). These aren't the same thing.--Ramdrake (talk) 17:37, 7 June 2011 (UTC)
thread_title:  heart sound 

message: Souffle does NOT have a bechamel base, The base is made by adding scalded milk to a sabayon of egg yolk and sugar which is then thickened over heat with flour. For it to be a bechamel it would have to contain a roux which is scalded milk thickened with a flour-fat(usually butter) combination. Necrophiliaxe  —Preceding undated comment was added at 08:57, 21 August 2008 (UTC)
replies: text: Souffle can actually be roux/bechamel based, pastry based or flourless based. Roux is apparently considered the most stable, flourless the least.  Whilst roux is typically used for savoury souffles, there are a number of chocolate souffle recipes which are based on it. Azursmile (talk) 13:54, 30 December 2010 (UTC)
thread_title:  Desserts 

message: I'm not an expert chef, but I don't ever remember basing a cheese souffle around creme patissiere. I wouldn't dispute the centrality of whipped egg whites, but overall I think that the first section of this article is either misleading or inaccurate. Anyone with more formal training have a view?31.54.84.177 (talk) 10:43, 1 January 2013 (UTC)
thread_title:  Souffle base / Creme patissiere 

message: 212.44.8.83 (talk) 09:31, 2 January 2013 (UTC)
thread_title:  Should there be a science section to explain how it works? 

message: Is it really a cake?  I'm not sure this is a good statement for the lead.  Not sure what a souffle is, though.  Merriam-Webster calls it "a dish that is made from a sauce, egg yolks, beaten egg whites, and a flavoring or purée (as of seafood, fruit, or vegetables) and baked until puffed up."  valereee (talk) 20:38, 5 September 2015 (UTC)
thread_title:  "cake" 

message: I broke the references....argh.  Will try to fix. valereee (talk) 21:03, 5 September 2015 (UTC)
thread_title:  Gah! 

message: On the programme originally broadcast on the SBS channel in Australia and now broadcast on the Good Food channel run by UKTV, Luke Nguyen stated that the soufflé was invented by two pastry makers in France who were toothless during the reign of Louis XVI, not as this article suggests by a chef who was employed by various monarchs and mistresses of Europe in the reign of Louis XV. Could I therefore ask that the section have a citation added to it for clarification?
--Harry Hayfield (talk) 16:37, 10 October 2015 (UTC)
thread_title:  The History of the Soufflé 

message: If you wish:  In the Paramount movie, "Who's Been Sleeping in My Bed? (1963)". Melissa Morris (Elizabeth Montgomery) insists Jason Steel (Dean Martin) try a dish she made.  He likes it and asks. She calls it Soufflé au Fuí.
The character does NOT say Souffflé au Foie gras.  Before adding this note, what type of dish is she referring to?  The movie can be found on YouTube currently 2018.  Scene begins around 1:05:50.  — Preceding unsigned comment added by Cyberfreeworld (talk • contribs) 01:50, 16 March 2018 (UTC)
thread_title:  In Popular Culture 

message: What does it mean??? 69.124.208.242 (talk) 22:04, 19 March 2022 (UTC)
thread_title:  Soufflé