{"id":7281,"date":"2023-07-09T19:07:55","date_gmt":"2023-07-09T16:07:55","guid":{"rendered":"http:\/\/andrestover.com\/?p=7281"},"modified":"2023-07-09T19:07:59","modified_gmt":"2023-07-09T16:07:59","slug":"cheese-souffle","status":"publish","type":"post","link":"https:\/\/andrestover.com\/ee\/cheese-souffle\/","title":{"rendered":"Juustusuflee"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Suflee on Prantsuse klassikalise k\u00f6\u00f6gi roog. Esimest korda mainiti sufleed 18 sajandil. Sufleed on v\u00f5imalik valmistada nii soolase kui magusa roana. Harold McGee on oma raamatus \u201eOn Food and Cooking The Sciance and Lore of the Kitchen\u201c sufleele p\u00fchendanud p\u00e4ris pika peat\u00fcki, kummutades legende, et suflee valmistamine on v\u00e4ga keeruline ja et suflee valmistamisega ei saa iga\u00fcks hakkama. Tegelikkuses see ei ole nii, suflee kerkib kenasti kui on j\u00e4rgitud paari lihtsat reeglit \u2013 munavalge peab olema kenasti tihedaks vahuks mikserdatud ning munavalge ja suflee tainas peavad olema kokku segatud ettevaatlikult ja \u00f5rnalt.<br>K\u00fcpsetades sufleed ei ole keelatud ka vahepeal ahjuust korraks avada, et kontrollida, kas suflee on k\u00fcps. F\u00fc\u00fcsikaseadusi j\u00e4rgides kerkib suflee seet\u00f5ttu, et munavalges olevad pisikesed \u00f5humullid paisuvad ja kergitavad suflee kenasti k\u00f5rgeks ja kohevaks. Niipea kui suflee hakkab jahtuma, hakkab suflee kohevus kahanema, seet\u00f5ttu peaks seda serveerima koheselt. Samas, asetades allapoole vajunud suflee taas kuuma ahju, kerkib see j\u00e4lle k\u00f5rgele, sest \u00f5hk kahhab \u00f5humullides taas paisuma.<br>Tasub proovida, m\u00f5nus eelroog ja kindlasti on seda ka tore valmistada.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"681\" src=\"http:\/\/andrestover.com\/wp-content\/uploads\/2023\/07\/Juustusuflee_blog1-1024x681.jpg\" alt=\"\" class=\"wp-image-7286\" srcset=\"https:\/\/andrestover.com\/wp-content\/uploads\/2023\/07\/Juustusuflee_blog1-1024x681.jpg 1024w, https:\/\/andrestover.com\/wp-content\/uploads\/2023\/07\/Juustusuflee_blog1-300x200.jpg 300w, https:\/\/andrestover.com\/wp-content\/uploads\/2023\/07\/Juustusuflee_blog1-768x511.jpg 768w, https:\/\/andrestover.com\/wp-content\/uploads\/2023\/07\/Juustusuflee_blog1.jpg 1165w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-vivid-red-color\">Valmistamisaeg: 30 minutit<br>Tase: keskmine<br>Kogus: neljale<\/mark><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><br><span style=\"text-decoration: underline;\">Koostisosad:<\/span><br>50 g v\u00f5id<br>30 g jahu<br>250 g piima<br>6 muna<br>70 g halltiusjuustu<br>70 g cheddar juustu<br>N\u00e4puotsaga v\u00e4rskelt riivitud muskaatp\u00e4hklit<br>Natuke meresoola ja musta pipart<br>V\u00e4rsket saiapuru v\u00f5i riivsaia vormde katmiseks<br>Natuke lisav\u00f5id vormide m\u00e4\u00e4rimiseks<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><span style=\"text-decoration: underline;\">Valmistamine:<\/span><\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Sulata madalal luumusel paksup\u00f5hjalises potis v\u00f5i, sega hulka jahu. Sega juurde munarebud. Munavalge hoia eraldi vahustamiseks.<\/li>\n\n\n\n<li>Maitsesta segu soola, musta pipra ja muskaatp\u00e4hkliga, Lisa riivitud juust ja sega \u00fchtlaseks.<\/li>\n\n\n\n<li>M\u00e4\u00e4ri 6 ramekin vormi v\u00f5iga ja saiapuru v\u00f5i riivsaiaga, sea ahi 180 kraadi juurde.<\/li>\n\n\n\n<li>Vahusta munavalge tugevate tippidega vahuks ning sega ettevaatlikult ja aeglaselt sufleetaignale hulka.<\/li>\n\n\n\n<li>Vala valmis sufleetainas vormidesse nii, et tainas j\u00e4\u00e4b vormi servast umbes 0,5 cm madalamale.<\/li>\n\n\n\n<li>Aseta sufleevormid ahju ning k\u00fcpseta umbes 20-25 minutit kuni suflee pind pruunistub ja suflee on kerkinud kenasti k\u00f5rgeks.<\/li>\n\n\n\n<li>Kontrolli puutikuga, kas suflee on valmis, tikk peab j\u00e4\u00e4ma puhtaks v\u00f5i peaaegu puhtaks.<br>Serveeri koheselt<br>Valmis!!<\/li>\n<\/ol>\n<div id=\"themify_builder_content-7281\" data-postid=\"7281\" class=\"themify_builder_content themify_builder_content-7281 themify_builder themify_builder_front\">\n\n\t<\/div>\n<!-- \/themify_builder_content -->","protected":false},"excerpt":{"rendered":"<p>Suflee on Prantsuse klassikalise k\u00f6\u00f6gi roog. Esimest korda mainiti sufleed 18 sajandil. Sufleed on v\u00f5imalik valmistada nii soolase kui magusa roana. Harold McGee on oma raamatus \u201eOn Food and Cooking The Sciance and Lore of the Kitchen\u201c sufleele p\u00fchendanud p\u00e4ris pika peat\u00fcki, kummutades legende, et suflee valmistamine on v\u00e4ga keeruline ja et suflee valmistamisega ei [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":7287,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[19,76],"tags":[364,416,365],"class_list":["post-7281","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-rahvustoidud","category-korvalroad","tag-blue-cheese","tag-cheddar","tag-french","has-post-title","has-post-date","has-post-category","has-post-tag","has-post-comment","has-post-author"],"translation":{"provider":"WPGlobus","version":"3.0.2","language":"ee","enabled_languages":["en","ee"],"languages":{"en":{"title":true,"content":true,"excerpt":false},"ee":{"title":true,"content":true,"excerpt":false}}},"_links":{"self":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/7281","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/comments?post=7281"}],"version-history":[{"count":10,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/7281\/revisions"}],"predecessor-version":[{"id":7293,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/7281\/revisions\/7293"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media\/7287"}],"wp:attachment":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media?parent=7281"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/categories?post=7281"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/tags?post=7281"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}