Cheese Grater - Essential for grating hard cheeses like cheddar or colby-jack that are often used in the soufflé recipe to achieve a smooth, even texture.
Digital Kitchen Scale - Accurate measurements of ingredients, including precise water ratios and portion sizes for flour, which is crucial in making perfect grits.
Mixing Bowls (Set) - Various sizes to mix ingredients properly; ensures cleanliness by having separate bowls for wet and dry components.
Rubber Spatula - Ideal for mixing soufflé batter without incorporating air, which is critical in the preparation phase of this recipe.
Large Whisk or Electric Mixer - For whipping egg whites to create a light and fluffy base that will rise during baking.
Baking Dish (Soufflé Mould) - A dish with high sides designed for soufflés, which helps in their proper rising and texture development.
Oven Thermometer - Ensuring accurate oven temperature is crucial when baking delicate items like soufflés to avoid under or overcooking.
Silicone Baking Mat - Useful for evenly distributing heat, especially if using a glass or metal baking dish which can affect the rise of the soufflé.
Cheese Grater with Handle - For easier grating and potentially safer handling when dealing with hard cheeses.
Parchment Paper Sheets - Used for lining pans, ensuring a non-stick surface that can prevent sticking without using butter or oil, which might alter the texture of the soufflé base (grits).
2 tablespoons (1/4 stick) butter
3/4 cup chopped onion
3/4 cup chopped leek
1 1/2 cups whole milk, divided
1/2 teaspoon salt
1/3 cup quick-cooking grits
4 large eggs, separated
3 green onions, chopped
1 cup (packed) grated hot pepper Monterey Jack cheese (about 4 ounces), divided
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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