1 00:00:01,040 --> 00:00:06,480 Speaker 1: Seven oh two weekend Breakfast Food with Doctor Anna Trapido. 2 00:00:07,240 --> 00:00:09,720 Speaker 2: It's twenty two minutes before eight o'clock. Welcome back to 3 00:00:09,760 --> 00:00:11,879 Speaker 2: seven or two weekend breakfast with me goog and song. 4 00:00:12,280 --> 00:00:14,440 Speaker 2: Time for us to talk food. And if you didn't know, 5 00:00:14,840 --> 00:00:19,680 Speaker 2: today is World Chocolate Souffle Day. I don't know that 6 00:00:19,680 --> 00:00:22,360 Speaker 2: I've ever heard a sufle, but in my mind I 7 00:00:22,360 --> 00:00:25,959 Speaker 2: always think of sueplaz as these kind of fancy fine dining, 8 00:00:26,880 --> 00:00:28,720 Speaker 2: you know, the kind of dessert your kid after, like 9 00:00:28,720 --> 00:00:31,720 Speaker 2: a five course meal and eight course meal. I've always 10 00:00:31,720 --> 00:00:34,720 Speaker 2: thought of suplaz is quite a fancy thing. And because 11 00:00:34,720 --> 00:00:37,840 Speaker 2: I think it's fancy, I think it's very difficult to make. 12 00:00:37,880 --> 00:00:42,519 Speaker 2: But doctor Trepudo says that is not necessarily true. And 13 00:00:42,560 --> 00:00:44,479 Speaker 2: so joining us on the land this morning is our 14 00:00:44,520 --> 00:00:48,720 Speaker 2: residence Chip and Food Anthropologist, Doctor Anna Trepudo, Doctor Trpedo, 15 00:00:48,760 --> 00:00:49,560 Speaker 2: Good morning. 16 00:00:50,280 --> 00:00:52,560 Speaker 1: Hello, Hello, Happy Saturday. 17 00:00:52,200 --> 00:00:55,880 Speaker 2: Happy Saturday, and happy World Chocolate soufle Day. 18 00:00:56,520 --> 00:01:01,200 Speaker 1: Yet more to the point, right, So. 19 00:01:00,360 --> 00:01:03,520 Speaker 2: For someone that doesn't know what a soufle is, what 20 00:01:03,640 --> 00:01:04,160 Speaker 2: is aufle? 21 00:01:05,840 --> 00:01:09,280 Speaker 1: Well, first of all, soufle is simply a verb that 22 00:01:09,440 --> 00:01:13,400 Speaker 1: means to blow or to puff in French, and there's 23 00:01:13,440 --> 00:01:17,160 Speaker 1: that kind of sixties French new wave film that's called 24 00:01:17,160 --> 00:01:24,040 Speaker 1: Ambuda soufle, which just means like breathless. And what they 25 00:01:24,240 --> 00:01:28,320 Speaker 1: are is it's you're right that they are very sort 26 00:01:28,360 --> 00:01:31,759 Speaker 1: of old school, I think, to the point of being 27 00:01:31,840 --> 00:01:39,080 Speaker 1: retro chic, classic French culinary creations. And basically you get 28 00:01:39,120 --> 00:01:41,360 Speaker 1: savory ones and you get sweet ones. So you can 29 00:01:41,440 --> 00:01:44,679 Speaker 1: have a cheese soufle, a salmon soufle, as well as 30 00:01:44,720 --> 00:01:48,240 Speaker 1: a raspberry one or a chocolate one. But they are 31 00:01:48,280 --> 00:01:54,920 Speaker 1: a very kind of flavorful, intensely flavored base that you 32 00:01:55,040 --> 00:01:58,680 Speaker 1: then fold whipped egg whites into and when you put 33 00:01:58,800 --> 00:02:03,200 Speaker 1: that into a hot oven, it will rise up because 34 00:02:03,520 --> 00:02:07,280 Speaker 1: you know, the heat plus the egg whites have this 35 00:02:07,360 --> 00:02:10,519 Speaker 1: chemical reaction that causes them to puff up in this 36 00:02:11,080 --> 00:02:14,919 Speaker 1: kind of spectacular fashion and become very sort of bouffon. 37 00:02:15,639 --> 00:02:19,080 Speaker 1: And so what you take out of the oven is 38 00:02:19,120 --> 00:02:23,520 Speaker 1: this sort of magic thing that grew, you know, to 39 00:02:23,639 --> 00:02:28,120 Speaker 1: double its size, and then there's this all this theater around. 40 00:02:28,480 --> 00:02:30,520 Speaker 1: You must rush it to the table as quickly as 41 00:02:30,560 --> 00:02:34,480 Speaker 1: possible before it sinks. And actually they're pretty stable, they 42 00:02:34,480 --> 00:02:39,000 Speaker 1: don't sink that much, but that they are you get 43 00:02:39,000 --> 00:02:44,320 Speaker 1: this kind of deverish theatrical moment. The soufle waits for 44 00:02:44,440 --> 00:02:48,400 Speaker 1: no one. It must come to the table immediately. So 45 00:02:48,919 --> 00:02:54,320 Speaker 1: they do have a kind of old school glamour and 46 00:02:54,840 --> 00:02:58,320 Speaker 1: theatricalness in an age where we tend to like order 47 00:02:58,360 --> 00:03:02,280 Speaker 1: in and sit on the sofa. So they give you 48 00:03:04,560 --> 00:03:07,640 Speaker 1: it's like, you know, the kind of dining where you 49 00:03:07,680 --> 00:03:12,000 Speaker 1: have to put on lipstick and high heels and sit 50 00:03:12,120 --> 00:03:16,000 Speaker 1: through at least three courses before you're allowed your souflame. 51 00:03:16,919 --> 00:03:19,480 Speaker 2: And so, given just the way you described it that 52 00:03:19,560 --> 00:03:22,280 Speaker 2: it is, you know, it does this kind of rising, 53 00:03:22,440 --> 00:03:26,240 Speaker 2: this puffing up, and you end up with this like 54 00:03:26,400 --> 00:03:29,600 Speaker 2: very puffy, beautiful mixture that some people are terrified or 55 00:03:29,639 --> 00:03:32,880 Speaker 2: collapsed before you get it to the table. It sounds 56 00:03:33,000 --> 00:03:35,080 Speaker 2: like it might be a bit difficult to make. 57 00:03:36,760 --> 00:03:43,440 Speaker 1: You know, people are frightened of soufleys, and they aren't difficult. 58 00:03:43,480 --> 00:03:46,800 Speaker 1: There are simple rules, as is the case with a 59 00:03:46,840 --> 00:03:50,520 Speaker 1: lot of classic French food, is that you know, if 60 00:03:50,520 --> 00:03:52,960 Speaker 1: you know the rules and you have the right equipment, 61 00:03:53,040 --> 00:03:58,200 Speaker 1: they're not actually difficult. That they are quite sort of 62 00:03:58,240 --> 00:04:01,920 Speaker 1: assertive about insisting on those rules. If you break the rules, 63 00:04:01,960 --> 00:04:06,120 Speaker 1: it will not work. So the first rule is simply 64 00:04:06,560 --> 00:04:09,240 Speaker 1: that egg whites. So you have to whip up egg 65 00:04:09,280 --> 00:04:16,080 Speaker 1: whites into this kind of stiff peak white, almost merangue 66 00:04:16,279 --> 00:04:21,960 Speaker 1: like fluff, and egg whites will not whip if there 67 00:04:22,040 --> 00:04:25,599 Speaker 1: is they cannot abide fat. So if there if the 68 00:04:25,680 --> 00:04:30,160 Speaker 1: bowl is not perfectly perfectly clean, if the beaters on 69 00:04:30,200 --> 00:04:35,120 Speaker 1: your whisk are not entirely grease free, they will complain 70 00:04:35,279 --> 00:04:39,040 Speaker 1: and the egg whites simply won't froth up enough. So 71 00:04:39,279 --> 00:04:43,839 Speaker 1: when you separate your yolks and your whites, you must, must, 72 00:04:44,000 --> 00:04:46,680 Speaker 1: must make sure that you that not a scrap of 73 00:04:46,800 --> 00:04:51,520 Speaker 1: yolk gets into the whites. Because egg whites are just 74 00:04:51,800 --> 00:04:55,760 Speaker 1: completely fascist. They will not engage with anything other than 75 00:04:55,960 --> 00:04:59,960 Speaker 1: their own kind. So that's the first thing. Make sure 76 00:05:00,080 --> 00:05:02,039 Speaker 1: or that there is absolutely no fat in the egg 77 00:05:02,080 --> 00:05:06,520 Speaker 1: whites in any form. The second thing is know what 78 00:05:06,839 --> 00:05:09,200 Speaker 1: level you need to whisk the egg whites too. You 79 00:05:09,240 --> 00:05:12,520 Speaker 1: want them to be firm, but if you whisk too far, 80 00:05:13,000 --> 00:05:15,360 Speaker 1: if you whisk too little, they'll be floppy, and then 81 00:05:15,400 --> 00:05:17,400 Speaker 1: it won't rise because there's not enough air. And if 82 00:05:17,440 --> 00:05:20,960 Speaker 1: you whisk too much, they go grainy. So there is 83 00:05:21,000 --> 00:05:27,200 Speaker 1: this kind of perfect silky glossy moment. But again, once 84 00:05:27,240 --> 00:05:29,640 Speaker 1: you know where that is. It's not difficult to achieve. 85 00:05:31,400 --> 00:05:35,719 Speaker 1: They like straight sides to rise. They want to climb up. 86 00:05:36,040 --> 00:05:40,560 Speaker 1: They're like little they've got almost like little grappling hooks souflets, 87 00:05:40,640 --> 00:05:43,719 Speaker 1: so that when you put them into the ramakins, you 88 00:05:43,800 --> 00:05:46,880 Speaker 1: want those to have straight sides because they don't like 89 00:05:46,920 --> 00:05:50,320 Speaker 1: to climb up a curve. And you need your oven 90 00:05:50,440 --> 00:05:53,360 Speaker 1: to be really hot. You know, this is a chemical 91 00:05:53,440 --> 00:05:56,640 Speaker 1: reaction that's making that rise, and it will only do 92 00:05:56,760 --> 00:06:01,280 Speaker 1: it if the oven is really hot. So but other 93 00:06:01,360 --> 00:06:05,359 Speaker 1: than that, they're not difficult. You know, master those few things. 94 00:06:05,720 --> 00:06:07,880 Speaker 1: You know, keep a clean bowl, have a hot oven, 95 00:06:09,440 --> 00:06:12,800 Speaker 1: be a bit gentle with them. Other than that, they'll 96 00:06:12,800 --> 00:06:15,160 Speaker 1: do what they're told. And actually they're quite tough. Like 97 00:06:15,200 --> 00:06:18,359 Speaker 1: you can make the mixture in advance, even folding in 98 00:06:18,440 --> 00:06:20,799 Speaker 1: the egg whites, and then put it in the fridge 99 00:06:21,360 --> 00:06:23,960 Speaker 1: and they'll sit there happily for an hour or so, 100 00:06:24,320 --> 00:06:27,080 Speaker 1: and then you shove them in the oven when you 101 00:06:27,960 --> 00:06:33,080 Speaker 1: are ready for your kind of diver dessert moment. That so, 102 00:06:33,320 --> 00:06:35,479 Speaker 1: I think they are like a lot of things. They're 103 00:06:35,560 --> 00:06:38,880 Speaker 1: tougher than they look, and they they make a whole 104 00:06:38,920 --> 00:06:43,239 Speaker 1: lot of kind of nonsense drama oh, it's so hard 105 00:06:43,360 --> 00:06:47,320 Speaker 1: to make a souflet. It's not hard, but in a 106 00:06:47,360 --> 00:06:50,239 Speaker 1: world where we just order in and sit on the sofa, 107 00:06:50,320 --> 00:06:53,839 Speaker 1: they you know, it's got three or four stages the process. 108 00:06:53,960 --> 00:06:57,159 Speaker 1: It's it's it says I love you, and I put 109 00:06:57,160 --> 00:06:57,760 Speaker 1: in the effort. 110 00:06:58,000 --> 00:07:02,919 Speaker 2: Yeah, and it's and it's worth the efforts. Soufles are delicious, Yes. 111 00:07:03,560 --> 00:07:06,279 Speaker 1: They are so well there is delicious as what you 112 00:07:06,360 --> 00:07:09,880 Speaker 1: put in them, because you know, a chocolate soufle egg 113 00:07:09,920 --> 00:07:14,000 Speaker 1: whites tasted nothing, so a chocolate soufle tastes like the 114 00:07:14,080 --> 00:07:17,040 Speaker 1: quality of the chocolate that you put in. Or you know, 115 00:07:17,040 --> 00:07:19,960 Speaker 1: if you're making a cheese soufle, it's as intense as 116 00:07:19,960 --> 00:07:22,840 Speaker 1: the cheese that you've put in that, so they can 117 00:07:22,920 --> 00:07:27,680 Speaker 1: be absolutely delicious. I made that my husband and I 118 00:07:27,800 --> 00:07:31,000 Speaker 1: my son's gone to university. We are these kind of 119 00:07:31,000 --> 00:07:36,160 Speaker 1: funny old empty nesters, and I made chocolate soufles for 120 00:07:36,280 --> 00:07:39,080 Speaker 1: us two days ago. And you know, even we couldn't 121 00:07:39,120 --> 00:07:42,400 Speaker 1: eat six ramakins of chocolate soufles. So I'm here to 122 00:07:42,440 --> 00:07:45,400 Speaker 1: tell you there that even once they've sunk, they are 123 00:07:45,520 --> 00:07:50,320 Speaker 1: very delicious the next morning for breakfast. And yes, that 124 00:07:50,720 --> 00:07:54,120 Speaker 1: they do feel I mean you feel a bit kind 125 00:07:54,120 --> 00:07:56,920 Speaker 1: of draft and special that you made this thing that 126 00:07:57,520 --> 00:08:00,120 Speaker 1: you know, it is kind of special treat French restaurant 127 00:08:00,200 --> 00:08:05,280 Speaker 1: at home. But yes, chocolate soufles are very delicious. I've 128 00:08:05,320 --> 00:08:09,280 Speaker 1: put the recipe for the world's simplest chocolate soufle onto 129 00:08:09,360 --> 00:08:15,280 Speaker 1: my Instagram. It really it is completely foolproof. That I mean, 130 00:08:15,320 --> 00:08:17,680 Speaker 1: in my case, I have an oven where you know, 131 00:08:17,760 --> 00:08:21,560 Speaker 1: the buttons that give the exact temperatures have even fallen off, 132 00:08:21,600 --> 00:08:24,280 Speaker 1: you know that, so I can be very hot or 133 00:08:24,320 --> 00:08:28,200 Speaker 1: not hot. You know that's about and it's still worked beautifully. 134 00:08:29,480 --> 00:08:34,840 Speaker 1: I yeah, that it is kind of deeply deliciously chocolate tea. 135 00:08:35,280 --> 00:08:37,520 Speaker 1: And you know, the other lovely thing about a soufle 136 00:08:37,800 --> 00:08:40,800 Speaker 1: is that we think of them as being very glamorous. 137 00:08:40,960 --> 00:08:43,559 Speaker 1: And you know, when we think of glamor, we think 138 00:08:43,600 --> 00:08:47,240 Speaker 1: of expense. But actually the thing about a soufle is 139 00:08:47,320 --> 00:08:50,040 Speaker 1: most of it is whipped egg whites. There's a tiny 140 00:08:50,160 --> 00:08:54,760 Speaker 1: bit of like intense delicious, you know, expensive flavor, whether 141 00:08:54,840 --> 00:08:59,840 Speaker 1: that be cheese or chocolate or raspberries or whatever, but 142 00:09:00,080 --> 00:09:03,880 Speaker 1: most of it is egg whites. So they are actually 143 00:09:04,080 --> 00:09:07,000 Speaker 1: a very cheap way of making glamour. It's almost that 144 00:09:07,040 --> 00:09:10,360 Speaker 1: sort of lipstick moment where you can have like a 145 00:09:10,480 --> 00:09:14,520 Speaker 1: moment of feeling old school kind of Hollywood glamour, but 146 00:09:14,679 --> 00:09:16,080 Speaker 1: actually it won't break the bank. 147 00:09:16,360 --> 00:09:18,840 Speaker 2: Yeah, and how much time do I need to make one? 148 00:09:19,320 --> 00:09:21,319 Speaker 2: Is it the kind of thing that I need quick 149 00:09:21,520 --> 00:09:25,280 Speaker 2: an afternoon for two days? No, how much tun do 150 00:09:25,320 --> 00:09:25,640 Speaker 2: I need? 151 00:09:26,120 --> 00:09:30,280 Speaker 1: I mean, basically, what you're doing is you are beating 152 00:09:30,360 --> 00:09:33,280 Speaker 1: some egg yolks with some sugar. You're adding some melted 153 00:09:33,360 --> 00:09:35,800 Speaker 1: chocolate to that, and you are folding egg whites in. 154 00:09:35,880 --> 00:09:40,600 Speaker 1: I mean that's a very kind of abbreviated version of 155 00:09:40,600 --> 00:09:43,320 Speaker 1: the recipe. And as I say, the whole recipe is 156 00:09:43,400 --> 00:09:49,400 Speaker 1: on Instagram. But you need maybe if you're taking long 157 00:09:50,120 --> 00:09:53,480 Speaker 1: at most fifteen to twenty minutes to kind of get 158 00:09:53,480 --> 00:09:56,360 Speaker 1: the whole thing together, you need ten minutes in the oven. 159 00:09:56,559 --> 00:09:59,679 Speaker 1: You know that that they you cook them hot and quick, 160 00:10:01,080 --> 00:10:03,280 Speaker 1: so you could have the whole thing. I think it 161 00:10:03,360 --> 00:10:07,360 Speaker 1: probably took me no more than half an hour including 162 00:10:07,480 --> 00:10:10,559 Speaker 1: cleaning up, so you know, I had wiped down all 163 00:10:10,600 --> 00:10:15,800 Speaker 1: the surfaces within half an hour. And you don't need 164 00:10:15,880 --> 00:10:21,520 Speaker 1: fancy equipment. You need some little oven proof dishes of 165 00:10:21,600 --> 00:10:25,240 Speaker 1: any sort, ideally straight sided, and you need a bowl 166 00:10:25,280 --> 00:10:27,800 Speaker 1: and a whisky and an oven, and you need for 167 00:10:28,080 --> 00:10:30,760 Speaker 1: escon to have the electricity working because you do need 168 00:10:30,760 --> 00:10:34,800 Speaker 1: an oven. Without an oven, you can't make them. But 169 00:10:35,000 --> 00:10:38,920 Speaker 1: other than that, they are pretty simple. They are ingredients 170 00:10:38,960 --> 00:10:43,960 Speaker 1: you'll find in the corner cafe, and they are you 171 00:10:44,080 --> 00:10:47,960 Speaker 1: do feel glamorous, and there are so few things in 172 00:10:48,000 --> 00:10:50,880 Speaker 1: the world that make you feel fancy at the moment 173 00:10:51,040 --> 00:10:55,760 Speaker 1: that I think that a chocolate soufle for World Chocolate 174 00:10:55,880 --> 00:11:01,360 Speaker 1: Souflay Day is a nice little treat sounds in a 175 00:11:01,400 --> 00:11:02,800 Speaker 1: world where we all need treat. 176 00:11:04,040 --> 00:11:06,000 Speaker 2: Doctor Tripudio must thank you very very much for your 177 00:11:06,000 --> 00:11:08,240 Speaker 2: time this morning, or is a wonderful pleasure having you 178 00:11:08,320 --> 00:11:08,760 Speaker 2: on the show. 179 00:11:09,679 --> 00:11:10,560 Speaker 1: Thank you, thank you. 180 00:11:10,760 --> 00:11:14,760 Speaker 2: That's our resident ship and Fredo Anthropologist, doctor and Trepido. 181 00:11:15,360 --> 00:11:17,280 Speaker 2: And when we come back we shift our attention to 182 00:11:17,320 --> 00:11:20,600 Speaker 2: small business. We're going to be speaking to Gorge Mole. 183 00:11:20,800 --> 00:11:25,480 Speaker 2: They are the founder and owner of Latita Spa and 184 00:11:25,520 --> 00:11:29,040 Speaker 2: she's going to tell us about their business. And then 185 00:11:29,080 --> 00:11:31,200 Speaker 2: of course are coming up as well. We'll get your 186 00:11:31,240 --> 00:11:33,080 Speaker 2: very latest Eye Witness news at eight