Souffles Tip
Source of Recipe
Marla
List of Ingredients
Souffles Tip
Recipe
* A souffle dish sould always be buttered unless the recipe says not
to
use any type of fat on the sides of the dish.
* If more egg whites than yolks are used, the souffle will be lighter.
* The egg whites should be beaten in such a way as to unsure the
highest
amount of air be trapped. Never over-beat or they will become too dry
and
cause a collapse.
* The oven door should never be opened when the souffle is cooking
for at
least ¾ of the cooking time.
* European souffles are usually served a little underdone with a
custard
textured center. This is the preferred method in the finer
restaurants.
* A souffle must be served as soon as it is taken from the oven or
the
crown may collapse as it cools.
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