As challenging as preparing a soufflé sounds, it’s actually pretty easy and very rewarding. There’s nothing as light and fluffy, decadent and yet still fairly low in calories, as a soufflé. Here are a few simple tricks that will make soufflé preparation a breeze:
1.) Be sure not only to butter your soufflé dish but also to dust it with flour, bread crumbs, or grated cheese. Dusting your soufflé dish gives the soufflé something to cling to as it rises, making it less likely that your soufflé will fail to rise or fall too rapidly after it comes out of the oven.
2.) Separate your eggs and then let them sit out on the kitchen counter for several hours before you need to use them. Cold eggs separate more easily, but egg whites beat up fluffier when they are at room temperature.
3.) Make sure your egg whites are not contaminated with any yolks. Be sure to separate your eggs one by one into a small ramekin so that, if you accidentally get a bit of yolk mixed in with one egg white, you won’t contaminate the whole batch.
4.) Egg whites won’t whip up properly if they are contaminated with any fat, so make sure your bowl and beaters are sparkling clean. Additionally, never use a plastic bowl to whip your egg whites in, as plastic can be hard to clean thoroughly. A metal bowl is your safest bet, and a copper bowl is optimal because the copper actually reacts with the egg whites slightly, helping them to stiffen.
5.) Don’t open the oven while the soufflé is baking!
6.) All soufflés fall eventually, so be sure to get yours to the table as quickly as possible. Remember—even the hungriest guest can be made to wait for a soufflé, but a soufflé waits for no one!
With these tips under your belt, you’re well on your way to mastering the soufflé. Start practicing your new skills with this delicious recipe for a savory Goat Cheese and Herb Soufflé from Bon Appétit.
