How to Make a Fabulous Soufflé
A soufflé will occasionally turn out less than perfect. Using these helpful hints may be all you need to grab accolades at your next dinner party.
Know from the beginning that there are a few dos as well as a few don'ts. Follow each carefully and you'll have a winning soufflé each and every time.
--Remember these don'ts:
a) Don't use a plastic bowel to prepare the egg whites or for any part of the recipe.
b) Don't let grease, water or minute particles of anything touch the egg whites or they will not reach peak volume.
c) Equipment used to beat egg whites should be totally clean and dry.
d) Don't use cream of tartar with a copper bowl or utensils.
e) Don't use fresh eggs for egg whites - be sure to use eggs older than 4 days for their better stability and fluffiness.
f) Do not leave other racks in the oven when baking the soufflé.
g) Never allow a draft to hit your baked soufflé.
h) Avoid opening and closing the oven door.
i) When you are baking a soufflé is not the time to crank up the Dolby or base on your stereo system.
--Follow these dos:
a) Use a copper bowl when preparing a soufflé for stable egg whites; or you could use a stainless steel bowl or glass bowl.
b) Use an oven thermometer during the baking process.
c) Fully heat the oven to the correct temperature - precise temperature is a must when baking a soufflé.
d) Your rack should be placed at the bottom third of the oven.
e) Always serve soufflé piping hot and straight from the oven.
--Keep your fantastic soufflé at its very best for no longer than five minutes. This can be achieved by turning off the heat. Then merely leave the oven door partly open.
Enjoy your soufflé and take a bow when the compliments start.This article was written by The Old Gray MareTM of www.DressYourHorse.comTM and www.FantasyKritters.comTM