Souffle Pre-School
I had never made a souffle until just last week. Now I’ve made three. Three different recipes, all savoury, using very different techniques produced three equally good and well-risen souffles; however, each required adjustments as I went, so unfortunately, I have no fool-proof souffle recipe to pass on at this time.
What I do have, after extensive research (it’s almost embarrassing) and a little experience, is a growing list of souffle dos, don’ts and other discoveries. I hope this will save other souffle newbs a lot of time and effort.
- It is easiest to separate eggs while they are cold.
- After separating, cover each bowl and allow to come to room temperature for about an hour before using. Whites will whip to a greater volume at room temperature, and the yolks have a better chance of not being accidentally ‘cooked’ when they are added to the hot mixture before going into the oven.
- The oven should be preheated to a higher temperature than the actual cooking temperature. In most cases, the oven will be preheated to about 425F, then immediately reduced to 375F when the dish is placed in the oven. The initial heat kicks the mixture into action, and browns the crust; however, the reduced heat stabilizes it, so the souffle will rise steadily and evenly through the rest of the cooking period, without being overcooked.
- The dish needs to be buttered, and then dusted with breadcrumbs, cornmeal, or parmesan before adding the mixture. This allows the souffle to rise easily up the side of the dish, but allows it to cling just enough so that it doesn’t fall.
- Always ‘lighten’ the mixture by mixing up to one third of the whites into the sauce; then fold the mixture into the remaining whites. Do not overmix.
- Any straight-sided 2-quart dish will work. My first souffle was done in a 2-quart stainless steel pot and it worked beautifully.
- A souffle recipe is designed to work in either a 2-quart souffle dish or ramekins. The recipe can be doubled, but the mixture must still be cooked in 2-quart dishes or ramekins. A larger dish will not allow the souffle to cook properly.
- The souffle dish should be placed in the bottom third of the oven to allow for effective rising. Keep your top rack well above the top of the souffle dish, or remove it completely.
Next up: dessert souffles.
