Tips for a successful soufflé!

Cinzia Cuneo 4 ottobre, 2010 ricette

Originally published in the Journal de Montréal on December 9, 2006.

I know that soufflés have a bad reputation because they don’t always come out successfully. The art of making good soufflés depends however only on four simple tips. Here they are:

1. Select moulds (ramekins) with vertical sides that hold in the movements of the soufflé during baking and cooling. Butter the moulds well and make sure that you wipe away any beads that may form on their inner wall after pouring the mixture into them; this is important so the soufflé can rise neatly without any difficulty.
2. Use eggs at room temperature. Don’t beat the egg whites too stiff.
3. Don’t open the oven door while baking.
4. Serve immediately, as the hot air inside the soufflé starts escaping as soon as it is taken out of the oven, making it fall.

Enjoy your soufflé!

Try one of our soufflé recipes:

• Baked Pear Soufflés
• Blue Cheese “Gorgonzola” Soufflé
• Goat-Cheese Soufflé with Thyme
• Lemon Soufflés
• Smoked Salmon Soufflé

Autori

Cinzia Cuneo

Italiana di nascita e canadese d'adozione, Cinzia ha deciso di coniugare le sue competenze professionali e la sua passione per la buona tavola sviluppando un servizio per aiutare i numerosi «aventi bisogno» a riprendere il controllo della loro alimentazione. Così è nata SOSCuisine. Ingegnere di formazione al Politecnico di Torino, Cinzia ha conseguito un Master's Degree in scienze applicate all'École Polytechnique de Montréal.