This week in class we went Souffle crazy. We made every type of souffle imaginable: chocolate, pistacio, raspberry, cranberry, flourless, flour-based, passionfruit, walnut, praline, and carmel pear. After consuming way too many souffles I decided that I like the good old chocolate flour-based souffle the best...I also decided that I need to stop eating so many souffles and go on a diet.
Tips for Making the Perfect Soufflé
-Add a few drops of fresh lemon juice to egg whites before you beat them for extra volume.
-The butter used for coating ramekin should be at room temperature.
-Be generous when coating the ramekin with butter and sugar
-When using an electric mixer to beat egg whites, set it on medium-low speed (not high speed) to build more volume.
-Add a few drops of fresh lemon juice to egg whites before you beat them for extra volume.
-The butter used for coating ramekin should be at room temperature.
-Be generous when coating the ramekin with butter and sugar
-When using an electric mixer to beat egg whites, set it on medium-low speed (not high speed) to build more volume.
4 comments:
Souffle is my favorite!! Remember when we got it every night on the cruise? Can't wait to try yours!!
Way to go Kristi,
You are living my dream: New York, culinary school, Broadway.
I am so proud of you and your accomplishments.
Grams
this looks amazing!
i can't wait till i come to NY and you make me one of these delights!
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