Hot answers tagged souffle
A soufflé will always fall, but you can control how much. As a general rule, the faster and more dramatic the rise of the soufflé, the more catastrophic the fall. A lower oven temperature and stiffer mix will give a slower rise and a slower fall. You can also use a water bath to control the temperature of the soufflé as it cooks. You can always re-puff a ...
They're kinda supposed to fall: egg protein just can't hold the shape independent of the hot air inside, so as it cools, it's going to fall. The only time one wouldn't fall is if you screwed it up and it never rose in the first place. The best thing to do is pull it right out and serve it. Timing is everything.
No, salt actually destabilizes egg white foams. The small amount added to a souffle won't ruin the souffle, but the meringue will actually hold a bit better without it. There are many reasons for a souffle to not rise (overbeaten whites, bad folding, wrong base consistency, wrong oven temperature, etc.) but salt is not one of them.
Mary, Everything I see online does indicate that souffles can be problematic at altitude, so you're right to seek advice. Here's two resources for help: Cooking At High Altitude Blog: http://cookingathighaltitude.blogspot.com/2008/11/chocolate-souffle.html Pie in the Sky Cookbook: http://www.powells.com/biblio/62-9780060522582-0
Out of each of these I would say the tea cups although I really think you would be better to purchase/borrow a souffle dish. The souffle needs to rise and a vertical makes this far easier. I wouldn't use anything metal is it may get too hot too quickly and overcook the outside of the souffle. Something else you might want to try is to use a casserole ...
Try a small amount of cream of tartar instead of xanthan gum. Cheaper, more readily available, and the acid stabilizes the protein matrix. Also, some tips from Better Homes and Gardens: use a collar, beat your egg whites to a stiff peak but remember to GENTLY fold them in, and don't open the oven door for at least 20-25 minutes to prevent cold air from ...
I think rather than a crust what this process would ideally do is to seal the top a bit so it would trap more steam but still be flexible. The trick is to do it long enough to form that seal but not long enough that it forms an actual crust which would stick to the rim and inhibit rising. A seal forms on the top naturally in the first few minutes in the ...
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