In baking souffles, I find that they start deflating from the moment I remove them from the oven. One chef suggested adding xanthan gum which is hard to find and quite expensive. Do you think arrowroot might work, or can you suggest another alternative to stabilize them?. Many thanks.
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 collapsing the rising souffle.
And yes, even properly cooked souffles do deflate somewhat. Serve immediately and be gentle when removing from the hot oven - no banging the pan down onto the table.
Its normal for a souffle to deflate after leaving the oven. In the past with chocolate souffle i have had success with whipping the egg whites to a stiff peaks then carfully folding the mixture together. Keep in mind that you have only a minute or so to get the souffle to the guest carefully with out banging it on the table. The longer you can keep your souffle hot and steaming, the longer it will stay risin.
I always use s "collar" when making a soufflé and what it is is a strip of grease proof paper that you wrap around your souffle dish about 2-3 inches taller than the top edge of the dish, tied with kitchen string. It will stop the souffle from spilling over the edge of the dish. Just remove it before serving.