souffle tips and secrets
French-style appetizers are treated like a holiday. Probably because to cook soufflé, tender, airy, does not always work. I would like, as in Paris, but it turns out … Not always successful. My tips and secrets will help you handle even the most difficult recipe!
Contents
The secrets of the souffle. Cook like in Paris!
A fluffy cloud, namely this should be a souffle, you need to catch “trap” so that the precious air does not disappear, and the souffle is not turned into a flat frog. A little attention to my advice, and you will succeed!
The right soufflé tins are an important factor. Tall ones won’t do. Better than average size. The sides should be flat, better, slightly tapering.
- Beat the souffle eggs exclusively in a dry bowl.
- Do not overdo when making berry souffle. No more than 150g sugar for a pound of berries!
- Fill out two-thirds of the forms.
Go! The main secrets of this souffle
Lubricate each mold with melted butter and put in the fridge. Once the oil has hardened, apply a second coat. Then, the finished souffle will fly out of them like a bird.
Pour a little water at the bottom of each pan.
Put the filled molds just below the middle of the oven. Then, according to the laws of physics, steam will push your dish to the top.
So that the souffle does not settle, does not become flat, it is important to learn in it hold air bubbles. Here is the main French secret cooks! Sprinkle each souffle with regular grated cheese! That’s what it is KAPKAN for air.
Now you just have to watch your culinary rise creation. Remember! No draft! Close all windows, as if you were not hot. And do not open the oven during cooking. Then the “fluffy cloud” will remain on your table.
Souffle recipes are many. I’m sure I will share the most delicious and not complicated. We are used to berry desserts. But in trendy restaurants they try to surprise customers with souffles from the most delicate shrimp, and even from avocado.
Want to know how? Stay with us!
