Tip & Tricks To Make A Good Soufflé

Soufflés have a well-deserved reputation for being difficult to make. A homemade soufflé is one of those recipes that many housewives and househusbands do not dare to try because they think it is too difficult. Although the soufflé is considered a very sophisticated dish, it is actually very easy and simple to prepare. All you need are a few good tips to help you out. Although soufflé recipes can be both sweet and savory, the preparation principles are exactly the same, and these tips apply to both dessert and savory soufflés. Every single aspect of the process - the method, the timing, and even the serving - must be absolutely correct to achieve a perfectly risen dessert. However, with the tips below, preparing a soufflé can become a fairly simple technique.

1. A well-greased ramekin, brushed with melted butter, will help the soufflé rise evenly.

2. Dust the inside of the ramekin with fine sugar, and tap out any excess, to stop the batter from sticking.

3. Cook out the flour in the melted butter. Do this over a low heat to prevent it from browning.

4. Thoroughly whisk the milk into the roux and heat it slowly, stirring to avoid any lumps.

5. Try adding simple flavorings, such as citrus zest, to improve the flavor of a soufflé.

6. When it is time to add the sugar, stir it well to ensure that it has dissolved fully.

7. Wait until the mixture is quite cool before beating in the egg yolks, to prevent them from overheating.

8. Whisk the egg whites well to form medium peaks so that they will maintain their shape later.

9. When adding the beaten egg whites, start with a single spoon to loosen the mixture.

10. Gently fold in the remaining egg whites, being careful not to lose any volume in the process.

11. Carefully pour the mixture into the center of the ramekin, filling it up almost to the rim.

12. Rub your finger gently along the inside of the rim to indent the mixture and help it rise straight.

13. When ready, the soufflés should be golden and well risen but still a little molten in the center. They should be served immediately.

14. It is not an old wives tale that opening the oven door while a soufflé is cooking can cause it to sink; it's true that this can happen. Be aware that a sudden rise or fall in temperature during cooking will have that effect.

15. The tableside dishes and guests should be assembled and ready before the soufflé goes in the oven. Don't start to cook unless you know you can serve it directly to the table. Within a matter of minutes from removing it from the oven, a souffle will slowly start to sink. If you want to show-off, then get the souffle to the table as quickly as possible.

16. Always make sure all the equipment you are using is scrupulously clean and grease-free (except for the souffle dishes, which will need to be greased). Greasy spoons, bowls, or whisks stop egg whites from rising sufficiently. This can make the souffle collapse.