Welcome to the first month of The Scary Adventure! This month we will be focusing on soufflé. Here I’ve collected pages and videos I’ve found to be helpful. I’ve also created an Amazon store filled with all the tools you’ll need.
First thing I searched for was a Good Eats video about soufflé. Alton Brown explains things so perfectly, but this still scared me. Below is the video and here is the recipe written out.
This post has some additional tips and she makes a chocolate soufflé.
What I learned from the internet:
1. Make sure everything is clean. REALLY clean.
2. Double check the temperatures for everything (I already have an oven thermometer, but if you don’t, the one I own is in the Amazon store).
3. Whip the whites until the reach “stiff peaks”
I found this helpful guide to whipping eggs. If you have you’re own guide or tips, link them below.
Did I mention I don’t have an electric mixer. Yeah, my arm is going to get a work out! Update: My boyfriend is awesome and got me a KitchenAid Stand mixer. Boys are cool sometimes.
4. Fold in everything very carefully. Soufflés are all about the bubbles. Just do everything like you’re avoiding popping bubbles.
5. Have confidence! You can do it.
“The only thing that will make a souffle fall is if it knows you’re afraid of it.” – James Beard
Please link any tips you have or anything you’ve found useful in the comments. Now I’m off to try my hand at a cheese soufflé.
As I go along I will update this with things that I have found useful.
What I learned from my first attempt (where I did exactly what Alton Brown said):
1. If you suck at separating eggs (like I apparently do), separate the eggs over a different container and then place the egg yolks and egg whites in their own container. This way, if you accidentally break the yolk, it doesn’t ruin the whole bowl of egg whites.
2. If you are using a collar on your soufflé, be sure to check the height of the collar and your oven shelf to ensure that you don’t accidentally have a collar that’s too tall.
3. Check for the doneness of the soufflé with a knife before you serve it. Mine was definitely not done when I thought it was.
4. I decided that instead of one big soufflé, I’m going to start making several smaller soufflés because the presentation is prettier. You can also check the doneness of one without disturbing the others.