- Although soufflés may seem intimidating, they are easy if you follow the simple tips outlined here
- A soufflé cooked in a hot oven will rise quickly and fall quickly once it leaves the oven — don't worry about it.
- If baked in a bain-marie (water bath to gently cook food or keep it warm) in a medium oven, the soufflé will take longer to cook and will not collapse as quickly.
- If you wish to slow the cooking time, reduce the oven heat to 250 degrees F and bake for an extra 20 minutes. To speed cooking, increase the heat to 450 degrees F and bake for 10 minutes less.
- To bring eggs to room temperature, warm them in a bowl of water for 5 minutes. This will give them more volume when beaten
- Beat egg whites in a clean metal bowl (copper works especially well) with a balloon whisk or an electric beater, just until shiny peaks begin to form. Don`t overbeat or the soufflé will not rise to its full height.
- An ovenproof soufflé dish that is circular, straight-sided and glazed will produce the best results.
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Publisher: Edith Cody-Rice; Proprietors: Edith Cody-Rice, Brent Eades. Head office: 43 Shepherd Street, Almonte
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