The Old Gray Mare

How to Make a Fabulous Souffle



Posted: Thursday, January 28, 2010

by The Old Gray Mare
www.DressYourHorse.com

A souffle will occasionally turn out less than perfect. Using these helpful hints may be all you need to grab accolades at your next dinner party.

Know from the beginning that there are a few dos as well as a few don'ts. Follow each carefully and you'll have a winning souffle each and every time.

--Remember these don'ts:

a) Don't use a plastic bowl to prepare the egg whites or for any part of the recipe. b) Don't let grease, water or minute particles of anything touch the egg whites or they will not reach peak volume. c) Equipment used to beat egg whites should be totally clean and dry. d) Don't use cream of tartar with a copper bowl or utensils. e) Don't use fresh eggs for egg whites. Be sure to use eggs older than 4 days for their better stability and fluffiness. f) Do not leave other racks in the oven when baking the souffle. g) Never allow a draft to hit your baked souffle. h) Avoid opening and closing the oven door. i) When you are baking a souffle is not the time to crank up the Dolby or base on your stereo system.

--Follow these dos:

a) Use a copper bowl when preparing a souffle for stable egg whites; or you could use a stainless steel bowl or glass bowl. b) Use an oven thermometer during the baking process. c) Fully heat the oven to the correct temperature. Precise temperature is a must when baking a souffle. d) Your rack should be placed at the bottom third of the oven. e) Always serve souffle piping hot and straight from the oven.

--Keep your fantastic souffle at its very best for no longer than five minutes. This can be achieved by turning off the heat. Then merely leave the oven door partly open.

Enjoy your souffle and take a bow when the compliments start.

This article was written by The Old Gray Mare of www.DressYourHorse.com and www.FantasyKritters.com

Heidi Rucki brings expertise as a horsewoman, dog lover and stained glass/mosaic artist. She is an accomplished freelance writer in the horse industry. Writing online as The Old Gray Mare, many of her current articles can be found on www.DressYourHorse.com. In the past, Rucki wrote for numerous horse organizations including The Connecticut Horse Council. She took early retirement from Phoenix Home Life where she wrote mutual fund prospectuses and was responsible for their submissions to the Securities and Exchange Commission. The Old Gray Mare writes to share knowledge and her love of horses for everyone but especially for novice and new horse owners. Besides her two main websites, she has recently published three new blog sites. Of those, her favorite is www.BeautyOfHorses.com.
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Top-level comments on this article: (1 total)
» left by Linda DeWitt
 2 years 105 days ago.
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I am going to have to try this. I just started cooking with gas so everything is different. I do like having better control over cooking with gas. Thanks for sharing. Linda D
» left by The Old Gray Mare 1 year 300 days ago.
53 fans. Follow The Old Gray Mare on twitter!
Wonder if it worked for you. Here I am again, still playing catchup Linda. I've never really used gas for cooking, and I avoid the outside grill with a passion. Never used it, never missed it, am only used to electric - but we have tested the temperature in both ovens and we are lucky - our temps run true.
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