A souffle is a very delicate dish to make, consisting mostly of eggs.  It can fall very easily so when making you must be sure to whip the eggs to firm strong peaks, and not move to much while its in the oven or else it will collapse.  The souffle has a more cake like firm edge with a very very soft center.  It is often cooked in a porcelain ramekin for the best results.

Souffle is derived from the French word Souffler which means ‘to blow/puff up’.  The egg whites in the souffle are the ingredient that cause this puffing when cooking.

This was my second souffle, but my first savory one.  I made a goat cheese and chive souffle.  Soufflescan be a very difficult dish to make, they are all about timing and delicacy.  I had less success with my savory one than I did with my chocolate one.  The taste was good, but it came out too wet.

Souffles originated in 18th century French cuisine.  The method of preparing a souffle developed from the process of making meringue.  Amount of air mixed in and temperature are key to the perfect souffle.  Too much or too little of either can completely destroy the dish.  The notion that slamming doors and making loud noise while the souffle is cooking has some truth, but chances are the sound waves we make aren’t enough to upset the souffle.  Chances are the temperature wasn’t right if your souffle falls.  Souffles are very delicate, and cooked just enough to support themselves, and fall 5-10 minutes after coming out of the oven.  So since they’re on the edge of stability, many factors out of the chef’s control can affect the outcome of the meal.

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