A successful soufflé ? By Hervé This (2)

On a previous post, I wrote about the "fallen soufflé catastrophe" that every single cook fears. In Kitchen Mysteries, a book written by Hervé This, revealing the Science of Cooking, there is one chapter written on the science of soufflé making (A Successful Soufflé?). So, related to my previous post on the subject, I thought one might be interested in some good advices from a Pro of Cooking Science…

Rules for a Successful Soufflé

• Put the moulds for baking on the lowest rack in the heated oven
• Egg whites must be beaten into very firm peaks (in order to trap the air bubbles in the foam)
• Allow a crust to form on the top of the soufflé (by heating it with a salamander, broiler or torch, prior to baking)
• Don’t open the oven door at any time while baking (otherwise the soufflé will fall L)
• Butter and flour the moulds (rim included) before pouring in the mixture
• Fill the moulds only two-thirds full

At What Temperature Must the Soufflé Bake?

• 200°C (392°F) for a moist center with a golden crust
• 150°C (302°F) for more uniform results

Baking Time?

• 25 to 30 mn for large soufflés
• 15 mn for small soufflés

Culinary Old Wives’ Sayings… "Add the egg yolks in the mixture two by two"