Cheese soufflé: How to get it right

cheese soufleThere are quite literally millions of soufflé recipes on the internet and they range from being incredibly easy to ridiculously complex. However, the dish that is notorious for kitchen failure isn’t really that hard if you have a little bit of know-how.

Here are the basics you should know:

Know your components

Part of the perceived difficulty of a cheese soufflé is the number of ingredients, and steps where things can (and occasionally do) go wrong. However, there are a few basic component parts, and mastering them individually can help a lot when it comes to putting all the steps together.

White sauce is what gives the soufflé its flavour and getting the right consistency takes a bit of practice. It’s a basic part of a lot of dishes like mac ‘n cheese, spaghetti casserole and cauliflower bake, so being able to make it well for simple dishes is great practice for this part of a cheese soufflé.

The other essential component of any soufflé is the egg whites. Beating them to a point where they are just right is a great skill to have. Ultimately, you are looking for stiff peaks, but the mixture also still needs to remain moist. It’s kind of like making meringues, but without the sugar.

Temperature

Did you know that the temperature on your oven is not always accurate? Because soufflés require a precise and consistent temperature, it’s a good idea to place a thermometer inside your oven to tell you what the temperature really is in there.

But it isn’t just oven temperature that matters. The temperature of your eggs can dramatically affect the rise of your cheese soufflé, too. Heat allows proteins in ingredients to link up and form solid webs, which help gas bubbles retain their shape long after the food has cooled

Proteins are crucial in the rising of cakes and other baked goods. Letting your eggs get to room temperature before making the soufflé might only seem like a minor change, but on that molecular level, it makes all the difference in keeping your soufflé nice and tall.

Flat top

If you want to make a soufflé that looks like it came out of a restaurant, the tip is to flatten out the mix before baking. Use the back of a knife – that’s all there is to it.

In order to keep the top consistent as your soufflé rises, wrap a strip of baking paper around the rim of your mold, creating extra ‘wall space’. This stops it from spilling over the sides, and keeps the top flat

There are no fancy tricks when it comes to making a cheese soufflé – it’s all about simple components and taking care in each step. So why not try it for yourself? A successful cheese soufflé is bound to impress your family and friends!

 

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