One of the most complicated desserts known to man is the Souffle. It is so very difficult to perfectly craft the Souffle. After pulling it out of the oven, the top collapses and you no longer have the souffle that you dreamed of. There are a few very simple tips to keep everything risen and looking neat and perfect.
Read the recipe multiple times before starting. While cooking or baking any recipe, it is best to make sure that you know what is coming next. A souffle is one of those items that you cannot waste time checking the recipe or running around the kitchen to grab more ingredients.
Ensure all ingredients are room temperature. Yes, this includes the eggs. Using cold eggs will make sure that the souffle collapses. Make sure you do not leave the eggs out for more than 4 hours because that will cause them to be unsafe.
Premeasure all ingredients As previously stated, Souffles are very time sensitive and you cannot waste time to measure ingredients once you start making the souffle.
Preheat the oven. Souffles MUST be in a hot oven in order to make sure everything goes well.
Make sure all equipment is clean and grease-free The only equipment that needs to be greasy are the souffle dishes. Any unwanted grease will make the souffle collapse.
Be Careful with the Egg Whites When it is time to fold the beaten egg whites, be very careful to make sure that you do not lose any air. This will make your souffle collapse as well.
Help Give it Grip When souffles rise, they need something to hold onto. Lightly dust the base and sides with either breadcrumbs or sugar to help create this effect (this depends on what type of souffle you are creating).
Do Not Open the Oven Door The sudden drop in temperature can cause the souffle to collapse.
Serve Immediately Souffles are one of many dishes that need to be served immediately. You cannot make these ahead of time. Within minutes a souffle will collapse.
Practice Makes Perfect The best way to learn how to cook and bake is simply by doing it. This is true for learning any skill. After a while, you will become used to the process and be able to create food at a whim.