2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
The souffle is one of the exquisite French desserts that make all taste buds flicker with pleasure! Souffle was eaten by kings and courtiers, but today it can become an accent at any table.
Exactly when this delicious, ethereal and light dish was invented is not known, but it is certainly known that it first appeared in aristocratic French cuisines. Its name translates as air. The souffle can be both sweet and salty, with or without sauce, with or without filling, it can be served alone or as a side dish to another dish.
All types of souffle unite their capricious culinary nature - this dish is considered one of the most unpredictable in its preparation. When baked, it swells up a lot, but when it is taken out of the oven and about 20 minutes have passed, the dish, which until now looked perfect, suddenly falls off. What is the reason?
The principle of preparation of all types of souffles is in the separation of proteins from yolks. The yolks are mixed with the other ingredients involved in the dish, and the egg whites are beaten on hard snow and carefully mixed with the yolk mixture. The whole process ends with baking in the oven.
The secret for the correct preparation of the souffle is precisely in the beating of the proteins on hard snow and when they are mixed with the yolk mixture (keeping them airy).
Master chefs advise not to open the souffle while baking, and another important trick: in forms with vertical walls, the souffle rises and retains its proper condition.
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