Online Cooking School Forum
Soufflé
Hello team, I am a total rookie when it comes to soufflé, always been too scared! But I made cheese soufflé using the recipe from the (wait for it...is it a bird? Is it a plane? no, it the super ...) Magi mix Food processor book. The soufflés were a success, light and fluffy and cheesy (in a good way, that is).
The recipe did not mention greasing the ramekins. I know that whisking egg white and grease are enemies. So, my question is, should one grease the ramekins or soufflé dish?
2 Answers
Hi Penelope,
Most soufflé recipes suggest buttering the ramekins to ensure that the contents rise evenly. Lining the buttered ramekins, as Tandy suggests above, also helps the soufflé rise by providing something for it to "climb" up against and preventing it from sinking. Castor sugar for sweet or parmesan for savoury are also nice alternatives.
Check out this beautifully shot video on the art of soufflé for some inspiration. So lovely.
http://vimeo.com/57166543
I always butter my ramekins with melted butter and for savoury soufflés use breadcrumbs to line them, or for sweet ones cocoa powder (or something similar of course) Well done on doing this!
