Turns out soufflés don’t deserve their fussy reputation.
, don’t deserve their fussy reputation. “I am obsessed with soufflés. I love them,” she says. “People have this idea that they’re really really difficult, and I think they’re actually one of the easier things to make.”
If you’re still seeking some soufflé confidence, Ptak has a few tricks. Buttering the baking dish is integral to getting the highest rise. You’ll brown a whole stick of butter, then brush that up the inside edges of the dish, as well as along the rim, encouraging a handsomely tall soufflé. “The butter kind of trains the mixture where to go, and helps it rise straight up,” Ptak explains.
In soufflés, egg whites work as the sole leavening agent. “It’s all about the aeration,” Ptak says. The tiny air bubbles that are beaten into the whites expand in the hot oven, and those enlarged air bubbles are what give a soufflé its bouncy, plush structure.
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