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Kitchen Tips: The Perfect Soufflé
There is a secret to making the perfect soufflé and judging by most of the cookbooks I’ve read, few chefs are passing it on. Nearly all recipes tell you to add the whisked egg whites to the filling and fold it in. Follow me for a fluffy result every time: First add a tablespoon of whipped white to the soufflé filling and mix lightly. This will loosen it. Then, and this is the trick, add the filling to the egg whites and fold it in – not the other way around. Try to maintain as much volume as possible, but don't get anxious about it. Your soufflé will lift perfectly. |
PLEASE VISIT THE CONTRIBUTOR'S WEBSITE
The Cool Cook
Taking the heat out of the kitchen
www.all-about-cooking.com
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