The Ever-Increasing Souffle
So... what is the story? Sue and I make a Chocolate Souffle and it's in the oven... we are tip-toeing around the kitchen to make sure it does not fall... and when we peek into the oven, it looks like the BLOB!
We picked up the part that ran over the top and was spilling onto the bottom of the oven, waited a few minutes and it DID IT, and AGAIN, and AGAIN!!!
We laughed so hard we nearly dropped the silly things on the floor!
Souffle's can never again be a serious desert!
A soufflé is a light, fluffy, baked dish made with egg yolks and beaten egg whites combined with various other ingredients and served as a savory main dish or sweetened as a dessert . The word soufflé is the past participle of the French verb souffler which means "to blow up" or more loosely "puff up" — an apt description of what happens to this combination of custard and egg whites.
Every soufflé is made from 2 basic components:
- a base of flavored cream sauce or purée
- beaten egg whites.
The base provides the flavor and the whites provide the "lift". Foods commonly used for the base in a soufflé include cheese , chocolate , and lemon (the last two are used for desserts, often with a good deal of sugar ). When it comes out of the oven, a soufflé is very large and fluffy, and will generally fall after 5 or 10 minutes (as risen dough does).
Soufflés can be made in containers of all shapes and sizes but it is traditional to make soufflé in "soufflé cups" or ramekins . These containers vary greatly in size, but are typically white, round containers with unglazed bottoms and fluted exterior borders.