Why are souffles to be quiet for cooking ?!
Answers:
When making a souffle lots of egg whites are beaten which incorporates a great deal of air into them!. The egg whites are then gently mixed into the rest of the ingredients!. If, for example, you were to open the oven while the souffle is baking and if you should let the oven door slam shut it could jiggle all those air pockets in the souffle enough that the souffle would collapse into a sort of pudding!. Souffles are supposed to be light and airy!.
The link below is for a simple souffle recipe!.
PS: They're not as hard to make as a lot of people say they are!.Www@FoodAQ@Com
The link below is for a simple souffle recipe!.
PS: They're not as hard to make as a lot of people say they are!.Www@FoodAQ@Com
I never follow that rule really!.
I make a special carrot souffle every year around Thanksgiving, Christmas and Easter!. I am careful taking it out but they almost always fall a bit after cooling down!.
Carrot Souffle
1 3/4 pounds peeled carrots, chopped up
1 cup sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons vanilla
2 tablespoons flour
3 eggs, well-beaten with electric mixer
1 stick margarine at room temperature
powdered sugar
Steam or boil carrots!. Drain well and transfer to a large mixing bowl!. While carrots are still warm, add sugar, baking powder, and vanilla!. Beat with mixer until smooth!.
Add flour and mix well; add whipped eggs and beat well!. Add margarine and beat well!.
Pour mixture into a 2-quart baking dish!. Bake at 350 for 1 hour or until top is a light golden brown!. Sprinkle lightly with powdered sugar over top before serving!.
Supposedly serves 8-10 people, but I found that it barely served 5 people!.Www@FoodAQ@Com
I make a special carrot souffle every year around Thanksgiving, Christmas and Easter!. I am careful taking it out but they almost always fall a bit after cooling down!.
Carrot Souffle
1 3/4 pounds peeled carrots, chopped up
1 cup sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons vanilla
2 tablespoons flour
3 eggs, well-beaten with electric mixer
1 stick margarine at room temperature
powdered sugar
Steam or boil carrots!. Drain well and transfer to a large mixing bowl!. While carrots are still warm, add sugar, baking powder, and vanilla!. Beat with mixer until smooth!.
Add flour and mix well; add whipped eggs and beat well!. Add margarine and beat well!.
Pour mixture into a 2-quart baking dish!. Bake at 350 for 1 hour or until top is a light golden brown!. Sprinkle lightly with powdered sugar over top before serving!.
Supposedly serves 8-10 people, but I found that it barely served 5 people!.Www@FoodAQ@Com
Souffles are very delicate!. Extra vibrations and they'll collapse!. I'm sure they'd taste just fine collapsed, but they're supposed to be light and fluffy!.Www@FoodAQ@Com