How to cook a souffle

How to cook a souffle.

Professionalism cook often, you can check on whether it can apply to the table a perfect, well-risen souffle. However, even a beginner, armed with competent advice and tips can surely cope with this treacherous course.
Cooking method:
1 Purpose whipping proteins - enter into a mass of air as much as possible in the form of bubbles which will be retained proteins. When heated, the air bubbles will expand, causing the souffle to rise, but soon after he would get out of the oven, the product begins to settle: cools, the air bubbles are reduced and the "pull" down the soufflé. Beat whites with a mixer or an electric whisk until the rack dense mass, which is held even if the bowl upside down. An indispensable condition -Perfect clean dry utensils and whisk (s), as the remnants of fat or detergent will not give up proteins properly.
2 Once the proteins are whipped until desired consistency, put a tablespoon of protein in the soufflé to thin out a bit it and facilitate the introduction of the protein mass. Enter the rest of proteins, stirring souffle large metal spoon, moving from bottom to top. Do not stir the future of the dish in a circular motion, like sugar in tea, or knock out all the air.
3 Another important condition - the oven should be preheated to the right temperature. Fill the form soufflé% at least, put on a baking sheet and send in a hot oven. Do not be tempted and do not open the oven door to check souffle earlier than 5 minutes before the expiration of the recommended time, or because of the abrupt change in temperature shall fade soufflé.
Success Secrets:
• accurately weighed ingredients according to the recipe, because the ratio of the components for the souffle plays a key role, perhaps more than any other dish.
• Learn how to whip up and put into the foundation proteins - this depends largely on the success of the final preparation of the souffle.
• Do not under any circumstances open the oven door during baking souffle because cold air burst instantly upset the rising dessert.
• Do not delay: it is the guests have to wait for hot souffle, but not vice versa.
• Dense necessarily grind ingredients in stuffing or pyuriruyte, or proteins do not bear their weight.
• Pre-heat the oven to the desired temperature and put a soufflé mold on a hot pan, to reduce the product immediately began to be heat treated.
Hint:
Forms for the souffle - necessarily deep, with perfectly flat and smooth walls, the best heat conducting crockery. Portion souffles may be prepared in coffee or tea cups have walls only have to be straight, not tapered. Forms of lubricating oil to the mixture could well rise. Sometimes form is wrapped with a double layer baking paper, towering over the edge of the container in the 2.5-4 cm, so the souffle was for that "to hold."