is there any way to keep a souffle' from collapsing after it is removed from the oven?

  • Posted by: ChasN
  • January 6, 2011
  • 13286 views
  • 5 Comments

5 Comments

Quang M. March 1, 2018
Add cream of tartar to it, depending on the number of egg whites you do. Like for 2 egg whites, it'd be 1/4 teaspoon. Adding the cream of tartar let you keep it for longer as it strengthens your meringue.
 
betteirene January 6, 2011
http://www.cookingforengineers.com/recipe/160/Dark-Chocolate-Souffle
 
usingSpoons January 6, 2011
No, I don't think you can, but you can prepare the dishes ahead. Make the souffle mixture, put into the dish or dishes, and then you can hold at that stage for up to 24 hours if you refrigerate them. Then bake slightly longer if its come from the fridge. Should bake up just as well as if made immediately before.
 
ChefJune January 6, 2011
Well now, see, I would say YES! Serve the sucker immediately! Once you stick the spoon into it, down it goes, and it's meant to.;)

I always counsel my students not to tell their diners that souffle is on the menu. That way, if it should collapse before serving, you can always call it "pudding," or "fondue" and no one is the wiser...
 
hardlikearmour January 6, 2011
Nope. They deflate. The goal should be to have it happen after you get it to the table. Check out this article by Mark Bittman: http://www.nytimes.com/2011/01/05/dining/05mini.html?_r=1&ref=dining
 
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