How can I keep my souffles from shrinking once they are out of the oven? They rise beautifully but, if not eaten immediately they loose some of their height and look unattractive.
The reason is because the bubbles in the egg whites heat shrink when they are cooled. It's a normal process, heat expands them, cold shrinks. However, they will live to rise again, if simply reheated. Hope this helps!!
That's the nature of souffles, in my experience. It's part of their allure.
I've seen some recipes include Cream of Tartar with the Egg whites, or using a copper bowl. This should help with height a little bit.
Please enter a valid email address.
Well played. You deserve a cookie.
You—yes, you!—can fry chicken
Julia Turshen's No-Freakout Fried Chicken
Ice Cream Class
Ball Jars All Dressed In Blue
Post-Beach Lunch of Dreams
Just Arrived! Vintage Copper
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.