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HERE’S NO DISH
that’s more intimidating, more fear-inducing, more downright
terrifying than the soufflé. Even
the most experienced of chefs
have been known to break out in
a sweat when faced with the soufflé. Not even Audrey Hepburn
could get it right. The soufflé is a
dish that calls for only a handful
of ingredients, making it appear
to be simple. But it requires just
the right amount of whipping and
folding of egg whites to work. And
it’s with the egg whites that people usually go wrong.
For one reason or another,
egg whites scare people. Maybe
they’ve been told one too many
times to be careful when handling
them. The repetitive warning
can begin to mean “you can epically mess this up.” But this is not
the case, and it’s time that people’s irrational fear of egg whites
comes to an end. If you can make
whipped cream from scratch —
which we seriously hope you all
can — then you can whip up beautiful egg whites without skipping
a beat. Promise. And if you believe
that, which you should, then you
can make soufflé as well
as any French chef.
EAT
THIS
HUFFINGTON
07.28.13
FROM TOP: COLIN ANDERSON/ GETTY IMAGES; GETTY IMAGES/DORLING KINDERSLEY
T
Even the most experienced
of chefs have been known to
break out in a sweat when
faced with the soufflé.”
There are few simple things to keep in
mind before you get started, and then
you’ll be ready for soufflé mastery.
1. M
ake sure you start with the cleanest of egg whites. By this we
mean don’t let any yolk in. Just the tiniest bit can hinder your
whites from properly rising. If you’ve got yolk in your whites,
throw them out and start over.