Souffle, Baking
You don't have to be all that careful and tiptoe around while baking a soufflé… but kicking the oven is probably not a good idea.
The key to keeping your soufflé from falling is to not overcook it. Watch carefully and when it has risen and is slightly firm when touched softly, it is done. Generally the top will be light brown at this point.
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Great Technique Makes for Great Meals
Don’t know how to do it? We explain common cooking techniques and the hows and whys of what they are and why they work.
