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Soufflé - can you actually eat them while puffy?

post #1 of 4
Thread Starter 
Hi All,

after a failed attempt, I did manage to make two soufflés rise (I think cream of tartar played a big role).

Question is: straight out of the oven, they were beautiful and puffy, but way too hot to eat without burning your mouth. After a few minutes, they had cooled down enough and they actually tasted pretty good, but had deflated significantly (for reference: I put them into the oven about half an inch below the rim, I took them out about half an inch above the rim and I could only eat when they were back to rim level or even slightly below.

The texture was definitely fluffier than a frittata or cake, but not as airy as they looked when they peaked.

Is it normal?

Thanks so much!
post #2 of 4
Quote:
Originally Posted by ZapoTeX View Post

Hi All,

after a failed attempt, I did manage to make two soufflés rise (I think cream of tartar played a big role).

Question is: straight out of the oven, they were beautiful and puffy, but way too hot to eat without burning your mouth. After a few minutes, they had cooled down enough and they actually tasted pretty good, but had deflated significantly (for reference: I put them into the oven about half an inch below the rim, I took them out about half an inch above the rim and I could only eat when they were back to rim level or even slightly below.

The texture was definitely fluffier than a frittata or cake, but not as airy as they looked when they peaked.

Is it normal?

Thanks so much!


yes

post #3 of 4
Thread Starter 

Thank you so much! Have a great day!

post #4 of 4
WOW. Easy.
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