A few months ago I attempted a soufflé and had mixed success (i.e. failure). I determined that I enjoyed both the taste and the presentation, but I just haven't gained the confidence to try again.
I noticed that my soufflé would puff up very nicely, but quickly collapse, losing its structural rigidity and demolishing its parabolic nature. Does anyone know any tips or tricks to re-puff a soufflé, or at least a way to keep it from falling in the first place?
Best Answer
They're kinda supposed to fall: egg protein just can't hold the shape independent of the hot air inside, so as it cools, it's going to fall. The only time one wouldn't fall is if you screwed it up and it never rose in the first place.
The best thing to do is pull it right out and serve it. Timing is everything.