A successful souffle is usually one that rises high above its own vessel. What active ingredients / parts of a souffle (regardless of the type of souffle) typically makes it lift or rise?
Eggs – What makes a souffle rise
eggsfood-science
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The simple answer is no, you cannot convert monounsaturated/polyunsaturated fats into saturated fats through cooking alone.
Before I can even begin to answer in detail, I have to start by pointing out that "saturated" and "unsaturated" fat is already an oversimplification. These are very rough classifications of fats and the chemical reality is far more nuanced. I'd encourage you read the Wikipedia entry on Fatty acid for a relatively basic explanation.
Fatty acids are actually classified, chemically, in three different ways:
The existence of double bonds (CH=CH) somewhere in the molecular structure. Fatty acids with double bounds are unsaturated. Fatty acids with single bonds only are saturated.
The chain length (number of Carbon-Hydrogen groups). Another distinguishing characteristic of saturated fatty acids is that they are generally (maybe always) long-chain. The reverse is not necessarily true, however; not all long-chain fatty acids are saturated.
The configuration, either cis or trans. Trans fatty acids are not actually a different type of fat in the same sense as saturated vs. unsaturated; they are actually unsaturated fatty acids, just in a different configuration.
Although certain studies suggest that it is possible to create TFAs from edible oils with prolonged heat, it is also extremely difficult, to the extent that it's nearly impossible to do in meaningful quantities by accident. I will refer you to this study of heat-induced cis/trans isomerization which says that after 8 hours of heating at 180° C, the researchers found up to 6.5 mg of trans isomers per 1.0 g of oil, which comes out to a grand total of 0.65% by mass. This is practically nil as far as a home cook is concerned - these quantities only matter if you're doing commercial processing of vegetable oils, or maybe if you're using the oil for deep-frying and you reuse it dozens of times (far beyond what any experienced fry cook would recommend).
The study also says that edible oils (i.e. the ones you cook with) experienced less isomerization than other kinds. So really, the amount of isomerization you're going to get (conversion of the "good" cis isomers to "bad" trans isomers) is minuscule and simply insignificant as far as mainstream baking or frying applications are concerned. So forget about trans fats.
Can you create saturated fats? That would effectively mean breaking down the double bonds into single bonds. In order to do that, you need to add hydrogen (that's why saturated fatty acids are "saturated" - more hydrogen).
There's a name for this process, which you actually stumbled upon in your question. It's called Hydrogenation. It's adding hydrogen atoms to an unsaturated (double-bonded) fatty acid.
Hydrogenation requires a substrate (involving benzene or some other hydrocarbon), a hydrogen source (that's pure, dangerous, H2 gas), and a catalyst (heavy metal). My guess is that your kitchen has none of those things, unless you're cooking in a chemistry lab. So there is simply no chance for you to accidentally hydrogenate your oils.
What you really need to be more worried about with oils (unsaturated fats) is lipid peroxidation. That's the oxidative breakdown and, eventually, rancidity of fats, and polyunsaturated fats are particularly prone to this. Heat is a catalyst for peroxidation, so if you "burn" your oil (or other fats), you may end up creating the same sorts of free radicals normally associated with rancidity due to improper storage. The long-term effect of these free radicals is not firmly established but the consensus seems to be that they aren't good for you in the long term (cancer risk and so on).
So don't worry about converting your oils when you cook with them. It's practically impossible. You should be more concerned with overheating them or letting them go rancid in storage.
Beer is made from malted cereal grains. These can be corn but more commonly malted barley. The malting process turns the starch in the grain into sugars then the fermentation turns the sugars into beer. To get a strong dry beer, first start with a sweet malt and the ferment until as much sugar as possible becomes alcohol. For a non alcoholic beer, you need to remove the alcohol so you start with a low sugar malt and ferment just long enough to get the flavour but not too much alcohol. Since the fermentation is short, even through the initial sugar content might be low, there is sugar left in the beer thus giving you a sweet taste.
Best Answer
Short answer: Steam.
Long answer: Proteins in egg whites are almost uniquely suited to making foams of tiny bubbles, then stretching like a web of bungee cords as the water inside these bubbles turns to steam in the oven. Therefore, the critical element in making your souffle rise is the skill with which you whip the whites into a foam to the correct degree (just to stiff peaks, not over-whipped), followed by integrating (folding) that foam into the dense, flavor-filled base. There are a few tricks for augmenting the rise -- e.g., using a pinch of tartaric acid in the whites, using a copper bowl -- but if your technique is poor, these things won't make enough of a difference.
Alton Brown ("Good Eats" TV show) has an excellent program explaining the whole thing, including some basic chemistry, available free on YouTube: Part 1 Part 2
By the way, you said that a successful souffle must rise above the vessel. While rising high is a major goal, I would not limit success to that event. Last night, I made chocolate souffle that only crested the vessel a little ways (not the ideal "double the volume"), but each bite was still ethereal and decadent at the same time. Everyone's plate was clean. THAT, to me, is a successful souffle.