The soufflé has a reputation of being devilishly difficult. But is that reputation well-earned? In reality, the basic recipe for a soufflé is very straight forward and can be modified to include whatever you want, sweet or savory. Here‘s a recipe that lays out the basic steps and suggests modifications. I made it last week, and it was super easy.
Why do you think soufflés have a reputation of such difficulty? Can you identify certain reactions or chemical processes that we’ve talked about in class in this recipe?