souffles

In our experience, few foods instill more fear in the home cook than light and airy soufflés; we'd like to change that. While they'll never be a dump-and-stir operation, with a few — OK, 10 — tips you'll be on your way to adding this impressive dish to your repertoire.

1. Do read the recipe not once, but twice. It's important to understand the order of operations, as some steps require precise timing in order to garner the desired results.
2. Do make certain to have your mise en place, meaning make certain to have all of your ingredients prepped according to the ingredients list and set out in front of you, rather than winging it and getting ingredients ready during the cookery process, as timing is crucial particularly when preparing the custard base.
3. Do separate the eggs when they're still chilled from the fridge; cold eggs separate easier and have less chance of the yolk breaking and therefore introducing fat to the white (a big no-no). Once the eggs are separated make sure to allow them to come to room temperature before proceeding, as room-temperature egg whites whip up better.
4. Don't forget to brush the ramekin(s) with melted butter and then coat them with granulated sugar (for sweet soufflés) or finely grated parmesan cheese (for savory) as the gritty texture will help the soufflé climb up the sides of the ramekin, and encourage proper puffing.
5. Do ensure that no residual grease remains on the mixing bowl or whisk, as the egg whites will not whip up properly if they mingle with fat. To do this, lightly dampen a paper towel with vinegar and wipe the paper towel over the surface of the whisk and bowl.

Keep reading for five more indispensable tips for successful soufflé cookery.

I mentioned that I was going to attack one of my culinary fears head-on in the near future. Well, attack it I did and what's more, I came out alive, and covered in chocolate.

I found a recipe from Emeril that seemed straightforward and simple, bought the ingredients, and said a little prayer. Surprisingly, this recipe came together very quickly, and with almost no problems at all. The only hitch was that I wasn't sure how much the soufflé batter this would make, so the ramekins I used were far too large and the soufflé didn't puff up over the edges like I'd hoped it would. It would have been better to use four smaller ramekins or two large ones.

This recipe calls for Grand Marnier, which adds a nice bright orange flavor to the rich chocolate dessert. And when I say rich, I mean it. One spoon too many of this fluffy soufflé and you may find yourself with a chocolate headache — we've all been there.

Egg whites that have been whipped into air account for the soft texture of a soufflé, and must be folded in carefully to the chocolate batter so as not to deflate them.

Keep reading for much more, plus the recipe.

We all have our culinary fears. Mine revolve around temperamental dessert recipes that require precision and the right environment to work. Case in point: I am completely intimidated by chocolate soufflés (yet I've promised myself to attack this fear head on in the coming weeks). Once, I also had a horrific experience with a batch of marshmallows, which I don't think I'll ever forget. So I'm wondering, what are the recipes or techniques that intimidate you in the kitchen? Share your answers (and advice!) in the comments.

Source: Flickr User boo_licious

• When it comes to school lunches, America is the third world. — Bittman
• Paul Liebrandt believes he's too young for 3 Michelin Stars. — Feast
• The Italian secret for the best eggs ever. — The Atlantic
• Tips for making perfect savory souffles. — Serious Eats
• Meet Tasteologie, a new food porn website from NOTCOT. — The Kitchn
• How to avoid diluted iced coffee. — Chow
• Do you cook with jewelry on? — The Epi-Log
• Everything you need to know about the different types of whiskey. — SFoodie
• The legend that is Todd English. — Eater NY
• What exactly is high fructose corn syrup? — Eatocracy