Is salt needed for a souffle to rise?
I made a crab pudding/souffle (lots of egg whites) last night and it didn't rise at all. I've made it before successfully, but this time I didn't put any salt in because I felt the result had been too salty before. Could the lack of salt be the culprit? Or do I just need to perfect my whipping & folding techniques??? Thanks!
Best Answer
No, salt actually destabilizes egg white foams. The small amount added to a souffle won't ruin the souffle, but the meringue will actually hold a bit better without it.
There are many reasons for a souffle to not rise (overbeaten whites, bad folding, wrong base consistency, wrong oven temperature, etc.) but salt is not one of them.
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Do you put salt in a souffle?
Add the cheese and seasonings: Stir the grated cheese in with the b\xe9chamel and egg yolks. Taste and add salt, pepper, and nutmeg or cayenne to taste. Beat the egg whites until stiff: In a stand mixer, or using a handheld beater, beat the egg whites until they are quite stiff, but not dry.How do you get a souffle to rise?
Give the oven plenty of time to get to 375 degrees and then always use an oven thermometer to double-check the temperature. If the temperature is too low, the souffle won't rise properly. If the temperature is too high, the souffle will rise just like a popover with big air pockets inside.What is the secret to a good souffle?
There's only one serious secret to the perfect souffl\xe9 and that is careful whisking of the egg whites so they keep their volume and puff to a maximum in the oven. The whites should be at room temperature and you can reckon at least one and a half per person.How do you keep a souffle up?
Coat your dish If you're making a sweet souffle, use sugar, brown sugar, or cinnamon to dust the pan. If you're making a savory souffle, consider Parmesan cheese or some breadcrumbs. Some souffle dishes have a collar, and some people add one with tin foil in order to make the souffle rise higher.Does Salt Really Slow Down Fermentation and the Rise of Bread Dough?
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Images: Jess Loiterton, Mike van Schoonderwalt, Mike van Schoonderwalt, Mike van Schoonderwalt