There are two types of souffles ... baked and chilled. Though sweet and savory should be the two types as the baked and chilled are virtually the same methods. Souffles are leavened with beaten egg whites that have been folded in to an egg yolk - rich base. When a souffle falls it is blamed on technique. Overly beaten egg whites are the first suspects. Flour strengthened bases prevent collapse by providing additional support. More on Souffles tomorrow ... ~ Chef Wilkinson ~
