What is the primary technique used to prepare a soufflé?

The primary technique used to prepare a soufflé involves incorporating whipped egg whites into a base mixture. This process is essential because the whipped egg whites provide the soufflé with its characteristic light and airy texture. The egg whites are beaten until they form stiff peaks, which introduces air into them. When these are gently folded into the base, usually made from egg yolks, milk, and flavorings, it creates a light foam that expands during baking, causing the soufflé to rise.

This method is foundational to the success of a soufflé, as the balance of ingredients and the careful folding technique ensure that the mixture maintains its airiness without deflating. It’s crucial to handle the mixture gently to preserve the structural integrity of the whipped egg whites.

Other methods, while important in their own contexts, do not define the essence of how a soufflé is made. For instance, whipping egg yolks and folding in flour is more typical of a pâte à choux or other types of batter, rather than for a soufflé. Baking in a water bath can be used for delicate dishes but is not the primary technique specific to soufflés. Similarly, steaming is used for gentle cooking in some dishes, but again, it does not relate directly to