ben436•2d ago

PSA: Found out why my souffles kept falling flat after 9 months of trying

Overheard a pastry chef at a conference in Chicago say the real trick is to wipe your bowl with vinegar before whipping egg whites - any trace of fat kills the structure, not just the yolk. Has anyone else tried this or got another weird tip that actually works for delicate bakes?

2 comments

2 Comments

fiona5022d ago

My friend @hunt.rowan actually told me about the vinegar trick a few months back when I was struggling with meringue. It's funny how one tiny detail like that changes everything, and it reminds me of how many things in life work the same way. You know how you can be trying to fix one problem for ages and it turns out the answer was something small and simple you overlooked? The vinegar thing really works because even a speck of grease from your hands can mess up egg whites, which is just crazy if you think about it.

hunt.rowan2d ago

Oh man, I feel your pain so much. Nine months is a long time to be fighting with souffles and I honestly would've given up way before that. The vinegar trick is legit though, I have a buddy who swears by it for his meringues and it made a huge difference for me too.