Poivrot Farci Posted July 1, 2006 Share Posted July 1, 2006 And can someone please explain the difference between a souffle and a sabayon? Sabayon is an emulsification in which the yolks are cooked to a frothy volume and then anything from passion fruit juice to pubic hairs are incorporated. Like a loosey goosey hollandaise/mayo. Souflee is expanding air molecules of whipped egg whites slowly (or the molecules is busted) folded into a mixture, as articulated by the Charles law (French scientist and balloonist J.A.C. Charles): If a “Hope That Rash Goes Away” balloon is inflated, air takes up more space, and the HTRGA balloon expands or get bigger. I just ignore rashes and hope they go away. Heat caused the gas bubbles (heh-heh) in the egg white thingy to vaporize into steam and the whathaveyou has no other choice but to expand upwards. However, whatever expands must contract. The higher the cooking temperature, the quicker the fall...like meth parties. Sweet souflee molds are coated with butter, flour and sugar -some may argue the crystalized sugar acts like sandpaper and keeps the souflee from falling so quickly. For savory, breadcrumbs or cheese does the same thing. Smaller souflees should be baked in a water bath to keep them from throwing up out of their molds. 400F/200C is the best temperature to bake at. Anything less and you get a porcini top, though that might not be bad for a porcini souflee.. Needless to say, the French shouldn’t inflate their world cup hopes as I fear Brazil will be scoring in a conga line. Allez les Bleus... ne chiez pas dans la glue. Link to comment Share on other sites More sharing options...
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