Why has not increased the breath?
I made a cheese souffle today and was the first Once I've never done. It turned out very well in terms of taste, Gale did not increase as it is supposed to do. He ended up kind of dish, more like a thin pancake or pizza. I had trouble getting the egg whites to harden, even if I turned electric mixer at its highest position. I had the console is so long that my arm is tired. However, the egg whites ever became so hard as when my mother made a meringue. I let the egg whites at room temperature for 30 minutes as the recipe says, but perhaps should have let it sit longer? And I have not had a soufflé dish to put it in, then I'm the deepest, round baking pan and I that. Their sides are not are as high as a soufflé dish, but the sides were still high for him to raise a decent amount. Is this dish really make a difference?
Egg whites regardless of temperature (not cooked) is almost certain that when beaten stiff especially if you use an electric mixer. The reason it does not harden as I thought maybe one) may have small pieces of egg yolk. 2) The bowl of placing your egg white is dirty (oil, moisture, debris, etc) 3) Excess sugar incorporated into the egg white. The "merengue not tough enough" could be the main reason your breathing does not reach the level to the expected. The type of food you are using does not become so unless you are using a nonstick pan, because the souffle so as not to stick to walls and flattened back.
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