By Boyle's Law: Pressure ∝ 1/Volume at constant temperature. So by placing the soufflé under vacuum, we decrease pressure and increase volume! In the fridge, the chocolate solidifies and stabilizes the soufflé, so that it doesn't collapse when the vacuum is removed.
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I just had to ask you after seeing this.... have you seen this video in the LA Times? (http://www.latimes.com/video/?autoStart=true&topVideoCatNo=default&clipId=2919668) I'm really curious about the souffle at the end... any ideas how to make the souffle that doesn't need a ramekin and won't deflate between the kitchen and the table?
Posted by: pandora bracelets | April 30, 2010 at 01:50 AM