How do I put air back in my deflated souffle?

Answer 1

I guess you could try a bicycle tire pump, but it would probably be messy......

Answer 2

Sorry all the blowing won't inflate your souffle.
Here's what to do next time:

Cheese Soufle
Butter, room temperature, for greasing the souffle
2 tablespoons grated Parmesan
1 1/2 ounces (3 tablespoons) butter
3 tablespoons flour
1 teaspoon dry mustard
1/2 teaspoon garlic powder
1/8 teaspoon kosher salt
1 1/3 cups milk, hot
4 large egg yolks (2 1/2 ounces by weight)
6 ounces sharp Cheddar
5 egg whites plus 1 tablespoon water (5 1/2 ounces by weight plus 1/2 ounce water)
1/2 teaspoon cream of tartar

Use room temperature butter to grease an 8-inch souffle mold. Add the grated Parmesan and roll around the mold to cover the sides. Cover with plastic wrap and place into the freezer for 5 minutes.
Preheat oven to 375 degrees F.
In a small saucepan, heat the butter. Allow all of the water to cook out.
In a separate bowl combine the flour, dry mustard, garlic powder, and kosher salt. Whisk this mixture into the melted butter. Cook for 2 minutes.
Whisk in the hot milk and turn the heat to high. Once the mixture reaches a boil, remove from the heat.
In a separate bowl, beat the egg yolks to a creamy consistency. Temper the yolks into the milk mixture, constantly whisking. Remove from the heat and add the cheese. Whisk until incorporated.
In a separate bowl, using a hand mixer, whip the egg whites and cream of tartar until glossy and firm. Add 1/4 of the mixture to the base. Continue to add the whites by thirds, folding very gently.
Pour the mixture into the souffle. Fill the souffle to 1/2-inch from the top. Place on an aluminum pie pan. Bake in the oven for 35 minutes.
Avoid temptation to peek before done. Trust your timer or peek thru closed window door of oven.

foodnetwork.com

Answer 3

Unfortunately you can't but, for future souffle's, I suggest following the foodnetwork's Alton Brown's Good Eats recipe and instructions for flawless souffle

Answer 4

Sorry, No can do. But spoon it into individual dishes and put something on top. If it's a sweet one, add berries and whipped cream. If it's a main course souffle, add some grated cheese and herbs.

Answer 5

You can't. Your souffle deflates, it's dead.

Answer 6

you can't, that's why souffles have to me eaten immediately

Answer 7

oops ! you can't but next time don't open the oven door too soon

Answer 8

Make a new one, sorrrrrry.

Answer 9

i guess u'll have to make a new one...sorry but there r no kitchen miracles.

Answer 10

get a straw and blow in it....

kidding... start over.