What makes a soufflé rise—and what’s the difference between soft and stiff peaks?

In this episode of Flavor Lab Wednesday, Chef Riq explores how whipped egg whites trap air and create lift. Through a simple experiment, you’ll learn how soft peaks and stiff peaks affect structure, height, and texture in a soufflé.

Using the Unseen Cuisine Method™, you’ll recognize these changes through sound, touch, and feel—so you can stop guessing and start cooking with precision. 

Follow the show and explore more sensory cooking at UnseenCuisine.com.

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