What technique is used when making a soufflé?

When preparing a soufflé, the technique of folding whipped egg whites into a base is essential. This process is critical because the lightness and airy texture of the soufflé depend heavily on the incorporation of air into the egg whites. By gently folding the beaten egg whites into the flavored base (which may consist of egg yolks, cheese, or chocolate, depending on the type of soufflé), you create a mixture that retains the volume and lightness of the whipped egg whites.

This folding technique ensures that the soufflé rises beautifully during baking, creating its characteristic puff and delicate structure. The other options, although relevant in different contexts of cooking or baking, do not apply to the soufflé-making process. Kneading dough is not involved in a soufflé, as it does not require gluten development. Chilling the mixture is not a necessary step for soufflés, which are often baked immediately after preparation. Applying a glaze is more relevant to pastries or certain meat dishes but is not a technique used in the context of making a soufflé. Thus, the technique of folding whipped egg whites is vital for achieving the perfect soufflé.