In baking souffles, I find that they start deflating from the moment I remove them from the oven. One chef suggested adding xanthan gum which is hard to find and quite expensive. Do you think ...
I have now tried to make Bobby Flay's blackberry souffle twice, and both times, after initially rising beautifully, it collapsed completely while still in the oven. The results were inedible. Does ...
I am trying to make a cheese soufflé to surprise my girlfriend on her birthday (24 Jan). After several cooking trials, I still face a key problem: my soufflé collapsed after baking for 25-30 minutes. ...
I want to make some individual zabaglione & fruit souffles, but don't have ramekins. Also, I don't have much experience with souffles (but I have made them some times). I have at my disposal: ...
A few months ago I attempted a soufflé and had mixed success (i.e. failure). I determined that I enjoyed both the taste and the presentation, but I just haven't gained the confidence to try again. I ...
I separated this question from the original as there were no answers.