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2
votes
1answer
53 views

Balancing out a good souffle and burnt cheese on top

I have a souffle egg recipe that calls for grated Parmesan cheese on the top. I want to also have the cheese slightly burnt without having the souffle collapse. Is there a way to do this? My ideas: ...
2
votes
2answers
1k views

What's the difference between a souffle and a mousse?

I thought souffles would be baked, while mousses would be only whipped, but I've seen recipes for cooked mousses before. Is this just a case of using the wrong name for the wrong recipe or are there ...
4
votes
1answer
257 views

Why fold in ingredients, why not just whisk?

Many recipes such as those for soufflé, call for folding in ingredients into whipped egg whites, so that you don't knock the air out. But why not just whisk the ingredients in? That way there's no ...
1
vote
1answer
68 views

My soufflé turned grey

I have been trying to make a raspberry soufflé, because, well, I found a recipe, and it sounded tasty. It utterly failed, but because I'm stubborn, I wanted to keep trying until I got it right. ...
3
votes
2answers
425 views

Can I really put frozen ramekins in a preheated oven?

I found a make-ahead chocolate souffle recipe that calls for freezing prepared ramekins and then pulling them out (without thawing) and baking in a preheated 400F oven. Isn't that a bad idea, risking ...
0
votes
0answers
35 views

Baking Souffles [duplicate]

I baked individual lemon soufflés that collapsed before I removed them from the oven. Please advise me as to what I need to do to keep these items from collapsing. Thanks.
4
votes
3answers
196 views

Doubts about forming a crust on a souffle to make it rise further

I've read on some cook books about souffle and found a trick that might make the souffle rise further: put the souffle for 1-2 min under the broiler before baking, so a crust will be formed and more ...
2
votes
2answers
1k views

How can I stabilize a souffle?

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 ...
7
votes
1answer
158 views

Is salt needed for a souffle to rise?

I made a crab pudding/souffle (lots of egg whites) last night and it didn't rise at all. I've made it before successfully, but this time I didn't put any salt in because I felt the result had been ...
1
vote
1answer
443 views

Why does my soufflé collapse in the oven?

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 ...
5
votes
1answer
1k views

Troubleshooting a soufflé that collapses during baking

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. ...
5
votes
1answer
1k views

High Elevation Souffle

I am making a Blue Cheese Souffle today and because I live in the Mile-Hi city, I am a little concerned about it not working. Are there any special tips - specifically for Souffle's at high altitude ...
0
votes
1answer
783 views

Which containers should I use for souffles?

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: ...
5
votes
4answers
5k views

Collapsing soufflé

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 ...
5
votes
2answers
1k views

Can you use a convection oven to make a Soufflé?

I separated this question from the original as there were no answers.