Timeline for Why does Jacques Pepin's souffle work?
Current License: CC BY-SA 4.0
4 events
| when toggle format | what | by | license | comment | |
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| Jan 16, 2020 at 18:08 | comment | added | CleverPatrick | I wonder how necessary the gluten in the flour is to the rising. Would a gluten-free flour (Cup4Cup for instance), have a similar rise? | |
| Jan 16, 2020 at 18:05 | vote | accept | CleverPatrick | ||
| Jan 15, 2020 at 6:04 | comment | added | FuzzyChef | Ah, interesting! I was comparing the amount of eggs against the size of the pan, instead of against the milk quantity. You are absolutely right about the amount of white sauce ingredients. It actually seems like Pepin has more of everything in the same size souffle dish -- because it's still more eggs than I would put in a pan that size (and yes, we tried it in our standard souffle pan). | |
| Jan 12, 2020 at 5:03 | history | answered | Athanasius | CC BY-SA 4.0 |