Timeline for How can I stabilize a souffle?
Current License: CC BY-SA 3.0
11 events
| when toggle format | what | by | license | comment | |
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| Aug 14, 2016 at 16:07 | answer | added | Michele Robinson | timeline score: 1 | |
| Apr 7, 2013 at 6:20 | comment | added | hippietrail | Possible duplicate of: What kind of stabilizers can I use when making souffles, Japanese cheesecake or egg beaten products? | |
| Apr 2, 2013 at 21:48 | answer | added | John Tapper II | timeline score: 2 | |
| Mar 7, 2013 at 0:29 | history | edited | Aaronut | CC BY-SA 3.0 |
edited tags
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| Mar 6, 2013 at 22:10 | answer | added | Name Withheld | timeline score: 4 | |
| Feb 5, 2013 at 8:59 | comment | added | Megasaur | I found xanthan gum in the health food isle of my local super market. About AUD$3 for 100gr which is not too expensive since you don't typically need too much of it at a time. | |
| Feb 4, 2013 at 4:07 | history | tweeted | twitter.com/#!/StackCooking/status/298281625266036736 | ||
| Feb 1, 2013 at 17:05 | comment | added | SAJ14SAJ | Please note that it is normal for souffles to start deflating immediately upon being removed from the oven, but they should not go completely deflated. This is part of the reason they should be served immediately upon being finished. | |
| Feb 1, 2013 at 16:52 | review | First posts | |||
| Feb 1, 2013 at 17:54 | |||||
| Feb 1, 2013 at 16:42 | history | edited | Cascabel♦ | CC BY-SA 3.0 |
deleted 1 characters in body; edited tags; edited title
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| Feb 1, 2013 at 16:36 | history | asked | I. Rothschild | CC BY-SA 3.0 |