Questions tagged [souffle]

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13 votes
2 answers
3k views

How long does a souffle stay up?

I recently made a chocolate souffle for the first time and it came out pretty much like I was expecting: slightly gooey middle, a crust on top, fluffy, risen to a little less than double. But after 10-...
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7 votes
2 answers
2k views

Cheese soufflé with bread cubes instead of egg whites

In this video: Cheese Soufflé that NEVER Falls! - Chef Jean-Pierre, Chef Jean Pierre proposes an interesting method for making cheese soufflé; instead of folding in beaten egg whites to his custard, ...
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0 votes
1 answer
124 views

baking a Souffle to make it as much liquidish as possible

I have found this explanation for example: Bake the soufflé: For maximum lift, it’s best to heat your soufflé from the bottom up — in other words, the direct heat of your oven should ideally be ...
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  • 107
5 votes
3 answers
422 views

Why does Jacques Pepin's souffle work?

I just saw a video (there are numerous all over the place, but this is one) of Jacques Pepin making his mother's cheese souffle. In the recipe, he does not separate the eggs or beat them to peaks. He ...
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3 votes
1 answer
68 views

Soufflé the day before?

http://www.cookingchanneltv.com/recipes/sweet-potato-souffle0-2200751 I typically make this for Thanksgiving when we host, but I'm not hosting thus year. Could I make this the day before, but skip ...
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3 votes
2 answers
226 views

Different cooking times and different dishes

Merry Christmas! I would love it if all my dishes came out at the same time. Any ideas? I am cooking a ham at 350, au gratin potatoes at 425 and a souffle at 350 what temperature should I cook at to ...
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  • 31
2 votes
1 answer
311 views

Substitute for coating ramekin in a chocolate soufflé.

I know that when it comes to chocolate soufflés, the substance to coat a ramekin to help the soufflé climb is sugar. Here's my question: can I use something else, like salt? Or cocoa powder? I ...
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2 votes
1 answer
2k views

What should the results of my chocolate soufflé be like?

Should chocolate soufflés in their entirety have the same texture and solidity as its somewhat firm outer shell through out its body(excuse my redundancy)? I made soufflés for my girlfriend and I ...
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0 votes
2 answers
303 views

How about a Gouda soufflé?

I'm a huge fan of Gouda and I've always wondered how it would be going into a cheese soufflé. But has anyone ever tired it? All these recipes call for other types of cheese.
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3 votes
3 answers
1k views

Is it possible to make souffles that rise without beating egg whites?

TLDR: Is it possible to make a souffle that doesn't have beaten egg-whites, but still rises? Leaveners don't seem to work. Longer version: I've never eaten "real" souffles (at a restaurant). I tried ...
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  • 1,017
2 votes
1 answer
212 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: ...
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  • 23
4 votes
3 answers
11k 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 ...
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7 votes
1 answer
10k 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 ...
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2 votes
1 answer
874 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. ...
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  • 21
3 votes
2 answers
8k 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 ...
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  • 57.3k
0 votes
0 answers
43 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.
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4 votes
3 answers
563 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 ...
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  • 41
4 votes
3 answers
14k 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 ...
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7 votes
1 answer
592 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 ...
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  • 71
1 vote
1 answer
1k 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 ...
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  • 11
7 votes
1 answer
4k 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. ...
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5 votes
1 answer
5k 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 ...
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0 votes
1 answer
3k 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: ...
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  • 124k
5 votes
4 answers
12k 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 ...
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  • 1,021
5 votes
2 answers
4k views

Can you use a convection oven to make a Soufflé?

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