Questions tagged [souffle]
The souffle tag has no usage guidance.
23
questions
0
votes
1answer
37 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 ...
5
votes
3answers
249 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 ...
3
votes
1answer
62 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 ...
3
votes
2answers
212 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 ...
2
votes
1answer
269 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 ...
2
votes
1answer
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 ...
0
votes
2answers
275 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.
3
votes
3answers
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 ...
2
votes
1answer
174 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: ...
4
votes
3answers
9k 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 ...
7
votes
1answer
9k 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 ...
2
votes
1answer
768 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
7k 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
42 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
522 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 ...
3
votes
3answers
11k 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
495 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
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 ...
7
votes
1answer
3k 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
4k 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
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:
...
5
votes
4answers
11k 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
4k views
Can you use a convection oven to make a Soufflé?
I separated this question from the original as there were no answers.
