On Thu, 02 Dec 2004 12:43:25 GMT, Wayne Boatwright
> wrote:

> I'll bow to your knowledge about this, since I've not made a soufflé.
> However, I've read that the reason for using a properly-sized,
> straight-sided dish where height and diameter is of correct proportion was
> to insure maximum rise and minimal deflation.

You know the old saw... the quicker they rise, the faster
they fall and that applies to souffles too.

> Then again, perhaps that's just part of our conditioning.

It's also a competition between chefs that I'm not concerned
about. Pretty is good, but good taste is better.




sf
Practice safe eating - always use condiments