I have been experimenting with two different souffle recipes. One
recipe -- Hot Grand Marnier Soufflés from the December issue of Cooking
Light -- works great for me but it is a little bit "eggy." The other
souffle recipe -- Individual Chocolate Soufflés also from Cooking Light
-- falls almost immediately. I mean, by the time I get the cookie sheet
out of the oven and set it down the souffles have fallen. I am
interesting in "troubleshooting" this fallen souffle issue. Any
suggestions would be appreciated.
--
jmk in NC