On 3/16/2004 12:57 AM, sf wrote:
> On Mon, 15 Mar 2004 10:09:50 -0500, jmk
> > wrote:
>
>
>> 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."
>
>
> That's a no brainer, you need more flavoring... start with
> the booze, maybe a little more salt or sugar too.

I was thinking orange zest but thanks.

>
>
>> 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.
>
>
> It sounds like you've mastered making & baking a Grand
> Mariner, souffle (taste is another story).
>
> Chocolate is heavier so you need to pay more attention to
> your method. Make sure you're whites are beaten stiff
> enough (yet not over beaten) to prop up the weight of your
> chocolate mixture.

I went back and checked the reviews. This recipe is falling for
everyone. I guess I was wondering if I should start with less flour or
cooking longer? I don't think that shortening the baking time would
help but I'm open to suggestions.


--
jmk in NC