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

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.

> 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.



Practice safe eating - always use condiments

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.

> 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.



Practice safe eating - always use condiments

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

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