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souffle question
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 |
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