On Sun 07 May 2006 02:06:22p, Thus Spake Zarathustra, or was it Dee
Randall?

I don't like to cross-post, so since I know there are experienced bakers
here, I'll pose my question here instead of the 'baking' newsgroup.

I was watching Alton Brown doing Souffles - a whole program on it -
Cheese Souffle
http://www.foodnetwork.com/food/reci..._19915,00.html
His recipe had no collar and it did not rise above the dish (well, maybe
a teensy bit). He called for an 8" mold and did talk about different
sizes for different recipes.


Then I watched a show on Cookworks, where they did a Cheese souffle and
she used a collar, and it rose above the dish. Her recipe does not call
for a specific sized mold.
http://www.foodnetwork.com/food/reci..._26372,00.html

Is a souffle more desirable when it rises over the edge; i.e., desirable
in other than appearance?

Not other than appearance. The rise all depends on the volume of mix vs.
the volume of the dish. It will require a collar if you *plan* for it to
rise above the dish, based on volume.

--
Wayne Boatwright @¿@¬
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