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?

Thanks,
Dee Dee

Dee wrote:

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

I don't think it TASTES any better, if that's what you mean. But don't
discount the appearance consideration: Soufflés are basically show-off
dishes, and as such, the appearance is more important than it would be for
something like pea soup.

Bob

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 @¿@¬
_____________________

Dee Randall wrote:

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?

It is a visual treat, and there is a difference in texture, and IMP texture
difference is one of the things that makes soufflés interesting.

I keep hearing about how tricky soufflés are. I must be lucky. I have only
cooked about a half dozen soufflés over the years, and every one of them has
turned out beautifully. that should be even more surprising considering that I
have only followed the recipe twice. The rest have been faked. I just go by
rule of thumb for the procedure..... separate the eggs, whip the whites, make a
sauce with a roue and the the yolks and fold them together.

"Dee Randall" wrote in message
...
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?

Thanks,
Dee Dee

Dee, if you use an 8" souffle mold the crust won't rise above the edge, even
with eight egg whites. A lot of recipes say don't go over 6". I routinely
use the 8" mold and I tend to collar anyway, even though it only keeps the
upper "cap" from spilling over. To address your question, other than
appearance, the rising over the edge doesn't mean anything.
I do almost exclusively dinner, or main course souffles, so the puffy
appearance doesn't affect us too much, and the smoked salmon doesn't spill
over witht he 8" mold.
BTW, I, being heart conscious, always use a maximum of two yolks in the
bechemal sauce, even before adding extra whites. I've even done a souffle
with no yolk. That is pretty bland.
For best results, don't beat your whites too stiffly, and add 25% of the
beaten whites into the bechemal before proceeding with final composition of
your souffle. Souffle is one of our absolute favorite main courses.
Good Luck,
Kent

"Kent" wrote in message
...

"Dee Randall" wrote in message
...
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?

Thanks,
Dee Dee

Dee, if you use an 8" souffle mold the crust won't rise above the edge,
even with eight egg whites. A lot of recipes say don't go over 6". I
routinely use the 8" mold and I tend to collar anyway, even though it only
keeps the upper "cap" from spilling over. To address your question, other
than appearance, the rising over the edge doesn't mean anything.
I do almost exclusively dinner, or main course souffles, so the puffy
appearance doesn't affect us too much, and the smoked salmon doesn't spill
over witht he 8" mold.
BTW, I, being heart conscious, always use a maximum of two yolks in the
bechemal sauce, even before adding extra whites. I've even done a souffle
with no yolk. That is pretty bland.
For best results, don't beat your whites too stiffly, and add 25% of the
beaten whites into the bechemal before proceeding with final composition
of your souffle. Souffle is one of our absolute favorite main courses.
Good Luck,
Kent

Thanks both Kent and Wayne. I'm putting my eggs in one basket -- I mean,
getting my ducks in a row.
I've found a farm where I can get fresh chicken eggs.

I have several molds, I'm going to have to measure them. I believe I have
three different sizes, and one might be the same size around, but deeper.

I've only had one souffle, and that at a restaurant at my wedding dinner --
It's time I try to make one.
Thanks again,
Dee Dee

"Dee Randall" wrote in message
...

"Kent" wrote in message
...

"Dee Randall" wrote in message
...
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?

Thanks,
Dee Dee

Dee, if you use an 8" souffle mold the crust won't rise above the edge,
even with eight egg whites. A lot of recipes say don't go over 6". I
routinely use the 8" mold and I tend to collar anyway, even though it
only keeps the upper "cap" from spilling over. To address your question,
other than appearance, the rising over the edge doesn't mean anything.
I do almost exclusively dinner, or main course souffles, so the puffy
appearance doesn't affect us too much, and the smoked salmon doesn't
spill over witht he 8" mold.
BTW, I, being heart conscious, always use a maximum of two yolks in the
bechemal sauce, even before adding extra whites. I've even done a souffle
with no yolk. That is pretty bland.
For best results, don't beat your whites too stiffly, and add 25% of the
beaten whites into the bechemal before proceeding with final composition
of your souffle. Souffle is one of our absolute favorite main courses.
Good Luck,
Kent

Thanks both Kent and Wayne. I'm putting my eggs in one basket -- I mean,
getting my ducks in a row.
I've found a farm where I can get fresh chicken eggs.

I have several molds, I'm going to have to measure them. I believe I have
three different sizes, and one might be the same size around, but deeper.

I've only had one souffle, and that at a restaurant at my wedding
dinner -- It's time I try to make one.
Thanks again,
Dee Dee

Dee, try a plain cheese souffle first, and then a cheese plus spinach. I
think this approach is much more rewarding for an early effort than trying
to do a dessert souffle. Again, for your health try the lower yolk souffle.
Initially I would avoid the dessert souffle until you "have it down".
Most important, they are great fun for the chef and everybody else.
Again, the best of luck and great souffle making to you,
Kent

P.S. If you can lay your hands on any of Julia Child's souffle recipes, she
tells you exactly what you need to know.

On Sun, 7 May 2006 17:06:22 -0400, Dee Randall wrote:

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?

I prefer less work, therefore I use a larger dish and no collar.
Tastes the same to me.


--

Ham and eggs.
A day's work for a chicken, a lifetime commitment for a pig.

On Sun, 7 May 2006 22:39:34 -0400, Dee Randall wrote:

I've only had one souffle, and that at a restaurant at my wedding dinner --
It's time I try to make one.

Souffle is easier to make than you think. Good luck and good eating!


--

Ham and eggs.
A day's work for a chicken, a lifetime commitment for a pig.

"sf" wrote in message
...
On Sun, 7 May 2006 17:06:22 -0400, Dee Randall wrote:

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?

I prefer less work, therefore I use a larger dish and no collar.
Tastes the same to me.


--

OK, then I understand what Alton was doing.
Thanks,
Dee Dee

"Kent" wrote in message
. ..

"Dee Randall" wrote in message
...

"Kent" wrote in message
...

"Dee Randall" wrote in message
...
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?

Thanks,
Dee Dee

Dee, if you use an 8" souffle mold the crust won't rise above the edge,
even with eight egg whites. A lot of recipes say don't go over 6". I
routinely use the 8" mold and I tend to collar anyway, even though it
only keeps the upper "cap" from spilling over. To address your question,
other than appearance, the rising over the edge doesn't mean anything.
I do almost exclusively dinner, or main course souffles, so the puffy
appearance doesn't affect us too much, and the smoked salmon doesn't
spill over witht he 8" mold.
BTW, I, being heart conscious, always use a maximum of two yolks in the
bechemal sauce, even before adding extra whites. I've even done a
souffle with no yolk. That is pretty bland.
For best results, don't beat your whites too stiffly, and add 25% of the
beaten whites into the bechemal before proceeding with final composition
of your souffle. Souffle is one of our absolute favorite main courses.
Good Luck,
Kent

Thanks both Kent and Wayne. I'm putting my eggs in one basket -- I mean,
getting my ducks in a row.
I've found a farm where I can get fresh chicken eggs.

I have several molds, I'm going to have to measure them. I believe I
have three different sizes, and one might be the same size around, but
deeper.

I've only had one souffle, and that at a restaurant at my wedding
dinner -- It's time I try to make one.
Thanks again,
Dee Dee

Dee, try a plain cheese souffle first, and then a cheese plus spinach. I
think this approach is much more rewarding for an early effort than trying
to do a dessert souffle. Again, for your health try the lower yolk
souffle. Initially I would avoid the dessert souffle until you "have it
down".
Most important, they are great fun for the chef and everybody else.
Again, the best of luck and great souffle making to you,
Kent

P.S. If you can lay your hands on any of Julia Child's souffle recipes,
she tells you exactly what you need to know.
Yes, I think I can get Julia's recipe with no big problem.
Thanks so much for the advice; I'll follow it.
Dee Dee