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Souffle dish
All this souffle talk has me contemplating making one. For
straight-sided dishes I have a 1-1/2 quart Corning casserole with a 2-1/2" inside height and 7" diameter, and a smaller (one quart probably) stoneware thang that has a 2-1/2" inside height and 6" diameter AND is not straight-sided -- it comes in just a little bit at the top. Would these work? -- -Barb, <www.jamlady.eboard.com> Updated 11-29-04; Sam I Am! birthday telling; Thanksgiving 2004; Fanfare, Maestro, please. |
in article , Melba's
Jammin' at wrote on 12/1/04 9:46 AM: > All this souffle talk has me contemplating making one. For > straight-sided dishes I have a 1-1/2 quart Corning casserole with a > 2-1/2" inside height and 7" diameter, and a smaller (one quart probably) > stoneware thang that has a 2-1/2" inside height and 6" diameter AND is > not straight-sided -- it comes in just a little bit at the top. > > Would these work? Go with the straight sided one and use a foil collar. I watched Julia do this too, many years ago and there's a picture of it in "Mastering..." You take a big piece of heavy duty foil or parchment paper, fold it in 2 or three so it's twice as tall as your dish. Then you butter and crumb it heavily (as you do the inside of your mold) and wrap it around the outside of the dish. Tie it with string around the dish, and I seem to recall Julia using a straight pin to fasten it in several places. |
in article , Melba's
Jammin' at wrote on 12/1/04 9:46 AM: > All this souffle talk has me contemplating making one. For > straight-sided dishes I have a 1-1/2 quart Corning casserole with a > 2-1/2" inside height and 7" diameter, and a smaller (one quart probably) > stoneware thang that has a 2-1/2" inside height and 6" diameter AND is > not straight-sided -- it comes in just a little bit at the top. > > Would these work? Go with the straight sided one and use a foil collar. I watched Julia do this too, many years ago and there's a picture of it in "Mastering..." You take a big piece of heavy duty foil or parchment paper, fold it in 2 or three so it's twice as tall as your dish. Then you butter and crumb it heavily (as you do the inside of your mold) and wrap it around the outside of the dish. Tie it with string around the dish, and I seem to recall Julia using a straight pin to fasten it in several places. |
In article >, Sheryl Rosen
> wrote: > Go with the straight sided one and use a foil collar. > > I watched Julia do this too, many years ago and there's a picture of > it in "Mastering..." > > You take a big piece of heavy duty foil or parchment paper, fold it > in 2 or three so it's twice as tall as your dish. Then you butter and > crumb it heavily (as you do the inside of your mold) and wrap it > around the outside of the dish. Tie it with string around the dish, > and I seem to recall Julia using a straight pin to fasten it in > several places. Thanks, Sheryl. I forgot about the collar to be added. Am familiar with the concept. -- -Barb, <www.jamlady.eboard.com> Updated 11-29-04; Sam I Am! birthday telling; Thanksgiving 2004; Fanfare, Maestro, please. |
In article >, Sheryl Rosen
> wrote: > Go with the straight sided one and use a foil collar. > > I watched Julia do this too, many years ago and there's a picture of > it in "Mastering..." > > You take a big piece of heavy duty foil or parchment paper, fold it > in 2 or three so it's twice as tall as your dish. Then you butter and > crumb it heavily (as you do the inside of your mold) and wrap it > around the outside of the dish. Tie it with string around the dish, > and I seem to recall Julia using a straight pin to fasten it in > several places. Thanks, Sheryl. I forgot about the collar to be added. Am familiar with the concept. -- -Barb, <www.jamlady.eboard.com> Updated 11-29-04; Sam I Am! birthday telling; Thanksgiving 2004; Fanfare, Maestro, please. |
On Wed, 01 Dec 2004 08:46:19 -0600, Melba's Jammin'
> wrote: > All this souffle talk has me contemplating making one. For > straight-sided dishes I have a 1-1/2 quart Corning casserole with a > 2-1/2" inside height and 7" diameter, and a smaller (one quart probably) > stoneware thang that has a 2-1/2" inside height and 6" diameter AND is > not straight-sided -- it comes in just a little bit at the top. You can make a souffle in any dish, Barb. It's not a mystery recipe - even though we've been conditioned to think it is. Think of souffle as "peafowl". The traditional French Style is like a beautiful peacock, but if you make one in a low, wide dish... it's tastes the same, but it'slooks like a doudy little peahen. IMO: Taste is what counts, so use what you have and enjoy! sf Practice safe eating - always use condiments |
sf > wrote in
: > On Wed, 01 Dec 2004 08:46:19 -0600, Melba's Jammin' > > wrote: > >> All this souffle talk has me contemplating making one. For >> straight-sided dishes I have a 1-1/2 quart Corning casserole with a >> 2-1/2" inside height and 7" diameter, and a smaller (one quart >> probably) stoneware thang that has a 2-1/2" inside height and 6" >> diameter AND is not straight-sided -- it comes in just a little bit at >> the top. > > You can make a souffle in any dish, Barb. It's not a > mystery recipe - even though we've been conditioned to think > it is. > > Think of souffle as "peafowl". The traditional French Style > is like a beautiful peacock, but if you make one in a low, > wide dish... it's tastes the same, but it'slooks like a > doudy little peahen. > > IMO: Taste is what counts, so use what you have and enjoy! > > sf I'll bow to your knowledge about this, since I've not made a soufflé. However, I've read that the reason for using a properly-sized, straight-sided dish where height and diameter is of correct proportion was to insure maximum rise and minimal deflation. Then again, perhaps that's just part of our conditioning. -- Wayne in Phoenix *If there's a nit to pick, some nitwit will pick it. *A mind is a terrible thing to lose. |
On Thu, 02 Dec 2004 12:43:25 GMT, Wayne Boatwright
> wrote: > I'll bow to your knowledge about this, since I've not made a soufflé. > However, I've read that the reason for using a properly-sized, > straight-sided dish where height and diameter is of correct proportion was > to insure maximum rise and minimal deflation. You know the old saw... the quicker they rise, the faster they fall and that applies to souffles too. > Then again, perhaps that's just part of our conditioning. It's also a competition between chefs that I'm not concerned about. Pretty is good, but good taste is better. :) sf Practice safe eating - always use condiments |
On Thu, 02 Dec 2004 12:43:25 GMT, Wayne Boatwright
> wrote: > I'll bow to your knowledge about this, since I've not made a soufflé. > However, I've read that the reason for using a properly-sized, > straight-sided dish where height and diameter is of correct proportion was > to insure maximum rise and minimal deflation. You know the old saw... the quicker they rise, the faster they fall and that applies to souffles too. > Then again, perhaps that's just part of our conditioning. It's also a competition between chefs that I'm not concerned about. Pretty is good, but good taste is better. :) sf Practice safe eating - always use condiments |
sf > wrote in news:3drvq01ae2tvo3609prh2bsm4vqn4hfpn9@
4ax.com: > On Thu, 02 Dec 2004 12:43:25 GMT, Wayne Boatwright > > wrote: > >> I'll bow to your knowledge about this, since I've not made a soufflé. >> However, I've read that the reason for using a properly-sized, >> straight-sided dish where height and diameter is of correct proportion >> was to insure maximum rise and minimal deflation. > > You know the old saw... the quicker they rise, the faster > they fall and that applies to souffles too. > >> Then again, perhaps that's just part of our conditioning. > > It's also a competition between chefs that I'm not concerned > about. Pretty is good, but good taste is better. ----------------------------------------- Agreed! >:) > > > sf -- Wayne in Phoenix *If there's a nit to pick, some nitwit will pick it. *A mind is a terrible thing to lose. |
sf > wrote in news:3drvq01ae2tvo3609prh2bsm4vqn4hfpn9@
4ax.com: > On Thu, 02 Dec 2004 12:43:25 GMT, Wayne Boatwright > > wrote: > >> I'll bow to your knowledge about this, since I've not made a soufflé. >> However, I've read that the reason for using a properly-sized, >> straight-sided dish where height and diameter is of correct proportion >> was to insure maximum rise and minimal deflation. > > You know the old saw... the quicker they rise, the faster > they fall and that applies to souffles too. > >> Then again, perhaps that's just part of our conditioning. > > It's also a competition between chefs that I'm not concerned > about. Pretty is good, but good taste is better. ----------------------------------------- Agreed! >:) > > > sf -- Wayne in Phoenix *If there's a nit to pick, some nitwit will pick it. *A mind is a terrible thing to lose. |
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Melba's Jammin' wrote:
> In article >,=20 > wrote: >=20 >=20 >>On Wed, 01 Dec 2004 08:46:19 -0600, Melba's Jammin' > wrote: >> >> >>> All this souffle talk has me contemplating making one. For=20 >>> straight-sided dishes I have a 1-1/2 quart Corning casserole with=20 >>> a 2-1/2" inside height and 7" diameter, and a smaller (one quart=20 >>> probably) stoneware thang that has a 2-1/2" inside height and 6"=20 >>> diameter AND is not straight-sided -- it comes in just a little=20 >>> bit at the top. >> >=20 >>You can make a souffle in any dish, Barb. It's not a >>mystery recipe - even though we've been conditioned to think >>it is. >=20 >=20 > I'm not worried about the recipe (hey, I've won ribbons for chiffon=20 > cakes) - just curious about the dish. Thanks. I'm thinking spinach=20 > when i get around to it We used to make some of our souffl=E9s in my fancy-dancy restaurant on=20 flat plates. Put down a layer of a seafood-scented and flavored=20 mayonnaise, chopped lobster meat and caviar with other goodies added,=20 spoon the souffl=E9 batter over and pop into the oven. Puffed up most=20 splendidly. Charged an arm and a leg for it. I got to eat the=20 occasional mistakes. Heh... Pastorio |
Melba's Jammin' wrote:
> In article >,=20 > wrote: >=20 >=20 >>On Wed, 01 Dec 2004 08:46:19 -0600, Melba's Jammin' > wrote: >> >> >>> All this souffle talk has me contemplating making one. For=20 >>> straight-sided dishes I have a 1-1/2 quart Corning casserole with=20 >>> a 2-1/2" inside height and 7" diameter, and a smaller (one quart=20 >>> probably) stoneware thang that has a 2-1/2" inside height and 6"=20 >>> diameter AND is not straight-sided -- it comes in just a little=20 >>> bit at the top. >> >=20 >>You can make a souffle in any dish, Barb. It's not a >>mystery recipe - even though we've been conditioned to think >>it is. >=20 >=20 > I'm not worried about the recipe (hey, I've won ribbons for chiffon=20 > cakes) - just curious about the dish. Thanks. I'm thinking spinach=20 > when i get around to it We used to make some of our souffl=E9s in my fancy-dancy restaurant on=20 flat plates. Put down a layer of a seafood-scented and flavored=20 mayonnaise, chopped lobster meat and caviar with other goodies added,=20 spoon the souffl=E9 batter over and pop into the oven. Puffed up most=20 splendidly. Charged an arm and a leg for it. I got to eat the=20 occasional mistakes. Heh... Pastorio |
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