Home Cooking 4

Souffle Technique

David A. | Nov 27, 200511:10 AM

I'm always impressed when I have a souffle at a fine restaurant and the souffle neatly pulls away from the side of the ramkin. At home I have not been able to reproduce this result. I've buttered and sugared, buttered and rebuttered and sugared, used Pam -- nothing seems to work. Is there a secret technique I'm missing?

I should mention that I am using the usual white ceramic ramkins (Cordon Bleu, I think).


David A.

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