souffle question

jmk said:

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."

That's a no brainer, you need more flavoring... start with
the booze, maybe a little more salt or sugar too.

Quoted message said:

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.

It sounds like you've mastered making & baking a Grand
Mariner, souffle (taste is another story).

Chocolate is heavier so you need to pay more attention to
your method. Make sure you're whites are beaten stiff enough
(yet not over beaten) to prop up the weight of your
chocolate mixture.

Practice safe eating - always use condiments

sf said:

jmk said:

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."

That's a no brainer, you need more flavoring... start with
the booze, maybe a little more salt or sugar too.

I was thinking orange zest but thanks.

Quoted message said:

Quoted message said:

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.

It sounds like you've mastered making & baking a Grand
Mariner, souffle (taste is another story).

Chocolate is heavier so you need to pay more attention to
your method. Make sure you're whites are beaten stiff
enough (yet not over beaten) to prop up the weight of your
chocolate mixture.

I went back and checked the reviews. This recipe is falling
for everyone. I guess I was wondering if I should start with
less flour or cooking longer? I don't think that shortening
the baking time would help but I'm open to suggestions.

--
jmk in NC