Souffle
Advice, Questions, and Discussions about Souffle
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Can I use heavy cream/whipping cream in Jacques Pepin's Easy Cheese Soufflé recipe?
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Can I put a shortbread crust on the bottom of a soufflé?
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I am practising for my husband's 50th birthday a chocolate soufflé.
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What is the ratio of base to egg whites in a souffle? I'm coming for one and there are several variations I would like to try.
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Souffle question. What goes up...
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Bleu Cheese Souffle
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How do I time souffles?
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Cornstarch instead of flour in souffle recipe?
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Souffle
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Souffle help....difference between mini and large
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I am planning a second attempt at souffle- the first time, the top browned but the inside remained raw. I have heard it is best to cook them
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i'm looking for a recipe that i swear used to be on this site for corn pudding!
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Does anybody have a recipe for a plain souffle, e.g. one without lemon, chocolate, etc?
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Light birthday cake, lo-cal, lo-fat
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What's the difference between a strata and a souffle? Is one easier or more reliable?
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I have containers of roasted pumpkin in the fridge and freezer. There are great recipes for pumpkin on food52, but something I didn't see...
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How can I keep my souffles from shrinking once they are out of the oven? They rise beautifully but, if not eaten immediately they loose some...
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Elizabeth David's recipe for chocolate souffle calls for melting 4 ounces of chocolate with 2 to 3 tablespoons of water, rum, or brandy...
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