|By Mike S on Tuesday, January 25, 2000 - 11:20 am: Edit|
How do the baking times for a soufle need to be adjusted if you do not have the size ramekin called for in the recipe? For instance, if a 4, 6oz ramekins are called for and you have 4oz ramekins.Or if the recipe calls for individual size ramekins and I wish to make one large one in a 2 quart ramekin.
|By momoreg on Tuesday, January 25, 2000 - 11:53 am: Edit|
The baking temperature will have to increase for smaller ramekins, and decrease for larger ones. If the recipe for a 6 oz. ramekin calls for a temp of 375, you might go up to 390 for a 4 oz., and down to 320 for a large souffle. It really depends on your oven. The times are not as important to follow as the temps.
|By W.DeBord on Tuesday, January 25, 2000 - 12:32 pm: Edit|
I agree with momoreg. I would like to add...
Some people throw-out their common sense when making souffles. They are not nearly as fragile as books lead you to believe. I bake my souffles the same as I bake everything else. When I gage them to be three-forths done I open the oven and look at them to check. I've never had a problem doing that and all the chefs I know do the same. Drafts/shocks in temp. or cold blowing air are what kills souffles and over cooking them, not opening the door.
I like a moderate 375 oven for all my souffles (they usually take 20 min. for a full oven)regardless of what the recipe calls for. My head chef likes 400 degrees. If you use a moderate oven temp. you bake all souffles until they are done. The time changes with the number/quantity in the oven and the temp. . I'm trying to say time can vary, relax, time varies from one oven to the next. Rely on your knowledge of what a cooked souffle looks like as your most important timing guide.
|By Mike S on Saturday, January 29, 2000 - 02:39 pm: Edit|
What is the best way to tell if a souffle is done? What should it look like?
|By W.DeBord on Saturday, January 29, 2000 - 06:47 pm: Edit|
I now know by sight when it's done, although I use a timer so I don't have to pay attention until the last 5 min..
Bake a batch, after 15 min. begin looking and testing at 2 min. intervals. Around 15 min. they have risen but the sides of the crown are wet looking and it wiggles when moved. At 17 min. take 1 out it's not as wet looking on the sides of the crown and it doesn't jiggle much. Open the top and you'll see it is still probably wet instead of "set". Try 19 min. when you open it it will probably be set. Description of "set"...it's not wet or loose it's moist, when you open the top and eat it doesn't drop or change looks or texture, it will not drop suddenly. Over cooked it falls quickly when taken out of the oven. When you open the top it drops into a small solid mass, it is firm.
My timing is based on my convection oven with one sheet pan holding say 15 or more ramikins of chocolate souffee. Your timing will vary on oven temp., quanitiy in oven and type of souffle.