Posted by Jed on November 01, 1998 at 12:42:48:
In Reply to: Souffle posted by Jed on November 01, 1998 at 12:35:25:
: Rumour has it there is a way to stabilise the whites in souffle (both savoury and sweet) such that it can be made ahead of time, even frozen, without a reduction in volume. Would really save alot of trouble/time during service!
If I'd scrolled down I would've seen earlier message that addressed this topic! At least part of it--how about a savory souffle?