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Doug
Joined: 13 Sep 2010
Posts: 3
Location: Nova Scotia
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 Posted: Mon Sep 13, 2010 9:17 am Post subject: Chocolate Souffle |
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| I have made my first ever Chocolate Souffle and it turned out perfect or so I think it was perfect, the problem being I do not know what the inside is supposed to be like when it is done. It had risen well and was very light, but the first time I took it out and tried it it seemed to runny so I put it back in and continued to bake it a bit longer. When I took it out the second time it was a lot like a cake, which makes me believe it should be moister in the center. So my question is, what should the center be like. |
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tullius
Joined: 19 Apr 2010
Posts: 60
Location: colorado
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| Posted: Mon Sep 13, 2010 3:52 pm Post subject: |
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| This seems to be a matter of taste. Jacques Pepin states that it should be slightly soft & creamy in the center (& by this he means a little runny, I saw it on his show) but other sources state a skewer inserted should come out clean. I try to go for just barely set. If you go for the soft center be advised you're running the risk of salmonella if you use unpasteurized eggs. (A risk I'm willing to take for Caesar salad but I don't like runny souffle) |
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Doug
Joined: 13 Sep 2010
Posts: 3
Location: Nova Scotia
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| Posted: Mon Sep 13, 2010 4:46 pm Post subject: |
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| Yes I do remember Julia Child telling me about the skewer test, so I guess I did have it cooked properly,,thanks for the advise. |
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