What is a souffle dish called?

Also known as a ramekin, a soufflé dish is usually glazed and has completely vertical sides.

What goes well with souffle?

Some crusty French bread is also nice to serve with your soufflé. If you’d like to serve a soup, again, keep it simple. Stay away from creamy soups; in fact, the perfect accompaniment is a traditional tomato soup—the same one that goes with your grilled cheese sandwich.

How do I stabilize my souffle?

If you are a bit nervous about making a souffle, you can help stabilize the egg whites by adding 1/16th of a teaspoon of cream of tartar per egg white or about half a teaspoon of cornstarch to savory souffles or one or two tablespoons of sugar toward the end of beating the whites of a sweet one, even if the recipe …

What is the best size soufflé dish?

For a vegetable souffle I use a dish with a capacity of a cup and a quarter, like the one pictured here. At about four inches across and two inches deep, it is the right size to assure thorough cooking.

What is the difference between a soufflé dish and a ramekin?

Although you may find a very large ramekin for sale, there comes a point where a ramekin becomes a souffle dish. A souffle dish will look like an extremely large ramekin. Both ramekins and custard cups are used for baking individual portions. After this, souffle dishes skip to quart-size, in general.

How do you eat a soufflé?

Use a serving spoon and fork and cut right into the center. (The souffle is less likely to fall if you cut into the center rather than cutting around the edges.) Working quickly, spoon the souffle on to the serving plates. With entree souffles, I like to serve the souffle on a dinner plate with salad.

How long does a souffle stay up?

Though all souffles have to be baked right before serving, they don’t all have to be assembled at the last minute. Most can sit for up to 30 minutes before baking.

Why do souffles crack?

Beating the egg whites properly is key (and is probably the most difficult part of making a soufflé). The trick is to know when to stop beating: Under-beaten whites will result in a soufflé that does not rise to its potential, while over-beaten whites result in a tough, cracked soufflé.

Why do you have to be quiet when making a soufflé?

The myth about them falling when there is a loud noise or a slight bump is entirely false. Soufflés will inevitably collapse, not because of being bumped, but because the air that is whipped into the egg whites, which has been heated by the oven, cools, so the soufflé falls. Without them, the soufflé would not puff up.