tekobo Posted May 8, 2019 Report Share Posted May 8, 2019 I thought I would try out soufflé on the KK and wondered how best to do it. As usual, if you look, someone, somewhere on the forum will have done what you are trying to do and will have documented it for your reading pleasure. Unusually, there was only one post. This one: @dstr8is an excellent reference and I don't have much to add. As I start with my soufflé experiments, it would be good to know if others have tried soufflé out in their KKs. Here is my first attempt. It was made with a sweet white miso base. I put them in the KK on a cold cast iron tray to avoid burning up the bottoms. They came out well after 13 minutes in the KK. I like how the reflected heat from the dome gave the soufflés a gently browned top. Might cook for slightly less time next time and I need to work at getting a more even rise. Will try running knife round the inside of each filled pot to see if that helps. 7 Quote Link to comment Share on other sites More sharing options...
Pequod Posted May 8, 2019 Report Share Posted May 8, 2019 Oh my! 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted May 9, 2019 Report Share Posted May 9, 2019 Looking grrreat. 1 Quote Link to comment Share on other sites More sharing options...
Tyrus Posted May 9, 2019 Report Share Posted May 9, 2019 Like the looks of those. Tell me, was the cast iron preferable over the pizza stone for this application for any particular reason or just on hand. Wonder how that flat of cast iron would do with a pizza. Lodge? 1 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted May 9, 2019 Report Share Posted May 9, 2019 Nicley done looks like they puffed up nicleySent from my SM-T835 using Tapatalk 1 Quote Link to comment Share on other sites More sharing options...
ckreef Posted May 9, 2019 Report Share Posted May 9, 2019 Very tasty looking. 1 Quote Link to comment Share on other sites More sharing options...
tekobo Posted May 9, 2019 Author Report Share Posted May 9, 2019 8 hours ago, Tyrus said: Like the looks of those. Tell me, was the cast iron preferable over the pizza stone for this application for any particular reason or just on hand. Wonder how that flat of cast iron would do with a pizza. Lodge? Yes, Lodge. I love Lodge cast iron gear. I used it because I did want some bottom heat but not too much. I hadn't thought of using it for a pizza though. Good thinking Batman, worth a try to see how it works. 1 Quote Link to comment Share on other sites More sharing options...
Steve M Posted May 9, 2019 Report Share Posted May 9, 2019 Looks wonderful! 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted May 9, 2019 Report Share Posted May 9, 2019 1 Quote Link to comment Share on other sites More sharing options...
