I worked a station which had pommes souffles on it and spent two hours a day preparing what would be consumed in one service. I followed the link you posted and I dont buy it. I do not believe that method will give you better results or be more cost effective. We did an equal amount of rectangle and oval pommes souffles on the dish the good ol fashion way. Rectangular do puff equally well. One thing that I did differently than the chef in the link did was I would have two pots of oil next to each other with the the different temperatures. When the potatoes started to blister in the low oil I would transfer to the hot oil and a few would puff perfectly and a few would be uneven. You immediately pull the perfect ones from the oil before they color and line them on a parchment covered sheet pan for service. At least that way during service you were guaranteed all perfect souffles. I do hope you find a fool proof method and share it with us!!!
