souffle/tart equipment help

[kiliki]

What size souffle dishes-both individual and large-are most commonly used in recipes? I would like to buy just one size of each. Or, can I use any size pan as long as I don't over/underfill it?

Also, if I buy individual tart pans, do I need to buy the kind with a removable bottom, or are the little guys easier to get out of their pans than a large tart?

[Elizabeth Clauser]

Sadly, I do not know the answer to your question, but will be very interested to hear what it is. I am a fairly confident cook and baker, but one of things not currently in my repertoire is an actual souffle - which I was hoping to make tonight. Unfortunately for me, my local cook's store had a 4 cup and an 8 cup souffle, but the recipe calls for 6 cup (and it's Julia, so I want to use her classic recipe). I'm going to try and hunt down the appropriate size, but I'm worried I won't be able to make my souffle. I have a sneaking suspicion that souffles don't work well outside of the appropriate dish and I hate tinkering with measurements until I've made something at least once (especially not when the original recipe is from a reliable source).

As for tart pans, go with the removable bottoms - you will be happier for it.

[nightscotsman]

As long as you know what to look for to tell if the souffle is done, you can use any size dish you like. Of course the dishes should have straight sides and flat bottoms, but given that, you could even use coffee cups.

If you butter the tartlet pans (or use non-stick spray) before lining with dough and baking, you shouldn't have problems removing the shells when they're baked. No need for removable bottoms, Although a non-stick coating will make your life much easier.

[kiliki]

Perfect. Thank you.

[kiliki]

A related question-Can I halve a souffle recipe?

[Shalmanese]

Isn't the stickiness of the sides of the pan integral to a good souffle rise? Which is why savoury souffles have the pan dusted with butter and parm and sweet ones use butter and sugar?

[halloweencat]

i have those 4-inch alpico souffle dishes....can they be used for mini casseroles and things like that as well? is this an awkward size?

cheers :)

hc

[simdelish]

Isn't the stickiness of the sides of the pan integral to a good souffle rise? Which is why savoury souffles have the pan dusted with butter and parm and sweet ones use butter and sugar?

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This thread is (confusingly) addressing two different products and their respective molds (souffles made in a ceramic dish, and tarts made in tins). I believe Neil was referring to non-stick tart pans, not non-stick souffle dishes.