[spatula]

I am on a level3 pastry course & was shown how to make Souffles two methods were used, the traditional one & one using an Italian meringue mix, what is the preferred method in the professional kitchen?

[mertyns]

At the Restaurant I'm at we use the traditional method. Though I assume it varies in all different kitchens.

[johnewancook]

norm i use the classic way for making souffle, wrks for me, so stick with that method

[chefmarkh]

I've always used the normal method

I'd assume the Italian meringue method would be best applied if making a large batch as it would be more stable pror to cooking,

[scotrobb1010]

Have always used the tradition method but whatever you are happiest with & works for you as long as the end result works

[chef1]

How about perhaps some recipes added to the recipe section?

[chefzilla]

traditional method for me.

my twice baked cheese souffle recipe is already up

[spatula]

Thanks for the replies, yes I will try & put some recipes up Chefzilla & have a look at your souffle recipe

[chef1]

Thanks for the replies, yes I will try & put some recipes up Chefzilla & have a look at your souffle recipe

Sorry I actually mean't others adding their recipes for you

[markcooker]

down to lack of waiting staff in the past i use egg white sugar and fruit purees for sweet souffles. got a hold time of 8 mins.
its not made in the italian manner though.

4 whites whipped
slowly add 75 g sugar depends on fruit puree, then whisk to stiff peak
then add 100g puree.

oven at 180. 6-7 mins

makes about 2 ramekins. its been a while