"Soufflé Dishes?"

[tim]

What's so special about them?

They are never big enough. So why not use any suitably sized container??

[RosieMcPosie]

because then of course, the manufacturers' simply wouldn't be getting enough money from all the people like me who just can't resist buying 'kitchen things'!!

[calendula]

What's so special about them?

They are never big enough. So why not use any suitably sized container??

I always thought that they weren't supposed to be big enough so you wrap the paper around and when you take it off you have this amazing wobbly tower that rises high above the top of the dish - but any container that cooks them to perfection will do of course 

[tim]

And much simpler than faffing around with greased greaseproof?

[asbean]

I suppose the straight sides make it easier to tie the greaseproof paper round (to make the wobbly bit at the top).  If there were handles etc it would be a bit more difficult.

[calendula]

it takes all of 10 seconds to wrap gpp round a dish  and besides I think the wobbly bit is great to look at and on a technical side I think the top wobbly bit cooks differently because it isn't actually in a dish but only contained by the paper which helps create the softness inside 

[tim]

I still hate it!!

And, anyway, the standard mix rises 3" above a 2l dish. How much higher can you go??

Need a bigger dish!

[Doris_Pinks]

Tim I seem to remember from my college days many moons ago, we were told that the dishes were that shape, ie: straight sided, to allow the souffle to rise easily up the sides. So if you put it into another type of dish, it may help if it is straight sided too! (Course could just be an old wives tale bought about by pretentious chef lecturers!)
It reminds me of one of the best puddings I have ever tasted......Fresh, hot, strawberry souffle, which was delivered to the table, a hole made in the middle, and it was then filled with thick cream and more fresh strawbs! Delish!!