Posts by Dinker1972

Thank you and I was considering it because I have to work on a grill outside, build plates and I really did not want them to wait for dessert, I like it to go smooth, but I can get it done I just have to multitask. Thank you...

 I am a personal chef catering to a party of ten. I would like to know if i can transport un-baked base for choc souffle'. Would it be able to stay stable to be baked at the second location? Thank you.