anyone have a easy way to hold souffles for service or do i have to cook each one to order?
also been wondering if i can hold a souffle-ish dish in an ISI.
The consensus is pre bake. Apparently that is how it's done on Royal Carribean cruise ships. I've never done it so ask someone with more experience.
Use the search engine at the top of this page and you'll find a few threads on the subject. We have talked about this before.