How do you calculate the thickness of a “Souffle” knowing that it is cooked in a convection over at 180 degrees celcius for 35 minutes? (assumptions can be made)
the thickness of a solid let’s say… (a souffle is a french pastry)
Souffle is supposed to be light like a mousse…are we in the same boat…or have the same idea about French airy concoction they call a souffle or you mean something else. ? Souffle is not judged by thickness but by its volume and texture.
FYI this the real souffle… Soufflé - Wikipedia