By Boyle's Law: Pressure ∝ 1/Volume at constant temperature. So by placing the soufflé under vacuum, we decrease pressure and increase volume! In the fridge, the chocolate solidifies and stabilizes the soufflé, so that it doesn't collapse when the vacuum is removed.
Before:
After:
Clement, you're back! And with this utterly fantastic post -- I can't wait to read the rest!
Posted by: Cath | October 24, 2005 at 12:45 AM
omg, another genius move, clement. you know i'm going to try this, and not just with food.
Posted by: santos. | October 24, 2005 at 01:49 AM
Sheer genius!
Posted by: Jeanne | October 24, 2005 at 01:54 AM
Wow, Clement! That sounds really interesting and it looks cool too...can't wait for the rest of your post :)
Posted by: soycap | October 24, 2005 at 10:47 AM
Wow, what an innovative idea! I can't wait to read more about this scientific experiment.
Posted by: Brett | October 24, 2005 at 01:31 PM
I am intrigues by Santos's statement. Exactly what is she planning to Sous Vide?
Posted by: sam | October 24, 2005 at 01:32 PM
Clement, lovely to see you posting! I am anxiously awaiting the full rundown of this little experiement. It is a soufflé, and it is chocolate, so you know you have my rapt attention.
Posted by: tara | October 24, 2005 at 03:16 PM
That. Is. Awesome! Except I'm now reminded of high school science class...nooo *tries to dump it out of my brain*.
Posted by: Robyn | October 24, 2005 at 08:39 PM
Well you certainly came back with a bang, er... or is that puff?
Mmm vacuum pump cooking techniques, we can't wait for your twist!
Posted by: McAuliflower | October 24, 2005 at 09:13 PM
Multiple uses for your food saver vacuum...awesome! Can't wait for more!
Posted by: Tea | October 24, 2005 at 09:13 PM
Oh my gawd. Can't wait to read your post!
Posted by: S | October 25, 2005 at 06:03 AM
Excellent use of food saver! I have that same set-up sittin gon my counter and it never crossed my mind to "save" my souffle in such a manner! I look forward to the rest of this escapade!
Posted by: chronicler | October 25, 2005 at 10:43 AM
We want to know more about your souffle.
Posted by: maria luisa | October 28, 2005 at 09:24 AM
Hi Clement,
What an interesting concept. Can't wait to hear the details!
Posted by: Reid | October 29, 2005 at 06:59 AM
hi clement, nice to see you back! that looks fascinating; can't wait to read all about it...
Posted by: J | November 03, 2005 at 03:06 PM
nice to see you back. that looks freakin' amazing.
Posted by: Damien | November 05, 2005 at 10:58 AM
I must say, that looks like it's going to be a real treat. I can't want for the rest!
Posted by: Chris | November 10, 2005 at 09:46 AM
It makes total sense! what a great idea..., will try it right away :)
Posted by: Melissa | November 14, 2005 at 03:06 PM
Clement,
Nice to have you back. This sounds fantastic; I can't wait to hear more about it!
Posted by: Lady Amalthea | November 15, 2005 at 03:20 AM
Clement, I created a listing for your blog in the ChefsBlogs food blog directory at: www.chefsblogs.com/directory/Foodies_by_Region/Canadian.
Please let me know if I need to change anything in your listing by sending an email to webmaster-chefsblogs-com. Also, today we added a "Rate It" feature so that visitors can rate their favorite food blogs.
Posted by: Rich M | November 29, 2005 at 05:27 PM
God, I have such gadget envy! A chef-friend of mine just showed me some pix of some souffles he made in shotglasses. Those are amazing. Of course, he wouldn't tell me how he made them without breaking the glass.
Posted by: Chubby Hubby | November 30, 2005 at 10:59 PM
i loved your recipe it really is so well made with lots of thought and very new as well! I just started a video recipe site that shows ou step by step how to make stuff, www.ifoods.tv and i also started out as a blogger so it's great seeing other bloggers doing well, keep up the good work"
Posted by: ifoods | November 27, 2007 at 10:53 PM
You have great Food Saver vacuum!!
Posted by: Calligenia | June 12, 2008 at 07:36 AM
I just had to ask you after seeing this.... have you seen this video in the LA Times? (http://www.latimes.com/video/?autoStart=true&topVideoCatNo=default&clipId=2919668) I'm really curious about the souffle at the end... any ideas how to make the souffle that doesn't need a ramekin and won't deflate between the kitchen and the table? Love to hear your thoughts!
Posted by: Carissa | October 15, 2008 at 07:01 PM
I make mango Soufflé in my restaurant. I add pata ghee into it for better taste.
Posted by: ron Becker | December 28, 2009 at 03:18 PM