Who has a Souffle Dish?

[karadekoolaid]

Gordon Ramsay always tells us to paint the souffle ramekin insidewith melted butter, using upward strokes of a pastry brush, so that the soufflé will rise properly. Since I´ve never made one, I wouldn´t know. Does that sound logical to you, medtran49 ?

 

[medtran49]

Gordon Ramsay always tells us to paint the souffle ramekin insidewith melted butter, using upward strokes of a pastry brush, so that the soufflé will rise properly. Since I´ve never made one, I wouldn´t know. Does that sound logical to you, medtran49 ?

I've always just buttered and used fine fresh bread crumbs, grated parm, or sugar depending on what type I'm making. The bread crumbs, grated cheese, or sugar supposedly give the egg mixture something to hold onto as the souffle rises, encouraging a higher rise. This is per a really old CIA cookbook I was given back in the mid 1980s, as well as Julia and Jacque later on.

I can't imagine using just butter as it seems like it would melt and flow downward in the heat of the oven.