For the «2 - quart rectangular
mold with straight sides,» would you use a metal or glass loaf pan, or a plastic jello - type mold?
Alton Brown recommends that you allow your dough to rise in a
container with straight sides so that you'll be able to tell when it has almost doubled in volume.
Using a 1 - cup measuring cup, form the mixture into cakes, packing gently; they should look like hockey pucks, about 2 inches
thick with straight sides.
Sprinkle with more sugar, then gently run your thumb inside rim of ramekin just around lip to create a small circular indentation (this helps soufflés
rise with straight sides; be careful not to rub off butter coating underneath).
It has a familiar outline,
with straight sides and a gently curved top and bottom.
My project uses Looking Glass spray, along with a clear glass vase
with straight sides and some chevron shaped tape, along with some regular painter's tape.