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5

There are two differences, taste and texture. First, texture. Some margarines behave very similarly to butter in a sauce. But others, especially the reduced fat varieties, can contain gums. They tend to separate when heated, and if this happens, your sauce will probably break. This is a good reason to stay away from margarine in cooking and use it as a ...


0

Normally people use about the same amount of flour and butter, but you can without problem have the half amount in butter, but the puff pastry will be more dry. This would lead to a recipe of approximately: 200g flour 100g butter at room temp 100g cold water some salt


2

Did you chill the puff pastry before putting it in the oven? Most of the recipes say that after rolling it out you should wrap it in plastic wrap and chill it in the refrigerator for 20-30 minutes before baking. Here's a few random recipes from the web that all call for a chill down: finecooking.com bbcgoodfood.com foodnetwork.com


5

There are a few things that may be wrong here: Oven not pre-heated enough: how long you need to preheat depends on the oven, but for 200 degrees C I'd give it 20 minutes. If your oven has not pre-heated enough it will be at too low a temperature the butter and will melt rather than turn to steam, which is what gives you lift Oven at too low a temperature: ...


3

Yes, you can make a "light Bearnaise" with olive oil, in fact Gordon Ramsay has done it before and it's featured in a recipe somewhere. Just warm the oil slightly (as you would warm the ghee/clarified butter in an actual Bearnaise sauce,) to keep the temperature correct. I usually make it this way, as I have more olive oil than I do ghee, also the smell of ...


3

Don't make any emulsion sauces with olive oil. The high speed of dispersion, especially with an electric blender, creates unpleasant bitter compounds in the oil. But frequently, even the speed of a hand whisk is high enough to ruin the taste. Either that, or you are too slow to create the emulsion at all. You can form yolk-fat-emulsion sauces with ...


0

Fry the eggs into a very hot dry pan, turn off the heat with the pan still on, cover and wait a while. Then take the cover off and you will be able to pry the somewhat wet, but fried, eggs off using a decent spatula, with little to no egg stuck on the pan. Here's what I think is happening. The initial burst of heat provides a sufficiently high temperature ...



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