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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


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: ...


I put my plates in there to warm before plating and serving the food.


HOMEMADE BISCUITS use a thin enough tin foil round pan, 8 in ... (store bought, yes the disposable ones).


If you don't use it for cooking food, know that opening the oven door won't heat your house any better than leaving it closed. I've seen a few folks open it saying they don't want to 'waste the heat', but in reality it will be a slower, more constant source of heat if it's left closed.


The first thought that came to mind was to make meringues overnight. This 'perfect meringue' recipe says to put them in an oven at 200C and then turn the oven off and leave them in until the over is cool. There is another similar meringue cookie recipe which also states you can leave them in the oven when its off until the morning And another for ...


Drying herbs is what I'll use residual oven heat for.


By Dutch oven, I assume you mean a covered roaster suitable for stove top. This is the technique taught to be by my old Jewish grandmother which long predates slow cookers. I use a covered enamel roasting pan but you can improvise with heavy duty aluminum foil. Use 1 or 2 large onions cut in thick round slices. Lay on the bottom of the roaster. Place meat ...


It sounds like your oven is functioning as it should, in principle. Most ovens have a diffuser plate over the flame elements to spread the heat evenly throughout the chamber, as well as preventing open flame from entering the cooking environment. If your oven is old, it could be lacking such a plate. If the flames are mostly bluish, these should be ...


Wrap it in foil, loosely, and roast in your oven at 250°F (121°C) until an internal temperature of 185°F (85°C), this should be about 1 1/2 hours per pound (but CHECK the internal temp with an instant read thermometer). Note: an internal temp of 160°F (71°C) is "done" but for a tender slow cook brisket you want to let it go to 185°F (85°C)

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