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So...why use margarine instead of butter?
On Tue, 11 Nov 2008 20:35:30 -0800, sf > wrote:
>On Tue, 11 Nov 2008 20:08:42 -0800 (PST), wrote: > >>I saw the same thing in a Gordon Ramsay cookbook published recently >>and I was wondering about it myself. It was the only recipe in the >>book that called for margarine which suggests to me it has some unique >>application. > >I sincerely doubt it. Some proof checker missed the reference before >publishing (or wasn't told to look for it), that's all. It's nothing >that requires any intense thinking or knowledge about kitchen science. I disagree. Paul Prudhomme has several recipes in which he specifies margarine, and I think I have seen other authors that specify margarine. And yes, they give their reasons..and it was a valid reason for the specific dish. For some reason, it seemed that margarine gave some quality to the dish, that butter didn't. Christine |
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