Archive For The “FB Import: Year 2019” Category

Two secrets of cooking

By |

Two secrets of cooking: Weighing ingredients rather than measuring by volume (I have two Ozeri Touch Professional that read in grams, milliliter, poundscc BBC and ounces, and fluid ounces, and rare easily with a bowl and/or ingredients on it. They’re hard to get so for the next one I’ll try an Ido Good Grips food…

Read more »

Assembly of the Beef Wellington

By |

Assembly of the Beef Wellington

Assembly of the Beef Wellington: FIllo dough, shingled in prosciutto, spread with duxelles, reduced with whisky and cream, rolled with the browned, painted with mustard/horseradish beef, rolled up and shrink wrapped, tightened and chilled, then unpacked and wrapped in the rolled out puff pastry dough, scored with a fork’s tines and coated with an egg/double…

Read more »

Ingredients to Beef Wellington Center cut tenderloin…

By |

Ingredients to Beef Wellington Center cut tenderloin…

Ingredients to Beef Wellington Center cut tenderloin, the chateaubriand; puff pastry dough; double cream, soy sauce, and Marmite; Welsh single malt aged in Madeira casks; duxelles; hot English mustard, horseradish, and black pepper; and a full grade A foie gras lobe. Missing is the fillo dough: I hated it, too dry, it split, flaked: next…

Read more »

In case folks missed it

By |

In case folks missed it.

Read more »

Christmas dinner: marrowbones with toast and Beef Wellington mixe

By |

Christmas dinner: marrowbones with toast and Beef Wellington mixe

Christmas dinner: marrowbones with toast and Beef Wellington mixed fingerling potatoes fried up with shallots and thyme and pancetta (there’s thyme in the duxelles layer and I use pancetta as the meat wrap in the Beef Wellington so it helps tie it together), and steamed asparagus with Hollandaise. I forewent the crême brûlée so we…

Read more »

And the first of the three laminations

By |

And the first of the three laminations

And the first of the three laminations: roll it out to a quarter thickness, about 8 by 16 inches, fold it in threes, turn it 90 degrees, roll it out again to a quarter inch, and fold it in threes. Then turn it another op degrees, fold it over once more, wrap it in plastic…

Read more »

The next step: rolling out the dough…

By |

The next step: rolling out the dough…

The next step: rolling out the dough, bar a 4″ square center to a quarter inch, flipping it over, put the chilled butter on it that’s been made pliant and closing and sealing the parcel so no butter can get out.

Read more »

Cold butter rolled out to make it pliant…

By |

Cold butter rolled out to make it pliant…

Cold butter rolled out to make it pliant, chilled once for thirty minutes along the way, and the detrempe dough made for the puff pastry dough, and set to chill for an hour in the fridge.

Read more »

Time to assemble the dough and butter…

By |

Time to assemble the dough and butter…

Time to assemble the dough and butter, make the first two folds, and chill the puff pastry dough … From left to right, Strut, Belle, and Spring don’t care.

Read more »

I think it’ll hold up to the Beef Wellington

By |

I think it’ll hold up to the Beef Wellington

I think it’ll hold up to the Beef Wellington. Whatcha think, Jon?

Read more »