/ck/ - Food & Cooking

Dont listen to the chef. Spit in his food instead

>>12946587

It's not a matter of advantage. You have to sear the outside. Don't forget the ends and everything, you want a nice sear on the whole exterior. While you're doing that, you baste the fucker with herb butter.

Just look up Gordon Ramsay making his, he'll explain everything.

>>12946592
What's the purpose of searing off the filets though? Like what difference does it make if I simply wrap it raw and bake it?

>>12946599
Crust, nigga, crust. Mallard reaction shit

Any tips you guys could offer would be super appreciated. I volunteered to make this for a family dinner and didnt realize what I was getting into with making it for my first time

>>12946601
Crust on the fillet or the puff pastry? Forgive me if I sound like a retard

Bump

>>12946610
On the filet. Same reason you sear a steak

>>12946610
The pastry

>>12946676
Cant tell if troll post. I can kind of believe it cause maybe searing the steak helps it retain its juices thus making the puff pastry less soggy and more crisp.

>>12946601
>Mallard reaction
Tell me more, chef.

>>12946673
Ok. I figured it wouldnt matter cause i thought the duxelle sauce would provide moisture while baking and cancel any crusting of the steak out.

>>12946706
>searing the steak helps it retain its juices
You don’t actually cook, do you?

>>12946706
No you sear the pastry so ot doesn't absorb the juice and become soggy

>>12946587
>Works for a chef
>Doesn't know how to cook

>>12946715
Retard.

>>12946706
Why the fuck would you want steamed steak? Sear it or by god anon.

>>12946713
>>12946718

Lol damn... fyi I've been a line cook for 3 years. I have zero experience with puff pastry/beef Wellington and only have AT MOST half of an understanding involved with the science that goes into a dish like this.

I dont think having trouble making BEEF WELLINGTON basically from scratch for the first time means I dont know how to cook

>>12946712
>duxelle sauce
>sauce
You really do know fuck all about cooking.
Retard.

>>12946749
>implying that if one doesn't have a complete understanding of DUXELLE that they know nothing about cooking

You're right dude. Duxelle is about as basic as dicing an onion...

For my own education though, what exactly is so ignorant about what I said?

>>12946747
>Not knowing how to cook meat
>Not knowing what searing does
>Not knowing what the maillaird reaction is
>Asking to SEAR puff pastry
You should ask for your money back from Le Cordon Bleu mister cook

>>12946607
Buy yourself a nice fillet steak and do a dry run on your own. The hardest part of making a good wellington is the timing. Use a meat thermometer to be sure.

One "tip" I have is related to the egg wash. If you're going to cook the fillet to rare use only egg yolks - this will create the darkest glaze the most quickly. If medium-rare use the whites as well. If medium add some milk. This will give you progressively more time to bake it before it colours.

>>12946778
*duxelles
It’s not a sauce.

>>12946587
It tastes better I guess

Beef wellington looks like it tastes fucking great however it is one of the most aesthetically ugly foods ive ever seen. Yeah i know dont judge a book yadda yadda but vegemite looks, smells, AND TASTES like shit

>>12946599
Dude if you don't know the purpose of searing a filet then you shouldn't be trying to make a beef Wellington. You should instead focus on trying to make a good steak and work your way up from there.

>>12946712
if your duxelle is moist then you're going to have a soggy crust. gtfo of here with your autism. you don't seem to know anything about cooking and your beef wellington is going to suck ass

>>12947037
*duxelles
If you want to appear to be an authority get the terminology right.
Cunt.

>>12947078
Okay you got me there, but it doesn't diminish the validity of my statement as much as it just kinda makes me seem like a dumbass in this moment. But hey, I even learned something from retarded OP's thread.

>>12946599
Meat that has been properly brown and developed a crust has substantially more flavor than meat that is simply steamed. If you don't sear your meat nicely before wrapping it in a giant carb and mushroom blanket, it's just gonna steam in there and come out bland and grey. Would be a terrible waste of a beautiful filet to not sear it first.

>>12946587
If you do not sear the outside of the meat, moisture escaping from the meat will cause the puff pastry to become soggy.

Practice your beef Wellington with a chunk of Spam first.

>>12946587
>12 hours in advance
A bit much but that's fine if you're not confident
>I should sear my filets. Should I?
You have to or it'll be a grey turd in a blanket and taste inferior. Season, let it sit. High heat, low oil, for only for two minutes ish, turning all round as you go. You aren't necessarily cooking it here remember, unless for some fucking reason you're committing to cooking a fillet well done; if so, neck yourself fag. It should be nice and pink.

Pay attention to wrapping it so it doesn't fall apart- make sure it's not soggy as fuck.

Oven time is short but go by Ramsay's advice - it works.

You should do a shallot and red wine sauce made from the deglazed pan from the fillet to heat later

Cabbage (spring green kind) does well as a side, and I always like doing mash potato with mustard and horseradish. but whatever you choose try not to make the side depressing. It really makes a dish crap having overcooked, under seasoned veg.

>>12947124
yeah don't listen to this fucker. Beef should NEVER have a fucking crust.
Honest to god, i can't believe it's 2019 and people like this exist.

This dish is so mysterious. Hiding beef in bread to scare your vegan dinner guests. Brilliant.

what the fuck is the beef wellington is that a hoytee toytee restraunt or something? god this board sure is full of queers lmao baka

>why should i sear beef?
you don't belong in the kitchen.

>>12947520
This ffs. Literally an entire thread of OP squabbling over something so pissing obvious.

>>12950078
>filtered
baka at this nigger desu senpai