Recipes, home grown goodness, BBQing and food stuff
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@canefan said in Recipes, home grown goodness, BBQing and food stuff:
@Crucial said in Recipes, home grown goodness, BBQing and food stuff:
@canefan said in Recipes, home grown goodness, BBQing and food stuff:
On closer inspection of the leftovers at lunch, base pastry was intact, it tore off from the rest of the casing during slicing. Anyone have suggestions as to avoiding this? It was shop bought pastry sheets. Maybe too thin?
Could be a number of things.
It looks from the photo that you have allowed steam out of the top so I will discount that one.
The pastry near the mushroom also looks ok so the mushrooms were probably not too wet although the moisture will run to the bottom.
Did you egg wash the inside of the pastry? that can help form a moisture barrier.
Another thing is to get the baking sheet hot before cooking and sitting the finished product on a rack after cooking.
The most important is to cook the meat until almost done, rest and cool well before wrapping. You should only be cooking the pastry and warming the meat through in the final oven.
They are a pig to get perfect , especially with a large pieceMushroom was dry I think. I did egg wash the inside. The meat was chilled at each stage; searing and wrapping.
Wellington was refrigerated before baking. Only thing I didn't do was preheat the tray. I reckon a smaller fillet would help. Still tasted amazingDef. preheat tray.
Could also be a pastry issue. That frozen stuff is really handy and comes out nice for many applications but remember that they tend to use a baking margarine to create the layers as it has a higher water content and creates steams leading to puffed layers. When that same pastry has a heavy chunk of meat on it that steam just absorbs in.
One trick is to blind bake a base to dry the pastry then wrap the top down and seal with egg wash.
You can also put a crepe on top of the pastry. -
@Crucial said in Recipes, home grown goodness, BBQing and food stuff:
@canefan said in Recipes, home grown goodness, BBQing and food stuff:
@Crucial said in Recipes, home grown goodness, BBQing and food stuff:
@canefan said in Recipes, home grown goodness, BBQing and food stuff:
On closer inspection of the leftovers at lunch, base pastry was intact, it tore off from the rest of the casing during slicing. Anyone have suggestions as to avoiding this? It was shop bought pastry sheets. Maybe too thin?
Could be a number of things.
It looks from the photo that you have allowed steam out of the top so I will discount that one.
The pastry near the mushroom also looks ok so the mushrooms were probably not too wet although the moisture will run to the bottom.
Did you egg wash the inside of the pastry? that can help form a moisture barrier.
Another thing is to get the baking sheet hot before cooking and sitting the finished product on a rack after cooking.
The most important is to cook the meat until almost done, rest and cool well before wrapping. You should only be cooking the pastry and warming the meat through in the final oven.
They are a pig to get perfect , especially with a large pieceMushroom was dry I think. I did egg wash the inside. The meat was chilled at each stage; searing and wrapping.
Wellington was refrigerated before baking. Only thing I didn't do was preheat the tray. I reckon a smaller fillet would help. Still tasted amazingDef. preheat tray.
Could also be a pastry issue. That frozen stuff is really handy and comes out nice for many applications but remember that they tend to use a baking margarine to create the layers as it has a higher water content and creates steams leading to puffed layers. When that same pastry has a heavy chunk of meat on it that steam just absorbs in.
One trick is to blind bake a base to dry the pastry then wrap the top down and seal with egg wash.
You can also put a crepe on top of the pastry.Yeah, I think I will try the blind bake method next time because I'm simply too lazy to make my own pastry. The sheets might be too thin also, breaking in the corners like that
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@Crucial said in Recipes, home grown goodness, BBQing and food stuff:
Could also be a pastry issue. That frozen stuff is really handy and comes out nice for many applications but remember that they tend to use a baking margarine to create the layers as it has a higher water content and creates steams leading to puffed layers.
You can find frozen butter based puff pastry. It's hard, but goddamn it's worth it.
@canefan glad you added the pate! We struggled with it anyway, so decadent ... not that I can talk given the weekend of eating and drinking I just did
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@canefan said in Recipes, home grown goodness, BBQing and food stuff:
@mariner4life said in Recipes, home grown goodness, BBQing and food stuff:
did that reverse sear thing on a bit of Rib Fillet on saturday. It was pretty bloody good. Definitely gives a different texture.
More consistent cooking throughout mate? Its the only way to go when cooking whole hunks of steak I reckon, unless you decide to go sous vide.
Made beef Wellington for Mrs CF last night. Tasted great with mushroom duxelle, chicken liver pate and prosciutto. Only disappointment was the soggy bottom. I will take it as a challenge to do better next time
I wonder if air drying the meat overnight might reduce the moisture without hugely affecting the inside juiciness?
The best part about this post is the way you claim to have made this for the missus, who are you trying to kid bro
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@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
@canefan said in Recipes, home grown goodness, BBQing and food stuff:
@mariner4life said in Recipes, home grown goodness, BBQing and food stuff:
did that reverse sear thing on a bit of Rib Fillet on saturday. It was pretty bloody good. Definitely gives a different texture.
More consistent cooking throughout mate? Its the only way to go when cooking whole hunks of steak I reckon, unless you decide to go sous vide.
Made beef Wellington for Mrs CF last night. Tasted great with mushroom duxelle, chicken liver pate and prosciutto. Only disappointment was the soggy bottom. I will take it as a challenge to do better next time
I wonder if air drying the meat overnight might reduce the moisture without hugely affecting the inside juiciness?
The best part about this post is the way you claim to have made this for the missus, who are you trying to kid bro
Fair call mate. I ate 75% of it
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@canefan said in Recipes, home grown goodness, BBQing and food stuff:
@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
@canefan said in Recipes, home grown goodness, BBQing and food stuff:
@mariner4life said in Recipes, home grown goodness, BBQing and food stuff:
did that reverse sear thing on a bit of Rib Fillet on saturday. It was pretty bloody good. Definitely gives a different texture.
More consistent cooking throughout mate? Its the only way to go when cooking whole hunks of steak I reckon, unless you decide to go sous vide.
Made beef Wellington for Mrs CF last night. Tasted great with mushroom duxelle, chicken liver pate and prosciutto. Only disappointment was the soggy bottom. I will take it as a challenge to do better next time
I wonder if air drying the meat overnight might reduce the moisture without hugely affecting the inside juiciness?
The best part about this post is the way you claim to have made this for the missus, who are you trying to kid bro
Fair call mate. I ate 75% of it
I would eat that in a heartbeat. Just showed it to Kylie and she also gave the green light of approval and go-ahead to make.
My only beef with this (heh heh Beef) is that I hate buying eye fillet as I think it's so over-rated but I do understand it is the perfect cut for this dish!
Yours looks great by the way
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@Hooroo said in Recipes, home grown goodness, BBQing and food stuff:
@canefan said in Recipes, home grown goodness, BBQing and food stuff:
@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
@canefan said in Recipes, home grown goodness, BBQing and food stuff:
@mariner4life said in Recipes, home grown goodness, BBQing and food stuff:
did that reverse sear thing on a bit of Rib Fillet on saturday. It was pretty bloody good. Definitely gives a different texture.
More consistent cooking throughout mate? Its the only way to go when cooking whole hunks of steak I reckon, unless you decide to go sous vide.
Made beef Wellington for Mrs CF last night. Tasted great with mushroom duxelle, chicken liver pate and prosciutto. Only disappointment was the soggy bottom. I will take it as a challenge to do better next time
I wonder if air drying the meat overnight might reduce the moisture without hugely affecting the inside juiciness?
The best part about this post is the way you claim to have made this for the missus, who are you trying to kid bro
Fair call mate. I ate 75% of it
I would eat that in a heartbeat. Just showed it to Kylie and she also gave the green light of approval and go-ahead to make.
My only beef with this (heh heh Beef) is that I hate buying eye fillet as I think it's so over-rated but I do understand it is the perfect cut for this dish!
Yours looks great by the way
Yeah you need fillet. Its probably the only time I would buy it. I reckon venison would be awesome too
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@Bones said in Recipes, home grown goodness, BBQing and food stuff:
@canefan awesome Chur bro!
Got my fruit today. First feijoa was okay, definitely better than the stuff you buy from the shops. The tamarillos were beautiful, sweet and tasty, some of the best examples I've ever had
Thanks for the heads up Bones
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just chucked a batch of banana bran muffins the oven
#domesticgoddess #50shousewife #edmondsbook4life
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@mariner4life said in Recipes, home grown goodness, BBQing and food stuff:
just chucked a batch of banana bran muffins the oven
#domesticgoddess #50shousewife #edmondsbook4life
Banana bran muffins???
I don't know you anymore bro.
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@mariner4life funny I'm doing a banana cake today.
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@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
@mariner4life said in Recipes, home grown goodness, BBQing and food stuff:
just chucked a batch of banana bran muffins the oven
#domesticgoddess #50shousewife #edmondsbook4life
Banana bran muffins???
I don't know you anymore bro.
they taste awesome. And they aren't exactly health food given the butter, golden syrup and sugar
In short. Fuck yourself. And then make muffins.
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@mariner4life said in Recipes, home grown goodness, BBQing and food stuff:
@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
@mariner4life said in Recipes, home grown goodness, BBQing and food stuff:
just chucked a batch of banana bran muffins the oven
#domesticgoddess #50shousewife #edmondsbook4life
Banana bran muffins???
I don't know you anymore bro.
they taste awesome. And they aren't exactly health food given the butter, golden syrup and sugar
In short. Fuck yourself. And then make muffins.
They do nothing for me. Anything that needs an inch of butter it to become edible isn't worth eating.
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@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
@mariner4life said in Recipes, home grown goodness, BBQing and food stuff:
@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
@mariner4life said in Recipes, home grown goodness, BBQing and food stuff:
just chucked a batch of banana bran muffins the oven
#domesticgoddess #50shousewife #edmondsbook4life
Banana bran muffins???
I don't know you anymore bro.
they taste awesome. And they aren't exactly health food given the butter, golden syrup and sugar
In short. Fuck yourself. And then make muffins.
They do nothing for me. Anything that needs an inch of butter it to become edible isn't worth eating.
yeah, butter is shit....
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@mariner4life said in Recipes, home grown goodness, BBQing and food stuff:
@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
@mariner4life said in Recipes, home grown goodness, BBQing and food stuff:
@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
@mariner4life said in Recipes, home grown goodness, BBQing and food stuff:
just chucked a batch of banana bran muffins the oven
#domesticgoddess #50shousewife #edmondsbook4life
Banana bran muffins???
I don't know you anymore bro.
they taste awesome. And they aren't exactly health food given the butter, golden syrup and sugar
In short. Fuck yourself. And then make muffins.
They do nothing for me. Anything that needs an inch of butter it to become edible isn't worth eating.
yeah, butter is shit....
I swear, @voodoo is a "margarine is a good substitute" quote away from being banned from this thread!!!
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@mariner4life said in Recipes, home grown goodness, BBQing and food stuff:
@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
@mariner4life said in Recipes, home grown goodness, BBQing and food stuff:
@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
@mariner4life said in Recipes, home grown goodness, BBQing and food stuff:
just chucked a batch of banana bran muffins the oven
#domesticgoddess #50shousewife #edmondsbook4life
Banana bran muffins???
I don't know you anymore bro.
they taste awesome. And they aren't exactly health food given the butter, golden syrup and sugar
In short. Fuck yourself. And then make muffins.
They do nothing for me. Anything that needs an inch of butter it to become edible isn't worth eating.
yeah, butter is shit....
Dont get me wrong, I fucking love butter. But I'm not about to spread it on a turd just to get it in me.
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@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
@mariner4life said in Recipes, home grown goodness, BBQing and food stuff:
@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
@mariner4life said in Recipes, home grown goodness, BBQing and food stuff:
@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
@mariner4life said in Recipes, home grown goodness, BBQing and food stuff:
just chucked a batch of banana bran muffins the oven
#domesticgoddess #50shousewife #edmondsbook4life
Banana bran muffins???
I don't know you anymore bro.
they taste awesome. And they aren't exactly health food given the butter, golden syrup and sugar
In short. Fuck yourself. And then make muffins.
They do nothing for me. Anything that needs an inch of butter it to become edible isn't worth eating.
yeah, butter is shit....
Dont get me wrong, I fucking love butter. But I'm not about to spread it on a turd just to get it in me.
just dripping in gay innuendo
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@Hooroo said in Recipes, home grown goodness, BBQing and food stuff:
@mariner4life said in Recipes, home grown goodness, BBQing and food stuff:
@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
@mariner4life said in Recipes, home grown goodness, BBQing and food stuff:
@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
@mariner4life said in Recipes, home grown goodness, BBQing and food stuff:
just chucked a batch of banana bran muffins the oven
#domesticgoddess #50shousewife #edmondsbook4life
Banana bran muffins???
I don't know you anymore bro.
they taste awesome. And they aren't exactly health food given the butter, golden syrup and sugar
In short. Fuck yourself. And then make muffins.
They do nothing for me. Anything that needs an inch of butter it to become edible isn't worth eating.
yeah, butter is shit....
I swear, @voodoo is a "margarine is a good substitute" quote away from being banned from this thread!!!
Don't worry, I don't touch marg and I love the real stuff. And if I did eat the fake stuff, I wouldn't be dumb enough to admit it around here
