Chris Makes Beef Wellington From the Home Kitchen
video description
I see Chris follows the same school of thought.
Date: 2021-03-19
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Comments and reviews: 9
Jilles
Not a mushroom fan but obviously fry the mushrooms in the pan you just seared the beef in while it is chilling in the fridge. That's just amazing flavor that should not be wasted. I'm guessing he's trying to simplify things for lesser folks but stuff like this is the difference between good and great.
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Not a mushroom fan but obviously fry the mushrooms in the pan you just seared the beef in while it is chilling in the fridge. That's just amazing flavor that should not be wasted. I'm guessing he's trying to simplify things for lesser folks but stuff like this is the difference between good and great.
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Doctor
Chris, love ya but this water and mushrooms myth has got to stop. It's been proven that boiling the mushrooms in a small volume of water breaks them down and allows them to brown FASTER. Alton Brown knows what I'm talking about.
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Chris, love ya but this water and mushrooms myth has got to stop. It's been proven that boiling the mushrooms in a small volume of water breaks them down and allows them to brown FASTER. Alton Brown knows what I'm talking about.
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Erik
Old recepies can be just as good as new recepies. I mean - even the Romans knew how to eat good. And there are a number of Escofiers recepies that are just as nice now as they were 100 years ago.
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Old recepies can be just as good as new recepies. I mean - even the Romans knew how to eat good. And there are a number of Escofiers recepies that are just as nice now as they were 100 years ago.
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Darrullo
but the crepe? in my college days beef wellington has a thin crepe to help soak juices between the beef and pastry. is that not an original thing or has it fell to the wayside
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but the crepe? in my college days beef wellington has a thin crepe to help soak juices between the beef and pastry. is that not an original thing or has it fell to the wayside
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Ana
excellent wellington, sad i couldn't tuck in with you. and sadder since in regional Australia they use really bad grade margarine for all the store available puff pastry, XD
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excellent wellington, sad i couldn't tuck in with you. and sadder since in regional Australia they use really bad grade margarine for all the store available puff pastry, XD
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Daniel
Chris, I respect your skills, but saying that eye of round is a nice cut is dangerous. I've never made it successfully. Its just too tight.
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Chris, I respect your skills, but saying that eye of round is a nice cut is dangerous. I've never made it successfully. Its just too tight.
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food
Seems like NOT crushed it, manh. It's just not logically made, you use kosher salt and then you put half-cooked meat inside your Wellingtonh
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Seems like NOT crushed it, manh. It's just not logically made, you use kosher salt and then you put half-cooked meat inside your Wellingtonh
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Cr125stin
I was literally looking at the thermometer and thinking it s about time a get a good one like that, I wish I knew what make it was
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I was literally looking at the thermometer and thinking it s about time a get a good one like that, I wish I knew what make it was
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Ben
The mustard is supposed to be applied BEFORE you put it in the fridge. You want the meat to soak up the mustard as it cools.
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The mustard is supposed to be applied BEFORE you put it in the fridge. You want the meat to soak up the mustard as it cools.
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