Boo Radley Posted May 23, 2014 Report Share Posted May 23, 2014 Apparently Gordon Ramsay has a recipe for this out in the ether somewhere. This recipe's on my to do list of the next to try and cook! Link to comment Share on other sites More sharing options...
The_Munchmaster Posted May 23, 2014 Report Share Posted May 23, 2014 Would brushing the pastry with egg whites prevent sogginess? No, brushing the pastry with egg whites (my Mum used egg yolks) is just to give the pastry colour and make the dish look more appetising. The moisture comes from the pate and mushroom topping (I think this is what Coss refers to as the Duxelle?). Link to comment Share on other sites More sharing options...
The_Munchmaster Posted May 23, 2014 Report Share Posted May 23, 2014 I agree, it is difficult, but the key is that the beef is substantially cooked already before you put the mushroom duxelle on. Gordon would disagree! I've not heard of using pancakes as a moisture barrier, but I have heard of Pancetta. I imagine thinly sliced Salami would be interesting. Gordon uses parma ham. Link to comment Share on other sites More sharing options...
Flashermac Posted May 23, 2014 Report Share Posted May 23, 2014 Beef Wellington was originally made from old boots. Link to comment Share on other sites More sharing options...
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