Faustian Posted July 12, 2011 Report Share Posted July 12, 2011 I have an urge that I need to purge... Anyone know of a restaurant that produces a fine Beef Wellington in Bangkok please? Done a Google search, but nothing much comes up. Cheers! Link to comment Share on other sites More sharing options...
Coss Posted July 12, 2011 Report Share Posted July 12, 2011 I can tell you how if you've got an oven Link to comment Share on other sites More sharing options...
Faustian Posted October 18, 2011 Author Report Share Posted October 18, 2011 I can tell you how if you've got an oven Cheers, was hoping for a restaurant recommendation, but none were forthcoming... never mind. Link to comment Share on other sites More sharing options...
Flashermac Posted October 18, 2011 Report Share Posted October 18, 2011 Made from an old boot? Link to comment Share on other sites More sharing options...
khunsanuk Posted October 18, 2011 Report Share Posted October 18, 2011 Hi, No idea if this is accurate, but found a link: Rib Room and Bar Sanuk! Link to comment Share on other sites More sharing options...
Flashermac Posted October 18, 2011 Report Share Posted October 18, 2011 Sam Worthington is the one to reply, but I haven't heard from him in a couple of years. Hope he's all right. Link to comment Share on other sites More sharing options...
The_Munchmaster Posted May 22, 2014 Report Share Posted May 22, 2014 Can't remember the last time I had beef wellington but cooked properly it's an awesome dish. Coss might disagree but it's quite difficult to cook without ending up with soggy pastry. Apparently it's best to wrap a pancake around the meat and mushrooms before wrapping the pastry. Salivating as I type. Link to comment Share on other sites More sharing options...
baa99 Posted May 22, 2014 Report Share Posted May 22, 2014 Would brushing the pastry with egg whites prevent sogginess? Link to comment Share on other sites More sharing options...
Guest Posted May 22, 2014 Report Share Posted May 22, 2014 http://www.tripadvis...nc-Bangkok.html http://www.tripadvis..._s-Bangkok.html http://www.tripadvisor.co.uk/ShowUserReviews-g293916-d3851177-r188807971-JP_French_Restaurant-Bangkok.htm Link to comment Share on other sites More sharing options...
Coss Posted May 23, 2014 Report Share Posted May 23, 2014 Can't remember the last time I had beef wellington but cooked properly it's an awesome dish. Coss might disagree but it's quite difficult to cook without ending up with soggy pastry. Apparently it's best to wrap a pancake around the meat and mushrooms before wrapping the pastry. Salivating as I type. I agree, it is difficult, but the key is that the beef is substantially cooked already before you put the mushroom duxelle on. Also when the duxelle is being prepared, even though there's wine in it, it's important to evaporate most of the moisture out of it, so it's relatively, but not totally dry. 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. Link to comment Share on other sites More sharing options...
Recommended Posts
Archived
This topic is now archived and is closed to further replies.