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re: Beef Wellington (Pic thread - a la MeridianDog)
Posted on 3/11/14 at 1:30 pm to LouisianaLady
Posted on 3/11/14 at 1:30 pm to LouisianaLady
I'm not crazy about beef wellington as I prefer my meat to be a little crispy seared, but that looks awfully good.
I went to a restaurant in a small town a year or so ago. I think I posted about it. Anyway, there was a chalk board at the hostess desk with specials and the app special was "duck cells". I wish I'd taken a pic. I thought it was something involving duck with which I wasn't familiar, so we asked the waiter, who began explaining about the mushrooms etc... It was very very hard to keep a straight face. We burst after he left.
I went to a restaurant in a small town a year or so ago. I think I posted about it. Anyway, there was a chalk board at the hostess desk with specials and the app special was "duck cells". I wish I'd taken a pic. I thought it was something involving duck with which I wasn't familiar, so we asked the waiter, who began explaining about the mushrooms etc... It was very very hard to keep a straight face. We burst after he left.
Posted on 3/11/14 at 3:28 pm to Gris Gris
quote:
I'm not crazy about beef wellington as I prefer my meat to be a little crispy seared, but that looks awfully good.
I've never tried to cook it, but I've always heard it's sort of a trick bag. If you try to sear the meat before putting it in the pastry, it will overcook and if you don't sear it, it results in that sort of weird greyed on the outside, yet medium rare meat.
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