I always thought Beef Wellington was more of a recipe to impress people with. It's really hard to make, has a lot of layers (pun included), and it's hard to master too. But I'm not sure if it's orgasmic, because aside from prep, it's so tricky to get right.
Also, I didn't know Ramsay's 1-Word Recipes were from The F Word. Now I'm interested.
Gordon Ramsay's recipe really isn't hard. The hardest part is rolling the thing evenly in the cling film. I guess rolling out the puff pastry can be tricky; I tend to roll mine too thin. Those are really the only pitfalls, though. The rest is pretty simple.
Really, the hardest part in cooking is figuring out what to put together. Once you get how cooking works, putting it together isn't that hard.
But I'm not sure if it's orgasmic, because aside from prep, it's so tricky to get right.
Common misconception. Beef Wellington isn't too difficult if you know the prep order beforehand, and use fresh ingredients and frozen puff pastry. All of the prep can be done in advance, and the dish can be fired during a first course so it's piping hot but cool in the center when you serve it.
It's no amateur dish, but it's not a monumental task. I have a book of French recipes (French Feasts by Stephane Reynaud, I highly recommend it), most of which are many, many times more difficult than Beef Wellington.
Well, that's for clearing that up. But again, I will ask how tasty it is. I'm not doubting Gordon Ramsay, but I'm really curious how the pastry and the mix that coats the beef works with it. Another note with Ramsay himself, if you wanna try a quick, but really good recipe of his? Try his method for Scrambled Eggs.
Basically, it's a really good cut of meat, wrapped in a salty ham, coated with a fatty reduced mushroom/cream/shallot/garlic paste, which is then wrapped in the equivalent of a croissant which has been gently brushed on the inside with a tangy mustard to give you a nice punch after the salty, fatty, and savory flavors make contact.
It's at least on par with bœuf bourguignon in terms of mindfucking deliciousness. Your mouth will explode with pleasure.
EDIT: What kind of pan is Ramsay using for the tomatoes and mushrooms in that vid? His saucepan looks like a Winco stainless (I've got an All-Clad; more expensive, but looks nicer and does the same job), but that looks like a cast-iron, even though it looks too light and the handle is too long.
Edit the second: Oh shit, that's some copper. That's not happening until I'm gainfully employed and have earned a doctorate.
This is worthy of the double post. I just made those scrambled eggs. No chives. Wonder Bread.
It was revelatory. I know more about life from having tasted those eggs; it was like I could see through the cosmic eye and knew all of creation, just from partaking of that yellow mush. I feel moved to tears over how good they were.
Leaves a yellow residue at the bottom of your pan from all the butter and yolk, but nothing a bit of Bon Ami can't fix.
Yeah, that's pretty much the only way I make scrambled eggs now. I like to get them to the point where they've just finished cooking, so that they're quite creamy. It's sublime.
Yeah, that's pretty much the only way I make scrambled eggs now. I like to get them to the point where they'vejustfinished cooking, so that they're quite creamy. It's sublime.
That's what I did. It was like egg butter. Fucking miracles.
So, I made those eggs too, minus the creme fraiche he put in. Toasted potato bread drizzled with olive oil + layer of cooked red peppers, onions, tomato, and greens + creamy scrambled eggs on top = omfg amazing breakfast bruschetta.
Cast iron is wonderful, but I could never deal with the up keep.
If you force yourself to do it for the first little while, it quickly becomes habit, and a point of pride. For me it's worth it because I like the ritual and I really like the results.
Cast iron is wonderful, but I could never deal with the up keep.
The trick is that, you can't clean it conventionally. After you get past that hump, you really love it. Especially since it absorbs the flavors of bacon and spice.
I made some tasty curry and some tonkatsu to go with it.
I cannot sing the praises for cast iron highly enough. I use it a lot and I completely agree with balderdash. Pizza baked in a cast iron skillet is divine.
I cannot sing the praises for cast iron highly enough. I use it a lot and I completely agree with balderdash. Pizza baked in a cast iron skillet is divine.
You guys make me sad that my cast iron pan got ruined by my old junkie roommate. And it had only been around for 6 months. ;-; And cast iron is really lovely for baking. I would make frittatas in it. I think I'm going to try make Naan bread in it at some point.
You guys make me sad that my cast iron pan got ruined by my old junkie roommate. And it had only been around for 6 months. ;-; And cast iron is really lovely for baking. I would make frittatas in it. I think I'm going to try make Naan bread in it at some point.
Don't be sad, be glad that cast iron pans are cheap and you can get another easily.
Comments
Also, I didn't know Ramsay's 1-Word Recipes were from The F Word. Now I'm interested.
Really, the hardest part in cooking is figuring out what to put together. Once you get how cooking works, putting it together isn't that hard.
It's no amateur dish, but it's not a monumental task. I have a book of French recipes (French Feasts by Stephane Reynaud, I highly recommend it), most of which are many, many times more difficult than Beef Wellington.
It's at least on par with bœuf bourguignon in terms of mindfucking deliciousness. Your mouth will explode with pleasure.
EDIT: What kind of pan is Ramsay using for the tomatoes and mushrooms in that vid? His saucepan looks like a Winco stainless (I've got an All-Clad; more expensive, but looks nicer and does the same job), but that looks like a cast-iron, even though it looks too light and the handle is too long.
Edit the second: Oh shit, that's some copper. That's not happening until I'm gainfully employed and have earned a doctorate.
It was revelatory. I know more about life from having tasted those eggs; it was like I could see through the cosmic eye and knew all of creation, just from partaking of that yellow mush. I feel moved to tears over how good they were.
Leaves a yellow residue at the bottom of your pan from all the butter and yolk, but nothing a bit of Bon Ami can't fix.