OPD @OPD - 13d
Attempted a Beef Wellington for the second time this Christmas and was very pleased with the result - it’s such a luxurious, tasty dish! Room for improvement though… like last year, the pastry at the bottom got very soggy after letting the meat rest for 15 minutes, and slicing was therefore very difficult. One obvious thing I know I can do better is roll it much tighter. Any suggestions for keeping the pastry crisp all the way around?! I cooked as much moisture out of the mushroom duxelle as I possibly could! #foodstr #grownostr https://m.primal.net/NHDo.jpg
Fair! 😆
Yeah, that crossed my mind, but ultimately the juices from the beef will fall through the pastry.
Any thoughts, chef?! nostr:npub1ltt9gry09lf2z6396rvzmk2a8wkh3yx5xhgkjzzg5znh62yr53rs0hk97y
