I really like the first photo. It’s an angle of Wellington you rarely see but I think it might be my favorite.
just-passin_thru on
Don’t really need the mash when you have a crust around the outside of it. Double starch and it takes away from your presentation. Maybe serve the mash on the side next time? The temp is spot on for the meat. Nice job there. How was the pastry? Can’t really tell for certain but puff tends to be under cooked on these things and almost always soggy on the bottom. Its hard to get a good cook on the puff and not screw up the meat and vice versa. Built-in evil of the dish.
I like cooking the meat in a sous vide to rare. That way I can assemble it and blast the whole thing at a really high temp to get a good finish to the pastry knowing that the meat will be done correctly. One less variable to worry about.
7 Comments
Great job.
Looks fantastic
Looks good enough, just keep rocking.
I really like the first photo. It’s an angle of Wellington you rarely see but I think it might be my favorite.
Don’t really need the mash when you have a crust around the outside of it. Double starch and it takes away from your presentation. Maybe serve the mash on the side next time? The temp is spot on for the meat. Nice job there. How was the pastry? Can’t really tell for certain but puff tends to be under cooked on these things and almost always soggy on the bottom. Its hard to get a good cook on the puff and not screw up the meat and vice versa. Built-in evil of the dish.
I like cooking the meat in a sous vide to rare. That way I can assemble it and blast the whole thing at a really high temp to get a good finish to the pastry knowing that the meat will be done correctly. One less variable to worry about.
For a first attempt you nailed it.
Looks excellent!
looks delicious