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/ck/ - Food & Cooking

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>> No.16621993 [View]
File: 223 KB, 2048x1152, pelly1.jpg [View same] [iqdb] [saucenao] [google]
16621993

>>16621980
Why wouldn't I remember cooking something for my grandparents?

>> No.11714277 [View]
File: 223 KB, 2048x1152, pelly1.jpg [View same] [iqdb] [saucenao] [google]
11714277

>>11714235
Thanks. I'm not sure what sous viding would do besides taking another step though? Tenderloin is already tender enough as is.

>>11714229
I wrapped mine in two sheets of phyllo pastry to act as a barrier. I think as long as you cook your mushrooms down enough though it shouldn't be a problem.

Here's a pork wellington that looks like a pig.

>> No.11653336 [View]
File: 217 KB, 2048x1152, pelly1.jpg [View same] [iqdb] [saucenao] [google]
11653336

>>11653273
Don't you mean puff pastry? I don't think there's any choux at all in a wellington.

>>11650503
I'm not a fan of tenderloins, but I am going to be making a Wellington for my grandparents for Christmas. It's their favorite dish but too much work for them to make. Here's a practice pork Wellington I made a couple weeks ago.

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