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/ck/ - Food & Cooking

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11701045 No.11701045 [Reply] [Original]

Rate my wellington /ck/. First time making it, I used pork tenderloin because I'm a poorfag. Made mashed potatoes with fried shallot as a side dish. The wellington came out pretty good, but a little dry for my liking.

>> No.11701047
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11701047

>>11701045

>> No.11701048

>>11701045
4/10, looks uncooked

>> No.11701051
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11701051

>>11701047

>> No.11701059

>>11701045
> a little dry for my liking
Lean pork dries out as fast as beef (in fact, I think a little faster, since the meat isn't as dense, so water escapes quicker). Cook it a bit on the rare side. Worms are a meme, trichinella hasn't been a thing since like 15 years ago. As long as you don't buy your meat from a random gypsy caravan, it should be perfectly safe to eat rare. Heck, Germans eat it raw.

>> No.11701064
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11701064

>>11701059
>Worms are a meme,

>> No.11701070

>>11701045
>shallots
>poorfag
learn to manage your money better

>> No.11701075

>>11701064
It is though. Even the fda lowered the cooking temp of pork to 135 like 5 years ago. I usually slow roast or smoke my tenderloins to 140ish. It practically melts in your mouth.

>> No.11701080

>>11701064
I don't know where you live, but around here there hasn't been a trichinella outbreak in well over a decade, even in the poorfag villages. And I haven't heard about flatworms in, I honestly can't remember how long.
Like I said above, as long as you don't buy your meat from a guy who uses his pigs as biological trashcans/composting toilets, the meat should be perfectly safe to eat rare.

>> No.11701083

>>11701059
Yeah, I'm making my pork neck steaks a little rare but I must say I do have the shits after them sometimes.

>> No.11701086

>>11701064
paranoia, stop sucking the USDA's dick

>> No.11701087

>>11701070
Don't be salty, they were on a discount, about 20% more expensive than onions.

>> No.11701090

>>11701051
I thought this was gonna be another ratchet cook-along thread, but this looks great! thanks for enriching the board.

>> No.11701116

>>11701051
No sauce, 6/10.

>> No.11701148

>>11701051
Looks fine OP, doneness is pretty much how you should cook pork tenderloin.
>little dry
Probably because lean pork meat tend to be dry.

>> No.11701155

>>11701051
Looks great OP. I'm not a huge pork tenderloin fan. Also I prefer to make a mushroom past for my Wellington.
How's it taste?
>>11701064
I bet you're the kind of guy who handles raw eggs as if they're nuclear waste.

>> No.11701156

>>11701051
ruined

>> No.11701163

>>11701156
Why ;_;

>> No.11701169

>>11701045
can someone explain what absorbed the meat juices?
at work when making wellingtons i make the duxelles so it is super fine and then cook it until there is next to no moisture so the meat juice doesnt ruin the pastry
how did you achieve this with those mushrooms anon?

>> No.11701170

>>11701080
>trichinella outbreak
there hasnt been an "outbreak" because people cook their fucking pork

>> No.11701171

>>11701163
Probably because your meat isn't white tough shoe leather (BuT ALl THe WAy coOKeD)

>> No.11701188

>>11701169
On the photo were I got it plated you can see that the bottom of the pasty is actually a little soggy. I too would like to know how not to make it soggy.

>> No.11701194

>>11701188
Brush the bottom of the pastry with olive oil. It crisps up in the oven and forms a barrier the meat juices can't seep through.

>> No.11701195

>>11701171
>>11701188
But is still was crispy, even on the bottom, I don't know.

>> No.11701218

>>11701188
>chop mushrooms finer
>chop the onions/shallots/ whatever you are using finer
>slow cook the mixture on medium low for a long time, until it has dehydrated
if this doesnt work, cook it for longer or add in a little bit of breadcrumb

>> No.11701620

>>11701051
Fucking sucks

>> No.11701653

You can get a baseball top sirloin cut from a butcher and use that instead of tenderloin. It's half the cost, but still beef so the flavour profile doesn't need to change.

>> No.11701659

>>11701051
It's raw on the inside. You should seriously consider killing yourself.

>> No.11701662

>>11701659
You zoomers sure get triggered easily. The doneness looks perfect.

>> No.11701706

>>11701045
>>11701047
>>11701051
looks good m8 i like minced mushrooms better but w/e

>> No.11701711

>>11701706
Those are minced mushrooms though.

>> No.11703432

It's a good looking wellington. What's the point of it though? Wouldn't you rather a nice steak with a side of perfectly cooked mushrooms. Seems annoying to eat.

>> No.11703613

dont have a blender for your duxelle, op?

>> No.11704158
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11704158

>>11701045
OP please tell me you didn't spend $90 on that masterclass

>> No.11704171

>>11701064
Confirmed third world poorfaf

>> No.11705755

>>11703613
Didn't have a blender at the moment I don't know how it tastes with the duxelle, but it was nice to have these little bites of mushrooms.
>>11704158
Which masterclass?
>>11703432
I always wanted to try it.