[ 3 / biz / cgl / ck / diy / fa / ic / jp / lit / sci / vr / vt ] [ index / top / reports ] [ become a patron ] [ status ]
2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking

View post   
File: 53 KB, 640x480, wellington.jpg [View same] [iqdb] [saucenao] [google]
11714067 No.11714067 [Reply] [Original]

I made a beef wellington for my grandparents and their friends for a dinner party. What have you made recently?

>> No.11714082

>>11714067
i wouldn't eat that turd

>> No.11714085

>>11714082
kek

>> No.11714097

i feel like i've seen that pic before on here several times.

>> No.11714105

beef wellington is pretty easy now we have temp probes and stuff.

>> No.11714109
File: 2.45 MB, 1138x1338, Screen Shot 2019-01-05 at 7.40.20 PM.png [View same] [iqdb] [saucenao] [google]
11714109

Cornish pasties. A batch of 6, this is my third time making them and I'm getting better each time. They're really good, I love them.

>> No.11714122

>>11714109
That's a calzone.

>> No.11714125

>>11714105
overcooking the beef was never the problem, it's the soggy bottom that confounds people

>> No.11714128

>>11714122
no it ain't, not even the same kind of dough

>> No.11714130
File: 2.44 MB, 3914x3072, dinner.jpg [View same] [iqdb] [saucenao] [google]
11714130

Don't laugh, I made this for dinner just 20 min ago

>> No.11714133

>>11714109
Post cornish pasty recipe.

>> No.11714139

>>11714067
More like queef smellington lol fuckin fag.

>> No.11714141

>>11714130
It looks good, but I can't identify the starch underneath or the meat.

>> No.11714142

>>11714133
I follow this almost exactly, but I put a little butter and pinch of flour into the filling before I close it. I also poke a hole in the top for steam which they don't say to do but every old grandma on youtube said to do.
http://www.cornishpastyassociation.co.uk/wp-content/uploads/2015/04/cornish-pasty-recipe.pdf

>> No.11714145

>>11714130
Looks delicious.
What the fuck is it?

>> No.11714144

>>11714141
Huh?

>> No.11714152

>>11714141
Not going to lie, it's toasted bunny bread where I cut the bun to be squarish

i felt so ashamed I made this thread to feel better about my self...yes, im being serious
>>11714100

>> No.11714153
File: 8 KB, 220x184, 1544316181549.gif [View same] [iqdb] [saucenao] [google]
11714153

>>11714082
My grandma said she was very impressed.

>> No.11714157

>>11714145
>What the fuck is it?

Meatloaf over sauteed onions, peppers and tomato, hollandaise sauce and Habanero hot sauce

>> No.11714161

>>11714082
Fpbp

>> No.11714170

>>11714157
and you put it on top of shitty hamburger buns because...

>> No.11714173

>>11714153
Having a liar for a grandmother is rough.

>> No.11714208
File: 2.13 MB, 1380x1035, lunch2.png [View same] [iqdb] [saucenao] [google]
11714208

This was my lunch, I actually ate twice today. I usually only eat once ever 36 hours...the reason is obvious when you see the pic

>> No.11714213

>>11714170
Out of bread, didn't feel like making any and closest place with good bread is a 1.5 hour roundtrip

>> No.11714228
File: 59 KB, 500x434, burg.jpg [View same] [iqdb] [saucenao] [google]
11714228

>>11714208

>> No.11714229

>>11714125
would rotating help this?

>> No.11714235

>>11714067
looks good anon, should've use a sous vide though, the sear made a rather large area of 'well done' meat. unless you like that, than you did a good job!

>> No.11714246

>>11714229
maybe, but it's easier to make sure your duxelle is cooked through and use savory crepes between the meat and the puff pastry.

>> No.11714274

put your duxelle in a food dehydrator and you'll never have a problem with soggy bottom again

>> No.11714277
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.11714282

>>11714067
I made two minute noodles for lunch.
My wife was out so first time I had to cook a full meal in over a week.
I didn’t grate the cheese however, she did that before she went out.

>> No.11714287

>>11714277
OMG THAT IS SOOOOOOOOOOOOOOOO CUTE! MY HUBBY WOULD LOVE IT!!!!!

>> No.11714293

>>11714277
looks like my dick desu

>> No.11714300

>>11714277
I want to fuck it

>> No.11714302

>>11714300
me too, let's spitroast the bitch

>> No.11714321

>>11714109
Post recipe bitch.

>> No.11714355

>>11714321
Dough
Marinara
Mozzarell
Ricott
Peppers
Mushrooms
Olives
Onions

>> No.11714371

>>11714321
I did here
>>11714142

>>11714355
it's not a fucking calzone

>> No.11714485

>>11714235
The pastry would have fallen of you daft pleb.

>> No.11714491

>>11714109
Looks like it's from the Cornish oven. Well done, post insides.

>> No.11714595

>>11714491
thanks, will tomorrow if thread is still up, the rest are in the freezer awaiting baking

>> No.11714608

>>11714485
you put the pasty on after you fucking sous vide and sear the meat you fucking brainlet.

>> No.11714613

>>11714595
I mean your insides.

>> No.11714616

>>11714277
well, you;'d get a consistent meant doneness throughout. from your image you can see the center is rare and the outer edges welldone to about 0.75cm and the 2cm after that medium.

>> No.11714623
File: 50 KB, 500x375, p (1) (1).jpg [View same] [iqdb] [saucenao] [google]
11714623

>>11714608
Cannot believe you took that.

>> No.11714627

>>11714623
>>only pretending to be stupid

never underestimate the chan.

>> No.11714635

>>11714627
The classic line of the fool. Lol

>> No.11714938

big pot of slow cooked chili
stout for base, secret spice mix, lots of fresh peppers/chilies, meat and beans since I had beans going spare. Shot of apple cider vinegar to bring out the tomato. Tasted the business
Wish I could get dried chipotle or something in this godforsaken country

>> No.11715511
File: 62 KB, 539x960, tortillas.jpg [View same] [iqdb] [saucenao] [google]
11715511

not much, mom taught me how to make the family's flour tortillas. pic related
turns out it's actually quite hard to make tortillas with nice uniform shapes

>> No.11715515
File: 61 KB, 538x960, tortillas2.jpg [View same] [iqdb] [saucenao] [google]
11715515

they did turn out fine

>> No.11715528

i made babies with MY NIGGER FUCKING EX WIFE

>> No.11715535

>>11715511
Based Mexicans

>> No.11715538

>>11715515
those are shit

>> No.11715548
File: 23 KB, 425x416, 71i+7L2Z6CL._SX425_.jpg [View same] [iqdb] [saucenao] [google]
11715548

>>11715515
Here, you might need this next time

>> No.11715582
File: 3.52 MB, 3840x2160, DSC_0257.jpg [View same] [iqdb] [saucenao] [google]
11715582

Made a pulled pork burger for dinner last night, kept it simple

>> No.11715601

>>11714067
Did you seared your beef in a hot pan before baking?

>> No.11715812

>>11715511
Looks like your mum still dresses you too. Shit, Hollywood gave me the impression you guys were all gangsters yet you dress like a white programmer on the office's dress down day. Faggot.

>> No.11715827

>>11715812
I'm in the 23rd Street cartel, we go against the black gangs style of pants around the ankles and pull then up to our nipples instead.

>> No.11715837
File: 2.14 MB, 2878x3817, IMG_0626.jpg [View same] [iqdb] [saucenao] [google]
11715837

Hot dogs on brioche buns, Cheddar Bunnies, and Coke Zero. Your thoughts?

>> No.11715838

>>11715837
how much do you hate yourself

>> No.11715849

>>11715838
Not much, I'm enjoying that as we speak so I'm pretty happy at the moment :))

>> No.11715914

>>11714067
Fruitcake

>> No.11715927

>>11714067
looks gross

>> No.11715949

>>11715837
>Ketchup

underage b&

>> No.11716052

>>11715849
You won't be happy when it's coming out the other end, that's for sure.

>> No.11716055

>>11714153
Don't give up Anon! Keep trying.

Looks good to me though. I'd eat it in a heartbeat.

>> No.11716074

>>11714277
Sous viding the meat has two advantages. One is that when it comes to baking the Wellington, you only have to worry about the pastry being cooked as the meat has already cooked through. The second is that meat naturally releases juices as it cooks, which are generally what make the pastry go soggy. When you sous vide it those juices are all collected in the bag, so you can reserve them for a sauce or something and you’ll get minimal sogginess at the baking step.

It’s basically for insurance, not because it necessarily improves the final result. Good for when you’re cooking many at a restaurant or cooking a complex meal with many components at home.

>> No.11716078

>>11714277
cute

>> No.11716084
File: 2.70 MB, 3091x1686, 20190106_132530.jpg [View same] [iqdb] [saucenao] [google]
11716084

Tagliatelle with champions, bacon and spinach in sour cream sauce and topped with some shredded blue cheese (ran out of parmesan)

pls no bully

>> No.11716095

>>11714067
I made strawberry shortcake for my mother on mother's day in 2017
was a disappointment
i wanna kill myself

>> No.11716427

>>11714277
Fucking kek

>> No.11716431
File: 201 KB, 774x1032, gamer_fuel_by_saga190_dcdosl6-pre.jpg [View same] [iqdb] [saucenao] [google]
11716431

>>11714067
You sound like you"re very pleased with yourself. I hope that you're happy.

>> No.11716540
File: 60 KB, 560x373, stoofvlees.jpg [View same] [iqdb] [saucenao] [google]
11716540

i'm making some nice stoofvlees right now, this batch with Rochefort 10 and mustard from Gent.

>> No.11716583
File: 558 KB, 1112x2208, 793344EC-445A-4936-B285-877908477C2D.jpg [View same] [iqdb] [saucenao] [google]
11716583

Leg of lamb on New Year’s Day

>> No.11716629
File: 109 KB, 375x500, Anon.jpg [View same] [iqdb] [saucenao] [google]
11716629

>he eats meat

>> No.11716643

>>11716629
Aren't vegans the ones that protest while wearing those masks?

>> No.11716655

>>11716643
i AM a vegan.

>> No.11716664

>>11715812
It’s literally jeans and a T-shirt dumbass

>> No.11716674

>>11715837
>ketchup on a hot dog
you're the reason school shootings happen

>> No.11716680

>>11716674
When did the rules on ketchup change?

>> No.11717211

Don't have any pictures but I roasted a chicken for the first time 2 evenings ago.
Really wish I put more carrots into the pan because the few that I did put in came out absolutely delicious.
Still have 1/3 of the chicken in the fridge, will likely make a sandwich today and turn the carcass and remains into soup.

>> No.11717600

>>11717211
I used to roast a chicken every week in college. Carrots, onions, sweet potato on bottom were so delicious. What kind of pan did you roast it in? Cast iron, stainless steel, tray?