[ 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: 98 KB, 1280x720, maxresdefault.jpg [View same] [iqdb] [saucenao] [google]
18669923 No.18669923 [Reply] [Original]

What is the proper way to duxelles?

>> No.18670073
File: 46 KB, 720x736, 1614927540861.jpg [View same] [iqdb] [saucenao] [google]
18670073

idk, i cant cook

>> No.18670128

>>18670073
That's rough, buddy.

>> No.18670246

>>18669923
Food processor the mushrooms and add some salt as you cook them to help draw out more moisture. Then cook them way longer than you think you should, until they're too dry to eat on their own.

Remember, when you're cooking the Wellington, the meat will exude a lot of juices, and the duxelles are there to absorb those juices, protecting the pastry from getting soggy. The drier the duxelles start, the better your crust will be.

>> No.18670346

>>18670246
>Food processor
See, I've done Gordon's Wellington for my last two Christmas' and the processor just pulverizes the mushroom and turns it into a dry paste when cooking. Is a bitch to spread out on the prosciutto.
Ended up watching the Zhou Wellington, and his duxelles looks like properly dried soil.

My wellingtons in the past have had nicely done pastry (up until it gets cut and then the juices just overwhelm it), but I feel like I can do the mushrooms better.
Also always surprised by all of the other additions people do on it. Shallots, wine, brandy, heavy cream. Gordon's puts in some chestnuts, but that's at least just trying to be festive.