/ck/ - Food & Cooking

[Anonymous No.6663847]

Is this really good as people say it is or is over hype/price?

[Anonymous No.6663854]

Doubt anything that came out of a Victorian or Edwardian hotel in New York or London.

[Anonymous No.6663855]

what is that like a beef calzone

[Anonymous No.6663862]

>>6663847
Ever met someone who knew you hadn't tried something, so they over exaggerated how good it is to make you feel left out?

This applies to EVERYTHING.

Nothing, and I mean nothing, is so good that it is "epic" or "life changing" or hyperbole like that.

[Anonymous No.6663878]

>>6663855

not sure if serious, but it's a wellington.

[Anonymous No.6663881]

>>6663847
Beef Wellington was the favorite food of a guy I knew on Wall Street. We was born and bred Connecticut and was smart enough but not at all intellectual. He had puffy red cheeks and no chin and wore pleated pants from Brooks Brothers. He got married and gained 30 pounds in 2 years.

This probably doesn't answer the question for you but for me - having never eaten the dish - I'm going with "no". If you love it I can only imagine the great many life experiences that you've never had.

[(○人○) No.6663914]

>>6663847
I tried it a few weeks ago but the crust "kinda exploded" or something.

It is the one on the far left.

[Anonymous No.6663924]

>>6663914
Jesus H. Christ. Why would you "try" this at home? It's a fat chunk of beef inside of phyllo and there over 9000 ways to fuck it up...which you did...by using left over pie crust.

[Anonymous No.6663933]

It's pretty hype. Delicious filet covered in a super buttery crust and splashed with an au ju or mushroom sauce.

[Anonymous No.6663984]

>>6663847
I've made it before. Its fun for a dinner party but kinda overkill for a weeknight dinner. Duxelles are nice anytime tho (the mushroom mix).

[Anonymous No.6664000]

>>6663924
Eh I tried it at home, just because it was described as being so hard to make. It was just time consuming and totally not worth the effort at all even though it turned out like it should

[Anonymous No.6664006]

>>6664000
>even though it turned out like it should

[Anonymous No.6664012]

>>6663933
always made mine with red wine reduction. There's no right way to do delicious.

[Anonymous No.6664024]

>>6663914
that looks like...ground beef.

[Anonymous No.6664297]

>>6664000

> even though it turned out like it should

It really didn't if you're going for a beef wellington.

Though judging by the outcome, you weren't even making one, but some kind of a ground beef pastry.

[Anonymous No.6664301]

>>6664297
>>6664006
I am not the guy who posted the picture.

[Anonymous No.6664303]

>>6663914
that looks like it was supposed to be a stuffed pepper but you realized a bit too late you didnt have any peppers. that aint no wellington

[Anonymous No.6664318]

>>6663847

wellingtons come from an era of style over substance really, its not bad per se but for the amount of effort that goes into it its pretty obnoxious.

I'd eat one sure, but for me I'd rather have a tastier cut, since filet is very boring. And give me my mushrooms whole and seared really hard, and skip the puff for some really buttery pomme puree.

[Anonymous No.6664339]

It's fuckin easy, you roll a tenderloin in some processed mushrooms and frozen puff pastry and toss it in the oven

[Anonymous No.6664344]

>>6664339
>no mustard

might as well just dump it in the toilet when it's out of the oven

[Anonymous No.6664351]

>>6664000
>eh

fuck you you faggot fucker

[Anonymous No.6664869]

no, for a start fillet isn't that tasty and secondly it's not the best way to serve it seeing as the crust gets soggy. the only uniquely good thing about it is the puff that soaks up the juices and the duxelles.

[Anonymous No.6664888]

>>6663847
It's not bad, but it's one of those few dishes that you'll be better off purchasing ready made rather than spending a whole afternoon in the kitchen for mixed results.
Same goes for croissants for example or (/ck/ will hate but whatever) pizzas.

It's cheaper and more convenient to just purchase great croissants from a boulangerie (for this I'm Lucky to live in France) and a proper pizza cooked in a pro oven will always be better than what you can hope for at home.
I mean a good pizza restaurant uses same if not better ingredients than you are, and a domestic oven isn't close to what it takes to make a delicious pizza. They also are very good at making an even crust that'll cook perfectly.
I appreciate the efforts anon make on their pizza, but I have never seen one on /ck/ that seemed better than what my favorite pizza place makes.

[Anonymous No.6664890]

>>6664888

that's all very well and good for pizza but i don't see how a good wellington is beyond the capabilities of a domestic kitchen.

[Anonymous No.6664893]

>>6664318
so what you're saying is, you'd rather have a completely different dish

[Anonymous No.6664897]

>>6664888
Wellington is incredibly easy and doesn't take that long to make. I don't see it as comparable to croissants or perfect pizza. Unless you are making the puff pastry yourself it's not much more difficult than a roast.

[Anonymous No.6664898]

>>6663847
The price is partially because it's time consuming and somewhat difficult to cook at home, either way I still enjoy eating it occasionally

[Anonymous No.6664902]

[Anonymous No.6664933]

>>6664902
Fucking jocks.

[Anonymous No.6664950]

>>6664890
>>6664897
Yeah I meant doing it from scratch including the puff pastry which itself (if done right) is extremely time consuming.
Also if you fuck up your mushrooms and end up with a wet stuffing, there's a great chance the result will be a soggy bottom crust that falls apart.
Quite depressing when you have spent 4 fucking hours on that now ruined puff.

[Anonymous No.6665265]

>>6664888
That's why pizzas are meant to be made on grills at home.

[Anonymous No.6665267]

>>6665265
You don't get the same radiant heat on a grill that you get from a pizza oven.

[Anonymous No.6665281]

>>6665267

you mean convective right? you get lots of radiant heat on a grill

[Anonymous No.6665293]

>>6665281
Yeah, I do.

[Anonymous No.6665300]

>>6665281

They are very different.

A traditional pizza oven heats by conduction from below (the pizza sitting on the stone floor of the oven), and by radiant heat from above.

A grill has virtually zero heat from above and a strong radiant heat from below.

[Anonymous No.6665310]

>>6665300

that's true, but not quite what the guy seemed to be saying.

i'm sure there are ways to get heat to the top though.

[Anonymous No.6665313]

>>6663924
>phyllo
there are indeed over 9000 ways to fuck up....

[Anonymous No.6665324]

>>6664318
So what you're saying is, you're rather have your steak and mash.

[Anonymous No.6665355]

>>6663847
I made myself some
it's good but stodgy
the best I got out of the experience is I learned to make duxelle

[Anonymous No.6665356]

>>6665324

I'm not that same guy, but yeah, I agree. I'd rather have steak and mash.

I've had Wellington in top restaurants. I have made it many times--I can make it textbook perfect. But honestly I don't think it's worth the effort. The amount of work in making it far exceeds the benefit.

[Anonymous No.6665369]

>>6663847
When it's done really well it's amazing, but that can be said about any food really.

However beef wellington is pretty hard to get even mediocrely so when someone does it really well, it's pretty rare and feels pretty special. It's nothing life changing though.

[Anonymous No.6665376]

i made one with lamb neck and olives once, it was more to my taste. beef fillet just tastes of water.

[Anonymous No.6665481]

[Anonymous No.6665487]

[Anonymous No.6665497]

[Anonymous No.6665503]

>>6665497
TRIGGERED

[Anonymous No.6665508]

>>6665497

my fucking childhood

had a friend who used to eat a whole arctic roll like a chocolate bar

[Anonymous No.6665518]

Beef wellington is the ultimate Gordan Ramsay meme food. I've never heard of it outside Hell's Kitchen and people who followed the show. I've never seen in on any menu of any restaraunt I've been to.
If I wanted a filet mignon, I would cook a filet mignon. I wouldn't wrap it in this puff pastry nonsense. To me it seems like a clever way to hide an ugly piece of mad cow riddled steak. Leave it to the english to fuck up steak.

[Anonymous No.6665534]

>>6665518
F L Y O V E R
L
Y
O
V
E
R

[Anonymous No.6665543]

>>6665508
your friend knew how to live

[Anonymous No.6665545]

>>6665534
Anybody who knows anything about the world knows that the english can't cook for shit. I live in NY and the only place you would see beef wellington on the menu would be a restaurant designed to take money from idiots who want to be hip/trendy.

Again I say, leave it to the english to fuck up steak

[Anonymous No.6665546]

>>6665518
pleb: the post

[Anonymous No.6665574]

>>6665481
>>6665487
so is this like a sandwich or something

[Anonymous No.6665575]

>>6665545
flyover is a state of mind

[Anonymous No.6665580]

It's called beef wellington because originally it was cooked inside a wellington boot, then when finished cooking the boot was cut open and discarded and the filling was eaten. Today pastry is used instead.

[Anonymous No.6665595]

>>6665545
>I have never been to England yet I will continue to express an opinion on that country.

[Anonymous No.6665603]

>>6665580
Nothing to do with the Duke of Wellington then anon?

[Anonymous No.6665620]

>>6665603
That's a common misconception.

[Anonymous No.6665633]

>>6665620
indeed.

[Anonymous No.6665650]

>>6665595

[Anonymous No.6665653]

>>6665595

But even the Brits themselves agree with this. You ever heard of Mrs. Beeton's? It's considered "the bible" of British cooking. It's also sold more copies than any other cookbook on earth. It's been in print for more than 150 years. And on more than one occasion it mentions that British Cuisine has the worst reputation amongst all others.

Even the most celebrated author of British cooking concludes that it has a bad reputation. Who is some random anon to disagree?

[Anonymous No.6665655]

If you think British food is the worst search "Icelandic cuisine" in google images.

[Anonymous No.6665657]

>>6665650
>I have never been to England yet I will continue to express an opinion of that country.

[Anonymous No.6665663]

>>6663914
Lol'ed hard ..thanks

[Anonymous No.6665665]

>>6665653
The UK has more Michelin Starred restaurants than the USA........

[Anonymous No.6665670]

>>6665665

What does that have to do with British cuisine? Many of those restaurants serve foreign food but happen to be located in Britain.

For example, Gordon Ramsay has more stars than any other British Chef. He cooks traditional French style.

[Anonymous No.6665671]

>>6665574
it's a length of tenderloin covered in a layer of paste made from mushrooms and stuff, then wrapped in crust.

[Anonymous No.6665677]

>>6665665
Michelin didn't produce it's first American guide until 2005. Also it's a French guide, we've already accepted that there's a French bias against us (partly our fault as well, but that's beside the point).

[Anonymous No.6665679]

>>6665665

And all of the top-rated ones (3 star) serve French food, except for the Fat Duck, which is modernist.

https://en.wikipedia.org/wiki/List_of_three_Michelin_starred_restaurants_in_the_United_Kingdom

It speaks very loudly that the best restaurants in Britain aren't even serving British food.

[Anonymous No.6665686]

>>6665671
>mushrooms and stuff, then wrapped in crust.
Wise words, your Michelin Star awaits.

[Anonymous No.6665710]

>>6665677
>that there's a French bias against us

And you don't think there's a French bias against England either? Lol.

[Anonymous No.6665713]

>>6665671
So
It's like a sandwich?

[Anonymous No.6665735]

>>6665713
You can't really eat it like a sandwich, but if your sole definition of sandwich is "something wrapped in a bread like product", then yes, it's a sandwich.

I'm also guessing you refer to pies as sandwiches too.

[Anonymous No.6665737]

>>6665710
Not when the majority of those starred UK restaurants are serving french food, or from french or french trained chefs.

They're also a bunch of weaboos, which is why japan has so many stars for nearly identical sushi places

[Anonymous No.6665748]

>>6665650
>pig heart, liver, and belly
sounds fucking good to me

[Anonymous No.6667765]

>>6665543
>knew
Ya diaetes and obesity got the best of him though. RIP in pieces.

[Anonymous No.6667801]

>>6665580

[Anonymous No.6667814]

>>6664000
It's absolutely worth the effort when done properly, when you take your time and do it with care.

Not when you obviously rush it like you did so it turns out like the shit in your picture

[Anonymous No.6667829]

But is Beef Wellington a worse use of time than a shooter sandwich?

[Anonymous No.6667978]

>>6667765

no it didn't shut up.

[Anonymous No.6668101]

>>6664888

i'm laughing because this is a wellington thread and you talked about wellingtons for about a sentence before going into a tangent about pizza

you must be tired or stoned

[Anonymous No.6668214]

>>6668101
>i'm laughing because this is a wellington thread and you talked about wellingtons for about a word before going into a tangent about me being tired or stoned.

[Anonymous No.6668227]

>>6667814
Read the fucking thread dumbass

[Anonymous No.6668232]

>>6663855
Lold. Great way to piss off brits. Tenderloin calzone

[Anonymous No.6668236]

>>6668214

holy shit douche your sandy vagina dude

[Anonymous No.6668269]

>>6663847
>beef wellington
>it's always cooked rare

[Anonymous No.6668275]

>>6668236
>holy sand douche your shitty vagina dude

[Anonymous No.6668384]

>>6668214
>i'm laughing because it's 9 in the morning and i'm stoned browsing /ck/

>what was all that beef well done nonsense about?

[Anonymous No.6668392]

Any one of you britnogs have a link to a respectable wellington recipe?

[Anonymous No.6668424]

It is a treat when made properly, this is not a recipe to phone in at all. I like to sear the beef and wait for it to cool before I wrap it. Also cool the duxelle before spreading it. Just be patient and put in a lil love and it's beautiful with gravy n roasted potatoes n shiz.

[syn !!5auGoPfbzhy No.6668460]

>>6663847
>entire thread
>calling this 'british'

It's a French dish appropriated by the Brits to troll the butthurt French over a military defeat.

It ain't a bad dish, but it's a classic dish that's rarely made right, often in a hurry by restaurants that take shoot cuts. There's lot going on that invites you to innovate with it if you want.

>>6664869
>crust gets soggy

You have to cook some of the water out of the mushrooms. it also helps to wrap the filet-mustard/horseradish-mushrooms in a single layer of prosciutto before the puff pastry.

>>6665655
>"Icelandic cuisine"
This. Brit food may be bottom tier, but it ain't shit tier.

[Anonymous No.6668478]

>>6668392

the only bit you might need a recipe for is the duxelles. or the crepes i guess if you're doing that palaver.

finely chop or food process button or porcini mushrooms and sweat them down with very little fat until they start to brown, then keep moving them around until they're very deeply caramelised. add finely chopped shallots and a little thyme and plenty of butter. cook until the shallots are sweated nicely then add madeira or a dry wine and reduce down until very dry. either use as is or process further. some people fold paté into it, fine dining places often use foie gras. i like adding tarragon and chervil.

season and sear a nice consistent piece of fillet cut from the thin end. either continue to cook it in a low oven til rare or leave the inside raw - pre-cooking it drives off some of the juices which you can then incorporate into a gravy or the duxelles mixture rather than having it weep into the pastry (if you're doing it right the amount of juices driven off will basically be the same in either case).

lay down some clingfilm and arrange some thin pliable ham like prosciutto crudo into a rectangle of overlapping strips just a bit longer than the beef. brush with mustard then spread over the chilled duxelles, then lay the chilled beef down on top. roll tightly in the clingfilm. chill in the fridge.

some people make herb crepes to wrap as a moisture barrier. just a simple loose rested batter with fines herbes folded into it. i don't do it.

when you're ready, preheat the oven to 180-200C, roll out the puff pastry, take the beef log out of the clingfilm and roll up in pastry. seal well, puncture the top, brush with egg wash and bake til the pastry is browned, no further. be sure to rest it for at least 10 mins.

[Anonymous No.6668486]

>>6663847
its a nice meal when it's made by your grandma. Is it an expensive meal in the states?

[syn !!5auGoPfbzhy No.6668494]

>>6668478

That a good recipe.

It's how I do it except:
>No fat in pan for mushrooms
>thyme with the mushrooms (up to taste)

I prefer English mustard.

[Anonymous No.6668513]

>>6668486
That cut of filet usually costs at least 40 dollars

[Anonymous No.6668521]

>>6668513

and it's more expensive in the UK so i dunno what that dude is smoking. not a cheap meal and not a particularly common grandma meal either, more like yuppie dinner party food.

[Anonymous No.6668613]

>>6668101
Holy shit now I'm laughing. I didn't notice at first since I didn't read this thread in order and just assumed he was probably also responding to another guy who mentioned pizzas, but he really did just bring up pizzas out of nowhere.

[Anonymous No.6668682]

>>6668521
>not a particularly common grandma meal either
it's the sort of thing she cooks when you visit her like once or twice a year and she sort of puts on a fancy meal

[Anonymous No.6668696]

>>6663914
Terrible. Just terrible. How do you even do this without intentionally doing it? Did you not use a recipe?


Maybe this is why people go out to try new foods rather than making them at home, because they have no clue how to even come close to the original product.

If I attempted to make a beef wellington at home it wouldn't be good. It'd be hard as shit and probably sloppy. But it'd at least be closer than that.

[Anonymous No.6668701]

>>6666666

[Anonymous No.6668820]

>>6668682

still, you have a relayively wealthy nan, mine just makes shepherd's pie.

[Anonymous No.6669159]

>>6665686
Yeah right, let me write out a treatise on fucking beef wellington in a shitposting thread on 4chan's food board.

[Anonymous No.6669204]

>>6663847
Blue Bell is to Texas as Beef Wellington is to Britain

[Anonymous No.6669222]

>>6664318
>pomme puree

I hope you choke so hard on a dick you asphyxiate on your own vomit you pretentious fucking cunt.

[Anonymous No.6669470]

>>6669222
Beat me to it.

[Anonymous No.6669637]

>>6665713
In the same way a burrito is a sandwich, dummy.

[Anonymous No.6669732]

>>6665481
>>6665487
I wish there was a good way to avoid the soggy bottom.

Maybe if you stuck a spoke through it and baked it in a rotisserie or something. I've tried oven racks and that didn't help much.

[Anonymous No.6671335]

>>6669732
roll it over part way through and it will be crispy all around

[Anonymous No.6671367]

>>6663847
If you enjoy paying for heart disease, then go for it. Mmmm... saturated fats and cholesterol. Enjoy your cancer and diabetes while the execs at the top of the corporations profiting off your suffering laugh and snort coke.

[Anonymous No.6672015]

>>6665737
>>6665710
>>6665677
>>6665665
They're also ass mad that California wine is best wine.

[Anonymous No.6672609]

I don't see what the big deal is with all the time it takes you just sear the meat then while it's cooling saute the onions and mushrooms put a layer of onions and mushrooms on puff pastry then the meat then more mushrooms and onions then finish wrapping in puff pastry
that's all
oh and make the au jus
while that's finishing in the oven
why is this a fancy hard to make meal am I missing somthing here
>not to come off as a dick I have never made this is just does not seem like it would be hard

[Anonymous No.6672617]

>>6671367

[Anonymous No.6672619]

>>6665657
>You can only have opinions on countries that you've visited.

Everything I've heard about Afghanistan is a lie.

[Anonymous No.6672660]

>>6669732
>There are a few common solutions to the problem, but I don't find either of them to be particularly attractive. The first is to wrap the beef in shingled layers of a raw cured ham (generally prosciutto). From a flavor standpoint, this idea is top notch. The ham melds very nicely into the foie and duxelles, and it does make wrapping the beef relatively simply. Thin sliced ham is like nature's Velcro in that way.

>The problem is it doesn't really prevent moisture from leaking out. Indeed, as it cooks, it renders its own moisture, actually adding to the problem.

>The other method is to make a thin crepe, then using that crepe to wrap the whole shebang. Again, the problem here is that it doesn't work all that well—the crepe dissolves, turns soggy, and on top of that, who wants to bother making a crepe when you're already committed to an hour + in the kitchen?

>I suggest a much simpler, more effective, and time-saving alternative: A sheet of fillo dough.

http://www.seriouseats.com/2012/12/the-food-lab-beef-wellington-ultimate.html

[Anonymous No.6672707]

>>6672609
Because /ck/ is full of fat asses that eat McDonalds and Taco Bell all day.

They don't actually cook.