Duo0790
Assistant Cook
New to this forum.
Lifestyle change permits me to adventure more in the kitchen.
I plan to do beef wellington usin single fillets in puff pastry, wrapped in palma ham accompanied by a form of pate (not liver) with diced mushroom and all that jazz.
Does this sound like the right trAin of thought when doingthis on a single portion basis?
What i really need is all of your tips how to pull this one off without it becoming soggy!
Thanks in advance fellow chefs!!!!
Lifestyle change permits me to adventure more in the kitchen.
I plan to do beef wellington usin single fillets in puff pastry, wrapped in palma ham accompanied by a form of pate (not liver) with diced mushroom and all that jazz.
Does this sound like the right trAin of thought when doingthis on a single portion basis?
What i really need is all of your tips how to pull this one off without it becoming soggy!
Thanks in advance fellow chefs!!!!