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Old 09-20-2015, 02:42 PM   #1
Assistant Cook
Join Date: Sep 2015
Location: Chelmsford
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Beef Wellington

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!!!!


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Old 09-20-2015, 07:42 PM   #2
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Hi duo, and welcome.

This look like exactly what you need.

Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

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Old 09-21-2015, 10:18 PM   #3
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One thing I learned was to put a little foil chimney in each one to let some of the moisture escape
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Old 09-22-2015, 06:44 AM   #4
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Ive been wanting to do this for a long time.
Quando omni flunkus moritati-When all else fails, play dead
I'm a man, but I can change, if I have to, I guess.
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