You are a level of in depth mathematical analysis that is beyond even the many detailed cooking channels out there. Hope you get a lot more subscribers! Also interested in you potentially tackling not just the highest effort version, but also applying the analysis to the most bang for your buck - what shortcuts yield the most efficiency?
When the puff pastry is already achieving the colour you can wrap it on aluminium foil so it doesnt burn , and the soggy bottom my guess is because of the longer period of baking , from my experience the faster baking time the better it turns out .. , or maybe your duxelles isnt dry enough
Actually the juices came from the beef as it cooked to medium. As seen after taking out from the oven, there’s pink juices all over the place. Which leads me to wonder how to avoid a soggy base? I thought juices coming out of a meat is inevitable as you cook it in an oven. A leak proof method is, of course, reverse sear it before wrapping and baking in the oven solely for cooking the pastry and duxelles only.
A few thoughts. If you're going to replicate a recipe, do it properly and don't replace ingredients. One of the core rules of experimental cooking is to make the original properly first before you change components, that way you can account for variables. If it calls for milk, use real milk. If it uses wine, use wine. Don't worry, the alcohol burns off immediately anyway. Changing components can radically alter the chemistry of the recipe in ways you don't expect. Soy milk is mostly water with suspended vegetable proteins. Fine for drinking or in coffee, but behaves more like plain water in cooking, especially baking, because the binders that hold the protein in place break down under heat. This is also part of why your pastry was so wet at the bottom after cooking, the excess moisture from the soy milk soaked the puff pastry. I also think maybe your mushrooms weren't cooked dry enough, remember, mushrooms are basically tiny sponges, so they absorb lots of liquid. As for the sauce, I'd say add more salt. Most people tend to underestimate the amount of salt needed for a good sauce, especially if they're being health conscious. But the idea of a sauce is to BOOST flavor with a small amount across a larger piece of food, so more salt means more flavor boost. A bit of MSG works really well too. Now, critique aside, pretty damn good job for a first try! I'm not a fan of Wellington myself, but I recognize the difficulty in making it. And making your own puff pastry was a much better call than using store-bought. That would have been a disaster.
I don't know if it's fair to say replication has these strict rules to follow ingredients, like people learn as they go and sometimes the only way to learn is to make mistakes out of curiosity.
@@PunnuCooks - That's all fine and dandy, and experimentation is great. But an oatmeal raisin cookie is not a chocolate chip cookie, nor is a peanut butter cookie. They're still cookies, but we don't call them chocolate chip cookies if they don't contain chocolate chips.
I didn't realize how underappreciated your channel is because the quality is so great. You earned my subscription and can't wait to see whats next
thank you sir for your support
You are a level of in depth mathematical analysis that is beyond even the many detailed cooking channels out there. Hope you get a lot more subscribers! Also interested in you potentially tackling not just the highest effort version, but also applying the analysis to the most bang for your buck - what shortcuts yield the most efficiency?
Thanks for the validation, will consider comparing shortcuts when available
so impressive that you made everything from scratch! can't believe you only have 8 subs keep going!
thank you sir for your support
When the puff pastry is already achieving the colour you can wrap it on aluminium foil so it doesnt burn , and the soggy bottom my guess is because of the longer period of baking , from my experience the faster baking time the better it turns out .. , or maybe your duxelles isnt dry enough
Actually the juices came from the beef as it cooked to medium. As seen after taking out from the oven, there’s pink juices all over the place. Which leads me to wonder how to avoid a soggy base? I thought juices coming out of a meat is inevitable as you cook it in an oven. A leak proof method is, of course, reverse sear it before wrapping and baking in the oven solely for cooking the pastry and duxelles only.
If youre thinking about reducing the juice , sous vide is key to reducing the liquid , dont forget to rest it overnight
A few thoughts. If you're going to replicate a recipe, do it properly and don't replace ingredients. One of the core rules of experimental cooking is to make the original properly first before you change components, that way you can account for variables. If it calls for milk, use real milk. If it uses wine, use wine. Don't worry, the alcohol burns off immediately anyway.
Changing components can radically alter the chemistry of the recipe in ways you don't expect. Soy milk is mostly water with suspended vegetable proteins. Fine for drinking or in coffee, but behaves more like plain water in cooking, especially baking, because the binders that hold the protein in place break down under heat. This is also part of why your pastry was so wet at the bottom after cooking, the excess moisture from the soy milk soaked the puff pastry. I also think maybe your mushrooms weren't cooked dry enough, remember, mushrooms are basically tiny sponges, so they absorb lots of liquid.
As for the sauce, I'd say add more salt. Most people tend to underestimate the amount of salt needed for a good sauce, especially if they're being health conscious. But the idea of a sauce is to BOOST flavor with a small amount across a larger piece of food, so more salt means more flavor boost. A bit of MSG works really well too.
Now, critique aside, pretty damn good job for a first try! I'm not a fan of Wellington myself, but I recognize the difficulty in making it. And making your own puff pastry was a much better call than using store-bought. That would have been a disaster.
thank you for sharing your tips and will work on it
I don't know if it's fair to say replication has these strict rules to follow ingredients, like people learn as they go and sometimes the only way to learn is to make mistakes out of curiosity.
@@PunnuCooks - That's all fine and dandy, and experimentation is great. But an oatmeal raisin cookie is not a chocolate chip cookie, nor is a peanut butter cookie. They're still cookies, but we don't call them chocolate chip cookies if they don't contain chocolate chips.
Good for you, seem tasty. Happy Holydays.
Happy holidays thanks for watching
chicken liver gizzard and intestines tasty for me sir also cow tripe and intestines
☀️ 'Promosm'
The alcohol cooks out of the food.. so not Gordon’s recipe at all?
I heard alcohol doesn't cook out completely from food, but will have to try again to see how much it does.
Giggle