I am tired of people commenting on UA-cam channels that they need to know when a certain thing is going to happen because they want to avoid it (a person, sponsorship, etc.). Guess what, if you don't like something about a video, no one is making you watch it!! The powers that be at Everyday Food have decided that all of these hosts have something to offer to viewers and I trust their decisions with an open mind because they provide a great service to myself and other home cooks. THANK YOU EVERYDAY FOOD!!
EXACTLY! There are many other cooking channels to watch if they can't handle awesomeness of Everyday Food. The cool people at this channel owe the complainers nothing. #HatersBackOff
I really think you should brush mustard on the beef after searing. Also, you should cut the beef and sear each medallion separately. Finally, you should make a duxelle with the mushrooms and some shallots. Nevertheless, the tip on freezing and then cooking is really spectacular. I'll cook one tomorrow and freeze tow for a few days and see how it goes.
To all the haters: um are you here to learn how to cook amazing things or are you here to complain and whine like brats? GTFO if you don't like this channel. It's not like there aren't plenty of other cooking channels for you.
Can you process the duxelles and add them to the top of the beef and pate and enclose in the pastry and freeze them? Also, Can you freeze a traditional Wellington?
Also, sear the ends. Where is the ham? Mushrooms as a side? Why not mashed potatoes and gravy? Lettuce has no value. Why not elevate the Wellington on tooth picks so the puff pastry is crispy all around. No crepe?
I'm no Sarah Carey when it comes to cooking, but why did you cook the mushrooms the same time that you seared the beef sine they would be used for two weeks? Did you freeze the mushrooms as well, or could they be stored in the fridge for the two weeks while the beef was in the freezer?
Thaneii behold the power of tv magic. The mushrooms were not frozen. Those could have been the same wellingtons she just did and lied saying they were frozen or ones they made ahead of time and froze. We can't be for certain, take everything with a grain of salt.
Thaneii You do realise that they can make things BEFORE hand before shooting, which means she made those beef wellingtons before and in the video she showed us how to make it, gave us options to either cook them now or later and she simply took out the ones she made prior to this video.
Wyatt H I think you need a pamprin. I was looking for a simple and honest answer. Not some complex biological monthly reaction from someone I didn't address.
@@CassieMike For simplicity I guess. Duxelle would have been better though. Ive read that cooked mushrooms can be frozen for months. Fresh mushrooms however, is a different story.
Mick Lim They've explained before that they just measure some out into a bowl separate from the rest of the salt so they can touch it all they want then throw it away after. Remember, this is a test kitchen, so she probably made a bunch more than was shown here.
Looks like an interesting recipe but the lady needs to work on her voice. She speaks with such a nasal, irritating, vocal fry. Just relax the vocal cords.
I am tired of people commenting on UA-cam channels that they need to know when a certain thing is going to happen because they want to avoid it (a person, sponsorship, etc.). Guess what, if you don't like something about a video, no one is making you watch it!! The powers that be at Everyday Food have decided that all of these hosts have something to offer to viewers and I trust their decisions with an open mind because they provide a great service to myself and other home cooks. THANK YOU EVERYDAY FOOD!!
EXACTLY! There are many other cooking channels to watch if they can't handle awesomeness of Everyday Food. The cool people at this channel owe the complainers nothing. #HatersBackOff
+BourbonLife101 yes girl yes
I like this girl. She has brilliant and practical cooking ideas, which are especially great for tyros. Some hosts only mix stuff together, so boring.
I really think you should brush mustard on the beef after searing. Also, you should cut the beef and sear each medallion separately. Finally, you should make a duxelle with the mushrooms and some shallots. Nevertheless, the tip on freezing and then cooking is really spectacular. I'll cook one tomorrow and freeze tow for a few days and see how it goes.
i agree, it should have been individually seared. Duxelle would have been better too. Otherwise, this is a good idea for individual sized Wellingtons.
brilliant idea , thanks for sharing your videoxx
That looks so delicious !
To all the haters: um are you here to learn how to cook amazing things or are you here to complain and whine like brats? GTFO if you don't like this channel. It's not like there aren't plenty of other cooking channels for you.
Is there a reason you didn’t cut the steaks first, so you could brown all sides?
I love this recipe
Can you process the duxelles and add them to the top of the beef and pate and enclose in the pastry and freeze them? Also, Can you freeze a traditional Wellington?
looks delicious !
Step 1. Sell kidney. Step 2. Buy beef tenderloin.
Looks really tasty!
I wanted to see the inside of the Wellingtons .Why didn't you show the doneness ?
You don't brush a spicy mustard on the beef after its seared?!
+Michael Clark That's an English thing. I've also seen horseradish.
Michael Clark a friend of mine puts hp sause in his.
Why not?
Also, sear the ends. Where is the ham? Mushrooms as a side? Why not mashed potatoes
and gravy? Lettuce has no value. Why not elevate the Wellington on tooth picks so the puff pastry
is crispy all around. No crepe?
Is there a recipe for the pate or a place to buy it?
I'm no Sarah Carey when it comes to cooking, but why did you cook the mushrooms the same time that you seared the beef sine they would be used for two weeks? Did you freeze the mushrooms as well, or could they be stored in the fridge for the two weeks while the beef was in the freezer?
Thaneii She didn't freeze them; she said you could if you wanted to.
Selkinor S Are you saying she didn't freeze the mushrooms? Because at the 4:40 mark, she clearly states "These are our frozen mini Wellingtons."
Thaneii behold the power of tv magic. The mushrooms were not frozen. Those could have been the same wellingtons she just did and lied saying they were frozen or ones they made ahead of time and froze. We can't be for certain, take everything with a grain of salt.
Thaneii You do realise that they can make things BEFORE hand before shooting, which means she made those beef wellingtons before and in the video she showed us how to make it, gave us options to either cook them now or later and she simply took out the ones she made prior to this video.
Wyatt H I think you need a pamprin. I was looking for a simple and honest answer. Not some complex biological monthly reaction from someone I didn't address.
Ahhh yumm
Would the mushrooms not work as a duxelle in the mini Wellington?
I'll do the dishes ok!
Maybe that preparation would not have stayed as well in the freezer??...or, this is simply her spin on making it super simple for easy dining.
@@CassieMike For simplicity I guess. Duxelle would have been better though. Ive read that cooked mushrooms can be frozen for months. Fresh mushrooms however, is a different story.
I really think you should brush mustard on the beef after seari g.
She sounds like a sleepy robot.
Kristen Wiig or nahhh?
The salt is containminated from raw beef
Mick Lim They've explained before that they just measure some out into a bowl separate from the rest of the salt so they can touch it all they want then throw it away after. Remember, this is a test kitchen, so she probably made a bunch more than was shown here.
5 lbs? Easily over $100 worth of meat.
Kevin Richards RPM Vocal Studio you can catch that on sale for 80ish
Why bother measuring oil?!
If she doesnt, then somebody may ask "how much oil should i use?". And i assume thats a really stupid question. You can put as much as you want LOL
Where is Sarah ?!😒😒
She look like Kristen wig with dark hair
Looks like an interesting recipe but the lady needs to work on her voice. She speaks with such a nasal, irritating, vocal fry. Just relax the vocal cords.