Boss advice as always. I'll just add one little tip I started doing - make your crepes in a non-stick roasting tin so you get rectangular ones, the shape makes the rolling that bit simpler and more consistent and overlaps are minimised
These videos are so well orchestrated that I don't even notice how long they are, so don't worry about making a longer one. You pack every minute with such good information that I'm completely absorbed and inspired. Cheers!
I am not a chef, I am just a cooking enthusiast, these videos you put out have absolutely changed the way I think about knife work, cook, flavours and presentation. Thank you all for the inspiration!
That cross section cut looked phenomenal. I know I say it a lot but the openness of these videos are brilliant. We ate in Fallow on Wednesday night and it was packed. What a business you guys have built across the group.
Thanks for this! I use a technique where I make the crepe on a silpat in the oven. You can control the thickness and make one contiguous sheet that you can trim with zero overlap. Watching from the middle of nowhere in the Similkameen Valley BC 🇨🇦
I'm not saying chefs have it easier than my generation, but they certainly have it better. As more and more technology becomes more common, not least of all the internet allowing chefs to share ideas, each generation improves on the previous one. Now we have a generation of chefs like this, culinary geniuses who are willing to do all the hard work brining recipes into the 21st century and then share that knowledge with everyone.
Chef I have one question about this technique: It looks fairly logical but how can I be sure the chicken mousse gets to 74*C with such a quick baking time? Thanks for the guide, I'll definitely try this!
Any comments on temperature, 30deg C resting up to 38deg seems awfully cold? I thought medium rare was usually around 55 deg C? Bit confused though as it looks fine (a tad underdone for my personal taste), last time I cooked a wellington I pulled it around 50 deg and it rested up to around 55 and was pretty much perfectly medium rare, that seems to tie in with what most recipes say. That aside, great video and a lot of tips that I shall employ next time I make a welly!
I appreciate that he wants to give instructions that anyone can do at home, this particular recipe however is best done with a probe. Making this is a labor of love and not inexpensive, a probe wont set you back too much money its a must have to a number of things, and I find it would be almost impossible to execute this dish properly without one.
Absolutely love everything that comes out of your channel. I try so hard to make the best food I can and really enjoy learning even after 28 years of cooking. I’m definitely giving this a go. If I had the money I would be eating in your restaurant in a flash! Keep up the great work I’m confident we’ll be seeing you with a star anytime soon!
Fantastic ! Chef James Makinson did a reaction video of you guys at work recently, and I was really impressed. So when your own channel came my way, I had to subscribe ! Thank you ! It's food for my soul ! All the best !
Hi Guys, try to caramelise onins and dryed apple. Dryed apple gives you interresting flavour and thickness to the sauce. LIke you said, made a paste of it and add when needed.
just to give us some videos with that kind of stuff. We write some new combinations and you can find the solution how to build it. Wish you all the best, you are great.
Hi Will, it's Mike the seafood chef down in Kent. Maaaaany thanks for yet another outstanding video. You are right, there are quite few videos of this dish from would be chefs to celebrity chefs. Your recipe and technique for Beef Wellington OUTSHINES THEM ALL. This is a wonderful festive dish and I will definitely make this over Christmas or New Year. I will serve this up with Crispy Roast Potatoes a la Will Murray. Yet again, many thanks. Cheers, Mike.
if you want to get rid of the gaps between the layers i think it would be better to sous vide the chateau first. then do the layers, freeze the welly for a bit, and then put in the oven to crisp up the pastry and warm the beef the on the inside. since the beef already shrunk during the sous vide process, it won't shrink again when it gets heated up in the oven, and no resting needed too once it's out the oven. the mousse is a cool idea.
Hello chef. Can you help me clear up some of my doubt about the way people cook wellington? Why dont you put it on a wire rack while baking it and instead put it directly on a pan? I believe putting it on a wire rack would cook the bottom more evenly and avoid a soggy bottom from all the juices pooling at the bottom. I believe it also makes the juice of the beef more concentrated in the core since heat is applied evenly throughout.
In my experience putting it on a wire rack has a high chance of cutting into the pastry which channels the liquid out and making even more pooling. Also by putting it on a flat baking sheet you allow the liquids to flow evenly to the bottom where it will be soaked by the mushrooms. This is just my experience though, but wire racks to me seem more like a hazard with little to no return than a worthy risk.
@tul3827 hmm interesting point of view. Did you use wire rack with crisscrossing pattern with finer holes almost like a strainer or the straight wire one? From what i observed from many youtube videos even from famous chefs also my experience using flat baking pam, most of the bottom become soggy since the juices of the meat leak to the bottom and even the mushroom and pancake layer couldnt fully absorb/block it. Rather than having overall crispy outer crust, the bottom texture become more like a cooked lasagna sheet.
@@chefc9154 I have tried it with a multitude of different types of racks. It´s just unfortunately one of the realities of wellington that the bottom can get soggy. My solutions are more preventative. I somtimes sous vide my beef so that all the cooking juices come out earlier in the process. Secondly my duxelles are far dryer and I will even finish the duxelle in a sieve in the oven to let any residual fat drip off. Also placing the wellington onto a preheated tray imparts just enough heat to fully cook the pastry before most of the juices can come out.
I know half a million odd subs sounds high but that's still way under where it should be. You guys are fantastic. I saw an old 'Saturday Kitchen' clip the other day where Matt Tebbut was crying over your cabbage recipe. Haven't seen you on there since which is also criminal.
what about duck instead of chicken? would the fat content cause excess liquid? i make a wellington every year for the hollidays and the only issue i ever had was soggy bottom. i did a crepe wrap last year and that helped a lot. but i still get it. outside of that it is always wonderful. one of my favorite things to make and of course eat!! love the videos. you guys are giving the world a treat by explaining the processes you use and the reasons behind them. yall deserve a michelin.
Thanks for the lovely video. I’m not sure that most home cooks have blender like yours though. So how does a home cook get around that issue. Can one use a regular blender or Cuisinart or will it hurt them? Two if we need to keep it cold in our less than perfect blenders could we transfer it to refrigeration then bring the emulsion back out for more blending in a sort of batch process?a
I seriously dont think Jamie has to take heed of these new young guns new kids on the block. Jamie has been doing his thing and is still doing his thing since the late 1990s and made bazzillions of cash 😅😊
Any advice for the chicken mousse if one does not own an industry ("pro") mixer? My own mixer does not deal well with frozen things, so can I keep it cool just above freezing (and not actually frozen) and still end up with a decent result?
I’d say dice your chicken as small as poss and pop it in the freezer for 15-30 minutes until you feel it’s a tiny bit frozen on the outside and go from there
Yeah the purpose of it being chilled is so that it doesnt get too warm where the chicken "begins to cook" You can do it out of the fridge, just keep an eye on the temperature. Chopping it smaller as said above is advised. Maybe even use mince 🤷
Thank you all for the great suggestions. I think my workaround is gonna be to start with minced chicken as I have a somewhat decent meatgrinder. I will grind it from frozen and then re-freeze it right after. And then I will beg that my grandma's old mixer can keep up, and not burnout (even though it is something like 25 years old, so maybe its time is about to be up).
Starting from frozen is probably the most important step. I have been in your situation though. My solution was to dice the chicken very very finely and let it freeze in a thin layer. Then break it as thoroughly as possible before setting it back in the freezer to offset the time spent breaking it apart. The result is very clearly broken pieces of chicken that can be added bit by bit at more manageable intervals. The only draw back to this is that it's more time consuming.
It is actually just to make sure that the baking paper does not fold over itself and stick to the pastry. That would make it have an ugly blond patch. I just use spoons because I don't have that many ring molds that home.
Ahhh, so that's the trick to a Wellington: when I pull mine from the oven with the pastry looking great and read 34C from the beef, I'm thinking "shit, this is way undercooked!" Instead I just need to say: "now that's perfect!" I'll try that next time!
Can you explain why the horizontal cut comes after the vertical cuts? I see professionals do it this way but surely the horizontal cut is harder - you can see the sode of the garlic move away from the knife in this video - and therefore be less safe? Love the videos btw thank you 9:24
The issue with beginning from horizontal is that once you move on to slicing vertical you now have to slice through two slippery layers of allium. Also by pressing down on the garlic to hold it in place you can easily push the layers into breaking completely.
He is saying cook it to 30.c, let it rest and it will come up to 38.c, as it carries on cooking. 38.c however is not medium rare, it is blue. Blue is 40-50, rare is 55, medium rare is 60, medium is 65, medium well is 70, well done is 75+. You have to bear in mind, a steak will carry on cooking, when resting, so always cook the steak to a lower temperature than you want it. Some might say temperatures should be slightly lower than my guide, it’s just a matter of preference. The wellington looks good, but a bit on the blue side.. As Gordon would say it’s f**king raw.
For everyone in the kitchen and on the floor. here are some beats: "F o n k i C h e f f ". I really miss the killer soldier kitchen atmosphere. SoBe Bang, New York Boom. 1995.
ive always peeled and "cleaned" mushrooms as they always seem to have a bit of dirt on them, but i often see chefs not doing this - is there a "correct" way?
The reason why is that there is a very common myth that mushrooms will absorb more water if washed which is not true. As for the peeling part? That really doesn't make much of a difference as it is all made of the same chitinous material as the inner parts which means it all tastes the same especially in the case of button mushrooms. Other than that most chefs opt to using a pastry brush instead of washing the mushrooms directly.
I mean i love this and all kudo to the guys but Welly's always have the pastry a bit soggy and whilst this one is the best so far the there is an inner line of doughyness. Dont get me wrong I'd still smash it!
First of all because of how lean fillet is as long as it comes from a known clean butchers you can eat beef raw secondly I think the professional well established chef knows what he’s taking about 😉
Boss advice as always. I'll just add one little tip I started doing - make your crepes in a non-stick roasting tin so you get rectangular ones, the shape makes the rolling that bit simpler and more consistent and overlaps are minimised
These videos are so well orchestrated that I don't even notice how long they are, so don't worry about making a longer one. You pack every minute with such good information that I'm completely absorbed and inspired. Cheers!
Yooo imagine these bright green pancakes rolled up, with smoked salmon and a tartar sauce/cream inside. Banger breakfast
With hollandaise sauce, and bacon!
@@SleepCrusher bacon fat hollandaise 😳
I've done this with cream cheese + chives can recommend
Horseradish instead of tartare, tell your taste buds I said you're welcome
All of u jail 😂
I am not a chef, I am just a cooking enthusiast, these videos you put out have absolutely changed the way I think about knife work, cook, flavours and presentation. Thank you all for the inspiration!
That cross section cut looked phenomenal. I know I say it a lot but the openness of these videos are brilliant. We ate in Fallow on Wednesday night and it was packed. What a business you guys have built across the group.
This has to one of the best UA-cam channels on food in the restaurant industry
Thanks for this! I use a technique where I make the crepe on a silpat in the oven. You can control the thickness and make one contiguous sheet that you can trim with zero overlap. Watching from the middle of nowhere in the Similkameen Valley BC 🇨🇦
By far my favoirite channel about food. Thank to the team at Falllow for showing us how to create all these dishes. Legends.
I'm not saying chefs have it easier than my generation, but they certainly have it better. As more and more technology becomes more common, not least of all the internet allowing chefs to share ideas, each generation improves on the previous one. Now we have a generation of chefs like this, culinary geniuses who are willing to do all the hard work brining recipes into the 21st century and then share that knowledge with everyone.
You can get a meat thermometer for a 1/5th of the cost of the fillet, if you are making a wellington it's a no brainer!
Chef I have one question about this technique: It looks fairly logical but how can I be sure the chicken mousse gets to 74*C with such a quick baking time? Thanks for the guide, I'll definitely try this!
Probe it.
Any comments on temperature, 30deg C resting up to 38deg seems awfully cold? I thought medium rare was usually around 55 deg C? Bit confused though as it looks fine (a tad underdone for my personal taste), last time I cooked a wellington I pulled it around 50 deg and it rested up to around 55 and was pretty much perfectly medium rare, that seems to tie in with what most recipes say.
That aside, great video and a lot of tips that I shall employ next time I make a welly!
02:00 bro just walking to the other bench to straighten that towel what is laying there.
Repeition is the key to consistency
I appreciate that he wants to give instructions that anyone can do at home, this particular recipe however is best done with a probe. Making this is a labor of love and not inexpensive, a probe wont set you back too much money its a must have to a number of things, and I find it would be almost impossible to execute this dish properly without one.
Thank you for your content!!! Real world advice, tips and tricks From an amazing kitchen!!!!
I will be making this for thanksgiving thanks for the recipe!
Great version of wellington. Thanks for the lesson.
God tier cross section cut. Well done. Well, medium, but god tier!
Absolutely love everything that comes out of your channel. I try so hard to make the best food I can and really enjoy learning even after 28 years of cooking. I’m definitely giving this a go. If I had the money I would be eating in your restaurant in a flash! Keep up the great work I’m confident we’ll be seeing you with a star anytime soon!
I really enjoy the explanation of the science behind the dish
Amazing chef with great presentation skills.
I love these teaching videos!
That was very instructive. We are lucky to have you guys around YT.
Yes Chef! Looks amazing and your attention to detail is next level! 🙂😋😎❤
Yum looks so good nice red wine jus and some spring veg with that lovely
@ 3:38 My immediate reaction was, "Wow! That's super green!"
This content is always absolute top notch. I want to get my passport renewed and fly from Australia to England just to go to Fallow and Roe omfg.
OK that is the best Beef Wellington i have seen a must cook........ perfect chef
Always fun to see the R&D of big restaurants. Thank you for putting love and effort into your dishes, happy holidays
Really love all your content still not been to restaurant yet but my day will come !
Great tip with the chicken mousse. Appreciated thank you!
Am i ever going to make a beef wellington? Nope, but did i watch this whole video? YES
Fantastic ! Chef James Makinson did a reaction video of you guys at work recently, and I was really impressed. So when your own channel came my way, I had to subscribe ! Thank you ! It's food for my soul ! All the best !
Hi Guys, try to caramelise onins and dryed apple. Dryed apple gives you interresting flavour and thickness to the sauce. LIke you said, made a paste of it and add when needed.
just to give us some videos with that kind of stuff. We write some new combinations and you can find the solution how to build it. Wish you all the best, you are great.
It looks absolutely perfect!
Hi Will, it's Mike the seafood chef down in Kent. Maaaaany thanks for yet another outstanding video. You are right, there are quite few videos of this dish from would be chefs to celebrity chefs. Your recipe and technique for Beef Wellington OUTSHINES THEM ALL. This is a wonderful festive dish and I will definitely make this over Christmas or New Year. I will serve this up with Crispy Roast Potatoes a la Will Murray. Yet again, many thanks. Cheers, Mike.
Thank you, your videos are always so great and informative.
that was an excellent video - thank you very much. I hope to visit next time i'm back in the UK. cheers
Made a live!!!!!❤🎉 greetings from the east coast of the 🇺🇸New England Ty!
if you want to get rid of the gaps between the layers i think it would be better to sous vide the chateau first. then do the layers, freeze the welly for a bit, and then put in the oven to crisp up the pastry and warm the beef the on the inside. since the beef already shrunk during the sous vide process, it won't shrink again when it gets heated up in the oven, and no resting needed too once it's out the oven. the mousse is a cool idea.
Hello chef. Can you help me clear up some of my doubt about the way people cook wellington? Why dont you put it on a wire rack while baking it and instead put it directly on a pan? I believe putting it on a wire rack would cook the bottom more evenly and avoid a soggy bottom from all the juices pooling at the bottom. I believe it also makes the juice of the beef more concentrated in the core since heat is applied evenly throughout.
In my experience putting it on a wire rack has a high chance of cutting into the pastry which channels the liquid out and making even more pooling. Also by putting it on a flat baking sheet you allow the liquids to flow evenly to the bottom where it will be soaked by the mushrooms. This is just my experience though, but wire racks to me seem more like a hazard with little to no return than a worthy risk.
@tul3827 hmm interesting point of view. Did you use wire rack with crisscrossing pattern with finer holes almost like a strainer or the straight wire one? From what i observed from many youtube videos even from famous chefs also my experience using flat baking pam, most of the bottom become soggy since the juices of the meat leak to the bottom and even the mushroom and pancake layer couldnt fully absorb/block it. Rather than having overall crispy outer crust, the bottom texture become more like a cooked lasagna sheet.
@@chefc9154 I have tried it with a multitude of different types of racks. It´s just unfortunately one of the realities of wellington that the bottom can get soggy. My solutions are more preventative. I somtimes sous vide my beef so that all the cooking juices come out earlier in the process. Secondly my duxelles are far dryer and I will even finish the duxelle in a sieve in the oven to let any residual fat drip off. Also placing the wellington onto a preheated tray imparts just enough heat to fully cook the pastry before most of the juices can come out.
Oh can you share the sustainable cling film? i HATE using it for the waste, but its just so useful... btw amazing welly, pure art form!
I loved this vid mate
You are my hero.
God, do I want to eat a Beef Wellington at Fallows 😊
Love the honesty!
I know half a million odd subs sounds high but that's still way under where it should be. You guys are fantastic. I saw an old 'Saturday Kitchen' clip the other day where Matt Tebbut was crying over your cabbage recipe. Haven't seen you on there since which is also criminal.
what about duck instead of chicken? would the fat content cause excess liquid? i make a wellington every year for the hollidays and the only issue i ever had was soggy bottom. i did a crepe wrap last year and that helped a lot. but i still get it. outside of that it is always wonderful. one of my favorite things to make and of course eat!!
love the videos. you guys are giving the world a treat by explaining the processes you use and the reasons behind them. yall deserve a michelin.
Try a layer of parma ham in between duxelle and crepe - its unbeatable
love it, will never be arsed to cook that but if I do i'll come back to this
Brilliant. Thank you.
The new Gordon
no
Thanks for the lovely video. I’m not sure that most home cooks have blender like yours though. So how does a home cook get around that issue. Can one use a regular blender or Cuisinart or will it hurt them? Two if we need to keep it cold in our less than perfect blenders could we transfer it to refrigeration then bring the emulsion back out for more blending in a sort of batch process?a
Looks perfect, chef!
A good Wellington can fix a bad day
The crepe also helps keep the juices of the meat in as well and acts as a barrier
Jamie Oliver needs to watch this guy. Absolutly brilliant. A proper chef. Great video
I seriously dont think Jamie has to take heed of these new young guns new kids on the block. Jamie has been doing his thing and is still doing his thing since the late 1990s and made bazzillions of cash 😅😊
Superb Welly Chef! Save the yolks for a carbonara late night after the pubs ;)
Any advice for the chicken mousse if one does not own an industry ("pro") mixer? My own mixer does not deal well with frozen things, so can I keep it cool just above freezing (and not actually frozen) and still end up with a decent result?
I’d say dice your chicken as small as poss and pop it in the freezer for 15-30 minutes until you feel it’s a tiny bit frozen on the outside and go from there
Yeah the purpose of it being chilled is so that it doesnt get too warm where the chicken "begins to cook"
You can do it out of the fridge, just keep an eye on the temperature.
Chopping it smaller as said above is advised. Maybe even use mince 🤷
How do you keep it cool, though?
Thank you all for the great suggestions. I think my workaround is gonna be to start with minced chicken as I have a somewhat decent meatgrinder. I will grind it from frozen and then re-freeze it right after. And then I will beg that my grandma's old mixer can keep up, and not burnout (even though it is something like 25 years old, so maybe its time is about to be up).
Starting from frozen is probably the most important step. I have been in your situation though. My solution was to dice the chicken very very finely and let it freeze in a thin layer. Then break it as thoroughly as possible before setting it back in the freezer to offset the time spent breaking it apart. The result is very clearly broken pieces of chicken that can be added bit by bit at more manageable intervals. The only draw back to this is that it's more time consuming.
Gordon is watching with pen & paper ready.
THAT is a blender! Well, this must be the ultimate Wellington then, for sure
I think anyone who likes cooking is going to have a temp probe, I have three.
No person who can cook owns a temp probe.
@@JapanischErfahren Congratulations, that was the most idiotic thing I have read all day.
@@JapanischErfahren That old fallacy again.
7:50 MPW was a literal onion chopping machine haha.
Lovely.
Am I the only chef out there who enjoys my stake medium?
Scallop mousse to make it Surf and turf wellington 🤤
I was thinking you could substitute with prawn, similar to that used in Chinese sesame prawn toast.
Nice chicken wellington
tell me please! how u fix gopro on aproon?
I didn't get a notification for this video had to find it
Beautiful
We've started using that clingfilm at work. Do you find it doesn't stick as much?
How do you know the chicken is cooked?
Were those Anaheim or hatch chilies being charred @11:30? Great video as always...love this channel!
What is the purpose of the ring molds on the tray? More heat near the pastry?
It is actually just to make sure that the baking paper does not fold over itself and stick to the pastry. That would make it have an ugly blond patch. I just use spoons because I don't have that many ring molds that home.
Yeah I'll do that in my kitchen
Ahhh, so that's the trick to a Wellington: when I pull mine from the oven with the pastry looking great and read 34C from the beef, I'm thinking "shit, this is way undercooked!"
Instead I just need to say: "now that's perfect!" I'll try that next time!
Can you explain why the horizontal cut comes after the vertical cuts? I see professionals do it this way but surely the horizontal cut is harder - you can see the sode of the garlic move away from the knife in this video - and therefore be less safe? Love the videos btw thank you 9:24
The issue with beginning from horizontal is that once you move on to slicing vertical you now have to slice through two slippery layers of allium. Also by pressing down on the garlic to hold it in place you can easily push the layers into breaking completely.
What type of camera are you using to record?
Okay grandpa, your beef wellingtons were the best. I will tell them.
G. Ramsay, eat your heart out! That's a proper WELLINGTON
Check: Just a 'light splash' of cream = At least 1 whole cup of full fat cream.
Does the chicken mousse add any strange flavour? I can't help but imagine it adding something else to the mushrooms that wouldn't normally be there.
Here in Australia this would be known as the high society sausage roll
Does it really make a difference how you dice a garlic clove?
Heard of you guys from the videos you did with @sortedfood..didn't realise you had a channel..this wellie looks bangin
yo this dude is like... really smart.
38 degrees is medium rare? Did I hear this correctly? That seems more like blue to me.
I don't think he explained it very well, I think he meant if it probes at 38 before resting it will get to medium rare after the rest
Get out of here and eat hotdogs. You're 100% north american.
30 on the probe to bring it up to 38 leaves the chicken waay under?
@@JapanischErfahren Lol get a fucking hobby
He is saying cook it to 30.c, let it rest and it will come up to 38.c, as it carries on cooking. 38.c however is not medium rare, it is blue. Blue is 40-50, rare is 55, medium rare is 60, medium is 65, medium well is 70, well done is 75+. You have to bear in mind, a steak will carry on cooking, when resting, so always cook the steak to a lower temperature than you want it. Some might say temperatures should be slightly lower than my guide, it’s just a matter of preference. The wellington looks good, but a bit on the blue side.. As Gordon would say it’s f**king raw.
Wow!
I wish my Dominos did Wellington
What's the name of the company that supplies the cling film?
Amazing looking wellington, no juice pooling at the bottom of the wellington that a lot have making it soggy
I really like this channel bc it's so humble and pro. Please cut the "best best best", you're better than click baity Joshua Weissman
For everyone in the kitchen and on the floor. here are
some beats: "F o n k i C h e f f ". I really miss the killer soldier kitchen atmosphere. SoBe Bang, New York Boom. 1995.
ive always peeled and "cleaned" mushrooms as they always seem to have a bit of dirt on them, but i often see chefs not doing this - is there a "correct" way?
The reason why is that there is a very common myth that mushrooms will absorb more water if washed which is not true. As for the peeling part? That really doesn't make much of a difference as it is all made of the same chitinous material as the inner parts which means it all tastes the same especially in the case of button mushrooms. Other than that most chefs opt to using a pastry brush instead of washing the mushrooms directly.
Interesting to see the difference between this and Gordon Ramsay's famous Wellington.
I mean i love this and all kudo to the guys but Welly's always have the pastry a bit soggy and whilst this one is the best so far the there is an inner line of doughyness. Dont get me wrong I'd still smash it!
🤤
Err 48 degrees I think at a minimum ?
Or keep eating hot dogs?
Preference according to personal taste.
Yes, that's when you would talk about the transition from raw to rare.
First of all because of how lean fillet is as long as it comes from a known clean butchers you can eat beef raw secondly I think the professional well established chef knows what he’s taking about 😉
beautiful dish and cook
not gordon, heston
@@BobaPhettamine both jack and will did work for Heston
@@JasonAllen-md4cc i am aware
@fallow where I live 30c is the average outside temperature, yet I don’t feel medium rare (or in any way other cooked). What gives?
I used to cook too, got bad Neurodermitis so I can't live my passion.
Any updates un the salmon wellington?