• We’re currently investigating an issue related to the forum theme and styling that is impacting page layout and visual formatting. The problem has been identified, and we are actively working on a resolution. There is no impact to user data or functionality, this is strictly a front-end display issue. We’ll post an update once the fix has been deployed. Thanks for your patience while we get this sorted.

Calling ATOT chefs - updated with pics - party held.

Page 7 - Seeking answers? Join the AnandTech community: where nearly half-a-million members share solutions and discuss the latest tech.
Sho'Nuff said:
Core temp read 135 when I pulled it from the oven. Was surprised it was not less red to be honest.
Click to expand...

135 by definition is medium which is pink to light pink. Actually if you ask me, the very center seems to have the slightest touch of medium rare in it. I'd say you did perfectly. :thumbsup:
 
NetWareHead said:
135 by definition is medium which is pink to light pink. Actually if you ask me, the very center seems to have the slightest touch of medium rare in it. I'd say you did perfectly. :thumbsup:
Click to expand...

Thanks! 🙂 This was one of the more complex recipes I've tried. But all went well.
 
Sho'Nuff said:
Thanks! 🙂 This was one of the more complex recipes I've tried. But all went well.
Click to expand...

I'm honestly impressed and a bit envious. A traveling party sounds like a ton of fun and it sounds like it went over quite well. Don't mind the rare haters, some people here eat steak with ketchup.

Though I am mad you took the Brit's advice. Now he's going to have an even bigger head for the next few months.
 
rudeguy said:
I'm honestly impressed and a bit envious. A traveling party sounds like a ton of fun and it sounds like it went over quite well. Don't mind the rare haters, some people here eat steak with ketchup.

Though I am mad you took the Brit's advice. Now he's going to have an even bigger head for the next few months.
Click to expand...

Thanks and we did have a lot of fun. BY the time everyone made it to my house for dinner they were all quite tipsy, so that made everything a bit more relaxed. I was on my sixth glass of wine at that point, so I am lucky I did not drop the Wellington when I put it in the oven.
 
Sho'Nuff said:
Core temp read 135 when I pulled it from the oven. Was surprised it was not less red to be honest.
Click to expand...
Were you using a leave-in thermometer or did you do a spot check right before you pulled it? I read somewhere that a leave-in thermometer always errs on the high side because the metal of the tube is continuously warming the tip from the outside heat.
Sho'Nuff said:
Here are the pics as promised. Overall it was a success, though the Wellington was quite bland IMO.
Click to expand...
Not enough salt/umami agents
 
Howard said:
Not enough salt/umami agents
Click to expand...

Sounded like he did great. The wellington was meant to be eaten with the sauce.

Congrats to OP for serving a great main course. You've inspired me to have a nicer dinner party at my place.... in a couple years. Right now I'm in a tiny 1 bedroom apartment.
 
Howard said:
Were you using a leave-in thermometer or did you do a spot check right before you pulled it? I read somewhere that a leave-in thermometer always errs on the high side because the metal of the tube is continuously warming the tip from the outside heat.

Not enough salt/umami agents
Click to expand...

Temps were taken with an instant read right before I pulled the meat out of the oven.

There was not a lot of salt used . . . particularly as the recipe did not call of a lot of salt.
 
Sho'Nuff said:
Temps were taken with an instant read right before I pulled the meat out of the oven.

There was not a lot of salt used . . . particularly as the recipe did not call of a lot of salt.
Click to expand...

Did you use prosciutto on the beef? That should be a buttload of salt.
 
Grr, if you are going to update a thread with pics, post them in the OP! :colbert:

Anyway, looks really good and glad to hear it worked out.

KT
 
Sho'Nuff said:
photo3.jpg
Click to expand...

Looks good. :thumbsup:



rudeguy said:
Though I am mad you took the Brit's advice. Now he's going to have an even bigger head for the next few months.
Click to expand...

😀

Howard said:
Not enough salt/umami agents
Click to expand...

The type of mushrooms can make a big difference, I used dried porcini mushrooms last time, they were good.
 
Nice job. The tenderloin appears to be cooked to the perfect temp. Looks like it got a minor case of soggy bottom but that is nearly impossible to avoid.
 
TastesLikeChicken said:
Nice job. The tenderloin appears to be cooked to the perfect temp. Looks like it got a minor case of soggy bottom but that is nearly impossible to avoid.
Click to expand...

Actually the bottom was nice and crisp when it came out of the oven (see the pic I posted of the bottom. The bottom wasn't soggy or wet at all until I cut the wellington. Then it was impossible to stop the juicy goodness from flowing onto the pastry.
 
Last edited:
KeithTalent said:
Grr, if you are going to update a thread with pics, post them in the OP! :colbert:

Anyway, looks really good and glad to hear it worked out.

KT
Click to expand...

Fine fine fine! Pics are now included in the OP.

And thanks. I had fun with this recipe even though getting the timing down right for the dinner party introduced quite a bit of stress.
 
Sho'Nuff said:
Actually the bottom was nice and crisp when it came out of the oven (see the pic I posted of the bottom. The bottom wasn't soggy or wet at all until I cut the wellington. Then it was impossible to stop the juicy goodness from flowing onto the pastry.
Click to expand...
Pro-tip for future reference, in case you ever make this again. Slice the wellington on top of a couple of clean dish towels. The towels will soak up most of the juice and help keep the pastry relatively dry.
 
You must log in or register to reply here.

TRENDING THREADS

Back
Top