Think Your Beef Recipes Is Safe? Nine Ways You Can Lose It Today
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Culinary Basics - Cooking with Puff Pastry Dough
Puff pastry dough can be used to create wonderful desserts. It can be used because the pastry a part of hen pot pie for instance.
It can also be used as part of one very famous dish - Beef Wellington.
The puff pastry cooking approach can be utilized with absolutely anything and there are literally hundreds of recipes out there waiting to be found - or created.
The principle purpose for using puff pastry when cooking meats is to preserve the meat's tenderness and juiciness. It can even provides a wonderful presentation to any creation.
This recipe is tailored from Chef Gordon Ramsey's Beef Wellington and is on Simply Recipes. I've a few issues I might do or substitute as properly.
Beef Wellington - The Recipe
1 1-pound beef tenderloin
Canola or olive oil
1 pound mushrooms (they used half cremini, half shitake)
4 thin slices ham (Parma) or proscuitto - I take advantage of proscuitto
2 tablespoons yellow mustard - I use Dijon
7 ounces puff pastry (thaw three hours in refrigerator if frozen)
2 overwhelmed egg yolks
Preheat oven to 400 levels.
Heat 1-2 tablespoons of oil in massive pan on high. (This helps lock within the taste of the beef) Put aside to cool. Season the beef with salt and pepper and sear the meat within the pan on all sides until properly browned.
After cooled, brush the beef on all sides with mustard.
Chop mushrooms and put in food processor. Let the puree cook down so that the mushrooms release their moisture. Puree the mushrooms. Pour the mushroom puree into a big saute pan on medium excessive heat. When released, let that boil away and set aside to cool.
Spread a large piece of plastic wrap. Place beef within the center and roll the mushroom and ham over the fillet. Spread the mushrooms on high of the ham or proscuitto. Lay out slices of ham or proscuitto on plastic wrap so that they overlap.
Use the plastic wrap to do this tightly. Refrigerate for 20 minutes. Wrap up the beef in a tight barrel shape - twist the ends of the plastic wrap to safe it.
Roll out puff pastry sheet on a calmly floured surface - roll out to a dimension that will wrap around the beef fillet. Unwrap the fillet from the plastic wrap and place in the midst of the pastry dough.
Brush edges of the pastry with crushed eggs. Fold the pastry around the fillet but minimize off any excess at the ends. (Pastry should not overlap because it will not cook by means of)
Place the beef wrap on a small plate, seam facet down, and brush beaten egg all over the top.
Chill 5-10 minutes.
Place pastry-wrapped fillet on a baking pan. Score prime of pastry with knife not reducing all the way in which by the pastry (for vents). Brush the uncovered floor once more with overwhelmed eggs.
Sprinkle high with coarse salt if desired. Bake 25-35 minutes.
Pastry should be golden brown when achieved. Meat thermometer ought to register 125-130 degrees.
Remove from oven and let relaxation for 10 minutes earlier than slicing. Slice in 1-inch thick slices.
Add herbs corresponding to tarragon and marjoram.
Cook the mushroom puree a bit longer and add a tablespoon of port and cook down until moisture evaporated. Port offers mushrooms a delicious flavor.
Tips about Using Puff Pastry Dough
Thawing
Remove only as many pastry sheets as wanted (wrap unused sheets in plastic wrap or foil - return to freezer)
Refrigerator thaw - Place sheets in fridge and they are going to be ready to be used in about four hours. They will keep for as much as 2 days.
An entire package will thaw within the fridge in about 6 hours.
Refrigerator thawing is the preferred methods by chefs to assure even and full thawing of the puff pastry dough.
Quick thaw - Place separated pastry sheets on cookie sheet and canopy individually with plastic wrap. Thaw at room temperature about half-hour.
Shaping
Only use 1 pastry sheet at a time - keep others in the fridge.
Unfold pastry sheets on a evenly floured board, countertop or pastry cloth. If the pastry becomes too comfortable, chill in the fridge for a few minutes.
Pastry dough ought to be handled as little as doable or it'll develop into robust.
Cut pastry with sharp knives, pastry wheels or pastry software.
Use a fluted ravioli cutter or cookie cutters to shape edges or make decorative modifications.
Seal stuffed pastries with a mixture of beaten eggs and water (egg wash) between layers - then pinch and press collectively.
Roll pastry sheets to 1/4-inch thickness for thin and crisp pastry.
Bake the prepared sheets in a preheated oven and about halfway via, test progress by peeking by the oven window or open door barely.
Using darkish glazed baking sheets may bake the puff pastry sooner - modify the baking time.
If you need the pastry to have a deeper golden brown, brush with egg yolk and 1 teaspoon water simply before baking.
Add chopped nuts, seeds, floor spices or grated cheese to tops for taste.
If you would like extra-skinny and crispy pastry, set a second baking sheet on top of the stuffed pastry earlier than baking.
You may achieve a lattice sort effect by topping the pastry with a steel cooling rack - flip at a right angle halfway by the baking.
Pastry Shells
Remove only as many shells as you're going to make use of. Rewrap further in plastric wrap or foil and return to freezer.
Use pastry shells on ungreased baking sheet with the highest going through up.
Place shells about 2 inches apart on baking sheets.
Bake pastry shells in a preheated four hundred degree oven.
Never bake shells in microwave or toaster oven.
Bake shells about 20-25 minutes for golden brown colour.
Use a fork and remove high part and soft pastry underneath. Return shells to bake for 3-5 more minutes for extra crispiness.
Use the eliminated tops for a 'lid' or garnish.
Store unfilled baked shells in an airtight container at room temperature for as much as 2 days.
Recrisp shells by inserting in 400 degree oven for 5 minutes.
Martha Stewart's Recipe for Rough Puff Pastry Dough
Makes 2 pounds 10 ounces
1 pound 2 ounces all function flour, more for work floor
1 pound 2 ounces very chilly unsalted butter, minimize into small cubes
1 teaspoon fine sea salt
1 cup ice-chilly water
Mound flour in center of giant work surface and make a properly within the center.
Place butter and salt within the properly.
Using fingertips, mix elements together within the effectively. Use fingertips and slowly incorporate flour outside effectively, starting with the inside rim of the properly.
When cubes of butter have turn out to be small items and dough is grainy, step by step add ice water till fully incorporated - however take care to not overwork the dough.
Roll dough into a ball and wrap with plastic wrap - refrigerate for 20 minutes.
On evenly floured work surface, roll dough out into a sixteen x eight inch rectangle. Fold quick ends over he middle (like a letter) to make 3 layers. This is named the first turn.
Give the dough a quarter turn and roll away from you into one other 16 x 8 inch rectangle. Fold once more into three layers. This is known as the second flip.
Wrap dough in plastic wrap - refrigerate for 30 minutes.
Repeat the strategy of the primary turn and then the second turn (to create the third and fourth turns).
Wrap dough in plastic - refrigerate for no less than 30 minutes or up to 3 days before using.
Dough can be kept frozen for up to 4 months.
Cookbooks
Try accumulating cookbooks just like the Beef Wellington cookbook. That's how I good many of my recipes or study to tweak them - by having a demonstrative guide in entrance of me, I discover it simpler to cook or bake! This is a great ebook and helps you think of low-finances ways to create fabulous meals as effectively.
Beef Wellington: A hundred and one Delicious, Nutritious, Low Budget, Mouth Watering Cookbook
Learning to cook is a matter of getting good cookbooks like this one. I love books that present you step-by-step the best way to do issues, thus ensuring a optimistic cooking result!
Summing It Up
Cooking with puff pastry is one more cooking technique so as to add to your culinary basics in relation to creating healthy recipes. Puff pastry cooking adds a distinct and delicious factor to cooking and might take a recipe akin to beef tenderloin and give it an fascinating twist.
Puff pastry cooking within the recipe for Beef Wellington combines an outdoor 'protectant' or moisture enhancer (the pastry), then adds within the essence of flavor (mustard, herbs, port, and mushrooms) to create a improbable but easy dish for particular occasions.
The method is just not complicated if you happen to perceive it and the prep time minimal for such a scrumptious end end result. Other versions of this recipe add onions or other ingredients - it is all about where your imagination takes you to find recipes you like.
Pork tenderloin baked in puff pastry is equally scrumptious though the substances used are a bit different.
When all is claimed and carried out, this is a wonderful cooking approach for meat - but also an important method for cooking many things.
Try a few of the many exciting recipes accessible on line and in cookbooks. You may be amazed at how cooking in puff pastry dough preserves the tenderness of the meat but additionally provides it a beautiful texture and taste with its outside crunchy shell!
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Thanks, Pamela!
akirchner, I love puff pastry and beef wellington can't be beat. Rated up!
Thanks so much Hello, whats up for commenting - and that i hope you do strive it - it's not that arduous and it is delish!
Hello, howdy,
9 years in the past from London, UK
Thanks for giving such an ideal thought to have a change in cooking. I've by no means tried it but I can imagine it increase the taste.
Hi Gus - Yes, I know - we must be so dang good on a regular basis - or at the very least Most of the time....thanks so much for stopping by this morning and comfortable Oatmeal!!
Hi Judydianne - it appears like it could be one thing I might strive a minimum of once and I'm serious about it! But it surely does sound like a bit of work....particularly all that pounding it with the rolling pin as within the video. Thanks so much for reading!
judydianne
9 years ago from Palm Harbor, FL
It sounds like the time spent can be properly value it. I've by no means made my own puff pastry, however would like to try.
Gustave Kilthau
Audrey - What a challenge! You made me hungry. Not honest. Not truthful at all! Now I must head for the breakfast desk for my bowl of oatmeal.
Gus ;-(
Author
Audrey Kirchner
9 years ago from Washington
Thanks, Darski - it is a superb method to cook one thing I love which is beef tenderloin. You're right, it is a superb dinner for an anniversary, Valentine's Day or any time you simply need to do one thing 'special'.
Darlene Sabella
9 years in the past from Hello, my identify is Toast and Jam, I dwell within the forest with my canine named Sam ...
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