englanddg
One Little Spark...
Youtube and years of watching Food Network. The wellington I made last night took a lot of trial and error over the years (I make it a few times a year), but each time I get better at it.
Basically I do exactly what he does in the video. The seasoning for the mushrooms is kosher salt, fresh ground black pepper and fresh chopped thyme. He says not to use butter, but I like adding about 2 tbls after the mushrooms are mostly reduced. It adds a creamy nature to the mushrooms that I enjoy. I also do an all egg yolk wash, no water or milk added.
Getting the sear on all sides down took some work as well, but now I got it down to where it doesn't leak as it rests (which is what I need it to do...it must be well seared otherwise the steak will leak all over the inside while baking and make the puff pastry soggy).
Handling the puff pastry is still a challenge, but I've gotten much better at it. Also, he doesn't show you in the video, but you really shouldn't bake it on a flat pan, because as the moisture escapes, it soaks the bottom of the pastry. So, I cook it on a cookie rack inside a pan to catch the drippings.
But, no...no formal training (though I do have food service training, it's for quick service, not being a chef). Just lots of practice.
The show that taught me the most was Alton Brown's Good Eats...though that's no longer on TV.
Ewww.
