tk2kewl
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Mon Dec-13-04 01:28 PM
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I got some helpful responses regarding the puff pastry for Beef Wellington over the weekend. Now I am wondering the following:
Since all recipes call for partially pre-cooking the beef (searing, or partial roasting) and then cooling, can this part be done a whole day ahead of time. Are there any drawbacks to doing it that far ahead of time?
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| The empressof all
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Mon Dec-13-04 02:07 PM
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| 1. Yes I've cooked it the day before. |
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It didn't present any problems.
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| tk2kewl
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Mon Dec-13-04 02:23 PM
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| 2. then wrapped and roasted the following day? |
| The empressof all
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Mon Dec-13-04 03:52 PM
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Edited on Mon Dec-13-04 03:53 PM by The empressof all
I would wait to wrap it until you are ready to cook it. Make sure you pat the meat dry before you wrap to prevent your crust from being soggy.
Are you putting mushrooms or fois gras on top of the meat before you wrap?
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| tk2kewl
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Mon Dec-13-04 04:03 PM
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| 4. i plan on putting both |
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mushrooms and fois gras on the meat. is there a trick?
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| The empressof all
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Mon Dec-13-04 04:17 PM
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Let us know how it comes out.
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| tk2kewl
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Mon Dec-13-04 04:19 PM
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| 6. ok... thanks. will do. |
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wife and i will be working on it together. our first family chritmas dinner as a couple.
:)
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