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I made a Beef Wellington as a test run

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tk2kewl Donating Member (1000+ posts) Send PM | Profile | Ignore Thu Dec-23-04 01:37 PM
Original message
I made a Beef Wellington as a test run
Some of you gave me some tips for my Beef Wellington that I will be making on Christmas Day. I made a test run last Sunday and it turned out pretty good. The only exception was that the pastry at the bottom was a bit soggy. Are there any tricks to reducing this sogginess?
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Stinky The Clown Donating Member (1000+ posts) Send PM | Profile | Ignore Thu Dec-23-04 02:18 PM
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1. Cook it on a low rack (like a cookie cooling rack) and ........
........ punch a few "drain holes" in the bottom of the pastry.
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tk2kewl Donating Member (1000+ posts) Send PM | Profile | Ignore Thu Dec-23-04 02:51 PM
Response to Reply #1
2. i was thinking that, just didn't know if it was valid
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KittyWampus Donating Member (1000+ posts) Send PM | Profile | Ignore Thu Dec-23-04 08:58 PM
Response to Original message
3. Beef Wellington! How Elegant.
Bon Appetit.

Please let us know how it turned out.
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