Adam really just sounds like a teacher who is not at all excited about a lesson he has to hold

@smythcooks

Жыл бұрын

@Foreign Link what led to you dropping bait in Adam ragusea comments?

@smythcooks

Жыл бұрын

@Foreign Link gr8 b8 m8

@Theironminer-ky2pg

Жыл бұрын

@Foreign Link looks like someone hasn't seen the brownie saga

@Theironminer-ky2pg

Жыл бұрын

@Foreign Link looks like somebody probably burns their scrambled eggs

@HellecticMojo

Жыл бұрын

@@smythcooks not really a b8. He himself has admitted to being an amateur at best and frequently his stuff comes out over or under done. Chef John at food wishes are what you should expect for a pro cook that can make home ready recipes even with mistakes documented.

I've started doing beef wellington every Christmas for a few years now, and every time, I actually love it more and more because of how far you can explore with that dish. For me, I use mushrooms, garlic, thyme and scotch for a smokey aroma for the absorbent layer. I also like to use dill mustard instead of Dijon sometimes. Brings an earthy yet slightly tangy flavor to it that's oddly nice in my opinion.

@psyneur9182

Жыл бұрын

But how do you eat it? I've never had one and I always imagine your bites would have to be too big to be able to get some of everything in each bit, or your left with a big chunk of just meat at the end.

@aloluk

Жыл бұрын

@@psyneur9182 I love this dish too. I'm not sure about this confusion with how to eat it though. Just get a bit of meat, mushroom, pastry on a fork? Its no harder than eating a pie.

@seanseoltoir

Жыл бұрын

I simplify it a bit... Just scotch and skip ALL the other ingredients... :)

@ingenium2872

Жыл бұрын

@@seanseoltoir Hey that's exactly what I mean by exploration of beef wellington. Almost anything could work with it!

@Od_13

Жыл бұрын

​@@psyneur9182 keep in mind Adam opted out of having delicious ham sprinkled throughout. And beautiful pink tenderloin in that rich sauce is never a bad thing. Not just a chunk of meat

I've never heard Adam sound this exhausted and done with an episode before. You've earned a cold glass of wine friend.

@NathanHedglin

Жыл бұрын

A whole bottle even 😂

@kaenryuuart543

Жыл бұрын

Make sure it’s white wine not Red

@theultimatekeko

9 ай бұрын

@@kaenryuuart543 he actually prefers red wine i think

As an Adam Ragusa podcast watcher, I am proud to say, I knew this was coming.

@Peter..Griffin

Жыл бұрын

It insists upon itself.

@toren2099

Жыл бұрын

@@Peter..Griffin tell meg I said shut up

@simbadg13

Жыл бұрын

@@Peter..Griffin Because it has a valid point to make, it's insisted!

@leobriccocola8141

Жыл бұрын

Me too!

@Lunalestrix

Жыл бұрын

Same here

I've made beef wellington a few times before, and it is a lot of work, yeah. I'd probably only consider busting it out for a very special occasion in the future. I disagree that the addition of parma ham is excessive to the dish, however. It really adds a different flavour profile to each bite that compliments the beef and duxelles perfectly, in my opinion. To each their own though :)

@wembleyford

Жыл бұрын

It also helps ensure the pastry doesn't get soggy from either the mushrooms or juices from the meat. I agree, I think it's an essential component.

@rioplats

Жыл бұрын

@@wembleyford I find that once I've sliced the wellington, the juices are going to soak into the pastry no matter what, lol. Especially when a slice is laid flat on a plate. But true, it offers some additional structural integrity in the meantime.

@peterdaigle4772

Жыл бұрын

It's a non-forgiving dinner item, for sure

@oskarileikos

Жыл бұрын

I would probably do Spanish serrano ham instead of parma. Serrano is sweet so that could be a nice addition to the flavour profile.

@AEtherimp

Жыл бұрын

Agreed. Parma ham or Prosciutto is essential.

Ten or so years ago I made a wellington with my ex for her and her family. Probably the best food I've ever made (used Gordon Ramsay's X-mas version recipe with a few minor alterations adding chesnuts to the duxelle). I was pretty sceptical about it at first because I don't particularly like filet mignon/beef tenderloin and because of the cost of the ingredients I couldn't afford to do a test run either. We used really high quality ingredients, this is certainly essential. The family, who frequented Michelin-star restaurants, unanimously gave this Christmas dinner a place in the hall of fame of the best dishes ever.

definitely can't imagine this being worth the work without the mushrooms! that umami bomb is arguably the best part! chef john's got a fairly painless individually portioned recipe for beef wellington using filet mignon and store bought puff pastry dough that i really like. however i'm sure the pastry in this recipe is better, as well as the sauce

@DwightKShrute0

Жыл бұрын

That's what I was going to say. I've only made one once, but it was amazing how incredibly meaty it was. I'm assuming it was that way because of the mushrooms. One of the best things I've ever tasted tbh.

@charlessterba5665

Жыл бұрын

@@foreignlink306 the usda, cdc and food scientists everywhere say not to wash raw chicken. you can end up splashing bacteria all over yourself, your sink, and everything else by trying to wash it. cooking temperatures kill the bacteria just fine as for adam’s recipes, i generally find them to be really good and well adapted for the home cook 👍

@chaosblitz7921

Жыл бұрын

@Foreign Link Then specify the type of washing, because Adam has gone over that type of washing. If you hate Adam's content, stop watching and go fuck around some other youtuber's comment section.

A dish I will never make but I enjoy watching other people make it for some reason!

@cheekibreeki904

Жыл бұрын

Because you enjoy watching people struggle and suffer, probably.

@ano_nym

Жыл бұрын

@@cheekibreeki904 The Wellingtons on Hell's Kitchen is a prime example of this XD

Did this with venison once. Man that was good. Wellington is definitely a celebration dish and if you don't make your own pastry it honestly isn't all that hard.

@janetmackinnon3411

Жыл бұрын

Really good with venison--or maybe organic beef. You need good-quality protein. And it's far too much bother!

@jaffacalling53

Жыл бұрын

@@janetmackinnon3411 As a special occasion dish beef wellington is definitely worth the effort and expense. Adam just tried his best to fuck up this dish and make it as hard as possible to do.

Oh, *this* is why I have never made either rough puff pastry or beef wellington. The sauce you ade sounds really good, though.

@chezmoi42

Жыл бұрын

Actually, he really makes the pastry look easy.

@grammarpolice8909

Жыл бұрын

Throughout my entire career, I have never seen anyone with English so good, that they use a comma before “though” Like “The sauce you made sounds really good though” that's what I usually see Thanks. Also, there seems to be a misspelling in your sentence, I think you meant “made” & not “ade”

@gilbert2720

Жыл бұрын

@@grammarpolice8909 I think you meant comma, not come

@bakawkawk

Жыл бұрын

@@gilbert2720 The funniest part is that they're also wrong about using a comma there too If you're punctuating a sentence using though as an adverb, it is completely optional whether or not to use a comma, and not at all indicative of "English so good" lol

@blockhead391

Жыл бұрын

beef wellington i understand, but puff pastry? cold butter, flour, cool water, not exactly an above-and-beyond thing to make

In my experience, I've not had a wellington separate like yours does. Having said that, it might be a property of the mushrooms, the ham, or the pre-made dough that binds it all together. I can't say for sure. I love a good Beef Wellington, but you're absolutely right. They are unreasonably expensive to make here in the states. I also very much like the idea of substituting the mushrooms for the greens and bread crumbs. How did that mix turn out?

My wife wants this so bad. We are having a special dinner, just her and I tonight, and will make wellington. I have a background in cooking but no longer work in restaurants. For my wife and I, we want to make this for the challenge and spend the day in the kitchen. She's excited to make a design. Happy holidays, everyone!

The pastry scoring came out with a lovely contrast even if you thought it was too wide

How many draft recipes did you have to go thru for this one?

@aragusea

Жыл бұрын

Just two practice runs. I did them with the spare parts from the whole tenderloin.

@colinz226

Жыл бұрын

@@aragusea Nice synergy!

@Donttalktomeifyoureabot

Жыл бұрын

@@aragusea your wife not liking mushrooms is tragic

@rossfreeman5646

Жыл бұрын

@@Donttalktomeifyoureabot I'm with her though... I want to like mushrooms, I really do, but something about eating a fungus just weirds me out :/ I can't explain it

@lalegende2746

Жыл бұрын

@@Donttalktomeifyoureabot Hardly uncommon tbh. I don’t mind the taste all that much, but seeing them in the dish just turns me off

It's a huge surprise to me that Lauren doesn't like mushrooms. I've been using your cream of mushroom soup recipe (I don't even think I modify it at all?) for a long time now and it's a family and friends favorite. even my 61 year old mom who has disliked mushrooms her whole life is coming around on them because of it.

@terribleatgames-rippedoff

Жыл бұрын

Adam have every time specified that he only does mushrooms when Lauren is out of town.

@rykehuss3435

Жыл бұрын

Thats weird, I got over my dislike of mushrooms by having them fresh, just pan sauteed with some butter. High quality mushrooms too that we have here in Finland, some of world's best (italians are paying top euros for our porcinis). Chanterelles, porcini and matsutake. Before that I've just had them like you mentioned, in a cream sauce of sorts. Where theyre just slimy and ugh

@jotaros_dolphins2213

Жыл бұрын

Jesus i didnt know that so many people dislike mushrooms, how do you all even live?

@rykehuss3435

Жыл бұрын

@@jotaros_dolphins2213 Without mushrooms, I presume

@jotaros_dolphins2213

Жыл бұрын

@@rykehuss3435 i do not consider that a possibility

I love making wellingtons. But if beef is too expensive or difficult to do right for beginners, pork is cheap and still makes a fantastic dish. Including tart apple in the duxelle for that extra bit of apple/pork combo really make the dish unique from traditional beef ones.

For some reason I thought you filled it with relish... and I was totally willing to follow you down that path.

@joelschooler6949

Жыл бұрын

Are you saying , “i should go?”

Adam : I think making Beef Wellington is too labor intensive and overall not worth the effort Also Adam : Makes his own puff pastry from scratch and butchers the beef himself

@lollertoaster

Жыл бұрын

Even Ramsey in his recipe uses store-bought pastry.

@allroundlad

Жыл бұрын

Him making it from scratch is probably the reason he thinks that 😂

@jaffacalling53

Жыл бұрын

And makes some spinach mixture abomination instead of a mushroom duxelle because he's pussy whipped. Worst Ragusea recipe video I've ever seen.

@goranpersson7726

Жыл бұрын

@@lollertoaster pretty much every professional chef (as in restaurants) agree that making puff pastry is a waste of time. The machine does it just as good if not better for no effort and no time on your part. If you want to make it fancy just make sure to get a more expensive brand that actually uses butter as the fat (fun tidbit, puff pastry is cheaper in it's vegan form)

Thank you! My family and I love to watch your videos! Merry Christmas!

Adam I have never seen you less enthusiastic than this :) Years ago I made a pork "wellington" with apple added to the duxelles and pear jelly/mustard, and phyllo dough. It was amazing, even though the bottom got soggy. I have been afraid to try it again, I had a lot of beginner's luck on that day!

You blew my mind with this fish man... As an Alaskan-American, I have always wondered what the Brit's were thinking with their foods, but this explained the Wellington to me perfectly. Thank you!

I don’t want Wellington; but this was fun to watch! Yours looks fantastic!

Literally just made one for the first time and it was magnificent. Definitely worth it to make on special occasions

Merry Christmas, Adam and family. I'm so glad I discovered you this year!

The difficulty is why when i made it i went with chef jon's individualized wellingtons, made with filet mignon stakes instead of a whole roast. Turned out perfectly

I think my favourite variation I've made is a Pork Wellington using a pork tenderloin. Way cheaper, and still tasted really good. Apple and mushroom duxelle.

@rfdibiase

Жыл бұрын

Apple and Mushroom, with Pork sounds fantastic. What a great idea.😁

@MagicBollocks

Жыл бұрын

Pork Wellington? Isn't that a euphemism for a sausage roll?

@skyhawk_4526

Жыл бұрын

@@MagicBollocks That uses ground (minced) pork.

I made this with Salmon. Thank you for the step by step for the puff pastry. This is the first time I made delicious puff pastry! Thanks

I really love your candid approach to cooking!

Wonderful holiday content. I love a good cut of beef at Christmas. For me the holidays are truly about food. Thanks for this.

Made my first welly yesterday.. and it was bomb, will do again. Made mine off jean-pierre recipe

Though this was a “Wellington the beef” video, I appreciate how thoroughly he goes into the tips and techniques. Will undoubtedly help in the kitchen!

So glad you mentioned the probe thermometer. I just got one this year for grilling and thought the same thing for making these. Done it without in years past and it was horrifically difficult to get right.

ANY recipe for an easier laminated dough like this one has plenty of value to me. Learning to bake (that started during lockdown) has stalled out because I've been too afraid of the many steps and precision involved with lamination. I may never make beef wellington (who exactly would I ever care to impress??) but I'll damn sure give "rough puff pastry" a go. Cheers!

@josephdemarchi2128

Жыл бұрын

Laminations sound scary and it’s definitely a bit of work, but it is more forgiving then it seems. Sure getting something that is done a professional is hard but they use rolling machines. But I definitely enjoy the process even if it is not picture perfect.

Man, not a fan of Wellington? Like, it is admittedly a lot of work, but that was part of the fun, for me. This isn't an everyday meal, it;s for special occasions only. I used store-bought puff pastry, which I think takes a lot of the edge off. I love that crispy bread mouthfeel with the smooth feel and mild savoriness of the tenderloin, plus the more flavorful section of the mustard and duxelles. Oh well! Everyone's got their own tastes.

@Ananamitron

Жыл бұрын

I tried the Wellington at a Gordon Ramsay Steak and while it was good, I was seriously underwhelmed. I think it's a dish that is massively overhyped, probably because it is easy to ruin and therefore a good skill showcase, because the taste is just above average to me.

@ZekeFreek

Жыл бұрын

He might not admit it out loud, but I think he associates the dish with Ramsay, who he notably isn't a fan of. The beef wellington is sort of the go-to for dishes that are super popular and "fancy" but more trouble than their worth for home cooks just trying to get dinner on the table, which is Adam's whole focus. Basically, I think he dislikes beef wellington because it's a symbol of class divide, for better or worse.

if you want to make a wellington that is softer and easier to cut, I recommend salmon wellington. The store I work for used to have in store cooking demonstrations, and that's one of the recipes I made when that was my job.

Not interested in making a Wellington but I'm terrible at making sauces and learned quite a lot. Thanks Adam! 👍🏼

Me watching this knowing that I’m never going to make this be like

@seronymus

Жыл бұрын

One day someone might kidnap you and force you to make it at gunpoint!

A traditional beef wellington is an experience. Just pure luxury and a labor of love. Sometimes you just have to go the extra mile. No cutting corners. No sub par ingredients.

Your videos have some of the best captions thank you ♡♡

I used sous-vide to make Beef Wellington for New Year's once. Cooking the meat sous-vide beforehand and then storing it in the fridge worked really well. Made things more convenient the day of, because then it was only a matter of enveloping the meat in the duxelles and pastry and throwing it in the oven until the pastry looked nice.

people watching this , dont listen to this and definitely try a beef wellington, they taste amazing

@sneakyfart1337

Жыл бұрын

he said don't make it, not don't try it.

@TheImmilky

5 ай бұрын

@@sneakyfart1337 he sucks at cooking, so he is no authority on anything cooking-wise

Great tip to not worry about the meat temp is to sous vide the meat the night before. Then all you have to worry about is how done the pastry is. I cooked the meat to just under medium rare and it is always perfect!

@debrucey

Жыл бұрын

If you just go by how done the pastry is its still possible to overheat the meat. I'd still use a thermometer even if I'd precooked it

@sqweeeeeeeps8789

Жыл бұрын

@@debrucey I have done 10 of them in 3 years. Never had that problem

@debrucey

Жыл бұрын

@@sqweeeeeeeps8789 good for you

This was some of your best presentation ever. Really beautiful work

I'm a big fan of beef wellington. So I think everyone should give it a try at least once! I love how you ignore the need of specific things tho! And replace the mushrooms with greens. I'll def give it a try some time. Keep it up! Subscribed!

The rough puff instruction is good enough on it’s own. Gonna be making that soon

@warpbeast69

5 ай бұрын

Don't follow it, it's a failure, the butter hasn't been properly spread properly and just sits as dollops all over the place, it's actually awful....

Respectfully Adam, as I always enjoy the content, it does feel like this probably could have done with being a closer attempt to the 'regular' recipe to pass a real judgement on the dish. I've seen others mention it - the duxelle and the parma ham do make quite a big difference in my opinion. As this channel has also covered before, they're loaded with glutemates on top of other complex compounds so do change the profile of the dish quite a lot, in a way spinach is just not going to. Otherwise you just end up with a beef roast inside pastry. Would I make this other than for a very special occasion? No, massive cost and as you say it is one of the most technical roast dishes out there. But it can be a real showstopper in my view if executed properly.

@krishpanzade7109

Жыл бұрын

There is a lot of "regular" recipes on the internet for this, go watch those.

@aragusea

Жыл бұрын

1) I’ve made it and eaten it the traditional way before. My comments are not based solely on this experience with the dish; 2) My problem with the dish has nothing to do with flavor. My chief complaint is with the eatability of it.

@Bidens_Diaper

Жыл бұрын

@@aragusea You're supposed to eat it like a burrito Adam. 🙄

@Jerichocassini

Жыл бұрын

Completely agree. This isn't really a beef Wellington, its Beef en croute. I feel like Adam put in 90% of the work required to get a Wellington to get 50% of the outcome. The crepes and duxelles (and potentially Parma ham too) aren't luxury items in this dish. He cooked it really well though.

@BoweFrankema

Жыл бұрын

With the risk of sounding like an asshole. I usually REALLY enjoy Adam going against the grain a bit.. but here it really felt like he was frustrated with the dish beforehand, did not enjoy making it, and diverted from the recipe a lot. I'm the last person to pass judgement and videos do need to be made (I get that) but this one felt off for me. Could also be because I have a real soft spot for the dish.. like you said it's absolutely fantastic when made right, and I think it's a shame if people watching this video won't give it a try. So much technique and flavor. It's really fun, although a bit stressful to make :-)

Just the proper amount of snark in this. Well done, Adam

Merry Christmas Adam!

Great video, Adam! I've been looking forward to this one. I want to share my experience with making Wellingtons. I decided to make Wellingtons for my family holiday gatherings last year, and spent the preceding months doing various practice variants. For me, the trick was to make Pork Wellingtons rather than Beef, and it ended up being not that much more work compared to other family-scale dishes (other than deliberately-optimized recipes like stews and casseroles). For context, my family dinners are buffet-style, where a bunch of food is laid out on chafing dishes, and everyone serves themselves. Therefore, I aimed to make mini-Wellingtons, as close to single-serving as I could get them. Something someone could just pick up and put whole on their plate, without having to cut it. I start the duxelles in a food processor-mushrooms, shallots, and garlic, whizzed into a puree. I have family members that don't like the texture of mushrooms, but by the time it's cooked down into a paste, all they get is the meaty flavor without the mushroomy texture, in my experience, so they don't even realize there's mushroom. As far as cooking the duxelles, I only add butter at the very end, after most of the water has been boiled off. That way the buttery flavor is still perceptible. Instead of prosciutto or Parma ham on the inside of the Wellington, I bring back the beef with slices of roast beef. The original Wellington has two meats, too, so I think it works. And together with the beef to pork tenderloin swap, this brings the cost of the recipe way down. Speaking of, you can make two or three mini-Wellingtons out of a single pork tenderloin, in my experience, and the pork tenderloins I usually see don't require any butchery-just cut them to size. The construction of the mini-Wellingtons resembles tradition. Lay down shingles of sliced meat (roast beef) on plastic wrap, spread a thin layer of duxelles, paint the (pork) tenderloin with mustard, and roll it all up. In my case, I used store-bought puff pastry, and cut out pieces to size as needed to wrap my mini-Wellingtons, with extra pieces for lattice decorations. Go that extra mile for the holidays, and all that. It bears repeating that making a batch of mini Pork Wellingtons is a non-trivial amount of work, but as someone who made this very recipe one or twice a month for six months leading up to the holidays, I can confidently say that it could be scaled down to a more reasonable weeknight affair, and it's much easier on the wallet than a traditional Beef Wellington.

@FutureCommentary1

Жыл бұрын

Thanks for sharing this experience of yours. I've always been daunted by beef wellington because of cost. But between this video and your comment I realize that I can apply some of the techniques without doing the full beef thing. I'll keep that in mind for some fancy occasion next year.

@odinyatogami6796

Жыл бұрын

@@FutureCommentary1 You're welcome! I hope you're able to find something that works for you.

I so appreciate your honesty

Yummmm that looks delish ! a lot of work though its true, Will be trying that pan sauce though on Christmas day. We've chateaubriand with roasted parsnips/carrots/roasties and Yorkshires, can't wait. Merry Christmas from Wales Adam :)

made one for the first time the other year. time consuming but not necessarily difficult if you aren't picky over precise doneness. imo the duxelle was crucial to the overall flavour. would do again on a smaller scale or deconstructed to get the flavours without the fuss.

I made a venison wellington for Christmas 22 and I am emotionally invested in how well it went ;) Best decision ever was to have a practice with just the three of us instead of guests and it was TERRIBLE - pastry fell apart, temp was uneven, honestly I thought I was the worst cook ever. Slices ranged from overdone to blue. This was beef, before I decided to change the meat. Learned A LOT and made notes! I watched loads of videos for tips - Kenji made sense of the whole liquid control and I rolled back from the crazy amount of overpowering wild mushrooms in the trial as well as really targeting rotating the food in the oven (obvs also using a probe). I also ditched the fois gras but kept the horseradish. It's a hugely enjoyable thing to make and offers loads of space to experiment if you enjoy working out what was great and what could improve. Also people think you're a god, so there's that.

@fridarey

5 ай бұрын

So one year on the bastards asked me to do it again ;) Wierdly despite how well it went last year I was absolutely stressed over trying to repeat it - my subconscious must have thought it was a fluke rather than careful tweaks based on trial and error. I get venison from a local estate, the hinds are shot about 5 miles from my house. Unfortunately my loin arrived twice as long and half as thick as I wanted so I decided to cut it in half and risk it falling apart on slicing. Made the duxelles extra-gluey and wrapped the thing extra-tight. It all worked fine, cooked well and for the first time ever I now think this is a thing I can repeat at will. It's my favourite Christmas meal as it lets me choose an entire menu based on things either made the day before or which take no time on the day which is SO relaxing. I did pavé potatoes and a tron of other things made on Christmas Eve so on the day we all just hung out and played games xx

Beef wellington is amazing! I'm also not a fan of mushrooms though, so I do alternatives, so far my favourite is a roast nut layer with onions, garlic & some liver as well as the breadcrumbs & nuts (chestnuts mostly).

Perfect timing! I wanted to try making a Wellington for Christmas just for fun. Might try using a pork loin which is much cheaper than beef (which I also learned about from you!) Thanks Adam!

@liamtahaney713

Жыл бұрын

Pork loin will probably taste better too

@kamcorder3585

Жыл бұрын

Joshua Weissman has Pork Wellington recipe that has apple in it which looks perfect for Christmas

@mgkleym

Жыл бұрын

Chef john of foodwishes has recipes for an individual beef wellingtons that uses a fillet minion steak instead of a whole tenderloin and a "cheeseburger wellington" which is what it sounds like. I've also seen recipies for pork tenderloin wellington. There are a lot of good options if you want to play around with the wellington concept without breaking the bank.

@515aleon

Жыл бұрын

Trader joe's used to sell one. Don't normally like their meat but the pork tenderloin was good.

You know, I’m still planning on making Wellington for Christmas. Why? Because I’m curious that’s why. And that’s a good enough reason for me. Thanks for the recipe Adam :-)

@eathotdog

Жыл бұрын

I'm making one because my local Aldi was out of prime rib.

@kameronpeterson3601

Жыл бұрын

i did wellington one christmas and it was phenomenal. the one adam does here is sorta stripped back, i would recommend going the whole 9 yards with it. You've already expended all that effort making puff and trimming meat so you might as well wrap it in a chive crepe, prosciutto, and duxelles. the order from the inside out is meat, mustard, duxelles, prosciutto, crepe, puff

@wembleyford

Жыл бұрын

Good luck - I'd recommend not leaving out the parma ham layer between the mushrooms and the pastry - without it you you're at risk of the juices from the meat or the moistrure from the mushrooms turning the pastry into a soggy mess.

@thecoastergnome8603

Жыл бұрын

@@kameronpeterson3601 well the thing is… I’m not making puff pastry. I’m a sad human who is gluten intolerant (and so is most of my family) so I’m buying some gluten free puff pastry. Hopefully it turns out, but the rest? Yes I’m planning on going the whole 9 yards.

@boa2999

Жыл бұрын

@@thecoastergnome8603 kzread.info/dash/bejne/da2nzdOnoJTQZpc.html This recipe is tons better than Adam's, easier too. I'm honestly a little disappointed with Adam's lack of effort here, he usually makes amazing things in these videos.

My Mom makes a bunch of bite sized ones for Christmas every year. They're sooo good.

Re: Opening a can of tomato paste: There's a brand, Mutti, comes in a cardboard box in the shop and the paste itself is in basically a toothpaste tube. The only tomato paste exposed is the diameter of the nozzle, it takes forever to spoil, can measure easily, doesn't oxidize metal into the paste, and tbh I just keep it in the fridge, has lasted months. If you use it often but never in a standard tin's volume, it's the way to go in my opinion!

@aimeelinekar3902

Жыл бұрын

This is the standard format in every European country I’ve lived in or visited.

@OverlordMaggie

Жыл бұрын

This is how it should be done everywhere imo! The tube is lighter so easier shipping and shopping, less spoilage, and convenient measuring. Glad to hear that it's at least popular in other countries! I've switched to the format entirely here, but cans are default here in Canada.

I'm ready for the Gordon Ramsay v. Adam Ragusea wellington battle - the banter would be hilarious

@broadh2o980

Жыл бұрын

One is actually making Beef Wellington with the proper ingredients. No mushroom and no ham = not beef Wellington, just something similar

@SimuLord

Жыл бұрын

My money's on Josh Scherer from Mythical Kitchen in that fight.

When he talked bout pastry, he talked as if any other recipe videos. When he talked about the beef itself, he used prefix "I". Nicely done adam

The spinach looks like a lovely addition. I must try that next time.

The last few years I've made Salmon en Croute as a riff on a wellington, since I'm not paying $30/lb for an almost tasteless cut of meat. Absolutely delicious, and able to made as individual portions without a lot of extra work. Store-bought puff pastry works just fine in that application, since the whole piece is going right on a plate.

We made beef wellington properly a few years back for a dinner party. It went down really well. Loved it so much, though its pretty expensive to get the cut of meat from the butchers.

Beef Wellington > Traditional turkey 🎅 🎄 Cheers from San Diego California

Kind of weird to diss Beef Wellington in a video where you didn't make it. You can't say the dish isn't worth it when you cut so many corners, removed several ingredients, and substituted another. You effectively made a completely different dish.

Btw the “chain” meat is the og cheesesteak meat iirc. Great stuff

Nice to see the trimmings (and the plastic wrap) getting some additional use out of them. Imho some parts of the cooking (i.e. cutting vegetables) seem a bit wasteful at times so this makes for a welcome difference.

OMG an alternative for those who doesn't like mushrooms. Thank you so much, it's the really first time I see it that way!

@goranpersson7726

Жыл бұрын

I mean the only reason I can think of that someone would dislike mushrooms yet eat meat (as in they taste pretty similar) is texture. Which I would think wouldn't be too much of an issue in a Welly as you're already supposed to chop the mushrooms up hella fine so going even finer wouldn't be too much of an issue

My issue with beef Wellington is that it *is* the sum of its parts. It’s not more or less than. It is beef tenderloin with puff pastry and an added flavor of the duxelle prosciutto. It is what it is unapologetically and the entire time I wish I was just having a nice tenderloin and some fresh bread.

@aragusea

Жыл бұрын

Well said.

@edhillman7525

Жыл бұрын

I'm sorry, but I have to disagree. If you make it right it most emphatically IS more than the sum of it's parts. It might not be your thing, (and that's perfectly OK) but the whole point of combining ingredients together is to make them more than the sum of their parts, otherwise what's the point? Beef Wellington is *very* tricky. You need the pastry to be light and crisp and flaky, the beef needs to be rare (45C in the centre) the stuffing needs to soak up enough liquid and complement the meat, it all needs to stick together so that when you slice into it it's one thing and not several layers that fall apart as soon as they catch a sniff of a knife. When you get it right it's really really good, but if you miss, it's a fillet steak in a mediocre vol au vent.

How did the veggie filling turn out? While I think it would be fun to try making something like a Beef Wellington someday, I likewise do not like mushroom, so it'd be good to know if you wound up having any notes about the veggie alternative 👍🏻

While we're here talking about labor intensive beef dishes, I would absolutely LOVE to see your take on a braciole. It seems right in your wheelhouse flavor wise; and unlike a welly, worth the effort.

My grandmother used to stuff the filling in a cored out pineapple. It was really good.

bro did not sound exited making this video 💀

He complains that Wellington isn’t they good then proceeds to make the lamest version of it possible while still putting in all the effort for it

This is a great recipe Adam. I like Joshua Weissman’s pork Wellington from his But Cheaper recipe.

In the household that I grew up in, our traditional christmas dinner was standing rib. After the fatcap has rendered a bit during the cooking, we spoon some of the beef fat out to use in the muffin tins for our turnovers (mini yourkshire puddings). We've tried making turnovers with butter or various vegetable cooking oils and it doesn't taste the same as using rendered beef fat. (Though I wonder how they would taste using duck fat...)

For the puff pastry, do you think it's worth replacing some of the water with white wine, like you did for your chicken pot pie crust? Since less water means less gluten development

@PeterLE2

5 ай бұрын

No it's now a good idea and what's Adam is making here is no puff pastry.

Might not be worth the effort? But would love a slice right now!! 😂 My Mum used to grate the butter to make rough puff pastry.

I like to be presented with the basic concepts, to decide if I want to go ahead with the full recipe. This is a dish I've always wanted to try, "just because" I had no idea about the pastry, I'd always planned on going with pre-made.

@Athalwolf13

Жыл бұрын

Did you watch the video and still are interested ?

@skyhawk_4526

Жыл бұрын

I'd recommend ordering it at a good restaurant. It's a lot of work and probably not much cheaper to make it at home.

i have been waiting for you to make a beef wellington video and i'm so glad your recommendation is to just not -- because it does indeed look like a lot of work for something that i'm sure i would overcook. Thank you Adam!

I know you have done one video and how it’s not for you but I have to say that this is the single best recipe to use venison the back straps are the perfect size for this and always a hit a Christmas with chef Jean Pierre’s mushroom cream sauce

You lost me on the mushroom sub out for greens. It is a very very special event to make a Wellington. It takes forever to make, but this is a wonderful dish to experience.

Kitchen is an interesting place. Sometimes you use it to prepare something just to enjoy the end result, like a cup of coffee. In most cases we use it to make food, just so we get nutrients. But we also can have fun while cooking something new, get new skills and everything. Almost like an art, enjoying the process of doing something beautiful. And at the end we can eat delicious (hopefully), cool looking food. Also it can be useful to show someone else your chief skills, or just to impress them.

My family loves a variation of this with salmon instead of beef. I believe it’s called a salmon encrut, and it’s accompanied by hollandaise and peas. Since we use store bought puff pastries the hardest part is actually the hollandaise. - won’t be trying this for many reasons listed but thanks Adam!

@goranpersson7726

Жыл бұрын

Reminds me a bit of a (I think) Russian dish, that is basically that but with an added layer of rice to soak up any juices

I think the value of a beef wellington is the presentation, and how the components pair together in a textural and flavorful way. I highly recommend doing a deconstructed Wellington instead: traditional beef roast, with roast mushroom duxelle and puff pastry as a stand-in for Yorkshire Puddings

Bro, if you're not going to make a Wellington, don't pass off a completely different dish as a Wellington. Great piece of meat, just make a nice and roasted Cote de Beouf.

You're the only person who can make a youtube video teaching a recipe while saying that they don't like the dish.

wow, it was fascinating watching the butter squares slowly disappear as you do a taffy to the layers (or in the metallurgy world, maybe doing a damascus)

Says you shouldn't make beef wellington because it's a ton of work, then proceeds to make puff pastry from scratch... For real tho, beef wellington really isn't that hard to make and it's absolutely delicious. It is VERY expensive though, but to me it's a once-a-year kind of dish so I don't mind.

@OmniversalInsect

Жыл бұрын

Because this is his job so he might as well go all out for the one time that he makes this

I always wondered what do you do with the test runs of the dish, do you just force feed the family? do you give it to a neighbor?

@rykehuss3435

Жыл бұрын

Personally I'm not rich enough to test run whole ass tenderloins

@nunya___

Жыл бұрын

@@rykehuss3435 Same, but you get to eat your mistakes. It's so good it can't be that bad. ;)

@ZekeFreek

Жыл бұрын

I think he's said on the podcast that he gives out test runs and extras to neighbors and friends, unless it's just waste or very time-sensitive to eat in which case, it gets tossed.

@camelopardalis84

Жыл бұрын

He's talked about it in an Ask Adam video. Don't remember which one. Must be at least a year or two old, I'd say. Maybe you can look for it. But the tl;dw is that sometimes he does toss things (especially the things that don't turn out as they should), but he thinks (and I agree with him on that, it's just logical) that it's better when he makes four attempts at cooking something of which the first three are inedible to then show online how he did it the fourth time, instead of sharing his first and only attempt that resulted in a not good enough product for 1000 of his viewers to then cook it like that themselves and tossing that before they all manage to produce a good result on their respective fourth attempts.

@OrWhatWeHave

Жыл бұрын

In this particular recipe he said on the podcast the only run with a whole roast was the filmed one. His test runs used the off-cuts we saw at the start when he was butchering.

Thank you. I'm going to make this 👌

There are two reasons for a Ragusea recipe. One is to genuinely gain the skills and knowledge to prepare a meal. The other is entertainment. This one is entertainment. There's nothing wrong with food entertainment, especially when it's not just vapid and silly. There's still plenty to learn here even if you never make a Wellington in your life, which I will not.

@danielnyo513

Жыл бұрын

This recipe is pretty bad. The sauce is too thin, the bread is too thick, he didn't wrap it tightly enough, and he left off the parma ham, which does add taste. The spinach is a bad substitute for mushrooms. It is quite clear why he wouldn't advise making it given all of this and the fact that he made the dough himself.

@JETZcorp

Жыл бұрын

@@danielnyo513 I'd love to see yours.

@danielnyo513

Жыл бұрын

@@JETZcorp what a great response mate

So, you could make a giant sausage mix in there and it'd be easier? Like a quiche, or those vegan mushroom and nut fillings? Hard to overcook that. It'd still look fancy and Christmassy

@garrettgregory9808

Жыл бұрын

Issue with that could be that sausage has to be thoroughly cooked and your pastry might burn. Or the outside of the sausage would be cooked to hell while the inside would be just done

@janetmackinnon3411

Жыл бұрын

Maybe with beef sausage, not pork because o fpossible undercooking. And then there's the fat content....

@thoralfsahn

Жыл бұрын

Sorted Food have a video where Ben did a budget Wellington using sausage meat. It seemed quite good...

@oddsocks2989

Жыл бұрын

If you want to see someone with this sort of idea check out the sorted food beef wellington video :)

@franceshankin2131

Жыл бұрын

In the UK, this would be called a 'giant sausage roll', lol. Beef Wellington is just a meat pie, really, of which there are many better versions. It still looks delish though. The pastry scoring makes it look special, like a French 'Pithivier.'

I made a Wellington for Christmas last year and wholeheartedly agree: It's great, don't get me wrong, but I could also just gut the same cut of beef into steaks, make the same sauce and add something nice on the side. Basically the same but a lot less work.

As a chef I'm like yeah... stick to tradition.

@bluekirbyrocks

Жыл бұрын

Tradition sucks

@ploppyjr2373

Жыл бұрын

@@bluekirbyrocks i agree but you gotta admit, adam skipped half of wellington part

@TheImmilky

5 ай бұрын

@@bluekirbyrocks it doesn't suck. Adam's butchery does suck though.

Your wife doesn't like mushrooms?! You're a more patient man than I 😃

By the way, the tenderloin silverskin is great for stock, I threw some in with some stick (mostly light) and it was surprisingly gelatinous a few hour later

It is a lot of work, but I personally love making it for every now and again and think it's worth the work for really special occasions, but I can see why others wouldn't want to make it. I will gladly borrow the rough puff pastry idea though for the next time so I don't have to buy frozen pastry. Greatly appreciate the recipe even if you're not a fan of the dish.

it’s hilarious how he sounds pissed for the better part of the vid and he really does have point homemade beef wellington is hardly ever worth it

"This is a terrible dish and not worth the effort" "Also I replaced the mushroom duxelle with spinach and panko, and then left out the crepes and ham..."