It's a test dish.

According to popular parlance, Wellington steak is cooked. Why do you say that? Let's talk about the practice first.

Pan-fry filet mignon on both sides, spread flat skin, spread a layer of mushrooms evenly, add filet mignon, roll it, punch it with a spatula and put it in the oven.

The difficulty of this dish is that there are two heating processes, and the second process needs baking. In this process, it is necessary to ensure that the pastry is not cooked and the steak is not old or tender during reheating.

So TV series often use this dish to illustrate the chef's skills.

take for example

Once in a restaurant, I gave up a new dish and made a similar one.

Wurst should be peeled and ground into a pit. Boil the eggs until 7 minutes are cooked, peel them, coat them with a layer of dry starch, coat them with meat evenly, dip them in a layer of egg liquid and fry them until cooked.

The difficulty is that the meat should be fried, because the sausage used must be raw sausage. But the yolk part must flow. So you can't blow it up, and you can't blow it up.

A few years ago, I wanted to look for photos, but I couldn't find them. I will go to them tomorrow, and I will send them as soon as I find them.

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I am Director Guo, an amiable young man, who likes to sit in an alley, drink tea and chat.

Director Guo's article is completely handwritten, and the source must be indicated, and all rights within the scope permitted by law are reserved.

Steak, let's go to a western restaurant for steak. The steak here is not a beef rib, but a piece of beef, some with bones and some without bones. Usually a cow's meat will be cut into one or two hundred pieces, each with a different name. The more common ones are filet mignon, sirloin steak and eye steak. Philip took the inside of beef tenderloin, which is the smallest piece of beef. Tender texture, less lean meat. The sirloin is made of the waist of a cow, and the sign is a circle of white meat tendons extending from the side. Natural lean meat, fat distribution is just right, tender and chewy after frying, suitable for people with good teeth, with tendons in the meat, tender but not greasy, and the richest taste. Eye muscles are selected from the rib muscles near the chest and look like eyes. The meat is tender, fat and thin, the marble snow lines are obvious and evenly distributed. Although it is not as tender as tenderloin, the taste of "bone-side meat" is great. After frying, the texture is soft and the juice fills the mouth in one bite. Meat tastes stronger than filet mignon, not too fat. Wellington steak is a special case of steak. This is a thick-cut steak with a crispy skin. Filet mignon is usually used. Put a large piece of foie gras on the steak, and then the sauce made of black truffles. Why is it a better test of a chef's skills? When ordinary steak is fried, you can see the process of steak ripening with your eyes, and you can clearly understand how cooked it is by clicking it. Normal steaks will be medium rare, medium rare and medium rare, while Wellington steak is completely wrapped in dough, and it is hard to see how well cooked it is. This requires the chef to have enough experience to judge the maturity of the steak according to the time and the state of the cake. After a long time, the degree of cooking is too high, the meat is too old and not delicious, and the lack of time will affect the taste, so making Wellington steak is a test of the chef's skill!

Boiling cabbage is a sign of Chigo's skill.

Yes, you have to believe that I just finished it today and found it really a technical job. If nothing else, I took out my dark stuff and cried.

Western food is not difficult at all. ...

Especially fried steak. ...

Set the temperature. Set alarm clock ...

It's hard to imagine how to fry unqualified food. ...

Fried steak is much easier than French fries. ...

Yes, pastry alone tests the basic skills of chefs. Some people make cakes very well, layer by layer, while others make cakes in by going up one flight of stairs.

In fact, from my understanding, it really is. Because of this dish, you need to fry filet mignon first, then wrap it in fried mushroom sauce and French mustard sauce, then wrap it in the skin and bake it in the oven. . . It takes some experience to master the temperature. Success once or twice occasionally is not a lesson at all.

Yes, Wellington steak should be well-done and crisp.

Foreign cooking

Hmm. How interesting

It's not the same level as studying and eating in China.

What the hell is that?

Foreign pizza

Hamburg originated in China.

[Cover your face] [Cover your face] [Cover your face] [Cover your face] [Laughter]