Ooh! Great Culinary Tip, Thanks!

[wellie]

Well, who'd of thought it?
Wednesday's BBC Masterchef TV Programme this evening:
Did YOU know that you should put a crepe/pancake between the seared beef, mushroom duxelle and the outer layer of puff pastry of a Beef Wellington to stop the pastry going soggy?

Knock me over with a feather. Nor did I....!

Rather than completely waste this thread on that fact alone, have any of you got any similar whacky culinary tips like that to pass on?

I'll start you off on one:

For very few pennies, you can buy novelty shaped biscuit-cutters from Wilko or any kitchen utensil supply shop.

To make your man/woman/child laugh one day soon, fashion their egg, their toast, their lunchbox sandwich, their homemade biscuits, or whatever, into the shape of the biscuit cutter. A heart, a flower, a sheep, a politically-correct gingerbread person..... a series of letters that say "I Love You" or that spell "You're a Git so Apologise".

It rarely makes Trousers smile, but I'm still laughing that much to nearly wet myself still by tea-time? so it's well worth considering for a cheap laugh, if you're in need of one Girls.

Okay, you next....

[Hazel at the Hill]

Well there is nuffink that I can tell you on the culinary front that you don't already know, my sweet, however if Trousers does not smile at his Holly Cottage Sheep Shaped Fried Eggs he is a party pooper and no mistake!

All I can add to your 'clever wellie' bitsa pieces, is straining your less-than-perfectly-clear celery wine through one half of a 10 denier Pretty Polly stockinet pair results in a sparklingly clear beverage.

Clean ones, obviously.

[wellie]

Clever Hazel! Stockings would be a lot easier my darling? 15-denier, and it'd be so sparkly clear you'd need these

[Rhona]

Mr R laughs at my little cheese on toast trick. Actually it's less of a laugh, and more of a rueful head-shake...

Firstly, I think it's nice to have a thin layer of tomato puree underneath the cheese, but that's an aside. My trick is to break up a rice cake (we have these as they come with a baby), and make four little 'feet' for the slice of toast to stand on whilst the cheese grills. Why? So you don't get soggy toast underneath... works a treat.

[HeyWayne]

Wasn't just me that didn't know that then!?

[Nicos]

Twas the first time I'd heard of it too...but then again- I've never made Beef Weliington!!

[pigletwillie]

Nor I, why waste a perfectly good piece of beef by trying to turn it into a big pasty l. Surely thats what braising steaks for.

My tip,

buy a salt pig, and a pepper one at that, and ensure you season your food properly, dont play at it.

[di]

As you ask...I was given a rather good tip for dusting my roll out icing with cornflour instead of icing sugar to stop it being all sticky.....must say it works an absolute treat....but then you'd know that!!!

[wellie]

That's very kind of you andi&di. (See Wellie Curtsey)

[kirsty b]

I did once learn the hard way not to sift (or attempt to) icing sugar through a not-quite-dry-sieve. My big sis though it was hilarious.

[rogesse]

I didn't know that - pancakes and duxelle, must try - perhaps the pastry will be more.....puffy

[Rossa]

You can also brush pastry with egg yolk after baking it blind while it's still hot. It sets and acts like a seal to stop the pastry going soggy with a filling. If making a quiche, you can sprinkle some grated cheese on the pastry, pop back in the oven till melted before adding the egg custard, does same thing.

And if you're making a pavlova or anything with meringue and want to use whipped cream as a filling, brush the meringue with melted chocolate first. Let it set and will stop the cream making the meringue soggy too. Mind you in this house it doesn't last long enough to get soggy....lol!

I like the rice cake feet for the cheese on toast. It must be quicker than my way. I toast my bread then dry out in oven for 10 mins like making big croutons. Stays crispy for longer after putting the cheese on and grilling.

Happy Pancake Day on Tuesday!

___________________________________________________________________
"..I went from adolescence to senility, trying to bypass maturity.." Tom Lehrer

[dexterdoglancashire]

Twas the first time I'd heard of it too...but then again- I've never made Beef Weliington!!

Ive made it in the past, but never knew about the pancake - mine turned out fine tho.

[wellie]

Really love the Pavlova tip with the melted chockie Rossa, thanks.....

Piggie-Darling: For your next visit to Holly Cottage we were going to do you, as a very very spesh treat for The Birthday Dinner, Individual Beef Wellingtons. However, on second thoughts, with you having described them as Big Pasties, I'll re-schedule the menu to something less Classic me thinks!

[Snadger]

Really love the Pavlova tip with the melted chockie Rossa, thanks.....

Piggie-Darling: For your next visit to Holly Cottage we were going to do you, as a very very spesh treat for The Birthday Dinner, Individual Beef Wellingtons. However, on second thoughts, with you having described them as Big Pasties, I'll re-schedule the menu to something less Classic me thinks!

Even piglet would struggle with a wellie full of beef....wellie, surely!