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GeneralRe: It Worked Yesterday PinmemberJoe Woodbury9-Jan-13 10:34 
GeneralRe: It Worked Yesterday PinmemberAlbert Holguin9-Jan-13 12:14 
JokeRe: It Worked Yesterday PinprotectorAspDotNetDev9-Jan-13 12:31 
GeneralRe: It Worked Yesterday Pinmemberjschell9-Jan-13 13:34 
GeneralRe: It Worked Yesterday PinmemberMark_Wallace9-Jan-13 20:13 
GeneralRe: It Worked Yesterday PinmemberJohn Simmons / outlaw programmer10-Jan-13 0:52 
GeneralRe: It Worked Yesterday PinprotectorAspDotNetDev10-Jan-13 8:33 
GeneralHmmmmmm, Beef Wellington...... PinmemberErudite_Eric9-Jan-13 7:06 
So I was sreading up about the tenderising effect of kiwi. Like papaya and pineapple it contains an enzyme that tenderises meat. Unlike the other two it does not leave a strong taste behind.
 
So, and along with KITCHEN GADGET OF THE YEAR! A meat thermometer, that you stick in the meat while it is in the oven, it has a wire that goes to an LCD display outside the oven and gives a continuous reading of the core temperature, I made the nicest beef tonight wellington I have ever had:
 
1) Liquidise 3 kiwis and stick in a plastic bag with the meat (I got a cheap roasting joint from a supermarket) and chuck it in the fridge for 3 hours. Longer might make it even more tender.
 
2) Make a Duxelles paste (onions, mushroom, garlic, butter, fried and mashed to a pure) and spread it over the meat.
 
3) Fry the meat off so it is nice and deep brown all over.
 
4) Chuck the meat in a dish (on an oven tray), spread with the Duxelle pure, and cover with puff pastry and cook. (You can completely wrap the beef in pastry but the pastry underneath the meat never cooks. OK the beef loses some juice, but just add it to the gravy you made earlier (recipe not included. Smile | :) ))
 
5) Roast till it reaches 60 C inside. You can do 55 C if you want real rare, 60 is good for a nice bloody pink though, and the kids prefer it.)
 
6) Serve it up! (I always have horse radish with beef. Found a really nice Polish version recently, not so hot, but a lovelly flavour.)
 
Man, it is as tender as fillet, a third of the price, and has more flavour (fillet is always a bit bland).
 
Thank god for Kiwi fruit, and meat thermometers! Smile | :)
 

--edit--
 
Wash the kiwi juice off the meat before you brown it.
==============================
 
Nothing to say.

GeneralRe: Hmmmmmm, Beef Wellington...... PinsubeditorWalt Fair, Jr.9-Jan-13 7:25 
GeneralRe: Hmmmmmm, Beef Wellington...... Pinmemberdjj559-Jan-13 7:56 
GeneralRe: Hmmmmmm, Beef Wellington...... PinmvpOriginalGriff9-Jan-13 8:54 
GeneralRe: Hmmmmmm, Beef Wellington...... PinmemberMaximilien9-Jan-13 7:28 
GeneralRe: Hmmmmmm, Beef Wellington...... PinmemberJörgen Andersson9-Jan-13 7:53 
GeneralRe: Hmmmmmm, Beef Wellington...... PinmemberJörgen Andersson9-Jan-13 7:56 
GeneralRe: Hmmmmmm, Beef Wellington...... PinmemberChris Losinger9-Jan-13 8:41 
GeneralRe: Hmmmmmm, Beef Wellington...... PinmvpOriginalGriff9-Jan-13 8:57 
GeneralRe: Hmmmmmm, Beef Wellington...... PinmemberJörgen Andersson9-Jan-13 9:12 
GeneralRe: Hmmmmmm, Beef Wellington...... PinmvpOriginalGriff9-Jan-13 9:17 
GeneralRe: Hmmmmmm, Beef Wellington...... PinmemberJörgen Andersson9-Jan-13 10:11 
GeneralRe: Hmmmmmm, Beef Wellington...... PinmemberErudite_Eric10-Jan-13 1:58 
GeneralRe: Hmmmmmm, Beef Wellington...... PinmemberManfred R. Bihy9-Jan-13 10:37 
GeneralRe: Hmmmmmm, Beef Wellington...... PinmemberMark_Wallace9-Jan-13 20:17 
GeneralBe afwaid, I'm hunting wabbits PinmemberNagy Vilmos9-Jan-13 6:37 
GeneralRe: Be afwaid, I'm hunting wabbits PinmemberClifford Nelson9-Jan-13 7:48 
GeneralRe: Be afwaid, I'm hunting wabbits PinmvpOriginalGriff9-Jan-13 9:00 

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