Even if you did not care for the puff pastry, it's a great idea to mold it around the meat, that obviously in addition to the searing helps hold in the juices.
@alexplayspiano1 this just isn't true. many tests have been done on this. instructors at the CIA firmly stated that searing does not seal in juices. this is not to say that searing does not have benefits, but "sealing in of juices" is not one of them.
p3rs, if Michel Roux Jr and Michel Roux Sr and Albert Roux and Gordon Ramsay says it does, then I have to believe it does. Will it hold in ALL the juices? Of course not. Personally I would probably sous vide it and then brown it afterwards and reintroduce it to its juices. This method seems to work fine though, do you have a better method?
Krizziel, I agree to a certain extent about Gordon Ramsay. I included him because he is well-known and he stated that searing meat helps hold in the juices in one of his videos. Now from this video, " by searing, that's the way we get the blood ( juices?) to stay in the meat, all the flavors will be there ". If some people don't think searing helps, fine, I could care less how they cook it. That is certainly a great looking dish.
it was one of those hand-me -down tips that nobody knew anything about. searing meat does not 'seal' flavours or 'juices' inside. it gives you a nice crust. nothing more. resting after cooking is the part that lets the meat juices stay inside the piece of meat.
@@buzza7840 rough puff is basically the quick version of regular puff pastry, it's like half the effort, and a quater or less of the time, with up to 70% of what regular puff pastry does.
@@prodigypenn I have found I can coax a little more out of it if I give it a short rest after forming the ball wrapped in cling film coldest part of the refrigerator for like 20 min, do 2 turns, rest it for 25, do turns 3 and 4, like a 15 min rest and then use it. It's still a lot less time than the classic but more of a wait. It may claw back 10% puff effect in my estimation.
@ahpadt Incorrect Sir. Searing meat causes the natural sugars to rise to the surface and caramelize. This creates a crust which acts to stop the osmosis of liquids from within the meat. This is why, when pan frying duck breast, you add it into the pan cold, with plenty of salt, as to render water and excess fat from the skin. If you were to sear the duck without doing this, then there would be too much moisture and the skin wouldn't crisp. With beef fillet, you want the opposite effect.
Try "sealing" a piece of eye fillet and leaving it at room temperature for 5-10 minutes, the water seeps out. This just gets worse the more you cook it in conventional ways. I'm not saying the crust doesn't help or prevent it, but it doesn't "stop" water from leaching out of the steak.
Sounds like you're BITCHING. Do you think his employees didn't know what they got themselves into? They applied for the fucking jobs, for fuck sake. Crybabies get nowhere.
Funny how it does not look appetising, I bet in the old days people just got hammered while these art pieces were laying in the back. Nail it on a wall. Give me a 500g Tbone, nuff said.
Even if you did not care for the puff pastry, it's a great idea to mold it around the meat, that obviously in addition to the searing helps hold in the juices.
I'm generally vegetarian, but I could demolish a serving of that!
@alexplayspiano1 this just isn't true. many tests have been done on this. instructors at the CIA firmly stated that searing does not seal in juices. this is not to say that searing does not have benefits, but "sealing in of juices" is not one of them.
I guess, you can make boeuf en croute, with either shortcrust, or puff pastry. I thought only shortcrust was used, for this kind of recipe.
p3rs, if Michel Roux Jr and Michel Roux Sr and Albert Roux and Gordon Ramsay says it does, then I have to believe it does. Will it hold in ALL the juices? Of course not. Personally I would probably sous vide it and then brown it afterwards and reintroduce it to its juices. This method seems to work fine though, do you have a better method?
This is Escoffier style of cooking so basically when he was alive there was no sous vide.
Krizziel, I agree to a certain extent about Gordon Ramsay. I included him because he is well-known and he stated that searing meat helps hold in the juices in one of his videos. Now from this video, " by searing, that's the way we get the blood ( juices?) to stay in the meat, all the flavors will be there ". If some people don't think searing helps, fine, I could care less how they cook it. That is certainly a great looking dish.
Gordon likely got his recipe partially from the fathers of these two chefs because he trained in the roux kitchens before
it was one of those hand-me -down tips that nobody knew anything about. searing meat does not 'seal' flavours or 'juices' inside. it gives you a nice crust. nothing more. resting after cooking is the part that lets the meat juices stay inside the piece of meat.
interesting puff pastry. never seen it made like this. is this some special technique or just a quick version?
This is known as Rough Puff Pastry, not the Traditional Puff Pastry using a Block of Butter.
@@xanhnguyen4902 ok interesting
@@buzza7840 rough puff is basically the quick version of regular puff pastry, it's like half the effort, and a quater or less of the time, with up to 70% of what regular puff pastry does.
@@prodigypenn I have found I can coax a little more out of it if I give it a short rest after forming the ball wrapped in cling film coldest part of the refrigerator for like 20 min, do 2 turns, rest it for 25, do turns 3 and 4, like a 15 min rest and then use it. It's still a lot less time than the classic but more of a wait. It may claw back 10% puff effect in my estimation.
@ahpadt Incorrect Sir. Searing meat causes the natural sugars to rise to the surface and caramelize. This creates a crust which acts to stop the osmosis of liquids from within the meat. This is why, when pan frying duck breast, you add it into the pan cold, with plenty of salt, as to render water and excess fat from the skin. If you were to sear the duck without doing this, then there would be too much moisture and the skin wouldn't crisp. With beef fillet, you want the opposite effect.
@krizziei It's not necessarily difficult, just wayyyy too much work.
Absolutely correct! I remember doing it at college. Was a fucking nightmare!
Try "sealing" a piece of eye fillet and leaving it at room temperature for 5-10 minutes, the water seeps out. This just gets worse the more you cook it in conventional ways.
I'm not saying the crust doesn't help or prevent it, but it doesn't "stop" water from leaching out of the steak.
A principle of French cuisine is quite simple
and they had 2hrs to make all of that singlehanded?
seems impossible
2 commis for them to use
I'm hungry....
My tips?
Searing meat does not seal in any juices.
I have to dole out some punishment to my veg man
How about taking his wages there Michel
Sounds like you're BITCHING. Do you think his employees didn't know what they got themselves into? They applied for the fucking jobs, for fuck sake. Crybabies get nowhere.
@@CooManTunes Agreed, they aren't forced to stay there. If they choose too then that's on them
sous vide a beef en croute? good luck :)
Who cares the science,the most important thing is that taste goof
French Wellington, Volla Bravo, lol.
Incorrect. Searing meat causes a Maillard Reaction.
This is a bit of a joke anyway, show me one armature who comes close to making this, lmao.
They arent amateurs, they are professional chefs. This isnt masterchef.
Trollolololololol....
searing meat does not help to retain juice, come onnnn
you got the dosh to go try this bull-shit.I don't.
lol why do chefs say they went to college as if they had a university education ? >.>
Funny how it does not look appetising, I bet in the old days people just got hammered while these art pieces were laying in the back. Nail it on a wall. Give me a 500g Tbone, nuff said.
It doesn't look appetizing? Are you nuts???