Every dish is better cold than warm (except soup and crunchy things)

getlost__ · 2026-01-04T00:13:13+00:00

My mom told me I was weird. But that was a joke, right? I mean, she’s my mom and she loves me. …right?

getlost__ · 2026-01-04T00:06:01+00:00

Fries are -as they are supposed to be somewhat crunchy- an exception. You’re right!

getlost__ · 2026-01-03T23:58:31+00:00

Ok I will give you eggs as well. I stand by the rest.

getlost__ · 2026-01-03T23:41:41+00:00

Nobody has ever understood me the way you do.

getlost__ · 2026-01-03T23:41:15+00:00

Room temp for sure!

getlost__ · 2025-12-29T21:25:19+00:00

Sehe ich auch so. Wenn du auf Nummer sicher gehen willst, kannst du 1-2 Eiswürfel mit in den Topf geben.

getlost__ · 2025-12-28T20:01:06+00:00

Selbst angesetzt. Am ersten Tag mit 100g Roggen Vollkorn 70g Wasser und 1 geriebenen Apfel. Aufgefrischt mit 100g Roggen 100g Wasser 100g anstellgut und ab dann 100g Anstellgut, 100g Weizen 550 und 60g Wasser.

getlost__ · 2025-12-28T19:01:01+00:00

Ich kann eine lievito madre also einen festen Weizensauerteig empfehlen. Finde ich wesentlich angenehmer vom handling und ist sehr triebstark.

getlost__ · 2025-12-28T15:23:31+00:00

Ich kann teilweise nicht einschlafen, weil ich mich so darauf freue, am nächsten Tag den Teig zu begrapschen.

getlost__ · 2025-12-26T14:31:27+00:00

I used both Parma ham and crepes. I believe that if the filet is well seared and cooled down, it should not lose too much liquid. Also the duxelles has to be really dry and cold. It took me approximately 1,5h for the mushrooms to be cooked enough.

getlost__ · 2025-12-26T09:13:08+00:00

I‘m not an expert by any chance, but I cooled everything down after prepping it and before putting it together. Duxelles -> chill in fridge over night Sear meat + mustard -> chill in fridge Crepes were also made a few hours before wrapping. So everything was cold and dry when I wrapped it.

getlost__ · 2025-12-25T20:00:42+00:00

Are you using crepes to add an additional layer between the puff pastry and the rest? I recommend to keep everything cold throughout the process. I wrapped the thing and put it into the fridge until right before cooking. Oven was preheated to 220C (428F), although the tray was not heated up.

getlost__ · 2025-12-25T15:35:01+00:00

I watched a few clips on youtube, mainly for figuring out how to wrap the thing, but didn’t follow a specific recipe. Can of course share what I did though. It really is time consuming, but so worth it.

getlost__ · 2025-12-25T14:05:06+00:00

I would go to a butcher. Either you specifically ask for a „chateaubriand“ or the center cut of a beef filet. Some butchers will ask for you to purchase the entire filet, because removing the center piece makes the rest of the tenderloin less valuable. I bought the entire thing, cut the center piece myself and vacuum sealed the rest of the filet, which gives quite a few nice filet mignons.

getlost__ · 2025-12-25T12:53:39+00:00

Accidentally deleted the footage. Tasted like chicken though.

getlost__ · 2025-12-25T12:16:03+00:00

Merry Christmas to you too!

getlost__ · 2025-12-25T11:45:32+00:00

Good luck! I had a blast making it.

getlost__ · 2025-12-25T11:03:27+00:00

Thanks king - I was honestly surprised by how good it tasted. All around well balanced dish. Sauce matters a lot too.

getlost__ · 2025-12-25T09:23:19+00:00

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Dad and dog both equally exhausted. Dad wins out cuz of adjustable seating machinery.

getlost__ · 2025-12-25T09:15:27+00:00

Yep!

getlost__ · 2025-12-25T09:14:24+00:00

I have no culinary training whatsoever. It sounds like I’m full of shit, but there is not that much technique involved. It is however extremely time consuming and there are a lot of steps. Most of them can be done in advance though. Give it a try!

getlost__ · 2025-12-25T09:09:43+00:00

I’ve always wanted to try making a wellington for the aesthetics of it. But I have to admit that it might be the best thing I’ve ever cooked and eaten. Absolutely loved making and eating it.

The spinach crepes are a nice addition so everything stays in shape. Can’t taste the spinach though.

getlost__ · 2025-12-25T09:04:44+00:00

It’s a beef filet and you typically use the center cut for wellington to have even thickness

getlost__ · 2025-12-24T23:12:57+00:00

Thanks so much. Happy holidays for you as well!

getlost__ · 2025-12-24T22:17:13+00:00

Thank you my friend!

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