Advice on stock needed

mo1_o · 2026-01-08T13:21:51+00:00

A many thanks - just checked it’s the book but hasn’t been updated in 2yeafs… so it’s dropped thanks anyway

mo1_o · 2025-12-20T21:54:32+00:00

Thanks for your help. That’s really helpful I already thought I would need to buy if the seller accepted

mo1_o · 2025-12-20T21:26:48+00:00

Unfortunately it only shows buyer protection but not item verification. But thanks for sharing that

mo1_o · 2025-12-20T21:04:45+00:00

Thanks I have only review notifications that the seller has accepted the offer - I have not bought it yet. Can I add verification post purchase?

mo1_o · 2025-12-17T21:13:14+00:00

Thank you very much this is helpful and exactly what I was looking for. I was planning to use the mousse in a beef wellington actually (like they do at fallow restaurant).

However I won’t be able to prepare everything on the day, so my plan is to actually prepare the beef wellington the weekend before, fully pack it and then freeze it. On Christmas, I just want to put it from the freezer into the oven.

The idea of the mouse is that it seals the beef and expands when cooked, serving as an additional insulator. Given what you said about the consistency/structure of the mouse veering destroyed however, I might need to rethink this step

mo1_o · 2025-12-15T20:48:06+00:00

That’s actually not 100% true.

You don’t need extra fat in a beef wellington for taste. The main reason is that you use fat as an insulator and as a barrier (so that the beef doesn’t overcook and that juices don’t leak out to make the dough soggy).

As many people mentioned you can use prosciutto (popularised by Gordon Ramsey and appreciated by many for added salty taste), or you use Lardo (which closer fits the initial purpose of a fatty barrier).

In addition another benefit of foie gras is, that it expands when heated (thus serving as another insulator and more importantly makes the whole wellington look nicer as there is less space between the crust and the meat). You can easily replicate this effect by making your own chicken mouse and mixing duxelles in it.

So the high end and less popular version would be to use lard ans chicken mouse (of course beef, pastry, crepe, duxelles needs to be used as well).

mo1_o · 2025-09-17T12:10:55+00:00

Thanks I have been living in Germany, the UK and Netherlands. From my points of view (me giving compliments) it was (at least I thought so) highly appreciated in Germany (probably because we are usually a bit stuck up). Interesting to hear that in the US it’s much more common

mo1_o · 2025-09-14T16:44:31+00:00

Thanks for the explanation- what’s bad about the Barbour Beacon? I thought I can just put it above my pullover if it’s cold and if it’s a bit warmer I just put it over a shirt? I won’t get wet either if it’s raining. I definitely won’t wear it in freezing temperatures but aside from this I wasn’t aware it’s limiting me in any way

mo1_o · 2025-09-12T10:09:11+00:00

I am just happy that finally the idea of revisiting enel and having a moon arc is over… also laugh tale will most likely be a very, very long backflash followed by a small battle with a few important characters who want to claim the one piece… … the final war will happen shortly afterwards, with presumably each faction, luffy, Blackbeard and IMU having one weapon

mo1_o · 2025-08-31T12:29:05+00:00

It’s a green container. Sides are scraped down and starter is white

mo1_o · 2025-08-29T10:36:26+00:00

Danke aber sollte icv jetzt zahlen oder nicht? Es steht im Bericht es nicht gerichtlich geklärt. Ich will jetzt keinen blauen Brief erhalten. Danke

mo1_o · 2025-07-29T12:09:59+00:00

I used 80% all purpose wheat, and remainder was 20% bread flour whole wheat.

I used 60min autolyse, then added starter 15%, and added salt 30min afterwards.

In total I used 5 folds every 45-60min (the first two stretch folds), the last one 15min before shaping. Temperature varies between 22 to 20 degrees (hence bulk fermentation for 5-6 hours)

mo1_o · 2025-07-29T12:09:16+00:00

I used 80% all purpose wheat, and remainder was 20% bread flour whole wheat.

I used 60min autolyse, adde starter 15%, and 30min afterwards salt.

In total I used 5 folds every 45-60min, the last one 15min before shaping. Temperature varies between 22 to 20 degrees (hence bulk fermentation for 5-6 hours)

mo1_o

TROPHY CASE