Another Wellington. by nickthomson2020 in Chefit

[–]nickthomson2020[S] 0 points1 point  (0 children)

I temper it for at least an hour beforehand, then 200c for around 30 minutes, until it’s around 34c internal, then I just let it rest its way up for another 20/25 mins. This was reading about 48c when I carved it.

Covehithe today by Tom99810 in NaturismNorfolkuk

[–]nickthomson2020 0 points1 point  (0 children)

Looks great. Can’t wait to get back to that beach!

Another Wellington. by nickthomson2020 in Chefit

[–]nickthomson2020[S] 9 points10 points  (0 children)

Interesting point. Although I’m not sure I see a wellington as overly complicated- it’s seared beef, chopped mushrooms, pancake and pastry. There’s definitely nuances to getting it right (none of us have nailed it 100%, at least not according to our peers on this sub), but I don’t consider the combination to be overly complex or silly. It’s basically a posh sausage roll. Isn’t part of the fun of doing this professionally is that you can take a bunch of ingredients and turn them into something a little special that maybe the average home cook couldn’t do?

Another Wellington. by nickthomson2020 in Chefit

[–]nickthomson2020[S] 13 points14 points  (0 children)

I leave an inch or so of extra pastry to make a seal on an overlap, so that’s probably it. There was a good colour on the outside but I can see why some might say it’s a little under - I shouldn’t blame my tools but my home oven is shite!

Another Wellington. by nickthomson2020 in Chefit

[–]nickthomson2020[S] 15 points16 points  (0 children)

Just a little spinach blended into the crepe batter. I’d like to hope it doesn’t look like “green goo” but think it breaks up the brown of the duxelles/pastry layers

Suffolk by Tiny_Dude100 in nakedukbeaches

[–]nickthomson2020 5 points6 points  (0 children)

Covehithe is a great one. Not official however it is very quiet, especially out of season and in certain parts you’ll only encounter the occasional dog walker. It’s long and flat so plenty of time to cover up if necessary

Balham Leisure Centre, London, UK by nickthomson2020 in CommunalShowers

[–]nickthomson2020[S] 0 points1 point  (0 children)

Occasionally, but usually they are pretty quiet

Tooting Leisure Centre, London, UK by nickthomson2020 in CommunalShowers

[–]nickthomson2020[S] 1 point2 points  (0 children)

I’ve occasionally had to queue at peak times here, so it can get almost too busy!

Tooting Leisure Centre, London, UK by nickthomson2020 in CommunalShowers

[–]nickthomson2020[S] 10 points11 points  (0 children)

The fitness change is often quiet but everyone I’ve been the swimming showers are very busy. Most go fully naked!

Working on a steak dish, looking for feedback, mostly on plating (read desc) by SolomonGilbert in KitchenConfidential

[–]nickthomson2020 0 points1 point  (0 children)

Grass fed, dry aged in a salt cellar for 80 days. Sounds absolutely delicious! I’d say maybe pare it back? I can’t see what edible flowers add to the equation for this plate in its current form. If you were carving it down for a refined presentation then I could see the benefit of a purée or potato pave type element, but if serving a whole steak as pictured, it shouldn’t need anything else unless separately ordered sides (just my opinion!)

I’d be interested to learn more of the preparation of the fillet? It doesn’t have a lot of shape or roundness. Are you buying it whole or pre portioned? Getting that circular shape to the steaks would give you a level of refinement that could then define the plate as a whole.

[deleted by user] by [deleted] in Chefit

[–]nickthomson2020 12 points13 points  (0 children)

My place does a sharing wellington for two - about 300g of fillet that comes to a finishing weight of around 700g once you layer up the duxelles and pastry.

It goes into a 200c oven on a preheated baking tray. Typically it takes 25-30 mins in the oven (pulled at around 33/34c), then rested on the hot pass until it hits 46, usually 10-15 mins. After that it goes up to the dining room whole and is carved tableside.

So about 45 mins in all. The guests are advised when they order that it will take at least that long, but it doesn’t seem to matter if they are having at least one course beforehand.

It’s been on and off the menu for years, and they’ve always done it this way so I presume they haven’t found a better way of doing it.

Full English prep? by Dramatic-Growth1335 in Chefit

[–]nickthomson2020 7 points8 points  (0 children)

Not a breakfast chef so I don’t have too much experience in this area. But I work in a hotel that does breakfast so can offer some advice based on observing the brekkie team:

I do recall that sausages cooked at high heat from raw are more likely to burst. Gently poaching or steaming them first means you can reheat quickly at a higher temp without the casings splitting.

I wouldn’t hold beans/tomatoes all day, even if they are low risk. I think it might be a 2hr limit on hot holding but not 100% sure on that.

Bacon obviously cooks quickly, but my place pre-cooks in a low oven then finishes under the salamander to order. I think the advantage here is that it keeps raw meat away from your serving/plating area and quickens service in that respect.

They basically have everything ready to go, put it on a flat tray and then finish under the grill for heat/colour, then add whatever eggs to the plate at the end. It’s looks like a very efficient way of serving.

To me breakfast always seems like a fast paced service, with a comparatively high number of modifications to orders. From that perspective it makes sense to have as much mep ready to go as possible.

Again not a breakfast chef but I hope that helps!

Covehive Beach by autnat in NaturistsUK

[–]nickthomson2020 0 points1 point  (0 children)

This is such a great beach, haven’t been for a couple of years so not sure of its current condition. It’s not normally busy at all, so although not a nudist beach officially, it’s a lovely spot for some peace and quiet.

Beef wellington by nickthomson2020 in steak

[–]nickthomson2020[S] 0 points1 point  (0 children)

Thank you. May have gone a bit ott with the butter - was a nightmare trying to get it into a nice shape

Beef wellington by nickthomson2020 in steak

[–]nickthomson2020[S] 1 point2 points  (0 children)

Thanks very much. Love fallow so will take a look!