During last week's MCJ, they cooked Beef Wellington and were told that the beef is wrapped with a crepe and then in pasty. I don't understand the point of the crepe. Would you even taste it inside the pastry? Or maybe it is to absorb the juice and protect the pastry?
I searched for a bunch of Wellington recipes and none of them mentioned using a crepe. Even found that claimed to be Ramsay's recipe; no crepe.
Couldn't believe when Ransay was criticizing Jack and Kaylen... on the finer points of their Wellington. That seemed so unfair considering it was the very first time. On the other hand, it was a big clue that someone else had to be worse and would be eliminated. (They always try to misdirect the audience - unless the cooks have made an unforgivable mistake.)
It was eerie who well some of those kids can work in a kitchen. How could 10-year olds be so knowledgeable about such expensive and subtle ingredients? I figure any parent wealthy enough to have truffle oil around is probably wealthy enough to employ a professional chef - or just have all their meals out!
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