Would the cabbage not so much absorb the moisture as provide a barrier between the filling and the pastry?no, not masterchef just worked as a cook/chef for 29 years the first 16 in various establisments here and overseas from 3*-5* hotels, golf clubs and bars/pubs before shifting to industrial/public sector catering so have made a fair few variants of wellington
it would produce too much moisture and mess up the pastryWould the cabbage not so much absorb the moisture as provide a barrier between the filling and the pastry?
Did you do the C and G ?That's some qualification. Beats the crap out of City and Guilds 706/1 and 2, Sth Trafford College.
only ever made it once with cabbage and am not a fan, but when did the beef was blushed with mustard, topped wothe duxelle then wrapped in the blanched cabbage and left overnight before folded in pastry, it worked out fine. as I say not my prefered method but have experienced itWould the cabbage not so much absorb the moisture as provide a barrier between the filling and the pastry?
It didn'tit would produce too much moisture and mess up the pastry
I believe you, just seems like it wouldIt didn't
Yes, after 6 months at the Piccadilly hotel.Did you do the C and G ?
I know when I was shown it I though what a load of bollocks, but it worked, never done it again though as I still don't think cabbage belongs in it.I believe you, just seems like it would
Have some cabbage on the side ffs :)I know when I was shown it I though what a load of bollocks, but it worked, never done it again though as I still don't think cabbage belongs in it.