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Cathy Zadel

If you are making Wellington you are not a "novice cook" and another idea

Veteran Member
272 posts
Joined: Jan 1, 1970


Posted to Thread #26504 at 6:56 pm on Aug 16, 2014

When I make duxelle I take a clean dishtowel, put the chopped mushrooms in it before I cook them, twist the towel "bag" down and squeeze the bejeebers out of them. Works great. Another idea that works is to use a potato ricer to squeeze.

Commercial puff pastry is different than homemade and acts differently when baked but hey, who needs to spend a day adding butter and rolling out puff pastry? Julia's food processor version is great but timing is critical. I generally buy frozen puff pastry these days. I've gotten lazy in my old age.

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