Istina Irci kazu da je steak pravi tek kad dobije bradu  Pustaju ga da lezi i do 60 dana,ali to moras imati dobru obradu i dobre uslove za tako sto.
Hemi,sta da se kaze,ovako nesto celog zivota zelim baciti na rostilj
Kod nas ne seku tako
Probao sam praviti velington prosle godine cak sam i uzeo lepo parce filea,ali jednostavno bude pretvrdo
Jok,mora se mozda par dana u marinadu da omeksa kol`ko tol`ko.

Kakva je to gruba morska so?
Veći granulat od -obične morske soli ili šta?

jedino Autobusom koji prolazi u blizinu Zbilje
a prije toga ih zamrznem i u Aluminijsku foliju zapakujem da se neodmrznu ... samo tako jedino prijatelju ...ili kad budem bio u proputovanju pa sam navratiti i donijeti pa na Vodice sidjem i eto me kod Zbiljskog jezera i Haube ...

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Pa Ellesar sta da ti kazem ...
kod nas govedinu kao prvo neuzgajaju kao ovi drugi ..puste da ostari govedo i meso sazri ...pa kad se masnoca prosara kroz meso onda ima i aromu 1 godinu do 2...
a onda tek proces sazrijevanja i najvaznije temperiranja mesa i malkice vlage ...znam samo da se meso drzi na nekih 4 do 5 stepeni +  ..

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ima jedna  stara fora kako pustiti meso da sazrijeva kao ovaj T-Bone Steak

uzmete neutralno ulje kao naprimjer od uljane repice
pospete po mesu i dobro ga umasirate i vakumirate meso i takvoga ostavite nedjeljama da stoji u frizideru i kad se pakovanje otvori ...samo kad ga hocete rostiljati otvarati ga ..inace ne ..znaci odmah ga potrositi istog dana  .. i imate rezultat u 95 % kao ovi gornjih sa slika ..
kuhinjskim papirom ga posusiti i zaciniti kako kaze Hauba sa Biberom i krupnom morskom soli i eto ga uzitak samo takav ..
ovo je oproban nacin i provjeren od mene samoga .. 


Olovo bas tako ..kako sam kazes ..

gruba granulacija kao ona u mlinovima za biber ...

Citat: Hemingway poslato 29 Maj 2011, 11:22:51

najvece poguzije do sada na Vukovima  ... dakle ; Hauba ,Profesor i Hemingway


ako vas ima jos ...pridruzite nam se 

Nemoj Hemi da nepravedno izostavljaš i druge debele gurmane! Šta misliš,da ja imam 110 kila od vazduha? 

Pa  lijepo sam napisao dole na kraju posta ... pridruzite nam se 

Dapace blagodarim

Perfektan Steak Velington ... kako i treba da izgleda 



ali meni je ipak ovaj T-Bone Steak prvi odabir

Hemingway, ovo o vakumskom pakiranju mi je poznata stvar, samo treba imat masinu za to.
Dal imas tu masinu

ja imam tu masinu godinama,onako izvlaci prvo vazduh iz kese,pa je onda zavari ,ali vidis nije mi palo na pamet da tako tretiram meso,svaka cast Hemy
Vidjao sam tu masinicu u ktc-u bila oko 25 evrica

Hauba ..

Imao sam tako nesto ..pa mi se pokidalo ..palo mi sa radnog stola  ..
samo kod kupovine treba dobro pogledati koji najlon debljine moze da vari .. i dali mu sve vrste odgovaraju ..
ima ih jako pametnih daju ti masinu za nekih 30€ a pakovanje slaufa najlanskoga
koji ima 2m duzine kosta 14 € a brzo se potrosi ..nemas kad pogledati ..jos ako bas puno sa tim radis onda pogotovu  ...

Ja sam probao ovako :





How To Make Beef Wellington  Beef Wellington Recipe. Beef Wellington is a succulent and hearty main course meal, great for dinner parties and quiet nights in.
Devour our Beef Wellington recipe.

 
Preparation Time: 30 minutes
Cooking Time: 35 minutes
Total Time: 1 hour 5 minutes
Oven Temperature: 250° c  -  480° f
Serves: 2

   Step 1: Trim and season fillet 

   
• 600-800 g beef fillet, trimmed of fat
• 300-400 g puff pastry
• 75 g butter
• 4 tbsp vegetable oil
• 1 beaten egg
• 50 g plain flour
• 250 g finely chopped button mushrooms
• 1 small onion
• 1 clove of garlic, diced
• 1 tsp sage and thyme
• 25 g breadcrumbs
• 1 large chicken breast, minced
• salt and pepper
• 1 frying pan
• 1 heavy skillet
• 1 baking tray
• 1 pastry brush
• 1 spatula
• 1 spoon

Step 2: Sear the meat

Brown it well on all sides for about 5 minutes in the skillet with oil and butter. When it is done, put it aside to cool down while you prepare the stuffing.


Step 3: Add the mushrooms and garlic

Cook the finely chopped mushrooms until soft but not completely done. Add the onions and garlic and cook for about another five minutes or until done. Finally, sprinkle the herbs over and stir in well. Transfer the mixture to a bowl or tray to cool.
Keep the pastry in the fridge until you need it and make sure the mushrooms and onions are quite cool before you spread them.

Step 4: Prepare the pastry

Sprinkle some flour on a clean, dry surface on which to place the pastry.


Step 5: Finish stuffing mix

Combine the minced chicken and the breadcrumbs with the mushrooms, onions and herbs, (in a blender, preferably), and then spread the mixture evenly on the pastry leaving a 10cm border of pastry clear.

Step 6: Wrap fillet in pastry

Place the fillet on the pastry ready for wrapping – put it in the centre and wrap over the dough to make a neat parcel trimming off any excess.
Carefully remove the grease from the fillet with a cloth before placing it on the pastry.

Step 7: Prepare to bake

Place the wrapped fillet, with the join in the pastry underneath, in a buttered baking tray and brush the beaten egg onto the pastry to give it a nice golden glaze when baked.
It is now ready to bake, but first; leave it in the fridge for half an hour to rest and cool completely.

Step 8: Bake the dish

After half an hour place the baking tray in the centre of an oven pre-heated to 250ºC and bake it for 35 minutes.
Cooking an extra 5 minutes more will make the beef medium and 5 minutes less will leave the beef rare.

Step 9: Carve and serve

This recipe will cook the meat to medium rare. Let it rest for 10 minutes after you take it out of the oven before you cut it. Carve the Beef Wellington into slices 10cms thick and serve 2 slices per person.
           

Mogu samo da kažem da je fantastično !!!

- izvinjavam se, mrzi me da prevodim, ali evo linka za video pa je sve jasno:

How To Make Beef Wellington