• Squibbles@lemmy.caOPEnglish
      7·
      11 months ago

      I followed the Gordon Ramsay recipe with french guy cooking Alex from youtube’s modifications which are mainly to sous vide the beef beforehand (it turns out our instant pot has a sous vide function AND it actually works really well?!). I also made the crepe like Alex by making it as one huge crepe in the oven rather than multiple small ones in a skillet. Other than the crepe being a little too thick it turned out great!

    • Squibbles@lemmy.caOPEnglish
      14·
      11 months ago

      Thanks, if I ever make it again there’s a few things I’d do to improve it

      • 1 make sure the puff pastry is not too thick on the ends. It didn’t quite get fully cooked there
      • 2 any ornamentation like those leaves I added should not be the highest part, put them more to the sides so they don’t burn while the rest of the top browns
      • 3 we made a giant crepe on a sheet pan in the oven rather than smaller ones in a pan which worked great but it could have been thinner
      • 4 we sous vide’d the beef the day before and it was still quite cold when it went into the oven. It didn’t end up getting fully heated through so it was cool to the touch in the middle. Still tasted great but if it was closer to room temp when it went into the oven maybe it would have fully warmed through
      • TheOgreChef@lemmy.worldEnglish
        8·
        11 months ago

        Those are all great follow-up tips on the making-of. I really appreciate you being so detailed in the thread on your process and how it turned out, it’s always good to get an inside look at the breakdown of what went right or wrong.