Salt on pastry to make it crisp? Never heard of it. (restaurant, substitute)

[70Ford]

Beef Wellington by Gordon Ramsey - YouTube

That's a new one for me. I don't bake much, though. Sounds good. At least in this dish.

[elnina]

Crispy or crunchy??

Substitute fluids with vodka 50/50 to make dough light and fluffy !! And especially rewarding when making pizza - it will make it crispier! ( The alcohol doesn't promote gluten formation, so it helps the crust stay much flakier and more tender )
I bet you didn't know that either!

[oregonwoodsmoke]

I suspect that salt on pastry just makes it salty. Which might be OK if that is a Beef Wellington that he is making there.

Crisp comes from fat in the pastry, and it won't be crisp if it gets steamed.

[Cliffie]

Wow, I though the Beef Wellington Era ended in the 1970s.

[Dirt Grinder]

Originally Posted by Cliffie

Wow, I though the Beef Wellington Era ended in the 1970s.

It's still just as good as it was then - the duxelles with the pastry and tender beef - that's good stuff .

[oregonwoodsmoke]

Originally Posted by Cliffie

Wow, I though the Beef Wellington Era ended in the 1970s.

Beef Wellington is difficult to get it just right. Many restaurants are now using pre-made packaged foods. heat and serve.

It would be very difficult to come up with a pre-made restaurant quality beef wellington, and it would still have to be cooked correctly. So, I suspect that you don't see beef wellington on menus because restaurants can not find chefs who can reliably turn out a perfect beef wellington. It's too expensive to have diners returning it because it is not right.

Since it has to be made to order and it is tricky to make, you will only see it offered in the expensive restaurants where the restaurant is paying a serious salary for their chef.