Thanks. It is, I cook this dish once every like 2-3 years to gauge how much I’ve improved.
I think if you want to keep the water from getting to the pastry something that is hydrophobic is better, which is why prosciutto is used, because it’s high in fat.
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If that's genuinely something you made, congratulations.
But prosciutto? I thought the blurb was to wrap the meat in a crepe and then slather on the duxelles?
Edit: Okay, now I see that's the proper recipe
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Thanks. It is, I cook this dish once every like 2-3 years to gauge how much I’ve improved.
I think if you want to keep the water from getting to the pastry something that is hydrophobic is better, which is why prosciutto is used, because it’s high in fat.
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Yeah, that makes sense. I'm just remembering from the video I saw recently, which was:
He uses a giant crepe to wrap the meat. (Good videos, too)
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Ah I thought I remembered that, it was a Ramsey video I saw.
Cool you made that
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Yeah, I like that dude but I think I haven’t seen this video before. I’ll check it out, always fun to learn new tricks from videos.
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I like his pasta dishes, they're very simple.
I keep thinking to make the cacio e pepe
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Love cacio e pepe. Really makes you just get better at basic fundamental stuff with your cooking.
You should post it or dm lol always cool to see food.
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