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Yeah I should have clarified. Steaming meat in pastry forgoes the Maillard reaction so it ends up as a roll of bland ingredients that have been “wasted” in the sense they didn’t at all live up to their flavor potential.

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TrousersMcPants@lemmy.world ⁨1⁩ ⁨week⁩ ago
You can also pre-sear the meat to get the maillard reaction

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- BatrickPateman@lemmy.world ⁨1⁩ ⁨week⁩ ago
  Which is the standard it seems, going by a quick search.
  
  Source: 3/3 of the top results for beef wellington recipe in duckduckgo with location set to UK (thanks VPN).
  
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- Krudler@lemmy.world ⁨1⁩ ⁨week⁩ ago
  I can tell you don’t cook.
  
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  - enbipanic@lemmy.blahaj.zone ⁨1⁩ ⁨week⁩ ago
    Wat
    
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