COMMENT ON THIS PROJECT
Sign in
All fields are required.
Signing in
Please enter your email address and we will send your password
E-mail Address
Your password has been sent and should arrive in your mailbox very soon.
Not a member?
Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.
It's free and easy.
My Activity
Reviewed Beef Tenderloin in Salt Crust
"I've just gotta disagree with Ruthmfl's comment and score. She says she graded it down because it's "not for beginner cooks." Well, it's not billed as being for beginners. It is listed as "Intermediate." So, why give a recipe a lower score simply for living up to its level???
For that matter, I really don't see what's so difficult about it. All you do is roll out a dough that won't even be eaten. Therefore, you don't have to worry about getting the proportions perfect or about not overworking it, etc. It's just a quick dough that is used to contain some of the heat and moisture.
The recipe itself is wonderful and I recommend that everyone try it!
Reviewed Beef Tenderloin in Salt Crust
"I've just gotta disagree with Ruthmfl's comment and score. She says she graded it down because it's "not for beginner cooks." Well, it's not billed as being for beginners. It is listed as "Intermediate." So, why give a recipe a lower score simply for living up to its level???
For that matter, I really don't see what's so difficult about it. All you do is roll out a dough that won't even be eaten. Therefore, you don't have to worry about getting the proportions perfect or about not overworking it, etc. It's just a quick dough that is used to contain some of the heat and moisture.
The recipe itself is wonderful and I recommend that everyone try it!
Reviewed Beef Tenderloin in Salt Crust
"I've just gotta disagree with Ruthmfl's comment and score. She says she graded it down because it's "not for beginner cooks." Well, it's not billed as being for beginners. It is listed as "Intermediate." So, why give a recipe a lower score simply for living up to its level???
For that matter, I really don't see what's so difficult about it (unless Ruth just wants to think that she's such a great cook that she can handle this recipe). All you do is roll out a dough that won't even be eaten. Therefore, you don't have to worry about getting the proportions perfect or about not overworking it, etc. It's just a quick dough that is used to contain some of the heat and moisture.
The recipe itself is wonderful and I recommend that everyone try it!
About Me
Advertisement
