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"beet wellington"

Brian_Sysun_82296

just kicking an idea around in my head for a beet wellington. I want to ideally remove a cylinder of beet from a roasted beet and essentially fuse it to another cylinder of beet, basically elongating it and making it more recognizable as a tenderloin. any one have any ideas. I didnt think meat glue would be applicable at first, but maybe just effectively making a transglutaminase glue with egg white. I also keep coming back to methylcellulose. if the methycellulose gels when hot i may be able to fuse the two pieces together and so long as i keep it hot, i shouldnt have an issue. anyone have any other ideas or random jumping off points I could look into? thanks...

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Andy_Parrott_66285

I'm not sure if the methylcellulose gel strength would be enough to hold the 2 cylinders together , all depends on how big/heavy the cylinders are, but you could try and use sodium alginate, to set it in the same way as spherification perhaps.

michaelnatkin

Love the pun! Your ideas sound reasonable. If it is going to be wrapped in pastry, you might not really need that perfect of a bond anyhow. Another thing you could do would be to take a page out of carpentry and make a round mortise & tenon joint. Use a smaller-diameter ring cutter, say 3/4" to take a 1/2" deep cylinder out of the inner end of each half. Then use that same cutter to take a 1" long cylinder out of a third beet. Brush the interior of the holes and the outside of the small cylinder with your chosen bonding agent and then push all 3 together, giving you a bit of a structural "key".

Brendan_Lee_56950

Ideas in food compressed fruit in a gelatin solution and then bonded them together with TG i believe.