Cooking like Blumenthal Heston

[on TV]

I don't remember when I saw the first and only time on TV not great documentaries about an amazing chef-culinary pastry chef and just some magician, about Blumenthal Heston
Most likely it was in the late 80s and early 90s, when foreign films began to sneak into our TV sets. I looked, opening my mouth, I remembered a lot, especially about meat - and the temperature of readiness, and knocking out minced meat with salt and ripening it in the cold, and about boiling eggs without boiling, and cooking chicken and much, much more. As soon as my son put me 6 years ago a computer for sole use, I found these videos and enjoyed it again, with a new experience. The only thing that amused me right away was his revelations about making mashed potatoes - this method is familiar to us, Russian housewives, from the cradle, and did not even know what was possible otherwise. I decided to open a cognitive topic. Look, maybe this will be new to someone, someone will remember what they have already seen. In any case, it is interesting and exciting. I'll start with the favorite of almost all people, with chocolate

[Cheese]

Cheese

[Hen]

Hen

There is a lot about him on YouTube. I cooked chicken according to his recipe, boiled eggs. An interesting enough chef.

[Beef]

Beef

There is a lot about him on YouTube.

Where else can we draw, the bottomless well: girl_claping: And Heston is very correct and captivatingly shows and tells.

[Potatoes]

Potatoes there are almost no secrets for us about potatoes: girl_wink: but he has chips

Irish, I took a break from hot and turned on the video, I immediately realized I like it! Thank you!!!

[Eggs]

Eggs that's about not the freshest eggs, really - from store and stale homemade eggs, the biscuit turns out drier, and higher, the pores are smaller

I immediately realized I like it!

I sit myself, for the tenth time I look under the peeling of the onion for drying what I feel, for a long time I peel this onion with breaks on the rollers

[Salt]

Salt

[Jelly]

Jelly

[Ice cream]

Ice cream

[Meat]

Meat

[Fruits and vegetables]

Fruits and vegetables like I caught all the videos, you will find new ones - put them up for our pleasure

Thanks, very interesting. I will study.

great theme! I will definitely have to try)

[Heston Blumenthal: At Home]

And a very interesting and informative book

Heston Blumenthal: At Home

[Irsha]

Irsha, Irina, Thank you so much ! Very interesting! The first time I hear about such a cook! I subscribe to the topic.

[I am very happy]

I am very happythat the videos came in handy. Imagine what a revelation and amazement this everyday information has caused for many of us more than 20 years ago. There were no Internet, everything was not as easy to recognize as it is now,Search to help us. The information had to either be bought in magazines, or heard and seen, often by accident, and then not revised. When I got my own computer, the first thing I ordered was a noodle cutter, for so many years I was impressed when I saw this wonderful machine in a movie about salt. Having previously run through the available city shops and surprised the sellers with a request to sell some noodles? cutting? ... Yeah, then, after my description, they began to order and sell it themselves. And I already had

Very informative. I will study everything carefully at home.

By the way, he has programs where he made a giant horn, a pub made of pies and more, very interesting too! As a year ago I discovered this chef. I revise it from time to time.
You can also look at "The Street of Eating" - there are also many ideas.

["Ojeda Street" was created for fast food lovers! You guys have a real chance to find out where the most delicious hot dogs, burgers, pizzas and other delicacies of the modern world are prepared all over the world! It is believed that most of these dishes are prepared in North America. Believe it or not, everyone who understands at least a little in this matter is engaged in the preparation of fast foods. Culinary masterpieces are cooked in huge stone ovens, most of which can be carried from place to place, and some of which even cook in small trailer vans! Together they work miracles!]

You can also look at "The Street of Eating" - there are also many ideas.

"Ojeda Street" was created for fast food lovers! You guys have a real chance to find out where the most delicious hot dogs, burgers, pizzas and other delicacies of the modern world are prepared all over the world! It is believed that most of these dishes are prepared in North America. Believe it or not, everyone who understands at least a little in this matter is engaged in the preparation of fast foods. Culinary masterpieces are cooked in huge stone ovens, most of which can be carried from place to place, and some of which even cook in small trailer vans! Together they work miracles! interesting videos, temptingly shown, although in American gluttony.

So interesting!! Thanks for the topic! I went straight into the video with my head.

I like it when my fingers are stained, and it flows down the chin, maybe not an attractive look, but delicious !!!

He makes full use of the vacuum cooking technology, te Su-Vid.
It was so interesting to listen to him, only he didn't say anything about pork.

[Irsha]

Irsha, a good topic and a great cook, I didn't know about him) And a video with Russian translation

At work she talked about Heston, everyone was also at a loss, they did not know. Unlike our forum, the perception of such information is more often at the level - yes, well .. some kind of garbage .. we cooked before and we will continue to cook, you invent again Well, okay, there will be an interested person

[NO]

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=249.0 we have information on the forum about other wonderful chefs, cooks, looked yesterday - Heston NO yeah -

He makes full use of vacuum cooking technology, te Su-Weed

This is not an end in itself for him, and he pays attention to this because it is simply necessary to achieve certain goals.
I have his book "Like at Home", 408 pages and weighing 2 kg. There are a lot of useful tips for different areas of food preparation:
What is taste?
Broths
Soups
Snacks
Salads
Meat
Fish
Suvid
Pasta and cereals
Cheese
Side dishes and condiments
Ice cream
Desserts and sweets
Cookies, snacks, drinks
Special devices
Special ingredients
How to use this book
Index

I consider the book to be useful and smart

[🔗]

I have his book "Like at Home", 408 pages and weighing 2 kg.

Of course, it is much faster to download it or read it online, but having such a thing at home is pleasant for both hands and eyes and heart. Our beloved ozone has 🔗 Tanya, thanks for this particular book, I love encyclopedias = 100 in 1 I will order my daughter. By the way, a book is coming to me Schroeder R.I. - Russian vegetable garden, nursery, orchard (1880), also with ozone. for more than a year, the order hung on her, on the website this edition was

Um, I just had a chicken planned for dinner ... I'm going to bake. I have never baked a kiss

[!!!]

I have never baked a kiss

Russians !!! always the chicken was not divided yeah - the chicken is generally better to eat together - you and the chicken. My son, at the age of 17-25, did just that, he will come to visit - his mother has a chicken on the table and fsyoyo - all by himself, all by himself, without the help of his parents, bally already, now you can't surprise with a trigger and everyone has become older - a lot does not fit

[Irsha]

Irsha,
So I dunked the chicken. True, she does not lie in a saline solution overnight, but only 5 hours, given the duration of the preparation ...

[Katerina2]

Katerina2, I think 5 hours will be enough, you will definitely see the difference)

My mom soaks for 2 hours, although not enough, but 5 is the most)

if the chicken is spread out like a tapak, 3-4 hours are enough, lately I have been spreading the chicken more often so that it bakes faster and fries.

And yesterday I cooked lamb according to his principle)
Damn, I saw enough and at 12 at night the meat struck me.
It turned out great and take into account what I was doing in the pressure cooker, then the juice from the meat did not come out, as is usually the case for the floor of the pan. And there was only some water that I poured the fry.
And it's not about the meat, because I made the same meat in a slow-cooker and there was half a pan of juice.
In short, a complete cool! I have learned so much for myself !!
Especially about salt! I really liked about hamburgers! there are so many interesting things about beef!
And I liked that he is an adherent of low temperatures. But what to do with pork? Did he not say or is there something about this?

he somehow bypassed about pork, I think it's better not to low temperature with pork, somehow they write about it.that worms in her meat have the most

You can, only at least 63 grams and salt well)
Careful, in short.
I liked that he cooked the muscle part of the cow at 63-65 grams and it became soft. I cooked in a vacuum. But I did it for a long time)
In short, I'm delighted, soooo interesting!

And about chicken bouillon cubes + chicken wings + milk powder = for frying = in a pressure cooker, this is really a bomb. From a slow cooker on LOY, a very concentrated undigested broth is also obtained, when one meat is cooked, without a side dish, I also freeze it in portions and then, in my opinion. the most delicious with such a concentrate is buckwheat porridge or stewed potatoes, cabbage. Macaroni, it's a bit rude for them, they like butter more, they didn't like rice either, but I add it to pilaf

And I'm so retarded ... (whispering) - I don't have a temperature probe ...

I have two! And 1 more built in the oven)

Yes, I was impressed about the broth too! And he respects the pressure cooker!
Well I say, as I sat down to watch, I hung up until midnight

I do not have a temperature probe ...

Buy a ham (two !!!) Teskomovsky and you will have 2 in 1 and a little white jar with a red screw cap and a thermo-plug. My two thermo-plugs in a slow cooker show 75 * - water and it's already an hour like about 80 * inside the future sausage, another hour and I'll turn it off.

[slow]

And he respects the pressure cooker!

but I'm afraid of her, I have 3 slowcooking

[Irsha]

Irsha, don't you have Shteba? Why be afraid of her! She's just a lifesaver, I do everything in a pressure cooker, just everything. And sometimes I get a slow one.
By the way, my husband took the mutton to work
He was called today)
I wanted to take a picture, but bummer))
Yes, so as not to turn the meat in the pan, you must have a good contact grill, look)

[Irsha]

Irsha, I do not go to the topic of ham with all my strength, I resist as best I can, with my last bit of strength, and you "buy two!"

[Masha]

But don't you have Shteba?

with 3 slow cookers and 3 not very expensive multicooker = together with her husband and these units in !! enough. The princess and AG are favorite too. You have infected meMasha, the thought of a mutton - just yesterday with a friend there was a conversation about a wholesale purchase - buy a steering wheel in half, yeah !! we must continue that conversation. I love lamb, but usually I take it from the same sellers, rarely - it’s expensive, so as not to run into a stink, not everything is properly prepared for slaughter.

I do not go to the topic of ham, I resist

Kate!!!! If there is at least one little man in the house, he will only

[Irina]

Irina, and we just bought a whole ram in half with my husband's friend.
We have half a ram and half a ram for him)
It turned out not expensive, somewhere around 320 rubles per 1 kg.
And they also butchered and chopped the meat)

[Heston Blumenthal. Miracles in the kitchen]

By the way, he has programs where he made a giant horn, a pub made of pies and more, very interesting too!

Heston Blumenthal. Miracles in the kitchen on YouTube, but links to TV show lot 🔗 the master went to people very interesting

[English modern, slightly refined chef]

This is what I came up with - to squeeze into Temka about English modern, slightly refined chef recipes Old English from the books of a wonderful man with a wide soul, with a loving heart, with magic hands - this is the English veterinarian James Harriott, who has been practicing for 40 years in a small town in Yorkshire. In almost every chapter, he eats somewhere, either at home or at the owners of his patients. Simple farm food, a tired and often frozen doctor - his patients are more often than a cow and a sheep somewhere on a hill in a corral blown by all the English winds, he ate with pleasure and wrote about her, and about friendly, and not always friendly Yorkshire people with humor, simple and very fun. Here I will show you these recipes, there are not many of them, collected in one small book Heppiot James
Folk Yorkshire Recipes... So, I'll start. CANDIES
Fresh butter pancakes tasted especially good with tea in the cold autumn weather. If a few pieces remained uneaten (not a frequent case!), They were just as tasty warmed up and buttered with jam. For 12 pancakes, mix 15 g of fresh yeast and a teaspoon of salt with 250 g of wheat flour.Pour 0.5 l of warmed milk in half with water and stir well. Let the dough rise within 30 minutes. When the dough begins to settle, beat in 1/4 teaspoon of baking soda diluted with 4 tablespoons of cold water. Add 1 egg beaten egg white. Pour the dough with a tablespoon into a well-oiled tin or cast iron skillet. Fry at once in 2-3 pieces. When they are fry, turn over. to ponder the other side.