Cooking like Blumenthal Heston

[Shahin]

Shahin, of course, the difference, I just took his method, but changed it for myself.
I even write in the name of the recipe, which is based on ..
Waist, He cooked for 1.5 hours for 90, because it is necessary.
At low temperatures, the meat heats up slowly, so the cooking time increases several times))

I cooked for 230 65 minutes, and then according to my recipe in the oven it took 45 minutes)
BUT the result! The chicken turned out to be juicy and tasty.
Here brine plays an important role, in which we soak the chicken for 24 hours.

[your]

Here brine plays an important role, in which we soak the chicken for 24 hours.

Masha immediately noticed and took as a basis not exactly Heston's recipe, but the method, the principle of preparation, and already adjusted it to her taste. Heston in those videos does not insist on the accuracy of the recipe, he reveals to us the properties of this or the product, and the properties are not visible to the eye, which is valuable. And there are many cooking options, according to your preferences.

Here, for example - I will leave Heston - as soon as they do not salt lard - with dry salting, and wet, and hot, choose your the way, for yourself, lard, it is lard, but the taste is different.

Thalia, He cooked for 1.5 hours for 90, because it is necessary.
At low temperatures, the meat heats up slowly, so the cooking time increases several times))

I cooked for 230 65 minutes, and then according to my recipe in the oven it took 45 minutes)
BUT the result! The chicken turned out to be juicy and tasty.
Here brine plays an important role, in which we soak the chicken for 24 hours.

Maria, I perfectly understand this: and that at a lower temperature, you need to cook longer, and that soaking has a special meaning ... and that you CANNOT cook an untested recipe for a celebration ...
I want to say that if someone did not succeed, then there may be a lot of reasons for this and it is not worth throwing mud at the cook and his recipe.

I reproach myself for being led on such experiments contrary to experience.
it turns out that "British scientists" are not only scientists, but also cooks ... mind you, Oliver doesn't count.
But I consider it necessary to place "compromising" information in the first post in big red letters: this will allow readers to pay more attention to such know-how.

Your mistakes are easily forgiven for yourself, but the cooks are "for soap" At least - not fair

that if someone did not succeed, then there may be a lot of reasons for this and it is worth throwing mud at the cook and his recipe.

I completely agree with this!

[NOT]

if someone did not succeed, then there may be a lot of reasons for this and NOT it is worth throwing mud at the cook and his recipe.

Yesterday I made chicken using the Heston method, although the temperature in the oven was 120 *, not 90 *. Baked for 2 hours approximately, until t 75 * in breast on term. for meat. She gave the chicken 45 minutes to lie down, then put it back in the oven for a golden brown crust. Power delivered the greatest. And here I made a big mistake by switching the mode from normal to "Grill". My chicken began to gush fat and juice on the hot shade. Smoke and fumes went. I quickly pulled it out, covered it with foil and kept it in the oven for 15 minutes. She let it cool down and began to cut into portions. The breast is juicy, tasty, but in the area of ​​the legs, where the joints were pink liquid. I had to finish a little bit again. The whole procedure is too long and tedious. It was much easier to put the chicken on a bottle of water and juicy and delicious! But I'm definitely not going to cook the chicken like that, except to keep it in salted brine before baking.