Cooking like Blumenthal Heston

[BABIES ON SALE]

BABIES ON SALE
In winter, the pantries of the Yorkshire hills farmers had plenty of captive bacon, since pigs were stabbed there in November. The lard was poured and used to bake bread, pies and various flat cakes. There were a few simple recipes. For example, the dough was rolled into a thin flat disc. which was either sprinkled entirely, and then chopped, or preliminarily chopped with the help of a mold. In the summer, the farmers used butter instead of ghee and carried the flat cakes to the field in the heat of the heat. To make tortillas, mix 200 g of lard or butter with 0.5 kg of flour, adding 2-3 pinches of salt. Knead with water into a curd dough and roll into a thin disc. Scribble squares or triangles on its surface, then bake at 200 ° C for 10-15 minutes. Charge when cool. TEA BABIES
Until the end of the fifties and later, homemade bread on yeast was baked every week on Yorkshire farms. Tea cakes, soft, in a crunchy crust, were cut in half and either spread with lard or meat pâté, or layered with a piece of cold meat with marinade. It was a very satisfying tea treat. To bake tea cakes, put two teaspoons of salt in 1 kg of flour and rub it well with 120 g of lard. Warm 0.5 l of milk diluted with water. Pour a little, add two teaspoons of sugar and dilute with 60 g of yeast. Mix the yeast mixture with the flour, gradually adding the diluted milk. Let the resulting dough rise by half, then knead it well and cut into 12 portions. Make a flat cake out of each piece and spread them loosely on a greased base. Allow them to double again. Bake for 15 minutes at 230 "C. (from James Harriott)

[BREAST PIE WITH EGGS]

BREAST PIE WITH EGGS
Many agricultural workers in the Yorkshire hills fed piglets to slaughter in November to provide for the winter with lard, home-smoked ham and roasted poultry. The latter was especially appreciated if it tasted sweet and very fatty. There are hundreds of recipes for preparing the most varied dishes from it. A hearty pie with eggs could be eaten hot with tea or taken with you in the summer in the field. To bake this pie, roll 0.5 kg of puff pastry into two layers. Place the first one on the bottom of the mold 20 cm deep and place 120g of thin rods from a chuck on it, fill them with 4 eggs, salt and crush. Place another 120 g greaves on top and cover with a second layer. Bake for 30 minutes at 230 ° C (from James Harriot)

[LEMON PUDDING]

LEMON PUDDING
The family, which got up early and worked tirelessly in the field until noon, needed a hearty meal. In winter, the stew and pudding gave the strength to work until dusk. Overheated kidney fat was the basis of a variety of cheap and filling puddings. The lemon gave the pudding a spice and flavor. The pudding was wrapped in a clean rag and boiled for at least two hours. However, if he remained in boiling water much longer, there was no harm. To make lemon pudding, mix lemon zest with 50g flour, 50g small bread crumbs, 120g chopped kidney fat and 50g sugar. Add one beaten egg, 2 tablespoons lemon syrup, and 5 tablespoons milk. Stir well and place in a greased bowl. Close and steam for at least two hours. Place on a platter and serve with custard or sweetened white sauce flavored with lemon. YORKSHIRE PUDING
Some families preferred that everyone baked their own pudding in a separate round dish, but most homes baked one large pudding for all, cut into squares.Some liked crusty edges, others liked softer pieces from the middle. To make Yorkshire pudding, add 120 grams of flour to a large bowl, mix it with a half teaspoon of salt and make a dimpled slice of the flour. Break 1 large egg into a hole and gradually knead the flour with vigorous movements, adding a little 0.3 l of milk until you get a lump-free batter. Leave it on for an hour. Then heat some fat in a square shape on a side of 20 cm, add 2 tablespoons of cold water to the dough and pour it all into the mold. Bake at 230 ° C for 25 minutes, until the pudding rises and turns golden brown.
CREAM PIE
A favorite resurrection delicacy in many Yorkshire families is cream pie. Traditionally, this dish adorned the table for tea on Easter Sunday, especially in the vicinity of Whitby. However, all summer long, the farmers happily used excess milk and a few fresh eggs for this light delicacy with a delicate taste. To prepare the cream pie, roll out 250 g of puff pastry, put a layer in a mold with a diameter of 20 cm and sprinkle it thoroughly so that no air bubbles remain under the dough. Beat 2 eggs separately with 0.3 liters of milk and 1-2 teaspoons of sugar. Strain all this separately through a sieve into the shape and sprinkle a little with ground nutmeg. Bake for 10 minutes at 220 ° C, then at 180 "for another half hour, until the crême is completely brewed. (From James Harriott)

[Peat cakes]

Peat cakes
Before ovens appeared in kitchens, food was cooked over an open fire. Meat was roasted on a rotisserie or stewed in pots, oat and butter cakes were baked on pan. Peat cakes were baked in a large cast iron pan over burning peat, with smoldering pieces of peat placed on the top of the pan to obtain a more uniform heat. At the beginning of the century they began to be sweetened with sugar and baked with dried fruit in ovens. To bake 24 peat cakes, add a pinch of salt to 250 g of pancake flour and mix it well with 120 g of lard. Then add 100 g of sugar and 100 g of seedless raisins to the flour and, stirring constantly, add the milk half and half with water until a soft dough is obtained. Roll out a slab of a centimeter thick and cut into 5 cm rounds. Bake on a greased pan for 15 minutes at 200 ° C. (From James Harriott)

[BLACK PIE]

BLACK PIE
Walking on a sunny August day along the paths winding among the peat bogs on the ridged tops of the Yorkshire hills, you can pick up bricks for a pie, although this task is laborious. Small lilac-black berries with a waxy bloom hide among the leaves on bushes that reach the ankle. However, the blueberry pie is worth endless bows - juicy, fragrant, it has many admirers, who are easily recognizable by the blue lips. To bake a pie, roll 250g of puff pastry into two layers for a shallow, 20cm shape. Place one layer on the bottom, add 250 g blueberries and more sugar. Cover with the second layer and crush the edge. Cut on top and bake for 40 minutes. The first 10 minutes at a temperature of 220 °, and then 180 ° C. (from James Harriott)

[MEAT PATE]

MEAT PATE
From a cheap piece of beef, the Yorkshires prepared a delicious pate for the buffaloes. Such bouterbrods were invariably served for tea, arranged by the local prayer house after the solemn annual service or the procession of pupils of the Sunday school on Spiritual Day. To make the pâté, chop 0.5 kg of stewed beef into small pieces and put them in a clay pot or glass jar with a teaspoon of salt and 6 tablespoons of water. Cover the jar with foil and place it in a saucepan of hot water. Boil for 2.5 hours, pouring hot water into the saucepan from time to time. Then remove the meat, add spices to taste and chop everything finely or pass through the meat grinder. Place the resulting mass tightly in small pots and cover the top with a thin layer of melted butter. (from James Harriott)

[INDIAN MARINAD]

INDIAN MARINAD
The tea, which replaced the early supper, was accompanied by meat with various flavors, for example, with Indian marinade. To prepare it, finely chop 3 kg of different vegetables: for example, cucumbers, pumpkin, beans, onions, cauliflower and green tomatoes.Put all this on a dish, add 500 g of table salt, cover and leave to stand for a day, then wash well and drain the water. Heat 1 liter of white wine vinegar, pouring 3-4 tablespoons beforehand. Stir 150 g of sugar with 15 g of turmeric, 30 g of dry mustard and 30 g of ground ginger in warm vinegar, then put the vegetables in it and simmer for 15 minutes. Mix 50 g flour with cast vinegar, add to a saucepan and stir until it boils. Leave to simmer for another 30 minutes. Pour the prepared marinade into jars and seal them. (from James Harriott)

[BREAD WITH SPICES]

BREAD WITH SPICES
For Christmas, much more than usual was baked of all kinds of cakes, muffins and rolls, as well as a special "spice bread" for the party table. Butter, eggs, dried fruits and spices were added to the dough: nutmeg, cinnamon or cloves. In some families it was called "Christmas bun". He was cut into slices that were buttered. To make bread with spices, add half a teaspoon of salt, a teaspoon of crushed nutmeg, a teaspoon of cinnamon powder to 1 kg of flour and stir well. Mash with 350 g of butter and then 350 g of sugar. Pour 2 beaten eggs into 0.4 liter of warm milk and add a little of this mixture to 45 g of fresh yeast, mixing them. to make a paste. Combine the diluted yeast with flour and pour in the remaining milk and eggs. Knead the dough and let it rise for about an hour. Knead again until it becomes firm, adding 700 g of raisins and 120 g of chopped candied fruits. Divide the dough into 3 1/2 kg tins for baking and leave to rise for 30 minutes. Bake 50 minutes at 200 ° C. (From James Harriott)

[BEER PUSH]

BEER PUSH
For Christmas, Yorkshire farms welcome everyone who has dropped in on their farm during the year. Guests are offered a Christmas treat - spiced bread, cheese and a hot beer punch. In Richmond, baked apple pulp was added to the ale, which was called the "hair of the lamb." To make a beer punch for six, heat a liter and a half of strong dark ale in a large casserole, adding 120 g unrefined cane sugar, 3 cups of rum or cognac, a teaspoon of crushed ginger and a half teaspoon of ground pear and coarse powder. When the mixture begins to boil, pour it into a large heatproof bowl, first placing the hot pulp of three baked apples there. (from James Harriott)

[SPICE cupcake]

SPICE cupcake
In the north of Yorkshire, singers who came to sing Christmas songs and all the guests were treated to cheese and spiced muffins. In some families, a round cake was baked and served on a large cheese, in others it was square, in three it was served with a specially made cheese marked with a cross. The common spice was ground cloves, but in the past, ginger, caraway and coriander were added to the dough. To bake a spiced muffin, mix a teaspoon of baking soda and 30 grams of ground cloves with 350 grams of flour. Melt 350 g molasses with 120 g unrefined cane sugar and 120 g butter. Stir in flour, then add, stirring well, 3 beaten eggs and some acid. Bake in a deep, greased muffin tin - about 20 cm deep - at 170 ° C for about an hour and a half, until the medium hardens. (from James Harriott)

[GINGER CARPET]

GINGER CARPET
In the northern, colder and wetter part of the country, the main grain crop is not wheat, but oats. The gingerbread rug combines the flavor of oatmeal cookies with the sweetness of molasses and ginger aroma. This is a favorite treat for children and adults alike who gather around the bonfires on November 5 on Guy Fawkes Day. To bake a gingerbread rug, mix 120 g pancake flour with a teaspoon of ground ginger, a teaspoon of baking soda, and an occasional pinch of salt. Gently melt 120 g of molasses with 50 g of sugar and 50 g of butter in a saucepan. Pour over flour, add 1 egg and stir well, diluting with about 2 tablespoons of milk. Place in a well-oiled square shape about 15cm side and bake at 170 ° C for about an hour, until it hardens in the middle. When the rug has cooled, cut it into cubes. Gingerbread
Molasses, dried fruit and ginger were most often used by Yorkshire housewives when they baked something sweet for tea. For the gingerbread, all three of these ingredients were used. To bake gingerbread, melt 250 g molasses or syrup with 50 g cane sugar and 50 g lard in a saucepan. Pour the whole thing over 0.5 kg of flour mixed with 3 teaspoons of ground ginger and half a teaspoon of ground coriander, cumin and cinnamon. Knead the dough. While it is still soft, tear off the pieces and place them tightly in the shapes of people and animals. Place on oiled pots, stick raisins or buttons in place of eyes. Bake 20 minutes at 180 ° C. (From James Harriott)

[PRODUCTS FROM OAT FLOUR]

PRODUCTS FROM OAT FLOUR
In the north of Yorkshire, every kitchen had a wooden chest or box filled with oatmeal, from which porridge or oatbread was cooked. The latter was made according to different recipes, but initially it was always baked on a plate of local slate or on an iron stencil suspended over a fire. Later, such plates were often inserted into the hearth. The baked loaf was put to dry on a wooden stool or shelf. Then it was fried with a crust or cut into soup. Or they ate it still warm, smeared with butter or molasses.
OAT BALLOONS
In the Yorkshire hills, each locality had its own recipe for making oat breads and tortillas. If yeast was added to the dough, a spongy bread was obtained; from flour, simply mixed with water with the addition of a small amount of fat, crusty crumbly cakes were baked. To make such cakes, dissolve a ball of melted lard or fat the size of a walnut in 2 tablespoons of hot water and pour it into 120 g of medium-ground oatmeal, already mixed with a pinch of salt, Knead the dough into a bun, then crush it in the palm of your hand. , 3 cm thick. If the dough is very loose. Divide it into several smaller tortillas. Transfer them carefully to a hot pan or lightly greased skillet and grind for a few minutes. (from James Harriott)

Chicken report. Soaked for 5 hours. I dried it, tried to smear it with oil - it turned out not so good, the oil slipped off. Then I tucked it under the skin cuts. There was a lemon, but there was no fragrant grass. 1.5 hours in the oven at 90 degrees, as ordered. I pulled it out, covered it with foil and a towel, left it to rest (and at this time I added degrees and baked pineapples in dough). After 40 minutes, I put it in a hot oven to color this pale chick to a visually pleasing state. For some reason, she did not want to do this, it took as much as 20 minutes at 200 degrees. As a result, she was not very beautiful, just yellow. The skin has dried up, we don't eat any of it, so no one was upset. The taste is good, juicy. Thin parts - wings, legs - a little saltier than used to, breast - just right. The sauce on the bottom is about 100 ml. The sauce is more lemon than chicken, delicious (tomorrow you can pour buckwheat on it, for example). If the daughter was at home, she would cut a lemon and poured the chicken with lemon juice. But I just threw away the lemon.
My men liked it.

Chicken report.

In the morning in the newspaper, in the evening in the verse !!! The main thing is that the men liked it so as not to hang out around the house with hungry mouths. And how else you will do it, a bit too long compared to the standard roast, but the meat tastes better.

[Irsha]

Irsha, I think I will. There are no special movements, only for a long time. On Sunday you can do it. The meat is tasty, a little lemon. But meat fried in water (there is such a recipe on the website) is tasty, and everything is done there in 30 minutes. Next time, I will probably make pieces in portions.

[Catherine]

Catherine, only 200 grams is not enough, so that in 10 minutes the ruddy crust grasps.
He said in the video that preheat the oven to the max temperature !!!

[Masinen]

Masinen, that's why it took 20 minutes, and on the fan. Next time I'll bet on the maximum.And so it's very good. It was worth trying.

I will make pieces in portions.

And just try to spread it, and it cooks faster and less juice comes out, after all, the chicken is more whole. Recently, with the acquisition of AG, I cut out the ridge of the chicken, the neck-spine-to the tail, there are still only bones, none of our cattle's bones eat, all the relish goes to street cats, so I'd better cook broth out of these ridge, and then I will delight the courtyards. That is, I get the chicken, on the contrary, spread out - on the breast. You can also remove all the bones to the maximum, then, yes - it is more convenient to buy spare parts right away. Bones for broth and yards, meat for yourself.

[Irsha]

Irsha, it is possible and so, reasonably.

[Irsha]

Irsha, thanks for the topic.

After watching such unexpected culinary flights, chefs from Britain, oat-on-lard gingerbreads are trying to drop from heaven to earth ...

I saw the topic too late. Subscribe

such unexpected culinary flights

British literature is replete with descriptions of the processes and absorption of food and its preparation, the climate is windy, damp, makes you want to eat something hot, fragrant, nourishing

Informative and interesting, I will subscribe.

[Irsha]

Irsha, thanks for the topic. I love the experience of talented people! And films and books on cooking are a great pleasure, plus the acquired knowledge will always give results! So, I think, recipes based on Heston will appear on the forum soon!

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 of - well, some kind of garbage .. we cooked before and we will continue to cook, you invent again Well, okay, there will be someone interested

How sorry I am for such people! How boring and corny they live without the Bread Maker and our knowledge and discoveries here!

Oh, how interesting! I will have to watch all the videos on the sly.
Now I just looked about ice cream. A little upset that he does not give the exact recipe.

: girl_cray: i'm angry: chicken, 1,600, all recipe. beautiful outside, began to cut - with blood inside !!! all joints, everything, even the shanks are ready only part of the breast.
yes, juicy because it is raw.
no more experiments, set the dismemberment to finish it.
and the dinner was festive ...

yes, juicy because it is raw.

We are writing a note of protest !!!!

I just saw the topic. I've known about Blumetal for a long time. Among other things, I remember the scandalous story of the mass poisoning of visitors at his restaurant, which was then closed.

[Tatyana]

Tatyana, and cooked with a temperature probe?

the story of the mass poisoning of visitors at his restaurant, which was then closed.

Yeah, I trawled a duck

Larisa, thanks for the information, I first "met" here.
and I, you bastard, believed, hung up my ears ... I wanted the best chicken in my life ... well, God forbid - not the last ...
mood and time.

[Tatyana]

Tatyana, and cooked with a temperature probe?

yes, it was 60 degrees. and on the thermometer the chicken icon corresponds to 90 ...
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.

I also subscribe to the topic, it is interesting to watch the video and learn new things.

[Tatyana]

yes, it was 60 degrees.

Tatyana, Heston just recommends baking chicken for 1.5 hours at 90 * = in the video on 4min 25s, word for word that corresponds to the recommendations of the temperature probe.Attentive reading (viewing) recipes is sometimes absolutely necessary in order not to get an incident.

mood and time.

anything can happen in our kitchen, the main thing is not to immediately throw out the * spoiled * product, maybe it will come in handy. Tanya, sorry - I understand that prepared You at 60 * do not read it carefully, I got up for Heston

[Irina]

Irina, the oven was at 90, the temperature of the meat was 60, I answered Maria's survey about the temperature probe.
I have repeatedly revised and re-read the recipe, throwing it away is not my method, I finished it.
but I will no longer follow this chef's recipes.

yes, it was 60 degrees.

Her, this is not enough for chicken, Try 70 or 75 grams, but not more)
60 gr is for amateurs))

Heston just recommends baking chicken for 1.5 hours at 90 *

Irin, yes, he said that 1.5 hours for 90 grams to a temperature of 70 grams inside, but for him 60 grams is exactly what he loves, but this does not mean that you need to cook up to 60 grams, because this is not enough and not for everyone like it)

[eye]

eye, Tanya, so I followed in his footsteps, but changed a little for myself)

Juicy and tender chicken (based on Blumenthal Heston) (Masinen)

[Maria]

Maria, thanks, I saw it, but decided to try the original one (
and here the question is not what to like or dislike, but that chicken is not the kind of meat that is eaten with blood.

[Tatyana]

Tatyana, I didn't see blood in his video. But I still think that 60 g is not enough for meat with bones)
But 70-75 is the most it)))
For example, I make a boneless chicken breast at 60 g-63 g in a vacuum, using sous-vide technology. She turns out to be gentle, tender)

[Tatyana]

Tatyana, according to one recipe, you should not put an end to everything else, he has a lot of useful advice, half of the forum prepares ham and sausages - and Heston also recommends kneading the minced meat to the threads, salting it, which I have been using for 20 years now. And the fact that the freshest eggs give a denser biscuit is also convinced from my own experience. Perhaps your chicken was a little bit large to warm up faster.

I cooked chicken like this 2 times - but, as I wrote earlier in the topic, I always spread the chicken, our chickens are not sickly for sale, my mother liked it - softly, not dry, my husband and I wanted exactly this Russian fried and crispy skin. Everything is pretty soft here. And the bones had light pinkish meat, not brownish, as we are used to. I'll buy a chicken tomorrow and already attentively, following Heston's recommendations, I'll cook it, it's most interesting, maybe chicken is not ours, really.

I also cooked chicken like Heston. The joints were red and after a night in the refrigerator a red liquid leaked. But then I finished the dubious pieces a little in the micro milking calming. I liked the chicken itself. I will continue to cook like this, but the final chord will take longer or I will cut the chicken like Irsha

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.

Well, you see, you yourself found your mistake - removed your experience Thank you for sharing your result, albeit sad! good reminder!

First of all, you should ALWAYS remember that EVERYTHING is different everywhere: products, appliances, and air humidity in the end. Where do you live? And whose recipe was used? Which chicken was chosen for baking? Village, for example, cooks MUCH longer than specially grown in a cage. Such things must always be remembered and understood, and not dirt to the author to write.

Example: here in Ireland I cook chicken breast in 2 times less time than it was in Alma-Ata.
Peeled potatoes here can lie outside the water for several hours and remain white, in Alma-Ata, if not immediately into the water, then it can be peeled in the second round.
White cabbage here is "oak", but at home it was completely different.
Not about food ... -1 degrees in winter are much colder here than -15 degrees in Alma-Ata.
...

Now there is enough verification information to do everything perfectly, the same temperature probes
Here on the forum they have already prepared this chicken, adjusting it a little to the necessary conditions and there were no problems

Juicy and tender chicken (based on Blumenthal Heston)

The fact that he poisoned the visitors in his restaurant - everyone is mistaken, but not everyone is forgiven.

Example: here in Ireland I cook chicken breast for 15-20 minutes, in Almaty it was at least 30.

I put the chicken breast in cold water, salt the spices to taste, boil, skim the foam, turn it off and let it cool in the broth.

[selenа]

selenаYou have a different technology, I need tasty, tasty meat, I put the breast in boiling water and pull it out of the boiling water, I don't cool it. You only need the freshest and so that there are no blood, the daughter will check if something is wrong there - she will not eat
But I will try to cook like you, Nadyush Bouillon will definitely be delicious.

Here on the forum they have already prepared this chicken, adjusting it a little to the necessary conditions and there were no problems

Juicy and tender chicken (based on Blumenthal Heston)

Well, wow, what a fundamental difference in temperature. Heston speaks at 90, but here at 230!

[Shahin]

ShahinAre you sure that the translation of that video into Russian is absolutely accurate? I doubt.
In addition, Heston cooked for 1.5 hours, and the chicken in the converted recipe was cooked in 45 minutes. Nothing too different.