For a nutty aroma, try some hempseed oil in the dressing (watch out for its low smoke point while cooking with it though). Tastes great and is great for you too (Full of omega fatty acids).
Absolutely the most ridiculous cooking video I have ever seen. How practical is this recipe to prepare in real life? It’s only for a guy that loves to play with his food and has way too much time on his hands.
@Briax89 when cooking fat at low temperature and does not contract in all cooking, placing the grow if too high a temperature as Heston did you will only caramelize and put into the melted fat meat ..... ie this steak is perfect
You're right. That's why he uses this technique. Calpain and cathepsin enzymes denature at around 40 and 50 deg respectively. However, the closer they get to this critial temperature, the more active they become. By slow-cooking the meat, you allow the enzymes plenty of time to weaken and break apart the proteins that contract during cooking and break down the collagen into lovely succulent gelatin.
really interesting post where did you get this information?if i can ask,how you relate the cooking temperature with classsic cooking level(rare/temp(?),medim-rare/temp(?)..etc)
I also raise the internal temperature of steaks in the oven before quickly searing the exterior. As Blumenthal says, this activates enzymes in the meat that break down the proteins, making the meat much more tender. But I find 20 minutes at 250 degrees Farenheit for a thick cut steak is all that is required. Then I sear one side for two minutes and the other side for a minute and a half (when you first add the steaks to the pan, the surface temperature of the metal goes down, hence the times).
i'd love to make this, but my kids won't want to eat meat that looks as raw as this does, despite being in the oven for 24hours... i wonder if raising the temperature a little would help cook it through better
@motormusic1 You need to teach your kids that meat is meant to be pink when eating it. Not only does it digest better, it's more tender, healthier and more importantly, it tastes so much better!
@jayfoxpox. The bacteria is on the surface. At 50c it will breed, rather than be killed, so you have to arse the meat before cooking. Also, it triggers the Maillard reaction, causing flavours to develop during cooking.
@humpingbird No, that's medium rare. If it were raw it'd be a much deeper red. Because of the really low temperature he cooked the steak at, it cooked very gradually, to the point that it didn't produce the gradual gradient of gray -> light pink -> pink that you normally see in a medium rare that's grilled or uses some other high temperature cooking method.
If he's gonna cut that much meat off , why even bother torching the meat Why not sear or skip that step? or a sous-vide then sear .With a ziplock bag, thermometer and a straw it's very doable.Less time , more juices kept (since baking process is a drying process) , and better for your electricity bill.His reasons:" char grill flavor" is lost once he cut that chunk off only to be replaced with a sear."killing the bacteria" ,which is done through the long baking process.
You better cook the outside well with that blowtorch, as 50C is below even pasteurising temperature, so you're getting food poisoning if there's anything evil on the outside.
But button mushrooms are overlooked. I've bought white truffle, and made pasta with just it and olive oil on. Button mushrooms + garlic are very close, but WAY WAY cheaper. White truffle smells like acetylene; garlic
"Honey! I'm home! Wow, tough day at the office. What's for dinner, honey? Steak. Absolutely fantastic! When will it be ready? Twenty-four hours! What the fuck, bitch!"
There are two things I'm envious of the USA for... one is their constitution (separation of state and church, freedom of speech being the two cornerstones of modern democracy) and the second is their beef. Its quality is far better than anything we get here, in the UK. Good video, I agree with some of the other comments though, these aren't recipes anyone does at home, but there are certainly valuable techniques that you can learn from them.
bacteria can survive below 70 degrees celsius so even if you chargrill the outside wont bacteria start to grow again if you cook it at 50 degrees for that long?
@smile221 bacteria doesn't really penetrate to the interior of the meat as the muscle gets in the way (its the reason why people say you should cook mince thru but you don't have to with steak) . Besides, if you have good quality beef you can eat it raw anyway.
When all you people critiquing hestons food earn three michilen stars come back to me and then I will listen to you and vegos why are you even watching this video
He didn't cook it long enough. I cook my steaks for at least several weeks and usually I'll wait a few years. I'll keep them at an even lower temperature and I won't even kill the animal. That keeps them nice and fresh.
Lol. No, it's awesome. And there are some ideas you can use even if you don't spend days and days in the kitchen.
Guys! leave Heston alone, his cooking technics are absolutely amazing, anything he cooks is outstanding !!! He is a genius and I thing the best chef of all times!!!! I know you said about that pepper before or after cooking a steak you are right but remember he's only a human and as everyone he learns all his life!!!
This helpful instructional video is great if you, like me, enjoy the Dickensian, Herculean , Pyrrhic task of cooking a 48 fucking steak that Australians or, say, North Carolingians can do just as well with a 3 hour marinade. Thanks, Haute cuisine culturists! Did I need to pickle the 3-week aged mushroom sauce before or after personally fermenting the apple-wine vinaigrette for 9 days? Pretentious dicks.
@Doublees the point is to taste the best quality beef, at its absolute best, not a marinade. If you're not into it then why even comment? Stick to bangers and keep your vitriol sarcasm to yourself
This helpful instructional video is great if you, like me, enjoy the Dickensian, Herculean , Pyrrhic task of cooking a 48 fucking steak that Australians or, say, North Carolingians can do just as well with a 3 hour marinade. Thanks, Haute cuisine culturists! Did I need to pickle the 3-week aged mushroom sauce before or after personally fermenting the apple-wine vinaigrette for 9 days?
@punchingpower this is true, pepper will burn especially over a chargrill, before the steak cooks. It is much better to pepper the steak just before serving
who has the time and money to mess around with a steak for 24H?
the government is trying to promote healthy eating thats easy and quick for a modern age, this guy is basically saying that for the best food u gotta wait hours or even days for it.
@NeoWolf07 probably someone who's the executive chef at one of the world's top ranked restaraunts. the government wants to promote quick and healthy because everyone is on the run all the time and unhealthy food is quick and easy. for this particular dish, yes. for the best results you must wait hours or days. the best food takes a long time to make but is that part of your regular diet? no. it's a once in a great while treat for yourself. chill out.
@NeoWolf07 He is a professional, he makes his millions from creating this sort of art. He also has a team of chefs to cater to his quests. your not supposed to even try this sort of thing at home. The point of his show is to those that may be interested, what goes into making these sorts of dishes, why they taste so good and why they cost so much. Judging from your sour comment, ignorance must not really be bliss
@mcraregreat234543 Has anyone noticed that having skills like this has got him 3 Michelin stars and whose restaurant has been in the top 5 in the world for the past 2 years? Now i don't know biology but i do know cooking and cooking is what he does. He's not a biologist, he's a chef and a fucking great one at that.
Do you need to char the steaks first, can I just vacuum pack them raw with seasoning and then sear them after 18 hour sous vide cooking?.
I want to cook the perfect steak, the 18-24 hour type, I've bought myself a waterbath from a lab equipment place and it keeps water +/- 0.5 degrees but I don't want to kill myself doing it!.
Are you kidding..this guy is pulling his pudd...he talks about taste and flavour and then tosses in handfuls of sugar and corn flour. How can it not be tasty with these two ingredients, problem is..within minutes of chowing down on this lip smacking time-bomb, your blood sugar level is going to hit the roof as your liver loses control and your pancreas reacts by shooting you up with insulin which will ultimately raise your LDL's and triglicerides. Shame his 'science' doesn't include your health.
@smackcheeks Dude i dont think a bit of sugar and corn flower will kill you!! you obviously know nothing about cooking and are a paranoid mentalist!!!!
@rabbiteh Because it hasn't all reached pasteurising temperature (only the parts that the torch browned have), making it serious food poisoning hazard; the bacteria can flow across the browned bits as the juice comes out. Even McDonalds check for the pasteurising temperature. The core of the meat is unlikely to have any harmful bacteria in it at all. It's far more likely it'll be on the outside. By 'cooking' (incubating) it at 50C, it allows the bacteria to breed. That outside part needs to go.
Thats more of a roast than a steak
JimmyChiffels 6 days ago
For a nutty aroma, try some hempseed oil in the dressing (watch out for its low smoke point while cooking with it though). Tastes great and is great for you too (Full of omega fatty acids).
whydidigetdeleted 1 week ago
he has no life, no woman
saberj2x 1 week ago
Absolutely the most ridiculous cooking video I have ever seen. How practical is this recipe to prepare in real life? It’s only for a guy that loves to play with his food and has way too much time on his hands.
dave60707 1 week ago
Looks fantastic? Looks raw and the fat is still.. raw fat. Gross.
Briax89 1 week ago
@Briax89 when cooking fat at low temperature and does not contract in all cooking, placing the grow if too high a temperature as Heston did you will only caramelize and put into the melted fat meat ..... ie this steak is perfect
10cookman 1 week ago
grose as shit
cptmuska 1 week ago
Mush...room... ketchup...GTFO
Necroticpus 2 weeks ago
Duh Guh Ding Ding Ding Doon Doon Doon - Duh Guh Ding Ding Ding Doon Doon.
SockPuppetCommentary 3 weeks ago 5
Mmmm BMW ///M5
riverdave7 3 weeks ago
Incredible! Heston is a genius!
h31p 1 month ago
i just ate a big mac and it was fucking great
someuser91 1 month ago 2
This is bullshit and not necessary.
Antiks72 1 month ago
I would lick that steak for 24 hours while listening to "meat is murder" by rampant homo-vegetarian Morrissey on 24 hour loop....
SuperFuzzymofo 1 month ago
WTF! Salad? Where art the chips you bald salad eating bastard?
SuperFuzzymofo 1 month ago
I would fuck that steak....
SuperFuzzymofo 1 month ago
i feel sad knowing i wont ever eat this
josedewish2011 1 month ago
And how much would it cost in his restaurant? Hhhmmmm...
Johnnyissocoollike 1 month ago
@Johnnyissocoollike
at his restaurant the taster menu is '£180 PER PERSON'
MrEmmacath224 1 month ago
@MrEmmacath224 Fucking hell! Why the fuck would you spend that much to eat food... all ends up in the same place, unless your anorexic...
Johnnyissocoollike 1 month ago
What enzyme? Many biological enzymes roaming around at 50 degrees in meat are there? No there arent.
MrHalasz 1 month ago
@MrHalasz
You're right. That's why he uses this technique. Calpain and cathepsin enzymes denature at around 40 and 50 deg respectively. However, the closer they get to this critial temperature, the more active they become. By slow-cooking the meat, you allow the enzymes plenty of time to weaken and break apart the proteins that contract during cooking and break down the collagen into lovely succulent gelatin.
DepaJaguar 1 month ago 2
really interesting post where did you get this information?if i can ask,how you relate the cooking temperature with classsic cooking level(rare/temp(?),medim-rare/temp(?)..etc)
rodinasmolikova 2 weeks ago
PS. I use bacon fat to sear the steaks. Saturated fats are stable and do not go rancid when heated to high temperatures. Lovely flavour too.
blowfish3 2 months ago
I also raise the internal temperature of steaks in the oven before quickly searing the exterior. As Blumenthal says, this activates enzymes in the meat that break down the proteins, making the meat much more tender. But I find 20 minutes at 250 degrees Farenheit for a thick cut steak is all that is required. Then I sear one side for two minutes and the other side for a minute and a half (when you first add the steaks to the pan, the surface temperature of the metal goes down, hence the times).
blowfish3 2 months ago
How much would I pay for this at his "Fat Duck" Resturant as a main meal, Steak & Chips?
Damoskinos 2 months ago
@Damoskinos The Fat Duck only has one set taster menu. When i was lucky enough to go recently there was no steak!
Noodlepip 1 month ago
24 hours in oven = energy waste and fire hazard
I'd rather cook a steak the old fashioned way and be satisfied in under 8 minutes (medium rare) yum yum ^_^
HumaneAnon 2 months ago
@HumaneAnon why are you watching this then?
madhatter2k 1 month ago
i'd love to make this, but my kids won't want to eat meat that looks as raw as this does, despite being in the oven for 24hours... i wonder if raising the temperature a little would help cook it through better
motormusic1 3 months ago
@motormusic1 You need to teach your kids that meat is meant to be pink when eating it. Not only does it digest better, it's more tender, healthier and more importantly, it tastes so much better!
greg311086 2 months ago
Thats the way NOT to cook your steak !
OMG !!!
dukieboy007 4 months ago
@dukieboy007 My sister and I made this, and it was really really fantastic! Super delicious!
Mariamus 3 months ago
@Mariamus You can make it at least as delicious in a traditional way !
dukieboy007 3 months ago
@CarnivoreXYZ just because YOU dont want to spend that much doesn't mean some one else wouldn't. I'd try this atleast once in my life time.
vengefulspirit99 4 months ago
As much as I love Heston I think he's an idiot for dumping his beautiful wife for that ugly dog. Woof woof!
Prettyredflames 4 months ago
umami
ofarfo
beastiedesigns 5 months ago
amazing.
pepakake27 5 months ago
HB left his wife for a cookery writer, keep your hands off the saucepots Heston you wanker
SomeBlokeLol 5 months ago
@jayfoxpox. The bacteria is on the surface. At 50c it will breed, rather than be killed, so you have to arse the meat before cooking. Also, it triggers the Maillard reaction, causing flavours to develop during cooking.
p3rs0nan0ngrata 6 months ago
@POOPINGASUSUAL So you have ended that by agreeing. Good to know, albeit 8 months on, that you have scene the lijght!
jsmash99 6 months ago
is it wrong i got an erection from watching this?
Phantomised818 6 months ago
Cute.
amesguy515 6 months ago
thats pretty rare lol
arixue 6 months ago
isn't the fat raw at that temp?
rtask 6 months ago
the meat is not even medium rare... its fucking raw
humpingbird 6 months ago
@humpingbird No, that's medium rare. If it were raw it'd be a much deeper red. Because of the really low temperature he cooked the steak at, it cooked very gradually, to the point that it didn't produce the gradual gradient of gray -> light pink -> pink that you normally see in a medium rare that's grilled or uses some other high temperature cooking method.
XMuraX 5 months ago
If he's gonna cut that much meat off , why even bother torching the meat Why not sear or skip that step? or a sous-vide then sear .With a ziplock bag, thermometer and a straw it's very doable.Less time , more juices kept (since baking process is a drying process) , and better for your electricity bill.His reasons:" char grill flavor" is lost once he cut that chunk off only to be replaced with a sear."killing the bacteria" ,which is done through the long baking process.
Jayfoxpox 6 months ago
@Jayfoxpox the bacteria probably wouldnt be killed by the baking process because it dies at 72 degrees but the seering probably would.
Mazwell96 6 months ago
I dont know anything bout food but that looks AMAZING!!!
CallOfAwsome123 6 months ago
You mean I can cook steak by leaving it outside on a summer day in Las Vegas? It is 50 degrees and no humidity, just like in the oven.
doveisle 6 months ago
nice but the video gives me headache; its frame jumping
HerrVonRossi 7 months ago
will that low temperature be enough to kill the harmful bacteria in the meat..?
silvericepeak 7 months ago
this is ssssssoooo hard. I love cooking but when I wacthed this - got a headache, I am going to restaruant and jsut order a bloody steak
cubitme 7 months ago
Protip; add cornflour BEFORE brining to the boil.
You better cook the outside well with that blowtorch, as 50C is below even pasteurising temperature, so you're getting food poisoning if there's anything evil on the outside.
But button mushrooms are overlooked. I've bought white truffle, and made pasta with just it and olive oil on. Button mushrooms + garlic are very close, but WAY WAY cheaper. White truffle smells like acetylene; garlic
lexichronicle2 7 months ago
"Honey! I'm home! Wow, tough day at the office. What's for dinner, honey? Steak. Absolutely fantastic! When will it be ready? Twenty-four hours! What the fuck, bitch!"
WabeWalker100 8 months ago 21
There are two things I'm envious of the USA for... one is their constitution (separation of state and church, freedom of speech being the two cornerstones of modern democracy) and the second is their beef. Its quality is far better than anything we get here, in the UK. Good video, I agree with some of the other comments though, these aren't recipes anyone does at home, but there are certainly valuable techniques that you can learn from them.
SethHesio 8 months ago
@SethHesio You should come to Australia, our steak is even better again!
roflex2 5 months ago
diga ding ding ding ding ding ding
swaintrain22 8 months ago
pretentious cooking
rickcpoole 9 months ago
bacteria can survive below 70 degrees celsius so even if you chargrill the outside wont bacteria start to grow again if you cook it at 50 degrees for that long?
smile221 9 months ago
@smile221 bacteria doesn't really penetrate to the interior of the meat as the muscle gets in the way (its the reason why people say you should cook mince thru but you don't have to with steak) . Besides, if you have good quality beef you can eat it raw anyway.
SOLOcan 8 months ago
his weekly electricity bill is my yearly.
MTran0708 9 months ago
Probably great ... but I wouldn't order it from his restaurant.
bustermk2 9 months ago
Can somebody stop the camera man?
inmens 10 months ago
4:24: classic double-dip! :-D
claudesindoro 10 months ago
wow. that's alot of work.
NobbyKNobbs 11 months ago
When all you people critiquing hestons food earn three michilen stars come back to me and then I will listen to you and vegos why are you even watching this video
nivlick 11 months ago
@nivlick i dont think anyone cares if your listening to there critiques
mageodarkness 10 months ago
He didn't cook it long enough. I cook my steaks for at least several weeks and usually I'll wait a few years. I'll keep them at an even lower temperature and I won't even kill the animal. That keeps them nice and fresh.
Lol. No, it's awesome. And there are some ideas you can use even if you don't spend days and days in the kitchen.
jgonsalk 11 months ago 3
This is XXX hardcore food porn and I'm stuck in a vegetarian monastery!
jeffshubert 11 months ago 11
@jeffshubert hahahahaha nice one
IIOdInll 10 months ago
heh, i'd rather just fry my steak for two minutes than 24 hours.
Lamborghinifan123 11 months ago
Guys! leave Heston alone, his cooking technics are absolutely amazing, anything he cooks is outstanding !!! He is a genius and I thing the best chef of all times!!!! I know you said about that pepper before or after cooking a steak you are right but remember he's only a human and as everyone he learns all his life!!!
9798michal 11 months ago
This helpful instructional video is great if you, like me, enjoy the Dickensian, Herculean , Pyrrhic task of cooking a 48 fucking steak that Australians or, say, North Carolingians can do just as well with a 3 hour marinade. Thanks, Haute cuisine culturists! Did I need to pickle the 3-week aged mushroom sauce before or after personally fermenting the apple-wine vinaigrette for 9 days? Pretentious dicks.
Doublees 11 months ago
@Doublees the point is to taste the best quality beef, at its absolute best, not a marinade. If you're not into it then why even comment? Stick to bangers and keep your vitriol sarcasm to yourself
justinwalshe 8 months ago
This helpful instructional video is great if you, like me, enjoy the Dickensian, Herculean , Pyrrhic task of cooking a 48 fucking steak that Australians or, say, North Carolingians can do just as well with a 3 hour marinade. Thanks, Haute cuisine culturists! Did I need to pickle the 3-week aged mushroom sauce before or after personally fermenting the apple-wine vinaigrette for 9 days?
Doublees 11 months ago
good videos....congrats good stuff
EasyRecipesHQ 11 months ago
and i thought turning meat twice will make it rubbery...
ClassicHolic 11 months ago
damnit that steak has my name on it
NZLMade 1 year ago
Comment removed
NZLMade 1 year ago
In his other video, he said never to season the beef with pepper because it will burn.
punchingpower 1 year ago
@punchingpower i think he put the pepper on after it was cooked. :)
iasonasmb 1 year ago
@punchingpower this is true, pepper will burn especially over a chargrill, before the steak cooks. It is much better to pepper the steak just before serving
justinwalshe 8 months ago
Did he put that spoon in his mouth, then right back into the mushroom ketsup?
tjmitch 1 year ago
@tjmitch Yes, but then he boiled it again. Basically, chef saliva is a perfectly acceptable haute-cuisine ingredient, as long as it's cooked...
Yickbob 1 year ago
@Yickbob He can lick the spoons, do whatever he want on TV. Because he is only cooking for himself and the camera crew, not for restaurant goers.
deterdettol 11 months ago
His general style is to ponce about with the food as much as possible and serve it in the form of a cheap kids party trick (wow dry ice etc.)
greaserleo 1 year ago
@greaserleo you just dont get it, why are you even looking at this?
justinwalshe 8 months ago
@justinwalshe I get it, go boil yourself a life. Hey, squirt some dry ice on your balls and pretend your serving up some peas.
greaserleo 8 months ago
This has been flagged as spam show
50C is the summer temperature where I live ...
does that means bu any chance that our cows are already medium well ??
THAT WOULD BE AWESOME ..!!
mnthol 1 year ago
This has been flagged as spam show
50°C is the summer temperature where I live ..
does that means by any chance that our cows are medium well ?? !!
that would be awesome !!
mnthol 1 year ago
Comment removed
mnthol 1 year ago
this guy is such a clart...
who has the time and money to mess around with a steak for 24H?
the government is trying to promote healthy eating thats easy and quick for a modern age, this guy is basically saying that for the best food u gotta wait hours or even days for it.
what an arse
NeoWolf07 1 year ago
@NeoWolf07 probably someone who's the executive chef at one of the world's top ranked restaraunts. the government wants to promote quick and healthy because everyone is on the run all the time and unhealthy food is quick and easy. for this particular dish, yes. for the best results you must wait hours or days. the best food takes a long time to make but is that part of your regular diet? no. it's a once in a great while treat for yourself. chill out.
mistersavage23 1 year ago
@NeoWolf07 stop your moaning
junkimonkey 1 year ago
@NeoWolf07 He is a professional, he makes his millions from creating this sort of art. He also has a team of chefs to cater to his quests. your not supposed to even try this sort of thing at home. The point of his show is to those that may be interested, what goes into making these sorts of dishes, why they taste so good and why they cost so much. Judging from your sour comment, ignorance must not really be bliss
justinwalshe 8 months ago
That will be good the pickled ketchup crisp salad and monster steak mmmm
JulesClay92 1 year ago
This has been flagged as spam show
My mouth is watering! have not eat aged steaks in along time. :~(
tkdhav 1 year ago
Comment removed
tkdhav 1 year ago
24 hours to cook a meal is far too long. It tastes so good because you've been starving for a day waiting to eat it
mitchstringer 1 year ago
so this is why 2 dollar worth of meat cost 50 dollar at a restaurant
Theiammadmad 1 year ago
If you have caged birds and want them dead ... leave a Teflon-coated pan without anything in it on the stove for twenty minutes.
HIGHLY TOXIC!
fokGoogol 1 year ago
@fokGoogol lol i wouldn't recommen that either
Theiammadmad 1 year ago
@Theiammadmad That's why he said cast-iron and not non-stick
eternal23x 3 months ago
As much as I like Heston his recipies are far to long winded for any normal person to do at home.
huweybaby 1 year ago 16
@huweybaby its only about 20 minutes each day thats not too bad
harryvonlipwig 9 months ago
@huweybaby well it's just their problem buddy
kdg5636 5 months ago
@huweybaby you dont get three michelin stars for making dishes any kitchen noob could create with a cookbook and 40 minutes of spare time :P
zagarna 4 months ago
Has anyone noticed that has done GCSE biology that 90% of the stuff that comes out of a chefs mouth is bullshit.
mcraregreat234543 1 year ago
@mcraregreat234543
kinda like generating flavour compounds that will make the meat more flavoursome
Jayfoxpox 1 year ago
@mcraregreat234543 Has anyone noticed that having skills like this has got him 3 Michelin stars and whose restaurant has been in the top 5 in the world for the past 2 years? Now i don't know biology but i do know cooking and cooking is what he does. He's not a biologist, he's a chef and a fucking great one at that.
jamieandrews1994 1 year ago
@jamieandrews1994 i wasn't ripping on him i think he's a great chef same as you but he bullshits ALOOT
mcraregreat234543 1 year ago
@mcraregreat234543 I Agree, i seek explanation too
munak992 1 year ago
@mcraregreat234543 some, yes. all, not quite.
mistersavage23 1 year ago
i'd hate to have his electricity bill !
still a living culinary legend , pure genius
flappospammo 1 year ago
@superdonyougy don't see why not. it's another way of doing it but sure the results would still be good.
chrismair 1 year ago
Do you need to char the steaks first, can I just vacuum pack them raw with seasoning and then sear them after 18 hour sous vide cooking?.
I want to cook the perfect steak, the 18-24 hour type, I've bought myself a waterbath from a lab equipment place and it keeps water +/- 0.5 degrees but I don't want to kill myself doing it!.
superdonyoungy 1 year ago
Hmmn this guy can cook, and believe it or not, i think i've seen him playing in a band else where on youtube, If it's not him he's got a double.
type i wish it would rain 5150, the guy comes into the video near the end
Albundy10003 1 year ago
This almost (almost!) converted me back from vegetarianism!
EverEvolvingApe 1 year ago
@porko98765 Hahahahahahahahahahaha...That's the best you can come up with you brain dead numskull.
smackcheeks 1 year ago
Eating this steak would be like holding your load in for 3 weeks and having sex with a super model...while eating steak...
abtr 1 year ago
Are you kidding..this guy is pulling his pudd...he talks about taste and flavour and then tosses in handfuls of sugar and corn flour. How can it not be tasty with these two ingredients, problem is..within minutes of chowing down on this lip smacking time-bomb, your blood sugar level is going to hit the roof as your liver loses control and your pancreas reacts by shooting you up with insulin which will ultimately raise your LDL's and triglicerides. Shame his 'science' doesn't include your health.
smackcheeks 1 year ago
@smackcheeks fuck off you square diabetic cunt
porko98765 1 year ago
@smackcheeks
dude, 3 michelin stars.
nuff said.
bojmenyek 1 year ago
This has been flagged as spam show
@smackcheeks
@smackcheeks
dude, 3 michelin stars.
nuff said.
bojmenyek 1 year ago
@smackcheeks Dude i dont think a bit of sugar and corn flower will kill you!! you obviously know nothing about cooking and are a paranoid mentalist!!!!
jsmash99 1 year ago
Hester licked the spoon and put it back into the mushroom sauce! OY!!
Annie1962 1 year ago
why did he cut off the charred crust?
rabbiteh 1 year ago 2
@rabbiteh because it was burnt and not nice to eat. i tried it when i made this myself and it was not pleasant.
chrismair 1 year ago 4
@chrismair hmm but i thought browning's part and parcel of a nice steak.
rabbiteh 9 months ago
@rabbiteh it's been sitting around for 24hours in the danger zone. it's coated in bacteria.
dahui16 8 months ago
@rabbiteh Because it hasn't all reached pasteurising temperature (only the parts that the torch browned have), making it serious food poisoning hazard; the bacteria can flow across the browned bits as the juice comes out. Even McDonalds check for the pasteurising temperature. The core of the meat is unlikely to have any harmful bacteria in it at all. It's far more likely it'll be on the outside. By 'cooking' (incubating) it at 50C, it allows the bacteria to breed. That outside part needs to go.
lexichronicle2 7 months ago
Watching that made me so effing hungry i can't even describe it. Damn you:-)
Need togo find omething in the fridge right now:-p
jo05dk 1 year ago 10
This comment has received too many negative votes show
This is why British people have shitty teeth.
karausu 2 years ago
Looks fucking good.
Transam941 2 years ago