Heston Blumenthal 24 hour steak 4th Part

[chomakk]

You cooked them in the pan for far too long. A shame, they would have been really nice otherwise...

[madisonelectronic]

Leave those two goomers that close to the edge of the counter at my house and we would be eating at White Castle.

[AmiralGutural]

The best coocking video I've ever seen :D You're a genius!

[THEfreshIMBER]

how getto is his oven! its worse than mine

[belkincircle]

@THEfreshIMBER its called an AGA and it's popularly known as one of the best ovens you can buy. It's neither ghetto or worse than yours.

[randomostiar]

The steaks are far too thin and the pan far too cool. You need thick steaks (at least 30mm) and a red hot pan. It should heat up on the highest heat for a good 20 minutes.

Plus you said your wife likes it 'medium to well'. Is there any surprise she had trouble cutting it? A steak like this is supposed to only have the very outside cooked extremely quickly. The inside is already cooked and needs no more input.

[jelena100janovic]

That's definitley NOT Heston Blumenthal!

[tim0090]

dude you dont know how to cook steak!!!

[MoridinUK]

No this chef is not Heston Blumenthal.. maybe somone following one of his recipes

[bboydiaz]

the first misstake was to cut of the "dry" ends in the first movie, cuz they seeled the jucie. the other misstake was to yet again fry the stake. in my point of view, the only way to do it buy slow cooking was to countinue with the first thing he was after. a robus layer of cooked or dryed meat to seel the juices and then baked it ready in a really low heat. like 60C untill it reaches it.

[p3rs0nan0ngrata]

1. The dry ends are burnt to create flavour. They are also rotten, since the meat has aged rapidly by cooking at 50C.

By cooking at 60C for a full day, you kill protein denaturing enzymes and cause the protein fibrils to contract. You also cause the collagen sheaths to shrink (being in a dry environment), and thus end up with awfully dry meat

[rjmghome]

@p3rs0nan0ngrata Wrong. see Mcgee "On Food & Cooking" page 151 to understand the effect of insulation - 60c is euro medium, US rare.

[p3rs0nan0ngrata]

OK, I exaggerated, but 60C is high enough to kill enzymes and cause protein and collagen contraction. Hence, cooking at 60C will not result in a steak that has the same juiciness and flavour as a steak cooked at 50C.

Now, if you were cooking something like pork (and don't like pappy meat), 60C would be a more suitable temperature.

[randomostiar]

Not true. You end up with amazingly moist and lush meat. The very outside, I agree, is dry, but all the rest is far from it.

[rjmghome]

@bboydiaz - totally wrong. Sealing is a myth. Read any good gastronomy text.

[nadia59]

simple kitchen classy cook .

[ozkilim]

is that heston blumenthal?

[mncx]

Gross!

[peanutking242]

gosh..havent seen those kind of stove...since i was born!

[2hotinaz]

Sorry, but equipment DOES count when one is trying to make 'restaurant quality' foods. His cooker is more than obsolete, and his pans are awful, and everything is so dirty. Someone else mentioned cast iron skillets, and they are wonderful and not too pricey. Why ruin a beautiful piece of meat? One must learn the basics of cookery before moving on to the more advanced methods at any rate.

[Umongaa]

His cooker is obsolete? Its an aga, one of the most expensive ovens you can buy :/

[Umongaa]

Also his kitchen looks clean to me, the video is just really poor quality.

[wizardofboogieland]

my thoughts exactly, the arga is a good piece of kit but that pan looks hideously cheap

[frankieflash]

You pretentious bore.....

[sobersgarfield74]

The pan I agree with you, but his stove is an aga, there's not much better than that.

[gougereman]

what a stupid thing to do , total rubbish, if you want a perfect steak just slice it from the joint and pan fry till your liking, then rest it , this man is a total idiot, nobody in their right mind would leave a large (or any size for that matter) pice of meat out and blow tortch it for a length of time . its a recipie for casualty, stop doing this and get a life old man.

and by the way it isnt a sirloin , its a rib-eye you r cooking , learn your meats before you start to try and kill folk!

[sobersgarfield74]

That's definitely not a rib eye.

[p3rs0nan0ngrata]

Forerib

[hooverthehenry]

I tried cooking my syeak for 24 hrs. When I got home, my kitchen was 6 inches high aand full of ash. Even worse the fire fighters had made my steak all wet. :(

[aaronmattis]

If you crowd the pan the juices will be trapped and the meat will steam instead of getting a flavorful crust.

[p3rs0nan0ngrata]

10 MINUTES?!

You're only supposed to caramelise the outside in order to bring about the Maillard Reaction and get the roast beef flavour.

Why the hell would you cook it in the oven, then cook it in the pan?

[pachodomi]

@p3rs0nan0ngrata when he says its still red. it clear he doesnt know what hes doing

[birhtize]

as an educator for hospitality i am a little worried that some one will end up being ill from this method, even though you seem to live in england ( a cold little burg by any ones measure) but 50' is in the dangerous zone for food microbial growth and for 24 hours!

[adrianathecook]

then you worry too much. unlike chicken.. you can eat raw beef and you wouldnt get sick. and with this recipe you brown your meat once by using a blowtorch and again with a super hot pan in the final stage. that'll kill the bacteria on the steak. its much much more safer than eating a raw beef and you will most unlikely get sick by eating a raw beef.

[p3rs0nan0ngrata]

You can eat raw chicken (and in Japan, they do), if it's not infected.

Conversely, infected beef can make you ill.

If the beef is infected, then cooking around the 50C mark is likely to result in food poisoning. That one is cooking such a product as beef, rather than such a product as chicken, is immaterial.

[senseofred]

yeah tha 3 michelin star chef Blumenthal hasnt got a clue, £250 for a cover at his restaurant...shurrup arse!

[smasheditorial]

Sure...and a 3 Michelin star is sooo easy to get........in fact i hear they have one just for you sensefred.

[senseofred]

that makes no sense at all...next time read the comments to make sure you understand the context...then perhaps you wont phail so badly...

[winniewinniewinnie98]

y r people arguin over food people do things how they wont because they wont to it just show how sad n argumentative us brits r n y r nation is so fuckd up. cos we argue n get irate over nothing

[PigeonHead57]

Just thought id tell you twice

[ralafriz]

now how can one do one the way they won't? thats a paradox, sir.

[chinoischef]

Why are you so keen to flout the instructions? You admit that the pan is only 'fairly hot', quite aside from the fact you're using an aga and a thin bottomed pan.

The recipe says to use a heavy cast iron pan that's been on max heat for 10 mins and only add the seasoned steaks when the film of oil is smoking.

[Gemarella]

argh! this is sooo frustrating to watch! all that effort just to spoil it in the end,valiant effort but next time follow the real recipe and dont make it up.

[Mdoublec1989]

well even if he did spoil it thats the whol point of bieng able to make good food. u try things and see what works and what doesent work adn try to improve apon them. thats what makes the difference between a cook and a chef. besides having a degree tha is.

[p3rs0nan0ngrata]

Absolute bollocks.

Cooks produce food

Chefs manage people who produce food

What this man did was flaunt Blumenthal's instructions, declare the project a flop, and give up.

[shivadxb]

good on you for doing the 24 thingy, but you ruined it. the reason your steak was tough was because you way overcooked it in the frying pan. The 24hrs cooks the meat gently, but perfectly all you need to do in the pan is colour the outside and carmelise it. Try again but next time only fry for 30 secs or so on each side, you'll notice a massive difference. or use an industrial blow torch for the same effect.