Hestons Pizza Sauce

[Gerrythewoo]

Hang on, did he just say FOUR HOURS to bake tomatoes?? I could travel to Italy in four hours! Wise up Heston you mentalist.

[aprilcalldispatch]

packaged boboli pizza sauce. best ever. sorry guys.

[richest4u]

Woooow that is COMPLICATED.

[leproducer2]

Looks great but very complicated. If you want a traditional yet easy recipe see my video.

[giovichef]

dejate de tonterias la pizza e' una cosa seria buoni pomodori , buoni ingredienti a il pomodoro sulla pizza va sempre a crudo, fat e ricett toie ps un NAPOLETANO CHEF IN THE WORLD

[atripa645]

My grandma cooks the sauce the best. She hand grows the tomatoes with finest imported soils. Then she cooks them for 2 days over candlelight. We feed her crutons to keep here cooking. When she makes the pizza she bakes it an acient pyrimid with fine see salt from the dead sea. She only uses the best cheese made from unicorns. It's really good pie.

[diegovr94]

what is a patomato lol

[xehuei]

@diegovr94 Topato or Pomato XD.

[heyawhaw]

this video is cut short somehow, right?

[tccham182]

There's a lot of people missing the point about this clip: it's from his series called "in search of perfection" the idea being if you have all the time/money/skill in the world how could you make the best pizza sauce, or roast chicken etc etc.. It's not a daytime "this is how you do it" program for bored housewives.

[SagaraSouske]

You want a tasty pasta sauce? Cook one the night before and taste the same sauce the next night or morning.

How does that taste huh?

[cheesesam]

You have got to be fucking joking, Mate.

[sickkat44]

man, this guy likes to jerk-off in the kitchen! half a day for a pizza sauce? cmon..........! get fresh roma's, cut the top off and squeeze out the seeds, blanch, skin and mash. simple, too wet? pour off a little or reduce over heat. most of these chefs have time and money. less is more and do it with what you have

[fluffytom82]

@sickkat44

it's not about time and money, it's about taste. Ok, your squeezed and reduced tomatoes are probably delicious, but I'm sure that you can taste the difference with the sauce Heston makes.

He is not pretending that you HAVE to make a pizza like this, or that this is THE one and only recipe. He is just showing a way to make a really nice sauce.

[sickkat44]

fluffytom, did you know that this guy gave food poisoning to over 400 of his patrons before his restaurant was closed? seems to me he's more concerned about his celebrity than the actual running of a safe and healthy kitchen.

[fluffytom82]

@sickkat44

There is absolutely no link between a recipe and the fact that some people (400 is largely exagerated) got infected by the norovirus. The virus is passed on through human contact (shaking hands etc) and is responsible for over 50% of all digestive problems in the US.

I think it's a bit harsh to say that his recipes are bad because of this.

[sickkat44]

man you know how to twist it, dont you? the more you handle food, the more likely it is to become contaminated. and published reports were almost 400. its not his recipes, its his food handling. if he is lax in one area, he may be lax in others, ie. recieving, temp control, holding, personal hygiene etc. you know nothing about kitchen or restaurant practices. as i originally stated, he's more concerned about celebrity than actually being a chef. period

[sickkat44]

are you just a syncophant who thinks that because he is on tv, he is a better chef? ive owned and worked in restaurants for 20+years and guys like this are no more than self made celebrity chef demonstrators. i never hire culinary students because they spend more time working on their ego than they do on getting their actual restaurant technique down. you fail to miss my point

[fluffytom82]

I'm not twisting anything, and I get your point very well. I just don't see why the hygiene in his kitchen and the size of his ego (which is very big by the way, I agree) make the recipe being crap.

I've worked in a restaurant for "only" six years during summer break, but I love food and cooking. And I love the fact that he's using quality ingredients, and analises the flavors in order to create something different. Maybe not better, maybe not easier, maybe not cheaper, but simply different.

[eldictator1]

@sickkat44 The guy has 3 michelin stars and all AA rosettes, not impressed by that or not a fan of the michelin guide, then crticise him when your own restaurant receives the title of greatest in the world and runner up only to el bulli for the past 3..Give the guy some respect for fucks sake

[ALLenROOK]

@sickkat44 hes the executive chef of one small restaurant which he raised from the ground up and is coincidentally regarded as one of the best in the world. he knows 10000x more than you ever will; breathe in the jealousy

[sickkat44]

@ALLenROOK sorry, no jealousy here. btw, whats your background? every boob with a white coat and a set of martha stewart knives thinks they're a chef these days. i have great respect for chefs and anyone who has built a successful restaurant, BUT, i refuse to put this culinary masturebater on a pedistal given his track record with obvious disregard for health and sanitation practices. i never said anything about his skills and talent, just that he is way too self absorbed and wastes time.

[dancupid]

@sickkat44 How is a 3 star Michelin chef (there are 81 in the world) and winner of the 'best restaurant in the world 2005' wasting his time exactly?

[eldictator1]

@sickkat44 The guy has 3 michelin stars and all AA rosettes, not impressed by that or not a fan of the michelin guide, then crticise him when your own restaurant receives the title of greatest in the world and runner up only to el bulli for the past 3..Give the guy some respect for fucks sake, the guy would smoke you in knowledge

[gillesser]

the only thing ill say is that the roasted tomatoes definatly didnt need 4 hours at 110. i had them in at 100 and theyd dried out completely after about 2 hours. tdid another batch for an hour and they were much better.

anyways well worth a try if you can get the pressure cooker

[gillesser]

just tried this yesterday. fucking unbelievable. can honestly say it was the best pizza ive ever had!

the malt syrup was hard to come by and its a shit load of tomatoes but its so worth it. the tomato sauce from the pressure cooker was absolutely incredible! well worth it if you can find one or borrow one. also i didnt think my oven/pan would be up for the challenge but it worked perfect! just max out your grill and max out the pan on the hob for as long as possible and it works amazingly!

[Huba588]

So you're saying that the skin of tomatoes have absolutely no use?

It doesn't take a master chef to learn that.

[hunclemike]

Tomatoes don't have flavor on their own? This fellow has never tasted a Jersey(USA) tomato. They really are among the tastiest I've ever had in the world. I am just bragging, living in NJ, there's not much to brag about!

[p3rs0nan0ngrata]

What he means is that, while there is flavour in the tomato, a large proportion of the flavour compounds are located within the vine.

[stuzaza]

he said smell not taste

[hunclemike]

@stuzaza He said, 'tomatoes have very little flavor on there own" I would assume that you determine flavor with your mouth, using taste buds. I may be wrong.

[xehuei]

Heson's wording is confusing but this is what he meant

1. smell and taste are interconnected.

2. when we are not breaking it down to release the flavor of the tomato the outer skin hid the flavor away and what we are smelling isn't from the tomato fruit itself but rather the vines. (tomatoes have little flavor of their own)

[SagaraSouske]

@xehuei Are you kidding me? Tomatoes have little flavor on their own? Have you actually tasted a tomato before?

[xehuei]

@SagaraSouske You are kidding me. Tomatoes have lots of flavor? Have u even tasted anything with lots of flavors before? Do u see the words a pinch or 1g and etc next to the word tomato in any recipe EVER? If tomato had lots of flavor then the smallest amount would have a huge impact in the taste.

[flyzeggs]

You guys do know that in Naples they normally use CANNED San Morzano tomatoes as a sauce?

For homemade pizza it might not taste as good (with a home oven) but you don't have to go through all that trouble to get genuinely good pizza sauce. Most local restaurants use a combination of canned tomatoes and tomato paste (to thicken and for extra flavour, 2:1 or 3:1), italian herbs, salt and sugar and sometimes grated romano cheese.

[shinsingh]

Hey, thanks for the post.

Are you a chef from Napoli? How do you know how they make their sauce?

Regards

[emouch1]

that is correct, what you describe is what I use as a sauce, and I can say it is perfect. The dough that Heston makes though is amazing. Only in Rome I have tasted similar dough. And the way he cooks the pizza (on a hot cast iron pan and straight under the grill) is ingenious, almost as good as a pizza wood oven

[MrHonordeath]

@flyzeggs but look at the title... that is not perfect, is it???

[xhalmers860]

lifes too short

[MTran0708]

no wonder he charges £200 a head, fcking 4 hours just for the sauce. wtf.

[puremage000]

0:12 lololol he almost said a potato but then saved him self and said "patomatos"

[20squids]

HB has actually drawn attention to the traditionalism that most TV chefs bow down to. He not only relates cooking to educated science, but is willing to embrace things he knows will directly confront the general consensus (bacon and egg ice cream ffs!). Compare HB's risque innovation to other chefs like Ramsey & you realise these so-called "celebs", for all their swearing and culinary preaching, are just run-of-the-mill traditionalists who just have a different idea on how to season a steak .

[CSLG94]

This is because he's more than a cook, he is a Gastronomist

[bacolodfoodie143]

you stupid, this is such a good idea. bottom line its the flavor that heston wants, good that he use the oven for this hehehe. & the sugar will brown the tomatoes. the dehydration and the caramelization wil concentrate the flavor. and som stupid guy is quite bothered by the intricacy of work done here...wel concasses, paste, tomatoe preps or even some pizza or napoletana sauce are already prepared wel before the operation! all u hav to do is brush it on the dough! or other cooking medium.stupid!

[sammycebas]

hahaha amazing comment!

[poorpilot00]

Heston is a great guy and his desire for innovation is impressive. It is great that he is helping Little chef.

[kendjo]

i like this. This is ramsay and alton brown combined

[telswood]

Sounds great - but who has the time to do this???

[wburgess86]

Anyone who is passionate about food!

[p3rs0nan0ngrata]

Try doing it a bit at a time.

You know when you go out for a meal, and they bring you seared scallops, medium rare ribeye and chocolate souffle in the space of half an hour?

Work out how they do that, and apply your knowledge.

[raydowner]

This is all well and good, and I'm sure it works. But any pizzaria worth it's salt will always use a raw sauce, especially if they are cooking at 900F. Hell; even in a domestic oven at 450F you can still use a raw sauce spread thin and cook everything from raw on the pizza in 8-9 mins. As long as the sauce is devoid of as much water as possible, and the mozz has been well drained, the result will be better than any chain pizza.

[ECsix]

The oven dried tomatoes are awesome.  Too complicated for everyday cooking but if you've got a sunday free with nothing else to do why not.

[shinsingh]

they are superb...i can vouch for that!

[bamboodlesh]

This is cool and all, but looks way too complicated for even home cooking -.-

[killkong]

this guy makes cooking soo boring. i know he has one of the best restaurants in the world but he should leave television cooking to ramsay and oliver

[ck360]

this is NOTHING compared to his chili con carne recipe.

[smithfield06]

4 hours is nothing ive an italian friend who told mehis grandmother cooks sauce for 10 hours at least

[adrianathecook]

im italian and im happy that my grandmother didnt take that long for a sauce. you should just try this recipe and see if heston gives you something different.

[shinsingh]

no way...wheres she from?

[MrGingeman]

@shinsingh probably italy

[PhsycedelicPhish]

@shinsingh an Italian friend, His grandmothers is obviousy Italian. -.-

[FiReBon3s]

Holy shit.. id rather go buy pizza at a resturant

[buddyd007]

it's all about the pizza sauce

[jonovips13]

4 hours!!!!!!!!!

[webkitten]

This sauce is definitely worth the extra effort! wow!

[53531640]

Oh hell.....I cant be bothered with this.... back to buying pizza sause from the supermarket.

[roblp1953]

anyone know what kind of mixer he uses

[cartman9100]

i'm hungry

[daalsij]

and the benefit of vesuvian ash is.... carcinogenic ?

[duncantoms]

you don't eat the ash!! it's in the soil

[Eponymous9]

Besides, you need to cook pizza in a real pizza oven for it to be truly considered pizza.

[conan900]

Bugatti

[hydeee]

no they're not bugatti u willy, they were specially made.

[conan900]

It was a joke.

[thegreatbasher]

u willy...hahaha

[gunnaknow]

He adds the green vine from the tomatoes into the plastic bag to infuse with the tomato sauce overnight. Nice touch. I tried it and it works. If you don't have a pressure cooker for the sauce, place some dumbell plates ontop of the lid to hold more pressure in and turn the stove up to full. I tried this with 15kg of barbell plates and it worked well.

[Abdyabo]

@gunnaknow great idea, thanks man!

[derast]

wow

[kindgrind123]

you are an inspriration, to everything that is food heston.