did this guy use a mop to regulate the temp of his oven? lol.....a successful 24 hour cook can be achieved if you have a correct consistant temperature
Any irrational paranoia about eating rare or raw or really old meat that's been sitting at "unhygenic" temperatures can be thrown out. Seeings how it's been done since the dawn of time, along with cheese, miso, bread, alcohol, and the gazillion other preparations that require rotting or fermentation. Anyone who lives in this paranoia can get fucked. Living in fear like sheep the way you have has created a steralized enviroment which has completely fucked over the health care system.
any way the video.....I thought it was boring I dont know why people attempt to be celeb you tube presenters and do these documenties,its not hard to plan and edit, it didnt need two parts could have been explained in 30 seconds. I thought it was going to be heston who is entertaining.
You are all mad... Beef is safe to eat virtually raw, have non eof you had a steak tarter? except at the egdes wher in contact with the air it has a problem!. This way of preparing it is mere to accelerate the ageing process.. he cuts out the uncooked centre (which had little to no bacteria in it to begin with) and then cooks the edges of that when he prepares it to eat. He cooks that in a high heated pan in the later stages making the whole safe...
I agree with moridinuk. what an earth are these people talking about. beef can be as rare as you like ever heard of a blue steak. not to everyones taste but perfectly fine, they dont know what they are talking about.
Hmm, it certainly makes me feel uneasy. Great theory, but bloody hell, there's a lot of risky shit I'll eat, and... well, i guess I would give it a crack, what the hell
Did you eat this? Are you still living? I wouldn't eat that for any amount of money. I make lovely roasts, still rare yet safe to eat. I use the high/low method, that is starting them out at as close to 500 degrees as your oven will go, then turning the temp down to 300. Make sure your meat is room temp before starting. Season well. It only takes about an hour for a 5 lb roast if you like it rare. Why mess about with all that odd stuff, and take a chance on dying?
I forgot to say, turn the oven down after 15 minutes, make sure it's been preheated to 500 (or highest heat) before putting the roast in the oven. USE an instant-read thermometer, and if you want rare beef, do NOT let it go beyond 120 degrees before removing, it will continue to cook as it rests, (and rest it MUST before slicing, at LEAST 20 minutes!!!)
I dont think i'd recommend warming raw meat up to 50 degrees for a whole day then cooling and then re cooking!! Surely the centre of the beef would only ever really reach 45 degrees max!! Thats got to be perfect for bacteria!!! Probably really dangerous!!!
Where is Heston Blumenthal? I don't see him anywhere? Please name your videos correctly!
carpy1970 3 months ago
That was not blood. that was myoglobin !
MrFegelein 8 months ago
my oven wont go so low only 170F
verocity 1 year ago
Did the cook take the temperature of the roast before removing it from the oven?
I guaran-fiddledee-tee you that after a full day at 50 C the thing was cooked through to rare.
tifosi77 1 year ago
i want to eat the end bit!
abtr 1 year ago
He should cut some fat off his own belly and try this recepie!!!! It would have more flavour with all those sausages hes eaten over the years lol
robnextdoor 1 year ago
did this guy use a mop to regulate the temp of his oven? lol.....a successful 24 hour cook can be achieved if you have a correct consistant temperature
pat4281 2 years ago
Any irrational paranoia about eating rare or raw or really old meat that's been sitting at "unhygenic" temperatures can be thrown out. Seeings how it's been done since the dawn of time, along with cheese, miso, bread, alcohol, and the gazillion other preparations that require rotting or fermentation. Anyone who lives in this paranoia can get fucked. Living in fear like sheep the way you have has created a steralized enviroment which has completely fucked over the health care system.
chefkoo 2 years ago 6
this is a load of shit, botulism grows at 50c what a idiot
taghousten 2 years ago
any way the video.....I thought it was boring I dont know why people attempt to be celeb you tube presenters and do these documenties,its not hard to plan and edit, it didnt need two parts could have been explained in 30 seconds. I thought it was going to be heston who is entertaining.
stevemonkey78 2 years ago
i'm grateful this person took the time to share his attempt at this recipe with the community!
mahlstadt 2 years ago
homeboy needs to spend some time in a butcher shop..
iamthespaceship 2 years ago
You are all mad... Beef is safe to eat virtually raw, have non eof you had a steak tarter? except at the egdes wher in contact with the air it has a problem!. This way of preparing it is mere to accelerate the ageing process.. he cuts out the uncooked centre (which had little to no bacteria in it to begin with) and then cooks the edges of that when he prepares it to eat. He cooks that in a high heated pan in the later stages making the whole safe...
MoridinUK 2 years ago
I agree with moridinuk. what an earth are these people talking about. beef can be as rare as you like ever heard of a blue steak. not to everyones taste but perfectly fine, they dont know what they are talking about.
stevemonkey78 2 years ago
am i seeing real?? he just burns the meat and than, leave it for 24 hours or what??
heisch75 2 years ago
Hmm, it certainly makes me feel uneasy. Great theory, but bloody hell, there's a lot of risky shit I'll eat, and... well, i guess I would give it a crack, what the hell
noticketsonme 2 years ago
Did you eat this? Are you still living? I wouldn't eat that for any amount of money. I make lovely roasts, still rare yet safe to eat. I use the high/low method, that is starting them out at as close to 500 degrees as your oven will go, then turning the temp down to 300. Make sure your meat is room temp before starting. Season well. It only takes about an hour for a 5 lb roast if you like it rare. Why mess about with all that odd stuff, and take a chance on dying?
2hotinaz 2 years ago
I forgot to say, turn the oven down after 15 minutes, make sure it's been preheated to 500 (or highest heat) before putting the roast in the oven. USE an instant-read thermometer, and if you want rare beef, do NOT let it go beyond 120 degrees before removing, it will continue to cook as it rests, (and rest it MUST before slicing, at LEAST 20 minutes!!!)
2hotinaz 2 years ago
He's clearly still alive which negates any paranoia you might have about eating the steak he just made.
chefkoo 2 years ago
this goes against all the rules of food safety. Also this guy ruined a expensive peiece of meat
skaterb2121 2 years ago
who cares he bought it
EchoZeroX 2 years ago
I dont think i'd recommend warming raw meat up to 50 degrees for a whole day then cooling and then re cooking!! Surely the centre of the beef would only ever really reach 45 degrees max!! Thats got to be perfect for bacteria!!! Probably really dangerous!!!
JackieBrown114 3 years ago
It is cooked, but meat browns at a certain temperature, not after a certain time.
You could keep that thing at 50C till the end of the week and it will be red by the end.
p3rs0nan0ngrata 3 years ago 6
what an intriguing method!
y4n3r5 4 years ago
Credit to you Bentlystow for your effort in this project. I say project because his recipes in his book of 8 sure arnt easy!
Zdrastvooy 4 years ago