Heston Blumenthal/In Search of Perfection/Roast Chicken 2

[dukieboy007]

Why make a simple recipe complicated ???

I hate how Heston cooking !

[ned262626]

i tried cooking a chicken at the low temp he recommended and it never cooked..

24 hours later it was still raw

[NobbyKNobbs]

i cant watch part 3 or 4 :(

[mysticcrimson]

So the chicken is the national emblem for France, no wonder they like to surrender so much.

[humpingbird]

French have nice breast eh?

[jamezhalim]

I need help, I simply bought a whole chicken from local supermarket and cook it exactly the same as heston's recipe.it's true, the chicken produce the most juicy meat I've EVER eaten, also the skin becomes very crisp, but there's something wrong, though the meat is all perfectly cooked, but I found all the bones are still bloody red. can someone help me? maybe there's some specific chicken or any idea how to get rid of the blood? thx

[KindlyKickRocks]

@jamezhalim Common misconception with meat is that the red stuff is blood. When animals are butchered, all the blood has been drained from the animal and the red "blood" is actually leftover myglobin, the thing that gives blood its red color.

But in your case, your probably referencing the bone marrow. Bone marrow when cooked turns brownish. I'm guessing this is so refined that the marrow stays mostly uncooked. However, if your not eating the marrow, why bother cooking it? It's fine

[jamezhalim]

@KindlyKickRocks ohh I see, that is quite enlightening. Maybe its just a bit unpleasant to eat chicken with such red bones. but I still like it though hahaha so you have any idea how to cook the bone marrow under this such low heat cook? hahaha thanks anyway :D really appreciate it

[swaintrain22]

@Llamabill 1st best restaurant in the world.

[Mokey117]

@swaintrain22

He hasn't had that title since 2005. El Bulli and Noma have beaten him since.

[swaintrain22]

@Mokey117 didnt know that. thanks for the info :)



[thegreatbasher]

"You can't expect this to be cheap'...lol...that was funny!

[Stevie10Gunshot]

IF YOUTUBE BLOCK YOU FROM WATCHING PART 3

[christoabbe]

nothing can ever beat singapor chicken rice.

[PhantomAct]

@christoabbe i prefer Singapore noodle (the stir fry version).

[riffmeista69]

@PhantomAct Lol we don't really have Singapore Fried Noodles in Singapore

[PhantomAct]

@riffmeista69 maybe the chef it will make them more appealing. At the buffet, i always have those noodles & sweet-sour chicken.

[riffmeista69]

@PhantomAct Yeh true... Come to Singapore sometime, we've got many many ways of frying noodles

[PhantomAct]

@riffmeista69 Well that sounds like a good video idea... time to hit the streets and film those chef. Tell them it's for youtube & because it's basically an advert for them, u should get a free meal :)

[yourmomsbutler]

I wonder if cooking it at that temperature in a convection oven would provide brown skin by forcing the air around. Regardless of pan frying, the skin can never get fully evenly browned like his does at the end of the episode. There are too many angles that do not touch the pan.

[ToxicWastoid]

Great, but where's the rest of the episode?!?

[BentSlightly]

Heston's wears MC Hammer's reading glasses.

[shmazy21]

wheres the 3rd video??

[ourhealthcarestories]

Typical English cooking, putting the thing in boiling water first. Blergh.

[LlamaBill]

It doesn't really cook in those 30 seconds, he's killing the bacteria on the chicken so he can cook lower for longer. He has 3 Michelin Stars and the second best restaurant in the world, I think he is a better chef than either of us.

[GastroAlchemist]

@LlamaBill he's actually doing something else also. By introducing it to heat the fat is rendering out of the skin and re-congealing between the skin and meat. This allows the skin to become extra crispy during cooking while basting the meat in its own fat.. this technique is reinforced by the air chilling in the fridge which will help evaporate more moisture from the surface of the chicken.

[biomecaNICK]

@LlamaBill + second in 2006 7 8 and 9 in the uk

[opensourcethong]

@ourhealthcarestories oh yeah, that's pretty rich coming from a yank. you lot won't even eat chicken unless its in the form of a Buffalo Wing with a life-threatening cholesterol level

[ourhealthcarestories]

Apparently some people can't take a joke

[drudkhsg]

How long will it take to cook a turkey the same way?

[JonE23]

@drudkhsg Damn thats bloddy ambitious of you... Hahahaha.... I hope it works well for you though...

[cesarin1898]

I really love his program...Heston inspires me to take this profession...greetings from Mexico

[gusanodearrakis]

"don't trust your oven."

[thegreatbasher]

true I think?

[yourmomsbutler]

@gusanodearrakis

I can vouch for that, and we've got a pretty good Bosch convection oven. After 4.5 hours on a broiler/fryer chicken (closest in size to the poulet de bresse), I was staring at a completely pink chicken with slightly browned skin. I ended up roasting it along with the potatoes at 375. Still quite juicy, but I definitely lost a lot of moisture during that time.

[globalgourmand]

He is awesome. Totally inspiring.

[hardgayramen4ever]

I love his passion