Heston Blumenthal/Peking Duck/In Search of Perfection 2

[cheapchinaman]

How many white guys does it take to make one peking duck?

[homeonice]

Twin Peaks?

[tribefunk1]

Hello dumbass hire a Japanese guy he'll teach you...

[RoastLambShanks]

@tribefunk1 A Japanese guy to teach a traditional Chinese delicacy? Sounds wise grasshopper.

[Prettyredflames]

@jägermeister196 that was actually proven to be a winter vomiting/ diarrhoea bug. Nothing to do with his food

[gavin5765]

my gahd. id%iots. do it in an ordinary kitchen? easier to just hang it in front of a fan for 4 hours?!?! i wasted 20 minutes of my life

[aprilcalldispatch]

i love what heston has been doing with food over the years, to be sure. And while the illnesses that came out of the fat duck a while back are tragic, it cant be denied that Chef Blumenthal has played an integral role in pushing modernist cuisine forward. That being said...where I work, to prevent certain ingredients from curling...bacon, brioche crutons...we just layer it between sheet pan, parchment, and upturned rack...keeps it nice and flat...no stitching required

[Jagermeister196]

Anybody else see that thing on the news a couple years back? he poisoned a whole room full of dinner guests with his revolting experiments.

[Annie1962]

@Jagermeister196 get your facts straight.. he bought what seemed like normal, fresh oysters and he had NO idea that they were infected with the norovirus. It was a low point in his career and a case of bad luck. They traced the oysters back to a supplier in Essex.

[PhsycedelicPhish]

@Jagermeister196 It wasn't an experiment. It was because I carrier was in the same room as the others, and he.she spread it all to them. Get your facts right. He checks all of his products over and over again to make sure nothing could happen. He is a perfectionist. It wasn't his fault.

[larn555]

the way you get the skin nice and crispy textured is to add air under the skin before you cook it

[Tom87893010]

sounds like stephen merchant doing the digga ding ding ding ding ding ding theme tune

[Karmara7]

it would honestly be more practical to use the traditional method. I thought this was about perfecting peking duck not trying to do it at home.

[sinbindinchin]

The recipe he was given wasn't the one he was shown i dont think. Still this bloke is an idiot, complete cunt.

Waste of time him going all that way and learning of that blokes technique when he does nothing to imitate it.

Hes fucking annoying to look at and listen to. Macabre, the only macabre thing is his fucking face.

Hes never specific with any recipes, you want that you have to buy his books, 95% of the text is just useless rambling, thats not an exaggeration.

[drplbiftin]

@sinbindinchin oh just shut the fuck up and don't bother watching his videos or commenting on them then

[ninman58]

Heston just find a fucking translator. I don't get it, he's willing to spend all that money on 40 odd ducks, but he's not willing to pay a bit of money to get that Peking duck recipe translated? I mean for fucks sake, I'm sure there are loads of chefs in the UK that would love to know what that says. Heston if you're watching this, PM me I will translate it for free.

[gejuin]

The recipe for PK duck is in every Chinese cookbook and not that hard to replicate by a commercial kitchen with either a wind blow oven or a deep fryer.

For that matter, I can only assumed this episode a showbitz and for that matter it is quite okay:)

The episode with fish and chips is absolutely great and practical tho

[MTran0708]

Confucius say white man should not cook Chinese food!

[DEXTERDAMUZ]

This is a good example of why Heston charges such a large amount for his cuisine, the time, effort and quality of ingredients is staggering.

[Jeneral28]

what a waste of ducks

[Tom87893010]

@Jeneral28 I know, it's quackers :)

[tawfiqkassir]

what a terrible, ugly waste

and such arrogance

to think he can reinvent such a perfect classic masterpiece of Chinese cuisine

and all the pseudo-science to impress

ridiculous

[Jeneral28]

@tawfiqkassir exactly

[debrouillard123456]

@tawfiqkassir Experimentation is the base of all sciences, you idiot. Only after several tries can you hope achieving something.

[koshkatoverdrive]

@tawfiqkassir Pseudo-science is to assume that tradition can outweight science. As much as I enjoy traditional Chinese cuisine (I'm a bit more partial towards Sichuan recipes, though), I find this amusing.  Experimentation leads to new ideas and it only fails when the wrong questions are asked (leading to foul answers).

[koshkatoverdrive]

@tawfiqkassir and the problem was quite simple. By itself, the skin will never be crisp.  It needs caramelization (provided by the sauce used to bask the duck) and several layers of it.

[uberathlete]

@koshkatoverdrive hmm that's interesting. I wonder why that is. I mean, is there a logical explanation as to why that outer coating of sauce yields a crunchy skin?

[gilesderoet]

@tawfiqkassir agreed.

[EDSTAR0000]

lost the plot....no wonder why his restaurant was shut down,he said i decieded to close it down before telling the authorities, yeah mate and they would of told u otherwise if known

[haggertyfr]

@EDSTAR0000 He only shut it for 3 days or something, it was either shut it or see more ppl get ill. Besides it wasnt his fault one of his suppliers had a virus and didnt inform them. Perhaps you should research things in future :)

[Jeneral28]

@EDSTAR0000 agree. the average person wont have the money or time to cook like he does.

[campeonpp]

That metal is very dangerous for cooking

[smoskprosk]

I hope someone ate those 40 ducks, i mean it's a real waste to just scrap them while a billion people are starving -.o

[foxteldyl]

you think he is that stupid? end of the day he is a businessman, and as a businessman in the restaurant game he would have done what all chefs do with leftovers and scraps....

STAFF DINNERS

[RuudJH]

It would be even more sad for the ducks themselves, being killed just to be thrown away.

But I think he said something like: 'the staff is getting fed up with duck by now'. Likely literaly... so no worries.

[crazybumfungus]

This takes place in Britain, not the US.

[tlkchew]

Epic Phail... either the duck in USA is not suitable, or the chefs did not dry out the duck enough.

[crazybumfungus]

This takes place in Britain, not the US.

[cameosam]

yeah.... i've been to quanjude in beijing and i know a restaurant in melbourne that can do similar results without removing the skin from the bone.

It also does the whole duck banquet thing and you have to book 1 week in advance if you're having peking duck :)

[WerdnaFaz]

FAIL!

[benzlzhang]

As if a few guys could just replicate it at home. It took decades of trial and error by Chinese Chefs to PERFECT the best way to cook a duck That's why Peking Duck is China's national dish

[miniksabrinametin]

just put 1 tbsp soy sauce 2 tbsp honey and put on duck skin will be gorgeous

[aplayaz2000]

the smoke thing was creative @ the end

[dechicken]

If you want Chrispy skin, you need to boil a tomato sauce with sugar (a lot of sugar). Then, dress the duck with the sauce (DONT drop the duck in and boil. Use a brush or just soak it a little). Finally, Dry the duck!!! <<< This is a must, because the duck contain excess amount of water (Use a FAN goddammit). Then Roast (DON'T put the duck flat on the roasting pan) HANG IT and ROAST!!!

[nephildevil]

who the fuck wants his peking duck to taste like tomato sauce!?

that's just ridiculous

[dechicken]

Hmm... ignorant like you who just use tomato sauce for pizza or French fries is just as ridiculous as it sounds. Culinary is an Art. Tomato sauce is an old fashion ingredient of giving color and breaking down fat of the duck. Today, most restaurant use artificial coloring. I personally found artificial coloring defiled Chinese cuisine like MSG. Don't blame yourself for being an ignorant but do blame your cocky attitude.

[nephildevil]

hmm

okay i shut up now

[p3rs0nan0ngrata]

MSG didn't defile Chinese cuisine.

MSG is misused in commercial ingredients, but so are salt, fat, and sugar. Don't blame the ingredients for their misuse.

[Konig1985]

I think he did that and it still didnt work. What you mentioned about tomato sauce breaking down the duck fat is pretty mandatory. I think the biggest culprit is still the type of duck.

[Cabocoleman]

As much as I respect Heston, he really didn't make the perfect peking duck. The reason why certain ducks don't work well is because of the skin. The Long Island Duck is the same as the Beijing Duck, thinner skin that can deliver a really crispy skin when roasted. But his method is very interesting especially making the duck consume. I will use that method...no more eggs whites..thank god.

[M3diaCultur3]

lol, seems like he had a tough time trying to make the perfect Peking Duck :)

[raissac]

Well, complex much?

I might aswell just build the freaking chinese oven in my backyard!

[kusanagiSakura]

@raissac actually you got that right my friend, xD cuz i tasted the original peking duck, and im gonna tell you that duck is made by angels whom one day accidently, while they was serving the duck, the duck fells into the hands of a chinese chef XD and when they saw that he couldnt reproduce the recipe, he went to earth and taught him how to do it.

That recipe is unique i try it myself to do it constantly turning duck over hot coals as i brushing with the sauce, but it dosent work

[redcurrant121]

There's a perfect duck dish in HongKong.

[benawl]

I don't think he did too well with this one. Removing the skin seems a bit too easy.

[sugarplumme71]

I agree raphaelvilamiu! The fact is that the guy in China has perfected it!

[raphaelvilamiu]

he didn't learn a thing with the chinese :P

[unurautare2]

@raphaelvilamiu I don't think he necessarily went to China to learn,just to see how genuine Peking duck tastes like. It's obvious that he won't use Chinese techniques to get the same results.