Heston Blumenthal 'Koken met zout'

[metalacvi]

It´s simply a question on the fact that you get small particles in there. Nothing to do with the temperature of the water.

[Slashbag69]

@metalacvi It does have something to do with the temperature of the water. Impurities in water raise the boiling point, so the water gets hotter before if evaporates.

[metalacvi]

The salt makes the water boil even more vigorously.Peter: People think it changes the properties of water ´cause when you throw a handful of salt into boiling water it appears to boil more rapidly. It has nothing to do with the salt in there. It´s just nuclear bubbles in there, it´s an effect of the powder going in. What happens is the fine powder makes bubbles nuclear so they come to surface and some steam coming out quickly.

[metalacvi]

You should get if you cook on a hots summer day as opposed to cooking on a cold winter´s day. The difference´s the day pressure ´cause pressure has a big effect on boiling point as well as adding salt. Blumenthal: So salt in the water definitely has nothing to do with seasoning, does it? Peter: Doesn´t have to do with seasoningBlumenthal: it had to be more of it, but if you throw your handful of salt into boiling water and then throw the beans in at the same time.

[metalacvi]

Blumenthal: Yeah, it was bizarre because every cook book it´s so much conflicting advising cook books, some tell you that salt raises the boiling temperature of water. Some cook books tell you how low it is. Peter: It does raise the boiling temperature. You check a handful of salt in a pan of water and the boiling pop and raise a fraction of a degree, sort of difference.

[metalacvi]

After some investigative work I managed to contact Peter Barron, physicist at Bristol University. And now we´ve become friends. Peter, you remember that first phone call? Peter: How could I forget? Would putting some salt in my cooked beans? Straight into the question, no messing around. Let things interested in tones, doesn´t it?

[metalacvi]

Right, I´ve said it. I´ve committed gastronomic heresy.A few years ago I could never understand this practice. I wanted to know why the salt kept the green colour of the vegetables. An old cook book said it fixed the colour, but for me that wasn´t enough so I did some more experiments myself omitting the salt. I was surprised to find that the green still stayed and I decided that I needed to find a scientist that wanted to work with a chef.

[metalacvi]

USING SALT IN COOKING

Let me tell you a story about salt and the one which is possibly the most defining moment in my career so far. You´re always told in every chef´s cook book in every classical cook book that you have to have salt in your blanching water to keep your green vegetables green. Rubbish, that´s complete nonsense.

[Thisnameistaken11]

I really like what he does with food, but his shows are unwatchably pretentious.

[ashburnhouse]

I wish I could translate this into Canadian. My mother is eefing English, and it is difficult to understand these fucking amazing dudes.

[mwaybob]

a legend

[sofiekat]

hes gorgeous

[pathpub]

you have to b a chef to enjoy this

[thow65]

heston you send shivers down my spine, what a fucken tosser!!!!

[kindgrind123]

heston you send shivers down my spine, what a fucken legend!!!!