Heston Blumenthal 24 hour Steak

[ExMachina70]

You know a flamethrower would be much quicker.

[berndnard]

this is not heston... listen to his voice.. sounds like an old man

[nikko111111]

@berndnard no shit, Sherlock

[UKGUYDOWN]

waste of food or did you eat it?

[royboy452]

watch his other videos...he clearly says that you cannot seal in the juices, idiot and its blumenthal

[MrJohnmelton]

So now I am confused I was taught that unless all the meat was cooked right through it contains harmful organism to humans,

Please prove this one way or the other Heston in you laboratory and post me.

[aled224]

@MrJohnmelton not all meats, thigns like chicken which contain salmonella, things like beef venison only have high amounts of food poisioning bacteria on the outside, so what hes doing here is killing all the harmful bacteria off. think when you order a steak you can eat it rare  or blue, and the meat is obviously not cooked through because its pretty much raw in the middle.

[LWDNKUMUS]

Watch Heston Blumenthal's youtube piece on browning meat.  It absolutely does NOT seal in the juices. Torching creates certain flavour molecules that we crave. Nothing more.

[NobbyKNobbs]

Instead of a blowtorch, can I use a flamethrower? I think it might go faster. thanks!

[mk2v8supra]

0.10 48 hours?

[ty2]

It is called the Maillard reaction. It has absolutely nothing to do with sealing in juices. It has to do with flavor because the carbohydrates caramelize and make a yummy crust.

[DevSodDribble]

You had your oven on for 24 hours?? I'd hate to see the gas/electric bill for that.

[pucux]

Diiioooooossss.....

[OriginalMindTrick]

It doesnt seal in the meat juices.. Thats a big myth!

Havent you learned anything? :)

[ShortyScooby]

@OriginalMindTrick Definitely not if he doesn't blowtorch the underside >.<

[valdezmiguel2]

eating meat is for faggots. also why is your oven door so low, geezer?

[mikaltch]

@valdezmiguel2 And eating just veggies is for cows

[maganashi]

@valdezmiguel2 Fuck off you latino cunt.

[megrimlockisking]

@maganashi hey mate don't be so harsh on our fellow illegal immigrant youtubers, the name says it all.

[jaroncyr]

you really should shave a fine slice of the fat off the top because that current yellowish layer of fat has absored too much oxygen and it will do what butter does when boiled for more then 1 minutes, it will start to seperate and then it requires 2 different temperatures to reduce the fat 1 being cooler then the current temp causing the fats to either melt to quick or not enough, try shaving a 1/8 inch off that fat next time it will make all the difference in the wolrd

[KINGFROGYCHEFNIKOS]

Tht's not heston blumental....please...!!!

[EASYTIGER10]

You should have got a taller cameraman

[foxteldyl]

who is this Heston Bloomingdale he speaks of?

:-p

[fightbox4]

he is an amazing chef

[kizzietaylor]

Foxteldyl was being sarcastic... His name is Heston Blumenthal.. not Bloomingdale... ;)

[sabugassabhu]

@fightbox4 with a bmw M5 :)

[urbex2007]

He's a chef that "cooks with chemistry" - he also had to close due to a food poisoning outbreak not so long ago. His restaurant "The Fat Duck" was inspected by Environmental Health and reopened again. Eat there at your own risk - but if you do and can afford it you will not be disappointed. Some things on the menu are amazing!

[castorel]

@foxteldyl The chef patron of the fat duck, 3 michelin stars!!!

[getgad777]

@foxteldyl hahaha

[GastroAlchemist]

@foxteldyl heston blumenthal. he is a premiere british chef known for using innovative techniques. He's pretty solid, you should look for some of his videos

[AsHwH]

@foxteldyl the chief and owner of the best restaurant in the world The Fat Duck

[kc307]

@AsHwH He's making a joke... its Heston Blumenthel... hence the :P. Also it's not the best restaurant in the world. Its third.

[DvlSnt82]

i'd like to see you call any chef worth thier salt a 'cook'. anyone can learn to cook, but it takes a damn sight more to be a chef. you may well be able to amaze your dinner party, but doing itconsistently and continuously it in a restaurant under the constant pressure for large numbers requires a little more than the ability of a good cook. Heston Blumenthal was awarded an OBE for his contribution to British Gastronomy by Her Majesty the Queen. I'd say he was a chef

[HonusToThe5]

Chef is a French word meaning chief, the short form of chef de cuisine, or the head of the kitchen, and denotes authority, not ability.

Any worthwhile chef would rather be known as a cook.

[iamthespaceship]

EXACTLY.

[2008woodman2008]

Also, this is a good explanation I found:

The Maillard reaction occurs when the denatured proteins on the surface of the meat recombine with the sugars present. The combination creates the "meaty" flavor and changes the color. The Maillard reaction occurs most readily at around 300° F to 500° F. When meat is cooked, the outside reaches a higher temperature than the inside, triggering the Maillard reaction and creating the strongest flavors on the surface.

[2008woodman2008]

No amount of heat 'seals' the meat, all it does is create flavour. This myth began from the knowledge that short high heat followed by long low heat makes a juicy roast as the meat cooks without drying.

[p3rs0nan0ngrata]

Actually, it began when a scientist placed a piece of meat in boiling water, and noted that the volume of water in the beaker did not decrease. He concluded from this that the meat had been sealed.

Ironically, chefs still insist that browning seals the meat, despite the fact that the experiment could not have worked anyway, since browning occurs at 160C

[SomeJuztice]

Searing means browning and browning means flavour. All chefs sear a joint of meat before roasting, this also seals the meat preserving most of the juices inside.

[hibraisil]

Searing doesn't seal the meat. Searing ruptures cell walls and releases moisture. Take two steaks and weigh them, then cook them but only sear one....that one will weigh less after cooking because it loses more water.

[pat4281]

@hibraisil If a chef is working with a prime cut of beef, for example eye fillet, he has to cook the outside of that meat using high heat conduction method thus retaining flavour, nutrients, texture and moisture...you can go ahead and boil all your proteins if you like but you have to remember food tastes better when the people who cook it do it for for a crust...for the record i wouldnt recommend this guys technique

[hibraisil]

You are correct up to the point of saying it is for retaining moisture. As they say on the Enterprise "ye canna change the laws of physics." And burnt flesh does not retain moisture. Searing CREATES flavor via the Maillard reaction but it does not "seal in the juices."

[CFCChamps05]

This guy, is a fucking idiot.

[SomeJuztice]

Yep a 3 michelin star idiot with an Honourary degree in food science.

[bacolodfoodie143]

and this texture would create another level of dimension for the taste... well, its not only the taste buds that tastes the food! bottom line... searing is advisable!

[bacolodfoodie143]

but if u do it properly, timing, with the right heat, it wil make the difference..theres nothing weightless in this world!!! hehe enough of it. ok, searing can contribute to the feel of the palate... like its caramelize and charred outside. so no matter how how dry it is. it wil always seem to be a little bit juicier inside than compared to the outside charred surface. get what i min? u can still achieve this tho, even if you cant do the perfect sear.

[bacolodfoodie143]

no, it reli does, searing reli helps.. but ofcourse cooking is not rocket science,,, and chef and cooks are sometimes comfortable having mistakes.and sometimes the dispersion of heat is not that perfect,,, wel searing works.. maybe there will be little diffrences of having a moist juicy center when u sear a meat and if u dont

[ChaoticRaven]

For me, the term chef is bandied about too easily these days. Food network is chiefly to blame for this I think. A Chef is an innovator, a craftsmen, an alchemist, but above all a chef is a leader in the kitchen. Simple as that. As its used now a days calling everyone chef is demeaning to cooks and quite frankly, cooks rule. You can be a great cook, without being a chef. Also, I'd have to agree with Adriana that Jamie oliver is not a chef. He's more of an author than anything I'd say.

[smasheditorial]

All chefs are cooks....but not all cooks are chefs....VinCuisine.

[noticketsonme]

Okay buddy, forget the bullshit. A chef is a tradesperson, having completed their apprenticeship. Its fucking maths, not some kind of hazy thing that you may or may not be. You either did your apprenticeship, or you didn't, in which case, you are not a chef

[SomeJuztice]

Heston Blumenthal is mostly self taught with no formal qualifications as a "chef" so do we just call him a good cook?

[LeChampChef1]

I have read that the philosophy of sealing in juices is not correct. Apparently weighing identical pieces of meat when one is sealed and the other is not; once cooked exactly the same, they come out weighing the same thus loosing identical measures of juice. I think sealing though creates a great flavour by browning and charring the meat.

[smasheditorial]

correct on the weight being equal.....but its the concentration of flavor that is retained in the sealed meat as the liquid evaporates. Flavor is relatively weightless.........

[LeChampChef1]

True, Flavour molecules are very small, Part of the liquid will evaporate on the surface, but it seems that a large percentage of the liquid is pushed into the center of the meat during cooking... resting allows those juices to redistribute from the center towards the outer layer... thus redistributing the flavour molecules and moistening the meat. Man I wish I had figured this out myself.

[thebardtenone]

The moisture is not actually 'pushed' towards the center, that's a myth. Read a book called "Mollecular Gastronomie," it shatters alot of old "facts", and it's a fantastic read.

[mathamore]

nice gaz taste................

[maichelsw]

that's not a complete seal, what about the bottom part of the meat?

[godlikemicko]

the heston 'bloomingdale' way.

[adrianathecook]

theres one thing i want to tell you. you really took too long at this stage..

[XXXEmilyXXSaphiraXXX]

dude! what in the heck do u think your doing to that...well... whatever that is...i cant really tell... its all blury...

[qwertyismymom]

That's the laziest browning I've ever scene, buts its smart and fast so I don't really mind much...

[doggieGZ]

killing enzymes?

enzymes aren't killed like bacteria. they're not living organisms. Enzymes can be denatured at certain temperatures, but depending on the actual amount of heat given to the meat, you can recover some of it's original function.

stop trying to talk smart if you don't even know your basic biology

[deliannaked]

plz what did he do?

[jckaboom]

the problem was your torch was not powerful enough to seal the rib enough

[Morosophist]

What really went wrong:

That oven needs to be at an accurate 50°C, as measured with an oven thermometer. A few degrees too hot and you kill the enzymes; too cold, and the oven's not really doing a lot.

[broccoliflower]

Searing, caramelizing, or charring meat does not seal meat. The meat still evaporates moisture at the same rate. The only purpose is flavor. And if you're cooking something for 24+ hours, you're going to do so at a very low temperature, which will produce zero caramelization, which is why you would color the meat first.

[meyerl01]

With the exception of pierre gagnaire or perhaps Ferran Adrià he has no equal in the world of gastronomy, yet he lacks the persona and charm of far less technically proficient chefs such as Jamie Oliver or Marcus Wareing

[maniachef]

hello! marcus wareing isnt a technically less proeficient, its just that he is a classical chef and not a molecular guy!

[adrianathecook]

heh. how much do you know about ferran adria and gastronomy? i admire ferran is one of the greatest chef in the world and history but gastronomy is very much of a personal thing. you gather 10 people and 2 or 3 of them might not like the way el bulli cook the food and the flavour of their foods. same to other top restaurants. ferran is great because of his creativity and the ideas he give to the world of gastronomy. btw jamie oliver is not a chef, hes just a cook.

[LeChampChef1]

You know Adriana. I respect your point of view but to me A guy that sits and smokes ribs all day is a chef, a woman that preps and work professionally with fresh ingredients and creates a good or bad dish is still a chef. Ferran Adrie is a gifted chef who thanks to him brings great flavour to the world, and you know I have to say that Chef Jamie Oliver is a great chef too, he cooks unpretentious tasty food and inspires people to not only cook at home but to become chef themselves.

[craiggoodman2]

the blowtorching is to sear the outside, in order to build flavors via the maillard reaction, which is involved in browning. the low temperature cooking wouldn't accomplish this on its own, and would mean the difference between grilled and stewed meat...

[chinoischef]

The recipe says to blowtorch it quickly and all over. You singed the side facing the camera far more than the others and forgot to do the bottom and top.

This method is the opposite of 'sealing in the juices'. This blowtorching is to kill potential bacteria and should not cook the meat at all

[fabbe0]

nope it's to give it a sort of glaze

[ktallett1]

heston blumenthal is a genius tho.

[Zdrastvooy]

I want to do this one, but cant help but wonder if all the effort is really worth it, Ive alreaady tried his Black Forest Gateau, that was expensive and while it was lovely, it could be done better and SO much cheaper!