Have you ever given Heston's "Perfect" dishes a go?
Discussion
I've tried a couple, the bolognese and the chilli. I've never gone the absolute whole hog and done everything in the recipes (the chilli asks you to make sour cream ice cream out of dry ice!!) but I've done most of it.... they turned out delicious.
I now use some of the techniques he uses in moderation, takes too long to do them all normally.
They do add a lot to the taste. Brining (soaking the meat overnight) is one thing I'll deffo do again.
I now use some of the techniques he uses in moderation, takes too long to do them all normally.
They do add a lot to the taste. Brining (soaking the meat overnight) is one thing I'll deffo do again.
Started to incorporate the techniques into what I cook. The mashed potato was a lovely eye opener, but I couldn't be arsed to make my own sausages.
Hoping to get a good frier later this year to get the triple fried chips right.
Bought a cast iron skillet and a flame thrower / blow torch and the steak is great, but haven't had time to do the 24 hour slow roast.
The books are interesting to read as well as informative, and also give me a great excuse to go to a gentleman's club when I'm next in New York.
Hoping to get a good frier later this year to get the triple fried chips right.
Bought a cast iron skillet and a flame thrower / blow torch and the steak is great, but haven't had time to do the 24 hour slow roast.
The books are interesting to read as well as informative, and also give me a great excuse to go to a gentleman's club when I'm next in New York.
The 24 hour roast is good although you can get away with a lot less if you use a smaller joint that a half or whole forerib. Also used the same technique with a seamed shoulder of lamb reformed into a joint for carving. That really was worth doing and only took a few hours then finished in a hot pan to colour. Also used the same principal to do individual roasted joints for large numbers (100+) so would work well for a dinner party. Precook the joints and then finish and reheat in hot butter just before serving.
Gassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff