Perfect roast potatoes - In Search Of Perfection - Heston Blumenthal - BBC
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Published 2010-08-13
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All Comments (21)
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Heston's methods are just hilarious.
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"this chicken is been in for 4,5 hours so it should be ready".....nah dude i think it needs 2 more weeks
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"This chicken has been in the oven for about four and a half hours." Proceeds to just pull it out bare-handed.
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This Recipe is awesome but has anyone notice him removing the roast chicken without oven gloves lol
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The chicken is in about 4 and a half hours pulls it out without a oven mit in sight ha
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Just made these turned out perfectly crust perfectly crisp inside beautifully fluffy
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0:47 "That's gonna make the crust really juicy." ... wait what?
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Quite amazing how he pulled a chicken out of a hot oven without oven mits or any other protection...
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The chicken was roasted at 90 degrees, 60 degrees is the temperature of the deepest part of the breast to ensure it's perfectly cooked juicy. ^^ Watched it on How to Cook like Heston: Chicken
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made these potatoes yesterday, the texture was fantastic
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Boiling potatoes 20 mins first before roasting always made sense to me. It's good to see one of the world's top chefs confirm it's a good technique.
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Great tip with the potato skins!
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Seen this before, use maris piper potatoes. He did a test to see which spuds cook the best. i always follow this recipe for doing roasted potatoes, its the best!
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The way he stares at my soul for a millisecond is unsettling
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Watching this cos I was looking to see if anyone had uploaded Delia's way of doing it and this comes pretty close! I believe Delia steamed, instead of boiled her potatoes. The idea of boiling the potatoes together with the skins is an interesting one.
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I did well with the eggs so now I will try this
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That's something I noticed also that if I put in rosemary and garlic at the start then it had lost most of the flavour by the time they were ready. Rosemary in for last 5 minutes I would say personally.
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Great success! Next time I might use bacon drippings instead of olive oil, and/or finish it with butter and some Maldon sea salt. Some things were left unsaid in the video... I cooked the spuds in salted water starting cold.
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@SheffieldLad yea but he said he roasted it at only 60 degrees, when u frequently work in kitchens and handle hot food, you can tolerate temps of nearly 80 - 90 degrees (not over long periods of time though)
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Oh my goodness! He's the first to figure this out!?!?! Wow
