tag:blogger.com,1999:blog-3280328108723301984.comments2022-10-27T23:16:12.942+08:00i want to cook like HestonKitahttp://www.blogger.com/profile/08195572003380495834noreply@blogger.comBlogger118125tag:blogger.com,1999:blog-3280328108723301984.post-26095523479761311852015-12-07T05:59:00.636+08:002015-12-07T05:59:00.636+08:00Yes it is pea and ham soup like no other. It taste...Yes it is pea and ham soup like no other. It tastes of peas and ham!What's your beefhttps://www.blogger.com/profile/06024697263396408332noreply@blogger.comtag:blogger.com,1999:blog-3280328108723301984.post-39836945331346363522015-09-15T19:29:45.165+08:002015-09-15T19:29:45.165+08:00Maybe best to brown the toast as you did but then ...Maybe best to brown the toast as you did but then make a syrup or glaze with egg white to put on the toast and coat with sugar to stick, toast in the pan and maybe give a better result. I'm looking at remaking this as my first effort was alright but from the 'Heston at Home' book and not The Fat Duck Cookbook version with the tomato jam and salted caramel. Very good effort though.Chrishttps://www.blogger.com/profile/14723083017935881475noreply@blogger.comtag:blogger.com,1999:blog-3280328108723301984.post-6775290209499421832015-08-28T20:08:42.400+08:002015-08-28T20:08:42.400+08:00Really good effort there, I've been trying my ...Really good effort there, I've been trying my hand at recipes from both Historic Heston and the Big Fat Duck Cookbook so I feel your pain! All my efforts are at www.whatscookingblog.blogspot.co.uk, good luck with your future recipes!<br />Chrishttps://www.blogger.com/profile/14723083017935881475noreply@blogger.comtag:blogger.com,1999:blog-3280328108723301984.post-86526387037831027572015-07-25T23:39:30.665+08:002015-07-25T23:39:30.665+08:00Stumble upon your blog and LOVE IT SO MUCH! I LOVE...Stumble upon your blog and LOVE IT SO MUCH! I LOVE HESTON and your blog with the step by step not so perfectionist picture and honest comment make it actually look and feel do-able. Following your blog and a fan of yours already... I will try to make this.Wanderandfoodlusthttps://www.blogger.com/profile/10983725940486551023noreply@blogger.comtag:blogger.com,1999:blog-3280328108723301984.post-1950795208903799132015-07-15T17:15:57.575+08:002015-07-15T17:15:57.575+08:00Hi Kita,
Thank you so much :-)Hi Kita,<br />Thank you so much :-)Anonymoushttps://www.blogger.com/profile/09038656065367919592noreply@blogger.comtag:blogger.com,1999:blog-3280328108723301984.post-84291417761886357692015-07-15T14:55:02.273+08:002015-07-15T14:55:02.273+08:00Hi Talie!
The link I included above (http://www.t...Hi Talie!<br /><br />The link I included above (http://www.telegraph.co.uk/foodanddrink/foodanddrinkvideo/10890059/Waitrose-three-Heston-Blumenthal-summer-recipes.html) has the ingredient list and cooking times etc, as well as written instructions. If you scroll down the page you should see it. I hope that helps!Kitahttps://www.blogger.com/profile/08195572003380495834noreply@blogger.comtag:blogger.com,1999:blog-3280328108723301984.post-15915829894169764082015-07-09T23:48:03.941+08:002015-07-09T23:48:03.941+08:00So the musk ice cream, it has become a staple in o...So the musk ice cream, it has become a staple in our house and amongst our friends who like musk sticks it is frozen love. Nothing beats it in a waffle cone on a hot summer night. But now, a smart cookie amongst our friends took a leap of faith and made the exact same thing using the banana lollies we get her in Australia. So if you like those banana lollies you can get an amazing summer treat by substituting them for the musk in the above recipe!.Have at it!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3280328108723301984.post-66748550460650583342015-07-07T08:01:56.830+08:002015-07-07T08:01:56.830+08:00Hey, I can't find the amount to use for each o...Hey, I can't find the amount to use for each of the ingredients or how hot the oven should be... any chance you could help me out?<br /><br />Thanks <br />:-)Anonymoushttps://www.blogger.com/profile/09038656065367919592noreply@blogger.comtag:blogger.com,1999:blog-3280328108723301984.post-63757895499979649772015-06-29T16:40:57.430+08:002015-06-29T16:40:57.430+08:00This sounds really nice. Always looking for new re...This sounds really nice. Always looking for new recipes to try. Thanks for sharing.<br /><br />Simonplasterers bristolhttp://www.sptplastering.co.uknoreply@blogger.comtag:blogger.com,1999:blog-3280328108723301984.post-54023966287090767832015-06-12T23:53:42.896+08:002015-06-12T23:53:42.896+08:00Wow, this recipe looks amazing! I've just boug...Wow, this recipe looks amazing! I've just bought some of Heston's houseware range from Salter and I will look to make this recipe with my new bits. Check the range out here: http://www.uk.salterhousewares.com/catalogue/heston-blumenthal-precision jordanRwoodhttps://www.blogger.com/profile/14519142466558533633noreply@blogger.comtag:blogger.com,1999:blog-3280328108723301984.post-81517093119160115232015-06-12T09:12:28.749+08:002015-06-12T09:12:28.749+08:00Love the post! I tried this as well and I complet...Love the post! I tried this as well and I completely agree - it's delicious. I couldn't get mine to match his picture though (not so much of the golden, semi-translucent, completely set filling) - wasn't sure if I 'pushed' the cooking far enough. But afterwards I wasn't completely sure that it was worth the effort - compared with (say) Stephanie Alexander's lemon tart which is simpler and almost as good...Sam Longhttps://www.blogger.com/profile/16911804611364811596noreply@blogger.comtag:blogger.com,1999:blog-3280328108723301984.post-31925867316008229452015-05-09T23:05:47.295+08:002015-05-09T23:05:47.295+08:00Thanks for all the detail, people coming and altho...Thanks for all the detail, people coming and although I'm panicing I'd like to impress.<br />Maybe I will with this.<br />Jenniejennie1https://www.blogger.com/profile/07819572911124089038noreply@blogger.comtag:blogger.com,1999:blog-3280328108723301984.post-15173863596492285642015-04-20T08:09:04.413+08:002015-04-20T08:09:04.413+08:00WOW!
Dedication indeed. Great post and brilliant ...WOW!<br /><br />Dedication indeed. Great post and brilliant detailed write up as always. I'm jealous because this is, as you say, iconic. Yet we've never given it a go. <br /><br />Interesting but underwhelming seems to be the perfect description. Maybe it;s better in the context of the Fat Duck, where weird and wonderful is expected. Out of context you're probably right about the "interesting but not exactly tasty" verdict. Although we did like the pain perdu when we tried making it, but you're right about it being a bit too sweet. <br /><br />Really looking forward to seeing how the Eton Mess turns out!Anonymoushttps://www.blogger.com/profile/16508797582965677345noreply@blogger.comtag:blogger.com,1999:blog-3280328108723301984.post-66648212481106388432015-04-01T07:27:21.369+08:002015-04-01T07:27:21.369+08:00Great blog again. I have to do this. I'm slow ...Great blog again. I have to do this. I'm slow roasting a whole pork shoulder (about 6 kilos) on the weekend. I'll let you know how it goes. Cheers.New River Dininghttps://www.blogger.com/profile/00957497826186976712noreply@blogger.comtag:blogger.com,1999:blog-3280328108723301984.post-45711002449172638282015-03-29T00:02:51.532+08:002015-03-29T00:02:51.532+08:00Great post! I absolutely love this tart recipe. It...Great post! I absolutely love this tart recipe. It took some practice to get right (I'm rotten at pastry and I totally buggered up the oven temp so it never cooked) but once you get the hang its SO worth it. <br /><br />I agree the probe dimple is an unsightly blemish, I think that's the real purpose behind the brulee finish - to hide it. <br /><br />Thanks for the recommendation - though the truth is I'm way less Hermione Granger and way more Luna Lovegood. Or, if we're being honest, Mundungus Fletcher.Anonymoushttps://www.blogger.com/profile/16508797582965677345noreply@blogger.comtag:blogger.com,1999:blog-3280328108723301984.post-4846405600720208802015-03-15T16:18:10.671+08:002015-03-15T16:18:10.671+08:00Hi. I watched Heston and actually you made one mis...Hi. I watched Heston and actually you made one mistake. Once he boiled agar agar, he cooled it in the fridge and then blended. After blending he've put it on the heat, added mustard and other ingredients and said that even if it cools down again it's not gonna go jelly.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3280328108723301984.post-71791238550098345522015-03-14T19:01:50.027+08:002015-03-14T19:01:50.027+08:00Another great post. Love the detail and the honest...Another great post. Love the detail and the honesty as always.<br /><br />I'v had a go at both of these. We made the caramel chocolate sauce to go with Heston's cheesecake recipe and we absolutely loved it (although raspberry coulis got voted higher on the day). <br /><br />I also had a go at the florentines once, as a gift for someone at work. What an absolute disaster! Yours looked a LOT more successful than mine did, but I think we encountered every problem that you had. There's no part of the recipe that doesn't seem like it's trying to make things easy or avoid waste. (In the end we bought a box of fancy florentines to give as a gift, and the trip plus biscuits cost less time and money than this recipe does!).<br /><br />Great post as always, look forward to hearing how the lemon tart went!Anonymoushttps://www.blogger.com/profile/16508797582965677345noreply@blogger.comtag:blogger.com,1999:blog-3280328108723301984.post-21661560981029664252015-01-02T23:30:43.667+08:002015-01-02T23:30:43.667+08:00Oh my God I love these and they look gorgeous.
I&...Oh my God I love these and they look gorgeous.<br /><br />I'm tempted to go out and buy all the ingredients a have a crack at the mover the weekend (although the price of passion fruit is a bit offputting).<br /><br />We had a really similar problem with heating sugar above 100 degrees too. Our theory is that water's maximum temperature is 100 degrees, so you have to boil away all the water content before the temperature of the reemaining ingredients can rise above that. I might pop over to the chefsteps.com forums and see if this is true or just my imagination.<br /><br />Fantastic work and all the best for the New Year!!! :)Anonymoushttps://www.blogger.com/profile/16508797582965677345noreply@blogger.comtag:blogger.com,1999:blog-3280328108723301984.post-85027467437039769392014-12-24T14:58:27.957+08:002014-12-24T14:58:27.957+08:00They were amazing! Yes you could absolutely use t...They were amazing! Yes you could absolutely use them as currency.Bibnbubhttps://www.blogger.com/profile/10009840329365548527noreply@blogger.comtag:blogger.com,1999:blog-3280328108723301984.post-44244647996520374112014-12-24T05:56:40.324+08:002014-12-24T05:56:40.324+08:00Is there no salt needed ?
I really like your bloc...Is there no salt needed ?<br /><br />I really like your block with all the lovely photos. <br />Doenci3noreply@blogger.comtag:blogger.com,1999:blog-3280328108723301984.post-52399702352741374282014-12-23T22:50:27.353+08:002014-12-23T22:50:27.353+08:00 I might have to plant a second, thats a lot of pu... I might have to plant a second, thats a lot of pulp, but they sound amazingAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-3280328108723301984.post-10768535630482834142014-12-22T22:08:10.125+08:002014-12-22T22:08:10.125+08:00Another brilliant post! Love the detail and the co...Another brilliant post! Love the detail and the commentary as ever. Your posts are always a treat :)<br /><br />We've tried the rosemary & chocolate pairing from Heston before (in the form of a quickly discontinued Waitrose Ice Cream) and we actually really like it. I'm not a fan of mint & chocolate together, but the rosemary seems to give the same lift and lightness to the chocolate as mint, but without the -in my opinion- unpleasant flavour pairing.<br /><br />We've had our fats split when making truffles as well. In Moulds too, so there was no hope of scraping off for neatness. "Fortunately" they were made using a ras el hanout blend that was over 50% salty vegetable boullion powder, so we were able to throw them away anyways, before anyone saw that they looked as hideous as they tasted!<br /><br />The crispy chocolate coating is a marvel. We tried to make a big batch and save it in the freezer for garnishing purposes. It all go used up very quickly.<br /><br />All the best this Christmas and New Year to you and the family! Looking forward to seeing your next posts in the New Year :)Anonymoushttps://www.blogger.com/profile/16508797582965677345noreply@blogger.comtag:blogger.com,1999:blog-3280328108723301984.post-91046509439008272482014-08-22T04:06:59.169+08:002014-08-22T04:06:59.169+08:00Omnomnom!
I think I might try making my 'nor...Omnomnom! <br /><br />I think I might try making my 'normal' caramel scrolls (ie the recipe we made in Home Ec when I was in Year 8) but served with a caramel sauce and icecream. I've always only served them as afternoon tea fare, by themselves or with their vegemite-and-cheese cousins and the obligatory cup of tea/coffee/warm milk.<br /><br />I'll be using your pastry-rolling tip soon, no doubt. Thanks for that!<br /><br />xoxomooncathttps://www.blogger.com/profile/14171256285481400254noreply@blogger.comtag:blogger.com,1999:blog-3280328108723301984.post-16418949142375325002014-08-22T03:53:53.919+08:002014-08-22T03:53:53.919+08:00Awww, my mouth is really watering now. Those prawn...Awww, my mouth is really watering now. Those prawn cocktails look and sound fabulous! <br /><br />I used to absolutely love getting prawn cocktails in little stainless steel dishes from the kitchen staff at my granddad's restaurant when I was a kid. I'd forgotten all about those. Mmmm.<br /><br />Lovely post, you made me laugh out loud at feeling silly over the mirin. It's reassuring to know that even you sometimes feel silly in the kitchen. xxoo<br /><br />(Off to make a snack now. With avocado and shop-bought mayonnaise, as I lack prawns, roe and delicious freshly made mayo.) mooncathttps://www.blogger.com/profile/14171256285481400254noreply@blogger.comtag:blogger.com,1999:blog-3280328108723301984.post-3572696966671616702014-08-21T01:12:42.236+08:002014-08-21T01:12:42.236+08:00Outstanding results!
We've tried this too and...Outstanding results!<br /><br />We've tried this too and it really is an amazing pork dish, with the flavours considerably enhanced by that brine. <br /><br />Speaking of which, I think you're totally right to say this is a relaively painless dish, but there's burst of activity. For us the biggest hassle was assembling the brine, which requires a lot of ingredients.<br /><br />We're currently thinking one option might be to make a big batch of brine, buy loads of belly in bulk and brine, say, 3 at once. You could rinse all 3 at once after brining then freeze the other two to be cooked at a later date. What do you reckon?<br /><br />Also, brilliant work as always! :) Can't wait to see how the Coffee Creme Brulee turns out!Anonymoushttps://www.blogger.com/profile/16508797582965677345noreply@blogger.com