I cook my steak for 7 days generally, so 24 hours is a breeze. One time I put my steak in the oven at room temperature and left the oven door open so it wouldn't overcook and then went on a holiday for 3 months and by the time I came back , the steak was ready to eat... It was amazing! Although I spent the next week in hospital with food poisoning because I forgot to wash my potatoes...
I ordered a coffee in the Fat Duck, Hestons place. They let loose a rare bat, it flew around the restaurant until it was shot with a lazer pistol by the head chef. They then extracted the coffee beans from the bats intestines & ground it with a piece of stone which was apparently part of stone henge. I didn’t ask for milk I hate to think what would have occurred.
Lol same Vids are actually quality you do have to question the effort required to replicate this though and considering how much equipment you would need for the fish n chips it would be an incredible amount of time Still though, you see those fish and chips and drool sooooooo
Heston’s revised recipe involves extracting all of the juice from the meat and cooking it separately for two weeks in the Large Hadron Collider, so as not to lose a single drop before reinserting into the separately cooked flesh.
I'd been looking for ways to cut down on my energy costs recently and knowing I only have to have the oven on for 24 hours for this dish will really help! Thanks Heston!
24 hours is nothing, when I was eight my dad put a steak on top of the washing machine, turned a 40 degrees cycle on and said “that’ll be ready for your 21st birthday, son”
...and for our next dish, we will use the Large Hadron Collider! We'll need: a ticket to Geneva, 3 electron microscopes, a rectal thermometer, and an egg. Yes! It's boiled egg ala' Geneviève scientifique! Extraordinaire! *smooch!* _
Waiter: Hello may i take your order? Me: Hmm what's today's special Waiter: The perfect steak cook to order! Me: Oh i'll take it! Waiter: Alright then well come back tomorrow cus it's gonna take 24 hours.
I believe if you want to order this you'll need a reservation at least a day before and place this steak on order. I've eaten at a special Chinese restaurant that have dishes made for 3 days and costs a fortune and they will need you to reserve the food in advance
You realise if you go to a top end restaurant all the sauces take 24 hours ,+ to prepare, as an example.The chefs dont just rack up at 6pm and start cooking your dinner.
@geektoro correct, mate. that is exactly my wiew. and instead of a propane burner use some beech wood and just a little juniper at the end, and savour the difference....
He's a 3 Michelin star chef noted for innovative scientific based cooking , and there's people in the comments acting like he's clueless ?? Really ?? Like honestly ?? 😂😂😂
kfuffle He IS clueless. Who are these recipes for? No one is going to spend a week grilling steak or roasting chicken. And no one will alternately boil and fry potato wedges ten times over to make “the perfect chips.”
You do not get 1 star let alone 3 from Guide Michelin for providing customers with bad food .. If you do want to try the recipe or techniques move on. If you have nothing good to say - then say nothing !!
@@Slashbag69 home cooks who are the target audience don't give 2 turds about perfection. They just want great tasting food. Perfection is for chefs that cook in fancy restaurants!!
Walks in to supermarket and gets the attention of an assistant Me- Excuse me, do you have a 4 rib cut of long horn cattle matured for 35 days at a 2 bone thickness....... oh, and also a powerful blowtorch Supermarket assistant- ................
Sorry to tell all the comedians It WORKS. I menu plan &have no problem about cooking tuesdays & and prepping wednesdays at the same time, I won't even mention brining poultry for 24 hours (well worth it) then. Can't understand the problem with a few minutes prep the day before. Serious cooks can organise.
24 hours... I'm not that patient, but if it's to taste a perfect steak, I'll definitely try it once. As for the damn blowtorch... am I the only one that doesn't keep that in her kitchen? Is there any other way of having the same browning effect? Heck, I should probably bring that to my chemistry lab next week... joking... almost.
0:06 “Mum when will you start making dinner?” “As soon as I can darling, I just need to wait for the beef to age first” “How long will that take?” Mum: 👁👄👁
What's the point of an expensive oven if you're not gonna trust it? It seems dumb that you spent all that money, then spend a bit more for an extra thermometer.
a lot of ovens are not accurate . and if yours is one of them better know .. A digital thermometer is very useful tool . get one and you will use it for more than a periodic oven check..
It looked good in the end but is it worth waiting 24 hours+ for when you can whip a fantastic steak up on a grill pan in 5-10 mins , i dont think so personally
Just got done with the Hestons chicken recipe, time for a steak that takes only 1.6 relative light-years to preplan, so I can begin the saga to have a meal.
So, dry aged for 35 days and then raised to the temperature of a desert for 24 hours. This meat, however good, is so close to rotting off the bone that I'm sure some over zealous food inspector somewhere might actually declare the meat spoiled. I'd still be first in line to see if it actually was spoiled of course. I might have to try it again and again and again just to be sure.
I put my steak in the oven in 1938 It should be done in about another 8 years but I'm keeping an eye on it Then because I blow torched it I'll probably redecorate it once it comes out of the oven
@DeeJayBounce Clearly what? I know what I'm talking about. I worked for twenty (20) years in the chemistry business and I'm a skilled cook. Italian food, if you do not mind.
oh boy another Heston Blumenthal video, how long are these steaks gonna take? 3 hours 5,... maybe 6.also let's find out how high the electric bill is gonna be. Before I forget shoutout to the poor guy who has to check the temperature on the thermometer every hour when Heston is asleep.
Meat aged for 35days plus 24h of slow 50°c of slow cooking. Leaving your family starvation n house in fire/fumes on the celling as he suggested to leave the oven open. Plus u might get bacterial/tapeworm infection due to slow relatively uncooked steak...
my question is...doesn't it put the steak into a danger zone(5-60 degree) and violate the 2/4 hour rule......?? after all he cooks the steak at the low heat...for such a long time......?
I cook my steak for 7 days generally, so 24 hours is a breeze. One time I put my steak in the oven at room temperature and left the oven door open so it wouldn't overcook and then went on a holiday for 3 months and by the time I came back , the steak was ready to eat... It was amazing! Although I spent the next week in hospital with food poisoning because I forgot to wash my potatoes...
I laughed for 10 minutes straight. 😂😂😂
@@Masssch Heston literally works out the longest way possible to cook something. Haha
My broda, u killed me.😂😂😂😂
Some of the funniest shit I read
Funniest comment ever 🤣😂🤣😂
I ordered a coffee in the Fat Duck, Hestons place. They let loose a rare bat, it flew around the restaurant until it was shot with a lazer pistol by the head chef. They then extracted the coffee beans from the bats intestines & ground it with a piece of stone which was apparently part of stone henge. I didn’t ask for milk I hate to think what would have occurred.
The AvaloniaN the “milk” was probably a bucket of heston’s discharge
This comment cracked me up.
😂😂😂
hehe ye bwooiiii
The AvaloniaN actually the serve nespresso
I actually came here from the fish and chips video to carry on with my science lesson
Lol same
Vids are actually quality you do have to question the effort required to replicate this though and considering how much equipment you would need for the fish n chips it would be an incredible amount of time
Still though, you see those fish and chips and drool sooooooo
I think this is a common occurrence haha
Heston’s revised recipe involves extracting all of the juice from the meat and cooking it separately for two weeks in the Large Hadron Collider, so as not to lose a single drop before reinserting into the separately cooked flesh.
This guy is the Heisenberg of cooking
'now... say my name...'
'Blumenthal...'
'You're goddamn right'
devilgloom hes the twat of the century
"That was 99% pure beef! Its a work of art!"
@@novanoir8309 it's just basic ingredient
24hours is nothing, i usually cook my steaks for 96 hours.
PEKKA PUUPÄÄ I cook my steak for as long as the cow it came from was alive.
Hahaha
😂😂😂
Cooked the fucking cow when it was just a sperm and an egg.
lmaooooooooooooo
Cooked my beef when they were still wild cows
Back in my day we used to cook our steaks for a whole year
I'd been looking for ways to cut down on my energy costs recently and knowing I only have to have the oven on for 24 hours for this dish will really help!
Thanks Heston!
With the door open
24 hours is nothing, when I was eight my dad put a steak on top of the washing machine, turned a 40 degrees cycle on and said “that’ll be ready for your 21st birthday, son”
...and for our next dish,
we will use the Large Hadron Collider!
We'll need: a ticket to Geneva, 3 electron microscopes, a rectal thermometer, and an egg.
Yes! It's boiled egg ala' Geneviève scientifique!
Extraordinaire! *smooch!*
_
Some condiments for taste include various aromatic quarks, mesons and pions. Some of my favourite include kaions
😅😅😅 im dead
LMAO!!!! 🤣
This is indeed the juiciest, tenderest, most flavorsome steak I've never tasted
Well, I think😊 you're interesting. 🍳 ❤
“The temperature of the oven is critical”
Leaves the oven door open for ages to tell us about how critical it is
Cos the temp is meant to be as low as possible
Daddy i want a steak
Ok come next month he will be ready
I'm gonna cook one of Heston's creations for Sunday lunch - I'm going to start Thursday morning....
Legend has it he is still shooting this video
Next time, try using a welding torch to join the pieces together. You'll end up with the juiciest, tenderest whole cow.
Just imagine
Waiter: Hello may i take your order?
Me: Hmm what's today's special
Waiter: The perfect steak cook to order!
Me: Oh i'll take it!
Waiter: Alright then well come back tomorrow cus it's gonna take 24 hours.
I believe if you want to order this you'll need a reservation at least a day before and place this steak on order. I've eaten at a special Chinese restaurant that have dishes made for 3 days and costs a fortune and they will need you to reserve the food in advance
You realise if you go to a top end restaurant all the sauces take 24 hours ,+ to prepare, as an example.The chefs dont just rack up at 6pm and start cooking your dinner.
@geektoro
correct, mate. that is exactly my wiew. and instead of a propane burner use some beech wood and just a little juniper at the end, and savour the difference....
I normally get home knackered on a Monday night and cook my chips 35 times. My steak is ready just before I get home from work the following day
@lindsay Well, I think😊 you're interesting. 🍳 ❤
Leave my oven running for 24 hr? Wake up to the ashes of my house. Or if I get lucky, a massive electricity bill.
50 degrees isn't going to set fire to anything
I did it, my house is still here.
Richard Desmond nobhead
🤣🤣🤣
@@unkeptnorthernbloke5265 Your channel is pretty hypocritical mate. You look like a proper bellend. :D
On a serious note ....
In his shows I love the comments section....
Goodness They are hilarious 😂😂😂
@ace1262 he did said it's been aged for 21 days, the proteases won't be active after that long.
He's a 3 Michelin star chef noted for innovative scientific based cooking , and there's people in the comments acting like he's clueless ?? Really ?? Like honestly ?? 😂😂😂
kfuffle He IS clueless. Who are these recipes for? No one is going to spend a week grilling steak or roasting chicken. And no one will alternately boil and fry potato wedges ten times over to make “the perfect chips.”
Evgueni Mlodik I did so now you’re the crazy idiot
You think he pulls this bullshite in his restaurants?
You do not get 1 star let alone 3 from Guide Michelin for providing customers with bad food .. If you do want to try the recipe or techniques move on. If you have nothing good to say - then say nothing !!
No, like hestonly.
i love how people over react and treat this like a morning cooking show, He's merely illustrating how much further you can push your cooking
Exactly. It's called "in search of perfection", not "food for lazy arseholes"
@@Slashbag69 home cooks who are the target audience don't give 2 turds about perfection. They just want great tasting food. Perfection is for chefs that cook in fancy restaurants!!
He's pushing my cooking into next week.
This dude acts like cooking in general doesn't get rid of bacteria
I only did double science at school, I’ve officially now done triple! Thanks Heston
I am starting this recipe today and coming back next month
I put the meat in the oven for 24hrs and when I opened it a cow ran out!
Another Heston "Ain't nobody got time for that!" Blumenthal video that I will probably only make once in my lifetime just to try it
Hmmm 24hrs seriously I can imagine the electricity bill at the end of the month.
Heston should work in a Fast Food Restaurant.
Heston welcoming guests to a dinner party
Heston: come in guys. Have a seat...food will be ready in 24 hours...drinks?
Best cut for steak is obviously skirt. Plus it needs to be on a bbq...
Roasties and veg are done, steak will be ready a week Thursday.
Walks in to supermarket and gets the attention of an assistant
Me- Excuse me, do you have a 4 rib cut of long horn cattle matured for 35 days at a 2 bone thickness....... oh, and also a powerful blowtorch
Supermarket assistant- ................
I know right, this is crazy
Ramsay: hot pan. Olive oil, season beautifully.
Oliver: glug of olive oil
Blumenthal: warm up your large Hadron Collider first
Heston better be paying my electricity bill if he's expecting me to leave the oven on for 24 hours.
Sorry to tell all the comedians It WORKS. I menu plan &have no problem about cooking tuesdays & and prepping wednesdays at the same time, I won't even mention brining poultry for 24 hours (well worth it) then. Can't understand the problem with a few minutes prep the day before. Serious cooks can organise.
I knew that high powered blow torch I had in my cutlery drawer would come in handy one day.
*video begins*
"hello, my name is heston blumenthal and i am on hour 18 of the 72 hour cook for this steak"
0:30 I wonder what steakhouse in NY he's talking about? I would assume Peter Luger's, or Delmonico's.
24 hours... I'm not that patient, but if it's to taste a perfect steak, I'll definitely try it once. As for the damn blowtorch... am I the only one that doesn't keep that in her kitchen? Is there any other way of having the same browning effect? Heck, I should probably bring that to my chemistry lab next week... joking... almost.
This lad is bananas
Next up watch as heston cooks a boiled egg for 96 years
I’ve kind of gone off aged steak after that awesome undertaker on Wired said he couldn’t stand the smell of it as it reminded him of work.
I came to cook a quick steak with Heston while my perfect crisp chicken cooks for a fornite.
I wanna make this steak for christmas... ill better get started
Heston Blumenthal is an op
Where is the end result? What does it look like?
A powerful blowtorch? I’ll get my flamethrower shall I? 😂😂
0:06
“Mum when will you start making dinner?”
“As soon as I can darling, I just need to wait for the beef to age first”
“How long will that take?”
Mum: 👁👄👁
It would be very entertaining to be in Heston's Restaurant kitchen for an evening to see what goes on lol
I've put the steak at 1℃ in the oven. I'll eat that after 50 years. I bet it'll be juicier. 😉
Perfection!!! Beautiful!!!
To be honest I never felt hungry when watching his video but sleepy instead
Blowtoarch for 1 minute, then pop into the oven for a full day and night. Easy
Anyone done this with a5 bms12 waygu?? Would it be worth cooking so low?
What's the point of an expensive oven if you're not gonna trust it? It seems dumb that you spent all that money, then spend a bit more for an extra thermometer.
a lot of ovens are not accurate . and if yours is one of them better know .. A digital thermometer is very useful tool . get one and you will use it for more than a periodic oven check..
Best part is 0:00 when you look at this "mean" babyface and realize that his glasses are NOT safety goggles. xD
It looked good in the end but is it worth waiting 24 hours+ for when you can whip a fantastic steak up on a grill pan in 5-10 mins , i dont think so personally
Just got done with the Hestons chicken recipe, time for a steak that takes only 1.6 relative light-years to preplan, so I can begin the saga to have a meal.
A light year is a measure of distance!
So, dry aged for 35 days and then raised to the temperature of a desert for 24 hours. This meat, however good, is so close to rotting off the bone that I'm sure some over zealous food inspector somewhere might actually declare the meat spoiled.
I'd still be first in line to see if it actually was spoiled of course. I might have to try it again and again and again just to be sure.
Thought I'd just whip up a quick steak while my chicken was cooking... Perfect...
Now i need a blow torch to be able to eat...thanks heston! :)
The amount of people missing the point of his program is hilarious.
11 years for a dish. Dang bro. I’m still waiting for this dish to finish 😂😂😂
He's more of a scientist than a cook
Marco Pierre white : easy , simple 15minutes recipe...
Heston : we don't do that here...
Wow. I am trying this.
11 years later it should be ready by now, how was it?
Personally I like to cook my steak for a week with the heat from my Xbox.
Lot of people criticizing and complaining about the methods used... perfection isn’t easy / cheap !!
ofcourse it's 2 parts
Can I cook mine in the fridge?
Is that some kind of propane burner? With residues of sulphur etc. with it? forget about it, mate....
use a butane torch not propane
I put my steak in the oven in 1938
It should be done in about another 8 years but I'm keeping an eye on it
Then because I blow torched it I'll probably redecorate it once it comes out of the oven
charcoal flavor is given by the charcoal in the barbeque, not by a propane burner!
Ask your grandparents how they cooked brisket. It'll be exactly the same.
So, get the triple-barrelled quadruple power bunsen burner..
Heston I just got a bill from energy company for £170.000... my oven was on for 53 years!!!
Where is part2
How to make the best steak
1 Do it differently than normal
2 Add more steps
Went to his restaurant the fat duck and ordered cola, little did I know he actually started making cola from the ingredients stated on the can.
Heston was using sous vide before sous vide was a thing
24 hours! What book is he cooking from?
Genesis
I wonder what he eats while he waits 5 days for all these dishes to be prepared. Heinz tomato soup and crisps?
I'm hosting a dinner party next week, so i better get the meat in the oven
I guess the ultimate question really is .. has anybody EVER tryout any of his methods?... At all?
so were using blowtorches to cook now
Helps increase the carcinogens.
@DeeJayBounce
Clearly what? I know what I'm talking about. I worked for twenty (20) years in the chemistry business and I'm a skilled cook. Italian food, if you do not mind.
oh boy another Heston Blumenthal video, how long are these steaks gonna take? 3 hours 5,... maybe 6.also let's find out how high the electric bill is gonna be.
Before I forget shoutout to the poor guy who has to check the temperature on the thermometer every hour when Heston is asleep.
24 hours of running the oven, would have to sell my house to eat this steak.
Will I pay my electric bill Heston 34 f hrs
I had no idea this comment section was soooooo goood! Ahahahahahahahahah
I prefer the 34 day aged steak personally
Meat aged for 35days plus 24h of slow 50°c of slow cooking. Leaving your family starvation n house in fire/fumes on the celling as he suggested to leave the oven open. Plus u might get bacterial/tapeworm infection due to slow relatively uncooked steak...
It would be easier to move to Doha in the summer and leave it on the window sill for 24 hours
...and down goes the sun overnight
Has anyone got a blow torch I can borrow
24 hours, bro calm down the people can wait don’t rush the process
I don't get it, the oven is hot and he just picks up the thermometer?
my question is...doesn't it put the steak into a danger zone(5-60 degree) and violate the 2/4 hour rule......?? after all he cooks the steak at the low heat...for such a long time......?