Perfect roast potatoes - In Search Of Perfection - Heston Blumenthal - BBC
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- เผยแพร่เมื่อ 12 ส.ค. 2010
- Heston Blumenthal uses his advanced cooking knowledge to show us how to cook the perfect roast potatoes. Great recipe video from the Michelin star chef's cookery show In Search of Perfection.
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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.
That’s because it’s been in for four and a half hours at about 50 degrees 😅
the chicken was in there, not the tray... I dunno lol
@@that.guy11 😂😂
Heston: perfect roast potatoes
Me: This Little Maneuver's Gonna Cost Us 51 Years
"this chicken is been in for 4,5 hours so it should be ready".....nah dude i think it needs 2 more weeks
When he said that, he didn't ment it was cooking from then.
Heston's methods are just hilarious.
There is a method to this madness
Buy they work :D
He got 3 Michelin star for that method though
@@devinhalim5194 Try them at home.
Wonder why he's rich and you're a youtube hater hmmmmmmm
This Recipe is awesome but has anyone notice him removing the roast chicken without oven gloves lol
He cook that at a low temperature like 60 something
@@grantgrant8554 he’s always cooking at low temperatures 😂😂😂😂
I realize I'm responding to a really old comment but still, I have to lol. I've worked in a couple of kitchens in my life and seen loads of chefs and cooks not use oven gloves or anything else to handle extremely hot plates and pans etc straight out of the oven. In culinary school this really old school chef told me not to wear gloves during dishwashing duty to make my hands get used to hot temperatures. That and getting burned over and over again lead to my hands being able to withstand a decent amount of heat, my wife is always freaked out by it when we cook together. And once you've spent as much time getting your hands burned in the kitchen as Heston has.. not a big deal at all to grab something straight out of the oven.
@@TheBleedout Yeah basically destroy your sense of touch and you will be fine. Put your hands in olive oil at 70°C for 10 minutes for evenly distributed nerve destruction.
@@christopherstein2024 lol "destroy" is maybe bit of an exaggeration.
The chicken is in about 4 and a half hours pulls it out without a oven mit in sight ha
if you're listening he says the chickens internal temp is 60 degrees. For a pro chef like heston thats not hot enough to bother him.
James Rowland Oh 60 degrees the same temperature I blow a fart out at
Watch his stupid chicken video. He cooks it at 60oC smh
Are you thinking about celcius or fahrenheit? Because in fahrenheit, that's 140 degrees. That's pretty hot to touch, especially on metal and for the amount of time he was holding on to it. It's most likely TV magic that happens on food shows all the time, it's actually cooked but the oven was off and the chicken was just placed in there for effect.
no-one uses fucking fahrenheit
Just made these turned out perfectly crust perfectly crisp inside beautifully fluffy
Quite amazing how he pulled a chicken out of a hot oven without oven mits or any other protection...
Wasnt really hot..
@@hi12235 you misst the joke mate
MISST?@@dinolambo1234
0:47 "That's gonna make the crust really juicy." ... wait what?
rollercoaster24 you are not a chef you are just a childish idiot that puts immature comments
M̈är̈k̈ Ḧül̈s̈ë chill your beans bro *badum tshhh*
He also forgot the nuclear reactor to cook the potatoes
His point is crust isnt juicy its crispy
Is Gonna be crispy 😂😂😂,but somehow has pocket of fat 😂😂
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
made these potatoes yesterday, the texture was fantastic
Great tip with the potato skins!
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.
Hope you're having a nice day Zelda.
Yep, 20 mins is about right dependant on type, size, and elevation 😊
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!
The way he stares at my soul for a millisecond is unsettling
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.
LOLOL "this chicken has been in the for 4 and 1/2 hours" *grabs tray with chicken with bare hands* lika BAWS
He has been cooking for while,i mean look at Marco,Gordon,and Wolfgang puck,their hands is steel
This man is a meme but this method of making potatoes works really well, I also recommend adding baking powder to your water as you boil the potatoes
He's a 3 Michelin star chef.
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.
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.
I did well with the eggs so now I will try this
Pulls the chicken out with his bare hands. Mad man.
@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)
Oh my goodness! He's the first to figure this out!?!?! Wow
Well this video falls short of perfection...
No such thing in food world anyways....Just a gimmick to get people to watch. Anyone claiming they can do something perfect is a salesmen regardless how talented they may be. Mind you this guy does some solid stuff.
I never thought to do that with the potato skins, but I'm keen to try it now. I imagine this isn't the best way to make Potatoes au Gratin in that Heston's potatoes are more heavily cooked, but it looks like it'd be great for a more hearty side dish with some good gravy.
How did it turn out?
@@xq8152its still in the oven 😅
made me hungry
Mr asbestos hands with the chicken tray. Haha
@SheffieldLad That's because the chicken was roasted at 60 degrees :P so it wasn't that hot
Oh, ok~ Thanks ^^
You guys realize he's one of the best chefs in the world right ? So he knows what's he's doing.
I'd rather have my nan cooking a dinner for me than that presumptuous tw@!
Hey all 👋 11 years on and I'm still here. It's not ready yet.
@Tokyochef lol. It does make sense actually because I have seen them with Roasts before and they are so delicious! lol My mom has specific potatoes for certain other recipes too like red potatoes she calls Potato Salad Potatoes. Imagine being sent to the store for those not knowing which was which. he he.
ahhh but the quest for perfection is anything but :)
KG are good potatoes all potatoes make good roasties including sweet mix KG with white some orange n purple sweet potatoes well nice and looks pretty. i find using brushed on melted good low fat butter nicer than oil or goose fat. I always say surround meat with apples n onions absorb meaty juices unhealthy but delicous.
richandiben 90 C is 194 F which isn't even boiling, those who work in kitchen a lot develop thick callouses on their hands from all the constant washing and exposure to hot and cold temperatures. Heston an experienced chef has many years of such exposure in his hands.
Callouses are primairly made of keratin, the same stuff that deer antlers are made out of. If your callouses are thick enough you can easily withstand temperatures over 250 F for a few seconds.
Not to mention the people saying 90 C are guessing. But I checked the recipe and the chicken was actually at 60 C, meaning anyone could grab it bare handed.
Although his temperature probe said 60 degrees before he'd even probed the chicken so I'd bet it's been staged and it's merely shown for instructional purposes. Doesn't bother me, not sure why everyone gets so butt hurt over his videos.
This man be taking 18 hours and enough energy to run a small city just to boil some water
😂😂😂😂😂😂😂
Heston's Menthol Bum
If that works for you then great, I haven't been able to match this with straight baking.
would have been nice to see the finished product
Boil them in salted water with a licorice stick for 10 minutes or until they start to break up a little. Drain them until their dry and then marinade them in olive oil with rosemary, tyme and mint for an hour or so. Put them in a preheated oven for 30 minutes at.
Cooking a potato like your life depends on it lol
"this chicken has been in for four hours"
*Grabs tray bare back
“This chicken has been in for about four and a half hours” - Proceeds to pull the roasting pan out with his bare hands 😅
I find that an high-temp vegetable oil (or animal fat) works better. Then again, that's what I personally prefer, so use whatever works for you.
to be fair the chicken was baked at 60 Celsius so if the oven was off for even 5 minutes he can easily take that tray out.
This chickens been in the oven for about 4 and a half hours so I’ll just take it out with my bare hand
Very interesting approach. Roast potatoes should be absolutely delicious but most people never quite get there. I will be trying this approach. Nice tip with the skins in the pan of water. ML
Where's the rest of this video
No Oven Glove. Like a Boss.
@p3rs0nan0ngrata Yeah, I am super pedantic about the rules of English because being my second language, it seems as though we are constantly being told to speak it right but yet find the original speakers vary rarely do.
What? "perfect roast potatoes" - all I saw was boiled potatoes.
Saw a chicken cooked more than I did potatoes.
James Foo 3 Michelin stars and a 20million in the bank must be doing something right
Watch part 2 my dudo
Did he just take the roasting tray without any glove etc?!
Yep
Cooking shows have no authenticity anymore
Just like seeing people play music in a movie
Unless it’s a real life band or the whole premise is being in stage they just kinda fuck off on the details
this video is for the real cooks who can understand the theory behind this cooking method. low temperture to cook the chicken so that it wont dry and more even for the whole chicken such as legs and breasts. any one complain about this video i believe you guys are not really working in the kitchen.
if you believe the pseudo-science of low temperature 'cooking', i believe you guys are not really using your own brain and instead believing to obvious nonsense of somebody desperate to be different.
@Alan Smithee I didn't think I'd need to explain a dummies guide to food science, to a fuckwit that dare not associate their own name with the stupidity they spew online.
@array s temp does not matter lol. Internal temp does, as well as the concentration of fat in the meat.
I like to cut my potatoes into icosahedrons, so that I can maximise the crispiness that the extra edges give me
What are degrees centigrade?
I know only farenheits and Celsius..
Dude has not aged
I'm so used to Farenheit, so I didn't really think that one through.
He just did a new vid about this for waitrose YT
Wheres part 2 !!!????
Laura Viatale says to microwave the potatoes. She's the bomb!
but if you skip the frying and just get the cooked potatoes greased up before putting it in the oven you'll still get almost the same results, especially in a fan-assisted oven that heats up those edges very quickly.
@Tokyochef Then you would say, I am going to roast potatoes, but after they are finished, they are called roasted potatoes, not roast potatoes. My husband is from UK and he also calls them Roast Potatoes (after they are roasted). I thought it had something to do with them being served with a roast. lol TY!
0:47 DID HE JUST SAY IT WILL MAKE THE CRUST REALLY JUICY???
What happened to the rest of the video?
That oven wasn't even on he took the chicken out with his bare hands
In my country, we have this amazing thing called washing. It's awesome -- you should totally try it! It gets rid of all kinds of stuff you don't want. Germs, chemicals, even that disgusting dirt they grow stuff in.
Ok! Too late for me to do these since I have the little golden potatoes on hand. I’ll be smashed potatoes for b’fast tomorrow instead.
Step 1 of our 78 step process...
I always wondered about bacteria when you're cooking at such a low temp.
That's why you do it at 60 degress (well, 57 degrees) for 15 minutes - that kills the bacteria. bacteria are just proteins and all you need to do to kill them is to denature them - same as what happens to egg white when you cook it - the proteins change and turn white - same for bacteria (well, not the white, I mean they change). It's perfectly safe *as long as* you keep it at that temperature for 15 mins or more. This is how sous vide works.
It just seems so low. But 57C is 134F, and I was always told to keep hot food at at least 120F, so yeah, I guess it's fine after all. Thanks!
Batettho 👍
So crispy and crusty.
I was expecting a 25 stage process.
i'm pretty sure i wont ^^
That's because he's secretly a Cyborg.
Say what you will about Heston, but he's Michelin starred.
I can understand why the butcher puts his thumb on the scales, but why would the chef put his thumb on the face of the thermometer?
Hmmm... This chicken's been in for four hours, best take it out with my bare hands
That chicken must have cooled down because he held that tray with his bare hands
You can easily handle a potato straight from the deep fryer or an oven at 180C
Doesn't show the final product....
black dry pepper
onion
parsley
bay leaf:)
Haha. Botatoes!
A more likely reason he didn't use gloves is because, for the purposes of filming, the oven wasn't even on...
Put the skins back in to get the flavour back into the potatoes. Wait. What???🤣
"Chicken has been in the oven for about 4 1/2 hrs"takes it out without no hand protection how tough is this guy lol
Correct me if im wrong, but Hestons Chickens are slow roasted, and that means he set the tempature on about 60-70 celsius and that's about what a human hand is capable of touching.
+Markus Meiner Right you are. The thermometer shows 60 C, which really isn't that bad to handle for a few seconds.
wayne clark i used to make nan breads and i can touch hotter with bare hands. There are videos on you tube people putting there hands in the boiling oil. Search pakistani guy putting hands in boiling oil
Watch the roast chicken video that oven is at 50 degrees, he uses a thermometer that sits in the oven no the oven seeting itself.
Silly way of cheating viewers
@SheffieldLad chef hands = asbestos skin
2:25 Are you sure? Chicken should reach 75°C for 2 minutes.
What the fûck?
And of course, you wouldn’t eat chicken that is 54.5°C cos it’s medium rare. It’s dangerous to eat rare chicken you know.
Where the hell has the response gone?
Boil the potato skins to bring out the flavours and pesticides lol
The bacteria dies at 60 degrees, that's why he cooks it to that temperature
@Antiks72 It is
This guys pretty rich I bet
Gordon Ramsay Roast potatoes:
Cut.
Wash.
Boil.
Remove.
Olive oil and salt n pepper.
Roast in oven for 45mins.
Done.
this was on my recommended videos, i ended watching the whole thing... -__-
Please tell us more about this fascinating story
The boiling roughs up the edges of the potatoes. The hot oil penetrates that fluffy coating and then crisps it up into a nice crust in the oven. Each step has its own function. Don't knock it till you've tried it.
As much as I love Heston, and particularly his method of making roast potatoes, this method needs to be taken a step further.
He puts the skins into the simmering water 'to add flavour'. I thought about this and realised that putting potatoes in simmering water simply leaches the flavour out into the water. It is FAR simpler to steam the peeled potatoes with a fan steamer inside a saucepan which makes them retain their natural flavour. From there, simply follow his recipe.
Reasonable assumption, but if you've watched the full episode and other videos he did on roasting potatoes: The key to a crispy "glass" crust is to get as much starch out of the potato as possible before roasting. Boiling removes a lot of starch, steaming doesn't.
theres something stuck under my toenail
Is it a roast potato?
Correction: Blend of butter and goose fat.
he was cooking it a really low temperature
Did he just pick that chicken out of the oven with his bare hands?
@SheffieldLad ...and shoving the spuds in bare-handed!