In How to Cook Like Heston ep.1, Heston Blumenthal challenges the way we cook beef – the meat with the most potential for magical transformations in the kitchen. Confronting generally held steak techniques, Heston reveals his flipping technique, which results in a perfect sirloin every time.
Then, after a run through of how to cook different cuts of beef, he challenges the local protein-loving rugby team to a hamburger cook-in, and shows them how his salt trick produces hamburgers from heaven.
Finally, the real magician in Heston emerges with some kitchen theatre he’s adapted for domestic kitchens: his flavour-injected oxtail and kidney suet pudding, and his flaming chilli con carne, which is served with a bonfire on every plate.
How to Cook Like Heston ep. 1:
Heston Blumenthal’s perfect steak
Cook the perfect steak by following Heston Blumenthal’s recipe. He says, “By flipping the meat every 15–20 seconds, the steak will develop a crisp, flavoursome exterior without being overcooked in the centre. After cooking, it is important to remove the old oil from the pan and then, after a couple of minutes, to add the new oil while the pan is still warm. A good heat is required to get the flavour of the garlic, lemon and rosemary but if it’s too hot it will lose the freshness”.
Heston Blumenthal’s beef burgers
The secret to a really tender burger is all in the way the meat is ground or, more specifically, how it is treated after grinding. By ensuring the individual strands of meat face in the same direction as outlined below, you will guarantee succulent burgers every time. How you garnish your burger is up to you but for me, it has to be with melted cheese, mustard and dill pickles. If you cannot get brioche buns, go for really soft rolls, otherwise the filling will squish out.
Heston Blumenthal’s oxtail and kidney pudding
“This is my take on the traditional steak and kidney pudding, using oxtail instead of steak,” says Heston. “Oxtail is a tricky cut, full of connective tissue and fat, but when it is cooked in the right way, it produces a richer sauce and far more flavour than steak.”
Heston Blumenthal’s chilli con carne with cornbread muffins
The spiced butter used in this recipe is great for perking up any stew or mince dish. It’s really easy to make and can be kept in the freezer for up to a month. If you find it difficult to find cornmeal for the muffins, replace with it polenta for a slightly heavier but equally delicious result. I always serve chilli con carne with fresh lime zest and juice, soured cream and grated cheese.