[Read Book] ♶ Heston Blumenthal At Home ☢ Gamegeek-denter.de

Hoewel de titel Heston Blumenthal Thuis doet vermoeden dat iedere thuiskok wat met dit boek kan, is dit echt een boek voor de geoefende kok En daarmee wordt ook het enige minpunt van dit boek benoemd De eigenzinnige Blumenthal die in Groot Brittanni op handen wordt gedragen legt op een heldere wijze wat koken als chemisch proces is Garing, textuur, smaken en gereedschap worden zo beschreven dat het je fundamentele kijk op koken verandert en verbetert Hierin is hij schatplichtig aan Harold McGee s Over Eten Koken, maar dan minder wetenschappelijk en ondersteund met prachtig fotowerk De recepten laten, zoals dat moet, ruimte over voor de fantasie Al kan hij het je met sommige ingredi nten wel moeilijk maken Als je een product niet kan vinden, dan mag je zelf een alternatief verzinnen Dat daagt uit Voor wie dit boek nog te hoog gegrepen is kan beter terecht bij Blumenthal s grote held Ferran Adria s boek Thuis Koken Maar als je die uit hebt gekookt, dan toch verder met Blumenthal. I will probably never make half of these recipes and it s the sheer amount of information and knowledge there is inside this book is why I asked for it for my birthday anyway. [Read Book] ♑ Heston Blumenthal At Home ☲ Until Now, Home Cooking Has Remained Stubbornly Out Of Touch With Technological Development But Heston Blumenthal, Champion Of The Scientific Kitchen, Is Set To Change All That With His Radical New Book With Meticulous Precision, He Explains What The Most Effective Techniques Are And Why They Work Heston S Instructions Are Precise And Easy To Follow, With Lots Of Helpful Tips, And Each Chapter Is Introduced With An Explanation Of Heston S Approach ToStocksSoupsStartersSaladsMeatFishSous VidePasta And GrainsCheeseSides And CondimentsIcesDesserts And SweetsBiscuits, Snacks And Drinks Recipes Include Green Bean And Radish Salad Prawn Cocktail Roast Chicken Shepherd S Pie Sea Bass With Vanilla Butter Liquorice Poached Salmon Carbonara The Ultimate Cheese Toastie Strawberry Sundae Liquid Centre Chocolate Pudding And Raspberry Sherbert And, Of Course, Heston S Famous Triple Cooked Chips Heston Blumenthal At Home Will Change The Way You Think About Cooking Forever Prepare For A Culinary Revolution Beautiful pix and a range of difficulty on the recipes not everyone could use this at home comfortably on every recipe but he does help you to reimagine techniques and tools and because he is self taught he can explain how he learned that they work. It s difficult to know where to begin in assessing this book I should firstly and firmly state that although I bought this book new, I did not, and would not have, paid the cover price of 30 I paid 7 I justify and retain my reputation as maintaing a good table by what I cook, and not by the number of currently fashionable authors of volumes in my admittedly large library of cookery books.There s no doubting that Mr Blumenthal is very astute, and that he s a very capable chef By dazzling his bemused audience with a showmanship rooted in the science behind cookery, he has not only revived interest in the science of Chemistry, but has generated new patterns of foodie talk Rather like wine enthusiasts who have long waxed lyrical, Blumenthal has, in essence, bestowed upon his besotted clique of customers and TV viewers, an undoubtedly pleasurable social activity in exercising the language of food a healthy discussion in scientific terms, tempered by such madcap fun as one finds in Kipling s Stalky, or Crompton s Just William Blumenthal has found his niche I admire him for his commercial nous.Like Blumenthal, I love slow cooking It DOES do wonders for the flavour of meat I tend to indulge in slow cooked food during the winter months so that the oven heat contributes something to warming the house However I haven t before considered slow roasting a 1.5 2kg chicken at as low a temperature as as 90 C for as long as 4hrs, plus 45 min resting, plus 10 min high temperature browning p.142 I ll leave you to do the sums I don t doubt that the flavour will be excellent The question isone of what time in the morning do I have to get out of bed to lift the raw chicken from its overnight 8% brine salt in water bath in the refrigerator, and into the 90 C pre heated oven, for Sunday one o clock lunch Am I correct in presuming that the cooking directions apply to a bird at fridge rather than room temperature Blumenthal doesn t say He states that he cooks a roast chicken for an evening meal Well, at least that assures HIS Sunday sleep in But when does he actually take that bird out of its bath After patting it dry, does he put it back into the fridge untill teatime Or not Or what I shall just have to continue to enjoy the flavour and texture of my home stuffed free range preferably home grown chicken roasted at 18min 500g 18 min over Is the difference in taste detectable Is it really worth the extra performance time I don t know Clearly I ll have to try one day Gosh, will I get the brining time temperature correct A company here in Britain now markets everything the home cook requires for restaurant style sous vide cooking Has Blumenthal negotiated a financial cut I don t know but he certainly uses a broad trowel to promote the method in glowing terms within his book Clearly an ideal gift solution Methinks that hay box cooking would beeconomical, and if interest wanes, then a pet rabbit or gerbil will bethan glad to receive the hay What are the comparable costs of consumables and in overall energy usage How much non degradable, non recyclable, plastic waste does sous vide generate At Home , Heston does not tell us I expect that the proof of the sous vide cooking method will be determined by how soon or not sous vide follows fondue sets, pasta machines, chocolate fountains, and such like into the charity thrift shops Time and energy bills will tell.Overall I found this book to be a very interesting read, and one that IS well worth its weight for imaginative concepts which spark further experimentation But, oh, how I wish it was significantlycompact, lighter, containing less verbal waffle, a lighter touch by the typesetter and photographer such that overall it graciously leavespace on my bookshelves for other cookery books by other great writers Be advised to consider Harold McGee s books as essentials, whereas Heston Blumenthal s are for giving, receiving, and planting a tree in compensation to the planet that feeds us. The best cooking book I have read so far Dieses Buch hat es auf Anhieb auf Platz 1 meiner Lieblingskochb cher geschafft und es ist eins der Kochb cher, das wirklich intensiv genutzt und gelesen wird Ich habe bereits mehrere Gerichte aus dem Buch nachgekocht Und bisher war jedes einfach unglaublich lecker Blumenthal hat f r seine 2 Restaurants in England 5 Michelin Sterne und jeder einzelne Stern ist berechtigt Es ist sehr hilfreich, wenn man sich mit Kochen gut auskennt bevor man sich an Blumenthal s Rezepte macht und Utensilien wie Digitalwaage und thermometer m ssen unbedingt vorhanden sein.Das Buch enth lt neben klassischen Rezepte auch sehr viele ungew hnliche Die Beschreibungen sind sehr genau und detailliert ich hatte anfangs Bedenken bei dem Rezept f r Single Malt Whisky Weingummis, da ja alleine die Hauptzutat schon zu teuer ist um einen Reinfall erleben zu wollen Die Weingummis sind auf Anhieb gelungen und so lecker, dass ich sie definitiv wieder machen werde.Das Buch ist eingeteilt in Kapitel wie Fisch , Fleisch , Suppen , Desserts usw und zu jedem Kapitel gibt es am Anfang eine sehr detaillierte Beschreibung zu der Hauptzutat z.B wie man Fisch oder Fleisch richtig br t, kocht, usw nie Fleisch nach dem Braten in den Ofen oder wie man was womit geliert Neben den Rezepten gibt es einen sehr n tzlichen Kochlehrgang gleich dazu.Blumenthal ist wohl am ehesten als Initiator der sog Molekulark che bekannt und in seinem The Fat Duck Restaurant gibt es Gerichte Getr nke, die gleichzeitig hei und kalt sind Einige Gerichte aus The Fat Duck tauchen auch in diesem Kochbuch auf f r das Whisky Eis z.B wird Trockeneis ben tigt ich w sste zu gerne wo ich 1kg erwerben kann Die Gerichte, die ich bisher gekocht habe, sind aber nicht nur ungew hnlich, sondern auch alle ungew hnlich lecker Was einige Leute vielleicht abschrecken wird die Rezepte sind meistens sehr zeitintensiv selbst dann, wenn die Beschreibungen nur ber einige kurze Abs tze geht Die Triple Cooked Chips Pommes werden erst gekocht und dann 2x bei unterschiedlichen Temperaturen fritiert und zwischendurch immmer lange im K hlschrank gek hlt Eine Portion Pommes mal eben auf die Schnelle funktioniert nach diesem Rezept nicht daf r hat man die leckersten Pommes, die man jemals gegessen hat Viele Rezepte bestehen aus mehreren Einzelteilen, die jede f r sich gemacht werden m ssen und am Ende erst zusammen gef gt werden Bisher hat es sich immer gelohnt, kein Einzelteil auszulassen dies war h ufig das, was ein leckeres Gericht noch verbessert They make it sing , wie man im Englischen sagen w rde.Ich werde noch sehr viele Gerichte aus diesem Kochbuch nachkochen Einen einzigen Nachteil gibt es aber doch dieses Buch ist nicht auf Deutsch erh ltlich Es gibt Hierzulande ja Kochb cher wie Sand am Meer, aber ein hnlich herausragendes wie dieses hier habe ich noch nicht gesehen Heston Blumenthal At Home ist einfach gro artig. Absolutely lovely cookbook, particularly for culinary nerds who are interested in the gastro sciences A world renowned chef and molecular gastronomist, Blumenthal sometimes describes his kitchen at the Michelin rated restaurant Fat Duck as lookinglike a laboratory one where temperatures are measured to tenths of a degree, and aromas are cooked up to serve alongside a meal Most of the Fat Duck recipes are not, I would wager, particularly suited for preparation at home In Heston Blumenthal at Home, however, Blumenthal serves up recipessuited to the home kitchen or at least, the home kitchen of a culinary enthusiast who might keep agar agar on hand, and is considering acquiring a sous vide The recipes are undoubtedly fabulous, but the real glory of this cookbook is in the long form text interspersed between sections Here Heston gives brilliant science lessons about flavor pairing, molecular structures, and the human palate that will revolutionize the way you think about preparing and serving food From the scientific role of aroma, to why ice filtration is superior to egg filtration when making consomme, to why scallops and white chocolate work well together, this informative and insightful prose compliments gorgeous recipes and exquisite photos of which there are far too few from beginning to end With a tendency toward traditional English fare, this collection finds the moment of compliment between inquisitive culinary art and home cooked pleasure. I had a friend whose mother was a dental hygienist and yep, she was a floss nazi Floss and toothbrushes for Christmas, mouthwash for birthdays and graduation Now, clearly, dental hygiene is an interesting and varied subject, but it isn t something you would encounter everywhere, right I mean besides the obvious of checking out everyone s smiles.I guess what I m getting at is that food is everywhere Everyone eats Everyone prepares food for eating well, maybe not Queen Elizabeth but the rest of us do, every day But for someone like Heston Blumenthal, you d think he d just cart home some leftovers from his famous restaurant, The Fat Duck That s what my roommate did when she worked at a pizza place, pizza for breakfast and pizza for dinner.But I guess when food isn t just a past time, but an all consuming love affair, you might want to relax at home with it.Heston s ideas about home food are pretty different from mine insert radically different, I just ate a sausage sandwich with a side of apple slices for dinner Here are some of theelegant recipes that I won t be making any time soon Hay Smoked Mackeral, Chestnut Veloute with Duck Confit, Scallop Tartare with White Chocolate, Oxtail Faggots with Celeriac Puree, Fennel in Smoked Duck Fat and Arlette with Pressed Apple Terrine for dessert.I wont make them because I can t Maybe if I went to a culinary academy I could, but, if it didn t turn out, it would be my ineptitude not Mr Blumenthal s recipe that is to blame His recipes are golden They are detailed and thoughtful and each and every spatula flick and drop of liquid honey has been tried and tried again.What I liked best about this cookbook is the following 1 New vocabulary I had to look up a lot of the terminology which was great because I learned some interesting things about cooking What they say is true, you learn something new everyday, in this case I found out what a sous vide is a cooker for making things in bags, sorta like a boil in bag tv dinner and a terrine, a name of a pan for making forcemeats pate and also the name of a food cooked in a terrine shape not real clear on this, since terrines come in several different shapes, so confusing.2 Mr Blumenthal approaches recipes with a scientist s soul He shows examples of caramels made with different sugars and explains what happens when you heat the sugars to boiling The same with his recipes for poaching salmon versus cooking it in a sous vide or a bain marie I like this a lot, especially since he describes the texture of the salmon and the varying kinds of presentation and sauces that should be served with each His explanations of the processes are so helpful, that in a fit of extreme foodie excitement, I started cruising online for a sous vide, luckily, I got an invoice from my dentist and forgot all about my cooking obsessions.3 Strange but exciting techniques, such as egg straining for consomme, blanching garlic in milk for Bagna Cauda and slow brining meats.4 Several delectable recipes for things I ve been wanting to make at home, but hadn t found a recipe I was in love with yet, Chicken and Ham Pie I picture Mrs Weasley making this for Harry Potter , vanilla butter and Tiramisu.5 Recipes for foods that sound tasty and just challenging enough to make me feel like a kitchen hero Truffle Macaroni, Beef Tagliata, Lamb Steaks with Tapenade and Lemon Tart I love lemons.I would normally say this isn t a book for home cooks because it doesn t have a lot of recipes home cooks could master, but the recipes that could be made at home, plus the wealth of information Mr Blumenthal shares, makes this book as much a cooking resource as a Thesaurus for a writer. A gift book for the wannabe chef and food enthusiast Ingredients and flavours are explained in detail even before the recipes begin Then there are scores of recipes ranging from the flavour filled ordinary to the surprising and exotic Not every recipe has a picture though many do , which could make it hard for a non expert chef to follow Not that you can ever get it to look like the picture anyway