Herald Sun - Switched On - - Thursday -

IDON’T think we should be too scep­ti­cal here. Tele­vi­sion’s a mar­vel­lous teacher. It is He­ston Blu­men­thal, sure, but he says he’s go­ing back to ba­sics. So all you’re go­ing to need is a $10,000 sin­gle cham­ber vac­uum packing ma­chine and an $800 sous-vide water cir­cu­la­tor for the bench top.

Episode one tonight is beef. He­ston loves beef. It’s the meat that has the most po­ten­tial for mag­i­cal trans­for­ma­tions in the kitchen. He also loves the word mag­i­cal.

There’s a fake cow stand­ing in the win­dow cry­ing through­out. It may not be a cow, it could be a steer. It prob­a­bly doesn’t mat­ter, it’s made of fi­bre­glass. Not beef. Juicy, ten­der, packed full of flavour beef, which is ru­ined by us be­cause we buy it from the su­per­mar- ket and pull it straight from the fridge with­out leav­ing it out ‘‘ for a cou­ple of hours’’ to get to room tem­per­a­ture. Now, ob­vi­ously I don’t know where you live, but I’mgo­ing to guess it isn’t Berk­shire. Of course, some peo­ple like their steak a tiny bit on the ran­cid side.

He­ston’s us­ing rib eye, but if you don’t want to have to take a sec­ond job, he also sug­gests sir­loin. But this is the re­ally

Ba­sics: He­ston Blu­men­thal con­tro­ver­sial part: he says to get the per­fect steak you need to turn it ev­ery 15 to 20 sec­onds. He also al­leges he uses very hot oil, but it’s clearly not that hot when he puts the meat into the pan. You have a look and see what you reckon.

Any­way, he also makes ris­soles with some rugby play­ers, and if it’s ba­sic you want, you’ll get it here. And a steak and kid­ney pie with suet pas­try. It’s pretty, but you’d never eat it. It also in­volves a sy­ringe. And there’s a chilli con carne you prob­a­bly would eat, us­ing mince He­ston says is from a ‘‘ tough but tasty cut’’.

Wagyu with a nine-score mar­bling? We’ll never know. How to Cook Like He­ston SBS One, 8pm

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