DIANNE BUTLER OUT OF THE BOX
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