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/ck/ - Food & Cooking


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17653324 No.17653324 [Reply] [Original]

*presents recipe that literally nobody will ever make in a million years*

Who is the target audience for this faggots shit?

>> No.17653336

People who eat more than Hungry Man's and canned fish, you worthless faggot.

>> No.17653789
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17653789

>People who eat more than Hungry Man's and canned fish, you worthless faggot.

>> No.17653798

>>17653324
I use his recipes for roast potatoes, mashed potatoes, and dashi

>> No.17653803

Tv viewers

>> No.17653862
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17653862

>>17653324
I really don't like any of his programming, he just feels... off, likes he's really unpleasant irl

>> No.17653874

>>17653324
Joke's on you, I've made several of his Fat Duck/Historic Heston recipes at home.
>Violet tartlets
>Sambocade
>Rice & flesh
>Braised celery
Also, his chilli recipe from in search of perfection is fantastic.

>> No.17653892

>>17653789
Stay mad, dipshit.

>> No.17654596

He's good at explaining what are the exact results he wants to achieve and why those results are desirable. Just because the methods he uses are not replicable for home cooks, doesn't mean home cooks can't learn anything from him. I learned some things from his fish&chips video, for example.

That being said, nothing he's ever done has made me want to eat at his restaurant or attempt one of his recipes at home. His approach to food is so detached from tradition, nature, and reality as to be anti-inspirational and unappetizing to me. I suspect most of his audience are Ifuckinglovescience types who sit in soy-faced awe of his two-bit Willy Wonka bullshit.

>> No.17654612

>>17654596
His roast potato recipe that takes like 2 days is pretty good if you just leave out the step where you dry out the potatoes in the fridge for 24 hours. Go straight from boiling to fluffing them up a bit and throwing them in the oven for an hour/hour and a half.

Best shit ever.

>> No.17654692

>>17653336
Got a problem with canned fish, bitch boy?

>> No.17654737

he has some good and relatively simple recipes that gets overshadowed by his molecular gastronomy stuff
>>17653862
he seems like the person that never gets mad which in a ways can look like putting on a persona

>> No.17654966
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17654966

>>17653892
this is what i will do to you nigga
pic related.

>> No.17655113

>>17653324
his method of doing roast chicken and chicken consommé is pretty fucking good

>> No.17655117

>>17653324
In terms of technique and innovation he's probably the most influential chef of the last few decades. You'll just have to accept that and move on.

>> No.17655227

What techniques are Heston's best-uns?

>> No.17655234

>>17653324
who does this guy look like?

>> No.17655242

>>17655234
He looks like a caricature of a pedophile

>> No.17655322

>>17655227
Triple-cooked chips/fries
Steak (including dehydrating it in the fridge for a couple of days)
Potato purée

>> No.17655323

>>17655113
>his method of doing roast chicken
https://youtu.be/1Kq8k7yTr8Y
Last time I tried this it came out flawlessly but the comments on this video had me crying

>> No.17655447

Echoing other anons here by saying his roast potatoes are really incredible. Glassy.

>> No.17655928

this nigga cooks his steak at breath temperature for 2 months.
unretarded take: i like his attitude to cooking.

>> No.17655996

>>17654596
What about French tradition? Pasteur and Maillard? Ifuckinglovescience types in reality are only concerned with lab-grown meat, ketosis, and they worship POC food.
Science is only pozzed when the field gives people a pathway to unelected bureaucratic power, such as climate and medicine. With food, it's what sets euro cooking apart from spiced sloppa cuisines. American exceptionalism is why our food all contains unpronounceable chemicals, mono- and/or diglycerides, artificial flavors, dough conditioners, lecithin, carrageenan, xanthan gum, modified food starch, yeast extract, corn syrup, refined sneed oils, etc. These are the ingredients of our people, we eat science experiments every day. In that context Heston Blumenthal is the most trad and based chef.

>> No.17656018

>Next you'll need to sew all 48 of these pig eyelids together to make a balloon that we're going to fill with helium that has been infused with garlic oil

>Once you've basted the duck bill in horse butter, you'll need to leave it to cool while you read Gulag Archipelago to it to give it a real morose flavour

>> No.17656045

>>17655234
>British

>> No.17656435

>>17655996
If you honestly see authenticity in food as a range with Chef Boyardee at one end and Chef Heston at the other, then I can only conclude that your mother must have been a whore and I pity your bleak and miserable existence.