I have been sceptical of Heston Blumenthal ever since I heard about his wacky snot porridge and things. Yes, he has won three Michelin stars but testicle pie does not do anything for me.
Then again, I have never seen him cooking before ... until today. I have to say I was right about him.
He was demonstrating roasting chicken and potatoes in the programme I watched. The admirable thing about him is that he is very methodical and at worst pseudo scientific. He tested six chickens to find the best. He tested five varieties to find the best. He cooked the potatoes in salted water and another lot in unsalted water ... we could see the results.
What marks this man out as very dangerous is that he uses and abuses a LOT of oil, butter and other fats. He uses alarming amounts of salt.
I should also say, I can cook a chicken that has the meat very moist and the skin brown and crispy and it doesn't take five hours to cook, or anything like it either.
He cooked carrots and broccoli in this programme: carrots fried in butter. Broccoli blanched for a minute and then cooked in butter.
He finishes the chicken off by injecting butter under the skin of his roasted chicken.
I don't rate this way of cooking and even though his Fat Duck restaurant loses money, he clearly makes a lot of money from his wacky image and pseudo scientific tomfoolery.
DW
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