Comments on: Everything you needed to know about cooking beef (but were afraid to ask Heston Blumenthal)

By: Ed

Ed — Mon, 25 Feb 2008 10:39:42 +0000

Depends where you are in the world. There’s the Feran Adria kits that are available from Simon Johnson or the Raymond Capaldi ones from the Melbourne Food Ingredient cafe. Abroad try googling the Ferran Adria kits.

By: laura

laura — Mon, 25 Feb 2008 09:34:56 +0000

i am having a hard time finding the sferification kit do you have any suggestions on how to get my hands on one??? thanks.

By: Ed

Ed — Fri, 08 Jun 2007 13:11:14 +0000

Mat,
So far I have only snuffled the truffles out from SJ but must try this. Sounds exciting.

By: Matt

Matt — Fri, 08 Jun 2007 10:30:48 +0000

I do indeed have one. Specifically just the Algin and Calcic, which is now sold in Simon Johnson.

I bought it in a fit of excitement a few months ago and promptly forgot it was there… I’m hoping inspiration strikes again soon.

By: Ed

Ed — Fri, 08 Jun 2007 06:24:52 +0000

Chadzilla,
I was in a restaurant kitchen that was showing me this the other day but I wasn’t sure about being able to keep the water at 60C. I reckon the best way to do it may be with a thermostat. They can be bought from home brew shops. Yeah, it is the temperature that is important. I am tempted by a decent probe.
Neil, I think I may be trying out the blowtorch this weekend. Of course, I have a poncy little kitchen one but luckily I dod have quite a large one from when I was attempting to become a sculpter.
Gregg, the result from cooking it at a lower temperature produced a much better juicier product. I’d go for this method every time.
Chejp, yes i gather thatis aproblem for restaurants unless you are set up for it. there are a couple around here who cook a piece at a low heat for a couple of days. Cheers.
KH, I guess the temperature method would be a bit slow for you – 3hrs at 60 degrees and another 2 hours at 80C.
Matt, you haven’t really got a spherification kit have you? I have been toying with trying it out. I had some dessert ideas.

By: Matt

Matt — Fri, 08 Jun 2007 06:07:01 +0000

Hey Ed,

Great work on the experiments. Still something a bit off about cooking a steak in tepid temperatures for long periods of time… but then the science appeals to me.

Which reminds me to do something with the El Bulli spherification starter kit I bought. hrmmm…

By: kitchen hand

kitchen hand — Fri, 08 Jun 2007 01:41:18 +0000

It’s all academic if someone in your household likes their beef extremely well done.

Nowadays, I hack off a piece for myself beforehand and then pop it back into the oven fifteen minutes before the tray comes out. Result – perfectly rare and somewhat smok-flavoured by the now-charred main piece.

By: chefjp

chefjp — Fri, 08 Jun 2007 00:25:14 +0000

I enjoyed your post. I find slow cooking times much more advantageous to meat. However, in a restaurant situation that seems impossible to achieve….unless people order 3 hours ahead of time (only kidding). Keep on cookin, keep on bloggin, chefjp

By: Gregg

Gregg — Thu, 07 Jun 2007 22:50:11 +0000

Ed,
Like you’re other molecular tinkerings, this looks quite good. I’m interested to know how the beef tasted as compared to “traditionally” cooked fillet?
great blog BTW.
Gregg

By: neil

neil — Thu, 07 Jun 2007 22:02:57 +0000

I watched Heston do his thing with a standing rib roast on Full On Food and he was very particular about the blowtorch method, not just for colour but to kill any nasty germs that thrived on the meat at that low temperature. I’m not sure that frying off the steak would have the same effect as not all the surface of the meat comes in contact with the frying pan or grill. I don’t want my fascist to become unwell at the particular moment, before the fg.