Heston Blumenthal shares his scientifically tested method for roasting a chicken to crispy perfection.   Heston Blumenthal draws heavily on the Chinese method for cooking duck in this very special but rather lengthy Roast Chicken Recipe.   He embarks on a four stage process which includes brining, blanching, drying and roasting.   Important tips include, keeping your hands clean when handling raw chicken and using an oven thermometer to keep an eye on the ...

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Looking for the perfect tart recipe, check out this Treacle Tart recipe from Heston Blumenthal Occasionally Heston Blumenthal makes something that we can all make without a science laboratory. With this recipe from the series "In Search of Perfection", all you really need is a rolling pin and as much small change as you can muster. If you're short of change, go find a car guard. Watch Heston Blumenthal in this excerpt from "In Search of Perfection" ...

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Here are a few tricks to make the perfect roast leg of lamb recipe from Heston Blumenthal.   Sear the leg of lamb in a very hot pan before stuffing it with garlic, fresh rosemary and anchovies. Only then roast in it the oven.   Allow the meat to rest for about 30 minutes before serving, this will ensure that it is cooked evenly all the way through.   Lastly slice the lamb across the grain first and then with the grain, leaving you with some nice chunky pieces ...

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Are you in search of the perfect chips, well here's how it's done according to Heston Blumenthal. The science of cooking chips is revealed by Heston. I've tried this a few times and it certainly makes for a different result to the regular method. Heston does not recommend cutting the potatoes too thick. He also suggests blanching the potatoes in lightly salted water before you deep fry them to create fluffy potato chips that will be very crispy once they have been fried. You also ...

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Try your hand at some molecular gastronomy to give you something new to do in the kitchen Molecular Gastronomy is a terminology that entered the gastro sphere as recently as 1988, coined by Oxford physicist Nicholas Kurti. It focused on the chemical explanation of the transformation of ingredients and has evolved into a modern style of cooking, primarily thanks to the innovative efforts of Heston Blumenthal. In this video we get to see the spherification of liquids, a molecular gastronomic ...

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The worlds most definitive and very expensive cookbook, Modernist Cuisine reaches US$20 million in sales despite some detractors describing the book as unusable. It is heavy as it is long, all six volumes of it deliver a mammoth 3 200 photographs and graphics spanning 1 500 recipes. It is both encyclopaedic and gastronomic as it covers modernist cooking in the finest detail. Led by Nathan Myhrvold it took 3 years to compile with with the help of teams of chefs and assistants, led by Chris ...

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Heston Blumenthal's Fat Duck drops out of the top ten only to be replaced by his new restaurant, Dinner. Leaving the British chef with two in the Top 15 instead. With two restaurants in the World Top 15, Dinner at number nine and The Fat Duck dropping to 13, Heston Blumenthal, while not the wealthiest UK chef, can certainly ...

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Time for a masterclass in making chilli con carne, as with everything this will have great application in making any kind of mince, including bolognaise. Heston does everything for a reason, we may not always know what that reason is but the best way to find out is to try it.

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Here are a few tricks to make the perfect roast lamb from Heston Blumenthal. One of them is to slice the lamb across the grain first and then with the grain, leaving you with some nice chunky pieces of tender, juicy lamb.

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This is really cool, whether you are using it as a topping for a dessert,  tart, cupakes or a sin filled nibble.

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