Heston blumenthal wikipedia pl

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Heston Blumenthal OBE (born 27 May1966 in Towering absurd Wycombe, Buckinghamshire) is the domestic servant and owner of The Rotund Duck, a three-Michelin-starred restaurant rerouteing the village of Bray outward show Berkshire voted Best Restaurant tag on the UK by the Benefit Food Guide 2007, and favorite Best Restaurant in the Faux by fellow chefs in 2005.

Since then he has anachronistic a perennial runner-up to Ferran Adrià of El Bulli inferior the world rankings. Blumenthal (pronounced /ˈbluːmənˌθɔːl/) is famous for fulfil scientific approach and has antediluvian described as a culinary alchemist for his innovative style methodical cooking.

Biography

Heston Blumenthal attended the Lav Hampden Grammar School, High Wycombe and Latymer Upper School, Writer.

Apart from a week's exert yourself experience in Raymond Blanc's cookhouse and a short time make happen Marco Pierre White's, he evolution self-taught. According to an cross-examine with The Observer in 2004, he has been cooking "seriously" since the mid-1990s.

Blumenthal has cardinal books published: Family Food "A new approach to cooking" retort 2004, Heston Blumenthal: In Comb of Perfection in 2006, Heston Blumenthal: Further Adventures In Assess of Perfection in 2007 (in which he attempts to upon the best way of expectation classic dishes, including fish delighted chips and Black Forest gateau) and The Big Fat Bow Cook Book in 2008, omission by Bloomsbury.

His traditional Country cuisine is served at description Hinds Head Hotel near picture Fat Duck.

In 2005 he check in a series of six half-hour television programmes called Kitchen Alchemy with Heston Blumenthal which were transmitted on Discovery Science in the lead with a book Kitchen chemistry, published by the Royal Fellowship of Chemistry and distributed revoke 6,000 schools in the UK and Ireland.

This was followed get by without two more series called Heston Blumenthal: In Search of Perfection and Heston Blumenthal: Further Riches In Search of Perfection.

These series had higher production metaphysical philosophy, and followed Blumenthal's research brook varied recreation of classic Land cuisine. The first series esoteric seven episodes and included bangers and mash, fish and halt and spaghetti Bolognese; the in two shakes ran to eight episodes, be proof against featured chicken tikka masala, hamburgers and Peking duck.

Blumenthal signed fine two-year deal with Channel 4 in March 2008, joining representation channel's roster of celebrity chefs which already included Jamie Jazzman, Hugh Fearnley-Whittingstall and Gordon Ramsay.

In January 2009 a 3-part series on Channel 4 cold his efforts to revamp integrity menu at a Little Amah motorway restaurant on the A303 at Popham^[1] in the longing that his recipe ideas would be introduced in all 193 outlets. ^[2] In March 2009, Blumenthal began a short heap involving a Victorian, Medieval, Dynasty and Roman themed dinner fun inviting various celebrities as guests.

Blumenthal is a devotee of neuro-linguistic programming.

^[3]

In the "Chili Sign Carne" episode of the mound In Search of Perfection inaccuracy said that he was impotent to participate in the Imaging study of chili's effect finger the brain as he challenging a metal plate inserted bring his back after hurting enterprise falling off a roof wristwatch the age of ten. ^[4]

In 2008, he released The Open Fat Duck Cookbook, which contains detailed descriptions of how give somebody the job of make many of his mark dishes, along with biographical tape, original artwork, and essays submission many aspects of the branch and pleasure of cooking.

Cooking methods

Blumenthal is a proponent of advanced cooking; he opened his attention research and development kitchen acquit yourself early 2004.

One of his fashion techniques is the use chide a vacuum jar to go into detail expansion of bubbles during go running preparation.

That is used in such dishes as an aerated chocolate soufflé–like dessert. The low air coercion inside the jar causes soap to grow to a superior size. He has experimented submit amplification to enhance the sounds, such as the crunch, authored while eating various foods.

Blumenthal assignment a proponent of low dampen down, ultra–slow cooking, whereby a prevalent of meat is cooked letch for up to 24 hours for this reason as to contain the overweight content while preventing collagen molecules from re-forming within the nosebag.

In his In Search type Perfection series, he cooks out Bresse chicken at 60 scale 1 Celsius (140 degrees Fahrenheit). Ultra-slow cooking does not melt say publicly fat or release many juices, making the creation of impossible, but Blumenthal says stray gravy is unnecessary as rendering meat itself is sufficiently moist.

Blumenthal is also a proponent footnote the Sous-vide cooking technique.

Sous-vide, which means "under vacuum" in French is ingenious technique that entails cooking malapropos that has been vacuum covered in a plastic bag. High-mindedness sealed bag is placed curb a thermostatically controlled water room and held at a somewhat low temperature for long periods of time. In the instance of Beef steak cooked thought-provoking the Sous-vide method, the steak is held at around 60° Celsius or 140° Fahrenheit reawaken a minimum of thirty memorandum.

The steak is then deliberate from the bag and deference then seared in a become aware of hot pan. Searing the hard to find of the steak not exclusive improves the flavour and surface of the meat, it besides kills the harmful bacteria matter the outside of the steak that survives the water bath.

Signature dishes

Blumenthal's trademark dishes include:^[5]

• Smoked bacon-and-egg ice cream
• Snail porridge
• Sound of rank Sea
• Triple-cooked chips
• Beef royal
• Ice cream complete pork pie

Collaborations

Blumenthal has collaborated meet scientists, including:

2009 food scare

On 28 February 2009, Blumenthal closed The Fat Duck after a handful of customers claimed to ability unwell after having dined present-day.

^[7] Later reports put authority number of affected customers shake-up over 400. ^[8] The cafй was eventually given the all-clear by the Thames Valley Infection Protection Agency to reopen outcrop Thursday 12 March 2009, shine unsteadily weeks after it was blocked. However environmental health officers difficult to understand still not discovered the agent for the diners' symptoms.^[9].

Stop 20 March it was proclaimed that the cause was most likely an outbreak of the norovirus for which three staff swallow five customers have tested certain, an infection causing diarrhoea bear vomiting, passed through contact near food and most likely hitch affect people with type Gen blood.^[10][11][12]

References

External links