British BBQ Society Forums

Just watched the episode, the cheek of the guy, calling you lot "nutters" for staying up all night (fancy so astutue on a first meating )
Just a serious question, where in the feastival did Jamie do his cooking? I ask as a lot of fstivals allow camping stoves but not open bbqs.

RobinC wrote:Pretty much anyone who's been cooking chicken sous vide for starters

Thought you'd say that. That's 60 degrees.

For steaks Heston cooks the beef rib at 50 degrees.

Any advance on 50?

Steve W

Pecker wrote:Thought you'd say that. That's 60 degrees.

For steaks Heston cooks the beef rib at 50 degrees.

Any advance on 50?

Whilst I'm certainly no expert on Sous Vide I don't believe it is limited to cooking at a set temp of 60 degrees. Back to your original post re Heston your assertion was:

Pecker wrote:It's largely thanks to Heston that it's become popular to cook meats by heating them at a very low temperature for a very long time, then blasting them to crisp the outside. This is not unlike low & slow cooking, taken to its Nth degree.

My point was that was nothing new and I think I've demonstrated that.

RobinC wrote:

Pecker wrote:Thought you'd say that. That's 60 degrees.

For steaks Heston cooks the beef rib at 50 degrees.

Any advance on 50?

Whilst I'm certainly no expert on Sous Vide I don't believe it is limited to cooking at a set temp of 60 degrees. Back to your original post re Heston your assertion was:

Pecker wrote:It's largely thanks to Heston that it's become popular to cook meats by heating them at a very low temperature for a very long time, then blasting them to crisp the outside. This is not unlike low & slow cooking, taken to its Nth degree.

My point was that was nothing new and I think I've demonstrated that.

Hi Robin. I think, if you read my posts again, it's the difference between 'become popular' and 'was the first to do it'.

Good article here on Heston helping to popularise it:

http://www.seriouseats.com/2009/10/unde ... nthal.html

And here:

http://www.canberratimes.com.au/nationa ... =text-only

And here:

http://spectrum.ieee.org/geek-life/hand ... dustrial/0

Loads more links all saying Heston helped popularise the technique, if you want them.

The method was discovered many years ago, but has been used incredibly rarely up until 6 or 7 years ago.

Anywat, semantics aside, back to Jamie.

Steve W

Don't think anyone could fault your googling skills

Anyway lets get the thread back on topic

RobinC wrote:Don't think anyone could fault your googling skills

Second to none, mate.

Steve W

Pecker wrote:

RobinC wrote:Don't think anyone could fault your googling skills

Second to none, mate.

Steve W

Less Googling and more BBQing I'd say. 90% of your posts seem to be either a history lesson on "British Cuisine" or quotes from people. The time you've taken to research and type some of your posts, you could have done some cooking!

The Social Smokers wrote:

Pecker wrote:

RobinC wrote:Don't think anyone could fault your googling skills

Second to none, mate.

Steve W

Less Googling and more BBQing I'd say. 90% of your posts seem to be either a history lesson on "British Cuisine" or quotes from people. The time you've taken to research and type some of your posts, you could have done some cooking!

Thanks for the helpful and constructive advice.

I reciprocate in kind.

I fear a couple of forum members seem intent in following me round these forums and jumping on my every word. Come on guys, there's room for everyone, and no need to turn minor disagreements of opinion turn into a personal crusade.

Can't we just try to get on, and agree to disagree where necessary?

Steve W

Pecker wrote:Hi Robin. I think, if you read my posts again, it's the difference between 'become popular' and 'was the first to do it'.

Sous vide was developed for hospitals and for NASA, and was used in Sweden and then in the US hospitals, and documented here:

http://cqx.sagepub.com/content/10/1/87.extract (1969)

It was popularised in France in the first instance, by French chefs using it in 1974 for their beloved foie gras, to stop what is solid fat from melting, and a sous vide cooking school was opened in 1979. The technique was used commercially on a large scale for SNCF, BA, and others, by French chefs such as Robuchon and Albert Roux.

I don't think Blumenthal has too much to do with its spread in the sense that while he has definitely helped make the technique known to the public in the UK, very few people members of the public are actually using it, whereas anyone in the restaurant industry would have been aware of it already prior to his TV shows.