[ffawkes]

Anyone see this on wednesday?

I'm trying it right now - unfortunately even though I'm following his directions, the chicken has reached the final temaprerature of 60c where it's meant to come out of the oven but it's still producing blood from the cavity. Will keep it going but looks like his method doesn't behave the way he claims

Hope I don't end up giving the family food poisoning

[Annie1fortennis]

I have just looked at it on catch up. And no, I would not follow his recipe. I agree that its good to cook the chicken slow and then whack up the temperature to brown it at the end but his recipe is extreme. He even says that its recommended that the inside is meant to be 75 degrees but he thinks 60 degrees is ok.

Pass on this one.

[whoever,hey]

Every where I've read says 75 deg for chicken.

[Louismum]

my last chicken cooked in the 'normal' was was delish. I watched this but I cant be bothered to mess about like this anyway.

I did boil my eggs to his instructons on the oother weeks programme and they were ok though.

[Utopian Girl]

I'm a vegetarian but I did cook this for my husband yesterday and it did really come out moist, he loved it!
Yes, there was a touch of blood after the initial removal from the oven so I left the chicken in 10 mins more during the final cooking and it was fine - cooked beautifully and would use this method again if I'm at home all day!
Forgot to say I did find you had to make use of your meat thermometer properly tho' in fact it's essential.

[whoever,hey]

Quote:

Originally Posted by Utopian Girl

I'm a vegetarian but I did cook this for my husband yesterday and it did really come out moist, he loved it!
Yes, there was a touch of blood after the initial removal from the oven so I left the chicken in 10 mins more during the final cooking and it was fine - cooked beautifully and would use this method again if I'm at home all day!
Forgot to say I did find you had to make use of your meat thermometer properly tho' in fact it's essential.

Wow lucky husband Cant have been easy for a veggie, i'm just watching the episode now on 4od.

If i were to cook it i would probably leave it in when it reached 60c and wack the temp up really high browning the skin until it reached 75c. Then take it out. Sort of cross between traditional and his recipe.

[Utopian Girl]

Quote:

Originally Posted by whoever,hey

Wow lucky husband Cant have been easy for a veggie, i'm just watching the episode now on 4od.

If i were to cook it i would probably leave it in when it reached 60c and wack the temp up really high browning the skin until it reached 75c. Then take it out. Sort of cross between traditional and his recipe.

It did cross my mind to do that but I took it out & cooled it to put garlic butter over it - it did brown nicely. It's worth trying the recipe IMO.
I'm used to cooking meat for my husband but I do detest offal/ lamb! I wash all the net curtains if I do, which is rare tbh. Squid is also banned - that's why he built a pizza oven and BBQ outside!

[Smokeychan1]

Quote:

Originally Posted by Louismum

I did boil my eggs to his instructons on the oother weeks programme and they were ok though.

If that's the place in boiling water then remove from the heat for 6 mins, my flatmate tried this yesterday and they were terribly over-cooked, according to him.

Do you keep your eggs in the fridge or at room temperature?

[gemma-the-husky]

Quote:

Originally Posted by ffawkes

Anyone see this on wednesday?

I'm trying it right now - unfortunately even though I'm following his directions, the chicken has reached the final temaprerature of 60c where it's meant to come out of the oven but it's still producing blood from the cavity. Will keep it going but looks like his method doesn't behave the way he claims

Hope I don't end up giving the family food poisoning

did you brine it for a week?

where did you get your dry ice?

[norbitonite]

Quote:

Originally Posted by Smokeychan1

If that's the place in boiling water then remove from the heat for 6 mins, my flatmate tried this yesterday and they were terribly over-cooked, according to him.

Do you keep your eggs in the fridge or at room temperature?

I tried it last weekend with medium eggs from room temperature, put them in cold water over a medium heat, brought them to the boil, took the pan off the heat, popped the lid on the pan and left for 6 mins. Result: hard boiled eggs.

This morning I tried again. This time, extra large eggs from room temperature into a pan of cold water over a high heat. Took the pan off the heat as soon as bubbles started to form on the base and sides of the pan. Popped a lid on, waited 6 minutes. Result an egg where the white was only just set and the yoke was fabulously runny. Perfect for me.

[ffawkes]

Quote:

Originally Posted by gemma-the-husky

did you brine it for a week?

where did you get your dry ice?

neither - it went in brine overnight, no dry ice needed I guess that was another of his spectacular dishes

an update on the meal - I whacked up the temperature to normal after it had reached 60c and was still bloody, left it until the juices ran clear probably another 20 mins. Then browned it at 250c after it had rested 45 mins

next time I will simply let it cook longer at 90c - I thought it would cook relatively quickly (he said check ater 90 mins) whereas I tyhink a medium chicken would need more than 3 hours.

anyway - it was worth it, it was the moistest and tastiest chicken ive ever had, and my family went wild over it.

probably worth t he faffle as the main fiddle is the brining which to be honest is no big deal, only that you have to do it the night before you eat.

[whoever,hey]

3 hours at 90c?!?!?

[ffawkes]

Quote:

Originally Posted by whoever,hey

3 hours at 90c?!?!?

Yes or a bit more.

why the apparent surprise?

[Smokeychan1]

Quote:

Originally Posted by norbitonite

I tried it last weekend with medium eggs from room temperature, put them in cold water over a medium heat, brought them to the boil, took the pan off the heat, popped the lid on the pan and left for 6 mins. Result: hard boiled eggs.

This morning I tried again. This time, extra large eggs from room temperature into a pan of cold water over a high heat. Took the pan off the heat as soon as bubbles started to form on the base and sides of the pan. Popped a lid on, waited 6 minutes. Result an egg where the white was only just set and the yoke was fabulously runny. Perfect for me.

Thanks norbit. I figured it was starting temp. of egg and/or size, but being heston I would have expected precise measurements to have been specified. Not that I watch his shows

Anyway, will pass on the extra large egg info to flatmate. He loves his soft-boileds.

[c00kiemonster72]

I'm doing my chicken this way today

Using a 2kg chicken it was in the oven at 90ish for 4 hours, the juices were pink from one of the legs, but clear on the breasts.

It's on it's 45 min resting stage ATM waiting to go into the full heat oven for browning.

Temps were 75 on the legs and breast so I hope it'll be ok

[mariets]

220 for 20 mins then an hour at 180. Perfect juicy roast chicken every time.

[c00kiemonster72]

Hestons chicken = massive fail

4hrs and it's still raw in places, back in the oven now on traditional settings, so hopefully this = me eating chicken tonight

[degsyhufc]

Quote:

Originally Posted by c00kiemonster72

Hestons chicken = massive fail

4hrs and it's still raw in places, back in the oven now on traditional settings, so hopefully this = me eating chicken tonight

Did you use a meat thermometer?
I'm thinking of trying this technique but first i'm going to buy a meat thermometer and oven thermometer. My oven never cooks to packet instructions.

[c00kiemonster72]

Quote:

Originally Posted by degsyhufc

Did you use a meat thermometer?
I'm thinking of trying this technique but first i'm going to buy a meat thermometer and oven thermometer. My oven never cooks to packet instructions.

Yes I did, in my earlier posts I posted what the temps were

[c00kiemonster72]

Chicken finally cooked and it was delicious

Would I do it this way again?

I'm not sure if I will tbh!