Saw Heston and he was fabulous, altohugh I doubt I'm going to spend 15 mintues over a bain marie to scramble eggs!

I didn't see either last night but have recorded Heston.  I saw last week's and it was ace.  I've got his Heston at Home book and it's brilliant.  I've cooked a few things from there (pea and ham soup, butternut squash soup, a poached mackerel thing in 'umami broth' and his beef tagliata) and they've all been unbelievably good - the more every-day dishes being better than you'd ever think possible.

Despite all the silliness associated with Heston with regards to his more controversial dishes (snail porridge, bacon & egg ice cream etc.), most of his food is really all about getting the very best out of indredients by knowing the science behind cooking them well.  Far from being a cold, clinical exercise in 'molecular gastronomy' (I hate that phrase), it's all about really making the food sing and taste as wonderful as possible.  A true love of food. 

The recipes are time-consuming, but not ridiculously so.  They don't all involve expensive scientific equipment, either, with an accurate thermometer being the most useful piece of kit (although I'll be giving the sous-vide chaper a wide berth for a while at least!).

I'm trying his chilli on the weekend.  Will report back. 

Massive Heston fan, me.  Would still love to visit The Fat Duck.

I own the same thermometer as Heston uses. Bought it in Sainsbury's and not expensive (less than £10 I think).

Fascinating stuff.  I have to say I already do spend about 15 minutes making scrambled eggs.  Not in a bain marie, admittedly, just in a pan over a flame, but without beating first, removing from the heat frequently, and only seasoning at the end.  A Gordon Ramsay technique that always produces the softest, silkiest eggs.  We only ever have scrambled eggs on Sundays, so I don't mind spending 15 minutes on them!

Another thing I do is to add a little full fat milk once the eggs are nearly cooked.  As this stops the cooking, it means the eggs can sit for a while without becoming overcooked while toast is done/coffee is poured, etc.  Then the eggs are finished once everyone is at the table!

Some good tips though.  The upside down plate in the pan for poached eggs is so obvious - why didn't I think of that?!!

nick909:

Another thing I do is to add a little full fat milk once the eggs are nearly cooked.  As this stops the cooking, it means the eggs can sit for a while without becoming overcooked while toast is done/coffee is poured, etc.  Then the eggs are finished once everyone is at the table!

That is such a good idea! I scramble eggs very slowly and gently on the lowest heat so they are just cooked. We have delicious organic eggs delivered with our veg box so they have to be treated lovingly.

If you have a link for Heston's chilli, or could put the recipe on here that would be great....presuming it tastes good! Thanks, nick.