Heston Blumenthal
Chef-patron of The Fat Duck. Known for treating breakfast eggs as a temperature problem.
Speaks to 2 threads
Cited in 2 places
- Scrambled Eggs/ Commentary
“Heston Blumenthal treats scrambled eggs as a temperature problem: held too low and the proteins never coagulate, taken too high and they squeeze out their water and turn rubbery. The window is narrow and the burner is too blunt a tool — hence the off-and-on technique.”
In Search of Perfection — Bloomsbury (2006) - Pan-Seared Steak/ Counterpoint
“Heston Blumenthal's case for the long pre-salt: up to 24 hours uncovered in the fridge. The dehydrated surface gives the most efficient browning and the closest thing to dry-aged crust a home cook can produce.”
In Search of Perfection — Bloomsbury (2006)