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How to Cook Like Heston
E5 of 6
Series 1 - Episode 5
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Professor Blumenthal’s recipes always veer between the doable and the daunting. You might be prepared to try his velvet-smooth mashed potatoes, but would you then add cubes of lime jelly to the mix, as the finishing touch? He swears the flavours work together brilliantly – who are we to argue?
Similarly you might have the time to make triple-cooked chips (which need an hour in the freezer between two of the cooking stages), but not many of us would stretch to his doughnuts made out of smoked, baked potatoes and dipped in potato-milk jam. But you don’t have to. Watching him do his magic is pleasure enough.
Chef Heston Blumenthal gives advice on cooking potatoes, revealing there are far more uses for them than boiling and mashing. He demonstrates his recipe for triple-cooked chips, gives his tips on roasting, and explains how the vegetables can be made into doughnuts and jam.
Cast & Crew
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