Thermomix spotting on Heston Blumenthal video
Warning: this video contains bloody medieval ingredients… not for the faint of heart! Watch for Thermomix at 2:06 in this lamprey recipe segment of the Medieval Feast.
What makes this video worth watching?
- Fascinating peek into the kitchen/lab of a culinary alchemist who uses Thermomix and other new techniques to put a modern spin on age-old recipes.
- Heston Blumenthal shares insights of his creative process with his trademark casual, informative manner. His curiousity is infectious.
- If your friends don’t believe Thermomix is a valid chef’s tool… just show them this video. Heston Blumenthal’s restaurant, The Fat Duck was voted Best Restaurant in the world (2005) and has a 3-star Michelin rating.
- Blumenthal uses Thermomix to cook a blood pudding sauce from lamprey blood. A completely original application!
- The slow-stir functionality of Thermomix is used. This very important function of Thermomix is not always fully appreciated by those who don’t know the machine. The slow-stir setting doesn’t hold much ‘wow factor’, but it is very important as it allows for significant labour-saving advantages while holding the contents at a stable, precise temperature.
Want more?
- Thermomix consultant Valerie at A Canadian Foodie.com has dined at the magician’s table in Maidenhead. Her review of the experience is outstanding. See Valerie’s Fat Duck restaurant photos and read her review here >
- enjoy a little bit more Thermomix spotting on
Heston Blumenthal’s Drink Me Drink video (watch on YouTube at the 1:18 mark) - watch episode 55 of MasterChef Australia Season 2
Australians can view Episode #55 in full from the MasterChef website
(unfortunately, the site is blocked to viewers outside Australia)
I tried to arrange an interview with him about his Thermomix use before we went to London in March…. I got all of the ocntact information, but by phone only. They would not provide the e-mail information and I was to call his contact first thing in the morning…. 3am our time. I just never got it done. Darn! I tried to interview Thomas Keller, too. Last year, her bought 5, and his publicist told me that he needed a year to work with them first. I kept following it up – and the year later, he said he hasn’t been using them as much as he would like to, yet, so is still not ready for an interview. THEN – I saw one on my favourite Canadian TV show – the WILD CHEF. It was on his Foie gras show where he made some maple syrup foie gras by having the ducks fed maple syrup with their daily corn mash. He used it to make the foam for his final product at the end of the show.
:)
Valerie
Hi Valerie — you are one great example of a hard-working Thermomix consultant. It would be so much fun if you did get those interviews. Martin Picard (Wild Chef & Au Pied de Cochon) is one of my favourites too. He was one of the first to be added to the list of chefs using Thermomix.
Valerie you are a champion. Now for the lamprey blood pudding not so much. LOL!
Yes, the lamprey blood sauce is certainly not for everyone. Still. I wanted to show Heston’s familiarity with the Thermomix. There are many who visit this blog as a first place to find out about Thermomix and in showing cherfs who use the machine, it says a lot about it’s usefulness.