Hi guys, how are you? Today was nice, I made 2 spectacular dishes, though one doesn’t count because it was from Heston Blumenthal. I made his triple cooked chips to go with some sausages, and then I made some poached pears (delicious alert!). The chips, I can explain to you how I made now (in this paragraph), I chopped some potatoes, placed them in some cold water, turned on the heat, and left for 20 minutes. Then I drained them, and put them in the freezer for an hour. I proceeded to deep fry them twice, once at 130 degrees and again at 180. A few shakes of salt later, and you’re good to go. They had a crispy carapace, they were fluffy on the inside, they were some of the best chips ever (Ok, I’m exaggerating slightly). It would be better if they were fried a little longer, and slightly higher the second time.
The pears were the real treat. They wanted me to cut them and alternate slices ( it was really weird), but you just can’t do that, I think they lied in the photos or used some kind of trick, so I opted for a simpler, yet beautiful, presentation. I peeled some pears, and cored them, leaving the body and stem in tact. I then put three in one pan, and 3 in the other. In one , I put some port, some sugar, some star anise, some cloves, some orange peel and some peppercorns, in the other, I put some water, some gin, some sugar and the same spices. I brought them both to the boil, and covered. About 30 minutes later, I placed one of each pears in each plate, reduced the port syrup, and poured it over. It was so so good, the syrup was amazing, it was warming, yet light, robust yet delicate, it was just great. The one thing I would change, it that I’d put a half against a half, so you still get the contrast, but only one pear.
That’s it for today, I’m not really recipe counting any more, just doing it by feel.I’m so glad I changed challenges, I’ve said it before, and I WILL say it again. The highs are higher and lows aren’t as low. Anyway, I’ll see you next time! Bye!