Episode Info: Heston travels to the birthplace of the American hamburger, Louis Lunch in New Haven, Connecticut. In tasting their hamburger, he wants to ensure that his perfect creation does not stray too far from the fact that a burger is not refined cuisine. He starts with the meat patty, in which he uses a variety of cuts of beef, each important for the different quality they bring to the patty. The other consideration is how the meat is ground and formed into a patty to ensure a wide open structure. And in cooking the patty, he wants to replicate a rotisserie so that the ...
Story:
Three star Michelin award winning chef Heston Blumenthal is chef/owner of the Fat Duck Restaurant in Bray, England. The restaurant was given the distinction of best restaurant in the world in 2005. He uses whatever he can at his disposal to make the best food he can, often using what most would consider molecular gastronomy to achieve his goal. He tries to create what he considers the perfect version of several classic dishes that are favorites within Britain with the aim of having the home British cook be able to re-create these dishes. —Huggo .
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