Ernst Knam – IFood.it
It was a true clash of the titans that happened on MasterChef. A debate between sweets experts that left everyone stunned.
It seemed like a simple debate between chocolate expertsbut then it escalated into a powerful clash of titanswhich didn’t just have pastry chefs as its protagonists, but also many other people, who were lined up to defend their favorite pastry chef.
It all happened after one episode of MasterChefwhich it was harshly criticized by Ernst Knam for the way of working chocolate. There the debate between the two pastry chefs began.
However, the matter did not end in a simple discussion, but turned into a real clash, which generated the intervention of several people, such as the daughter of the pastry chef involved, the journalists of “Striscia la notizia” and the lawyers. All this to establish what is the ideal way to temper chocolate.
Everything related to the crash was reported on Luciano Pignataro’s blog and in the magazine Oggi.it, who proceeded to summarize the fuss they raised. So much chaos for a dessert.
A suspicious result
Even the chef Luigi Biaseto he intervened to calm the hatred that arose between the two and at the same time have his say. However, his words did not calm the situation much, given that were both in favor of Ernst Knam and the pastry chef. “Ernst must have been tired when he shot the video” the chef began by trying to defend the pastry chef, but in the end he concluded his comment by agreeing with Ernst Knam.
Who knows how things would have gone if the pastry chef from “Bake Off” hadn’t intervened. Perhaps the test that the MasterChef contestants faced it would simply have been considered unluckygiven that only one of the twelve chefs managed to temper the chocolate correctly. What if it really was as Ernst Knam says? That Iginio Massari always made mistakes in tempering chocolate?
Iginio Massari – IFood.it
The harsh words of Ernst Knam
According to the thoughts of Ernst Knam, the feared pastry chef of MasterChef, Iginio Massariit would have poorly explained to competitors of the program how they should temper the chocolate, making them totally get the test wrong assigned to them.
These were his words: “The chocolate must be brought to twenty-two degrees, not twenty-seven. The hemisphere is not created with the ladle, but with the brush. You don’t put the mold in the blast chiller but in the fridge. You don’t make the hemispheres come out by tapping the mold, they come out on their own. This is to show you that if you explain well how to temper chocolate, anyone can do it.” He practically touched her very softly.
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2024-01-08 13:02:35
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