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Prova de confeitaria no Masterchef | Pratos desastrosos!
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Entenda porque os chefs fogem das sobremesas na competição e reveja as eliminações mais trágicas do Masterchef!
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Se você gosta de assistir Masterchef já percebeu que os chef encaram qualquer coisa, menos as provas de confeitaria. Por que será? Falta prática, conhecimento, técnica ou tudo isso junto? Vamos entender porque a confeitaria é tão difícil.
A Gastronomia é uma área ampla na transformação dos alimentos em pratos complexos. Na formação podemos nos especializar no preparo de carnes, massas, molhos entre outros. Embora a confeitaria seja parte importante da gastronomia, exige uma formação completa que por vezes diverge do restante.
Na realidade, leva anos até ser chef confeiteiro ou chef patissier. Não apenas na complexidade de sabores, mas também na execução precisa e o cuidado com as texturas, temperaturas e momentos na cozinha.
Ser confeiteiro é exercitar a paciência porque cada minuto importa, uma medida errada faz toda a diferença. Os pratos quentes não costumam ser tão sensíveis como os doces. Em comum, há técnicas que mudam completamente o resultado. O melhor exemplo está no modo como incorporamos os ingredientes de uma massas de bolo.
Entre tantos fatores, na confeitaria você descobre que é impossível acrescentar algo sem mudar o restante. Um sabor diferente que coloca com certeza irá alterar a textura, um ingrediente a mais na receita pode desandar tudo.
Além da produção, temos as finalizações que são um show à parte. Decorações finas e e estruturas complexas rendem admiração na mesma medida que exigem prática. Não tem como negar que o confeiteiro é um artista e um cientista na cozinha.
Se tem amor por essa área e planeja aprender, veja a maior Escola de Confeitaria da América Latina que já conta com 40 mil alunos formados.
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Prova de confeitaria no Masterchef | Pratos desastrosos!
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Encontre mais técnicas e dicas sobre negócios de confeitaria aqui no blog!
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