Ricardo Henao’s chorizo ​​was saved from the black apron in MasterChef Colombia – Publimetro Colombia

Ricardo Henao’s chorizo ​​was saved from the black apron in MasterChef Colombia – Publimetro Colombia
Ricardo Henao’s chorizo ​​was saved from the black apron in MasterChef Colombia – Publimetro Colombia

During chapter 16 of ‘MasterChef Celebrity Colombia’ There were many emotions, as it filled the 20 participants who are still standing in the competition in what is the third cycle in front of the kitchens with various expectations.

The participants who already had black aprons were sent to an isolated area of ​​the kitchen to let the white aprons join in a challenge in which chorizo ​​was the order of the day.

Medalist Caterine Ibargüen, who was on the balcony with Martina ‘La Peligrosa’ because they have an immunity pin, had to choose which of the participants she would let work by hand and which with a grinder.

The challenge consisted of not only making the chorizo ​​from scratch, but also cutting, seasoning and stuffing the pieces of meat until they got it, and then evaluating the flavour and presentation. In addition to this, they had to prepare a garnish and a sauce.

Access to the pantry was free and there was a total of 60 minutes for the challenge, so the tension immediately took hold of each of the participants at the stations, since none of them had done it from scratch.

The combination and percentage of fat dominated the first minutes of the competition, in which Franko Bonilla was the best performer, as he claimed to be used to seeing how chorizos are prepared.

In the pots, the story was different, as some of the prepared chorizos began to explode as time was running out. Once the challenge was over, each of them went to the podium in front of chefs Nicolás de Zubiría, Adria Marina and Jorge Rausch.

Ricardo Henao and his “Choriboy”

Ricardo Henao arrived with his “choriboy” which was garnished with a bread that he did not make and that he toasted too much, for which he was criticized by the chefs. But he added a chimichurri that won the praise of the jury.

“I liked it. We have to focus on the good things. What I like about your chorizo ​​is that you added vinegar and that is something necessary in Mexico to make chorizo.”

— Adria Marina

“She is a very good person. I am left with the mission of forgetting that you ruined a perfectly good loaf of bread.”

— Jorge Rausch

Franko Bonilla was the immunity pin

The others went by, with Paola Rey being the most criticized while Franko Bonilla took the award for best chorizo, who would have won the immunity pin, but the challenge was only to designate a black apron that fell to Paola Rey.

 
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