The long-awaited roast referred to the participants Big Brother It was one of the most commented topics this Monday on social media and in the media in general.
It is that the complaints about the bad state of the meat that they sent to the players were joined by the fight over the preparation of the brine. And there were also questions about the methods used by Ariel, the latest contestant to enter the house, to barbecue.
In this sense, Rodrigo Casconthe cook of Barbarossa (Telefe, at 9:30), highlighted in the morning cycle one by one the mistakes that Ariel, who presumably has a grill in Berazategui, made when he got down to business and roasted chorizos and black pudding for all his companions.
“The best thing is to prepare the brine at the moment, because if it has garlic it’s not good two days before because it can change the taste… It is made at the moment with water, 5% salt and a little flavouring: laurel, garlic, rosemary…”, assured the chef referring to what the grill in question was about GHwho prepared the brine on Friday and hid it in a piece of furniture so that Romina would not discover it.
Also, when Georgina Barbarossa She asked him what he thought of that attitude, he was succinct: “We agree on one thing, if we go to cook the garlic and you hide it outside the refrigerator, it ferments and it’s dangerous. It’s not right what he did. How do you leave it (in brine) to macerate for two days out of the fridge and hidden in a closet? You have to give cold to that…”.
In front of the cameras, the expert indicated: “I’ll tell you one thing: boil water with garlic and salt and keep it for two days and smell it, after two days you will see how it ferments and no matter how long it is in the fridge it doesn’t go good and bad… He really got it all wrong and hiding it in the closet to protect himself from the cold was crazy… That’s where it ended up ruining it.”
So before a comment by Paulo Cablan recalling the words of Ariel, who in front of one of the reality TV cameras told viewers that he had added vegetable broth and even peppers to this preparation, the chef of phone he wondered surprised: “Why are you going to put the pepper in the brine?”
“It’s trout gauchos, learned how to barbecue on YouTube!”said the driver of Barbarossa.
“To me you are confusing chimichurri with pickle. He wants to do everything in one,” he said Noah Antonelli.
“But it should be the grill master,” he interrupted. Gaston Trezeguet alluding to the good performance that the 45-year-old competitor who lives in Berazategui swears he has on his home grid.
“Perhaps we are dealing with a person who he sold us to the face that he was a BBQ pro and he’s not“added Lio Pecoraro. “We agree that he started working as a barbecue during the pandemic,” Georgina recalled, cutting edge with the new player at home.
To which Trezeguet added grimly: “It’s all part of Ariel’s victimizationbecause if you’re really misrepresenting everything, it’s victimization.”
HAS
Source: Clarin
