Masterchef: These foods from afar that have trapped candidates
In the second round of the semi-final MasterchefElisabeth, Nathalie and Xavier had to recognize carefully selected selections by Sébastien Demorand. Their common point: they allowed the three semi-finalists to Masterchef to make a world tour express in 15 products and it is not without difficulty that they had to name them. so as a little culture has never hurt, here is the list of these funny foods that have caused a lot of trouble to our three candidates of Masterchef.
The tapioca
Tapioca is a starch used in cooking (especially in Japan) and produced from bitter cassava roots.
The cocoa beans
The cocoa beans are at the base of one of the sweet sins of all gourmands: chocolate. Seeds of the cacao, the cocoa beans are extracted from the berries of the tree.
The pink salt of the Himalayas
The pink Himalayan salt is a salt that is in the form of pink glitter crystals, it has a softer taste than salt that is used more commonly and has a pink color with a high content of iron.
The scamorza
The scamorza is a cheese from Italy raw produced with pasteurized whole milk. Its consistency is similar to that of mozzarella even though its dough is harder, especially when the scamorza is smoked.
The eggs of a hundred years
The 100-year-old egg is widely used in China and most often corresponds to a duck, chicken or quail egg that has been left in a mixture of lime mud, unshelled rice, ash, tea leaves and salt. After several weeks or months, the young egg turns dark green and the dark brown and tanslucid white like jelly.
Abalone
Abalone is a unique shellfish that is found in the deep waters of the shoreline.
Monk's head
The Monk's Head is a cheese of Swiss origin based on raw and whole cow's milk. It is consumed in the form of chips, or rosettes, obtained thanks to a chanterelle.
sturgeon
Sturgeon are found mostly in the northern hemisphere, this is the fish which provides the famous caviar, tasted especially during the holidays.
The tetragones
The tetragones are a kind of plant more or less comparable to spinach.
The enoki
Enoki are a kind of little Japanese mushrooms.
The samphire
The shoots of salicorne are consumed after being candied with vinegar.
Horseradish
Horseradish is a perennial plant, the root of which is used as a condiment (substitute for mustard in particular).
Gooseberries
From gooseberry currants, gooseberries are translucent white fruits whose juice can be used as a seasoning for mackerel.
The botargo
The botargo is a Mediterranean specialty corresponding to a bag of mullet eggs, salted and dried, collected when the females are full. It is eaten in thin slices, grated on pasta for example.
The weeder
The curry is a kind of crab that lives under stones.
