Битва шефов // 2 сезон 21 выпуск. Ренат Агзамов VS Константин Ивлев

Телеканал ПЯТНИЦА・2 minutes read

Chefs Renat Agzamov and Konstantin Ivlev hold auditions to find unique culinary talents for their teams, with participants presenting creative dishes like cod with charcoal-dyed dough and citrus risotto with salmon. The competition progresses through challenges like making a fake hare dish and preparing dishes with strong spices, culminating in one participant's victory and praise from Konstantin Ivlev.

Insights

Participants in the Battle of His Majesty's chefs present unique dishes to secure spots on teams, showcasing creativity and culinary talent.
The competition involves challenges like preparing a fake hare dish from the mid-19th century, facing critiques on execution and flavors, and adjusting recipes to meet technical specifications, ultimately determining who advances in the competition.

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Recent questions

What are the challenges faced by participants in the Battle of Chefs project?
Participants faced issues like raw dough and uncooked meat, requiring last-minute adjustments.

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Summary

00:00

Culinary Battle: Chefs Seek Unique Talent

The battle of His Majesty's chefs, Renat Agzamov and Konstantin Ivlev, commences.
The chefs aim to find a unique culinary talent for their teams.
Applicants must impress the chefs with a unique dish to secure a spot on a team.
Maria Toropitsina presents a dish with curd cheese, lemon, thyme, rosemary, and salted salmon.
Malkhazia cooks beef Wellington, impressing the chefs.
Pavel Dorozhkin offers cod with a sauce based on curdled cucumbers and charcoal-dyed dough.
Max presents quail tobacco, surprising the chefs with his dish.
Olga impresses with her herring under a fur coat dish, showcasing creativity.
Ilya presents beef baked with cranberry sauce and seaside kelp powder.
Vitaly Goenko offers citrus risotto with salmon, showcasing his unique culinary style.
Polina Degtyareva presents a royal salad with trout and cheese candles, displaying creativity and flavor.
Natalya from Yakutia presents a dessert called thin there with different flavors, earning a spot on a team for her potential.

23:01

Culinary competition challenges with fake hare dish.

Olga Chic is enthusiastic about joining Konstantin's team and expresses admiration for Renatika.
Olga Novgorodova presents a dish from the Caucasus, a huge pizza named after Mikhail Kalinin.
Yuri Yudin, a Senior Butcher, offers an eggplant steak on white wood mushroom with a vegetable marinade and pomegranate smoke.
Participants are tasked with making a fake hare dish from the mid-19th century, following a recipe from Pokhlebkin's book.
The dish involves a baked minced meat roll with onions and a bun soaked in milk, with a slight variation from the classic Prussian recipe.
Participants debate the choice of meat for the fake hare, with some opting for chicken instead of rabbit.
Polina opts for a spinach roll with meat, while others focus on mushrooms, leading to a variety of interpretations of the dish.
The dish is served with country-style potatoes fried in butter and a side of yeast dough pie.
Participants face challenges with their dishes, including raw dough and uncooked meat, leading to last-minute adjustments.
The judges taste the dishes, with varying feedback on the execution and flavors, ultimately determining who advances to the next stage of the competition.

45:01

Battle of the Chefs: Culinary Creativity Shines

Olga added pork, champignons, and fresh vegetables to her dish, despite it not meeting technical specifications, it was delicious.
She prepared pork by adding a boiled egg, wrapping it in foil, and baking it with sauce, cucumber, mustard, and honey.
Olga's team excelled in the Battle of the Chefs project, creating impressive dishes like khachapuri and beef minced pork.
Another participant struggled with their dish, using chicken instead of beef, and was concerned about the outcome.
A participant received a C grade for their dish, which was a roll made with beef, bacon, and champignons.
Olga presented a dish with pork neck, rabbit thigh, chicken liver, egg, onion, bacon, and mushrooms baked in puff pastry.
The participants were tasked with preparing dishes like Three Sisters and Three Milks, with specific ingredients and techniques.
Olga faced challenges with her sponge cake dessert, adjusting the recipe to make it more successful.
Participants worked on dishes like stuffed eggplant, sponge cake, and spicy red sauce, showcasing their culinary skills.
The judges tasted the dishes, appreciating the presentation, taste, and creativity displayed by the participants.

01:09:14

Bandika dish praised, dessert presentation critiqued

The dish prepared was bandika, praised by culinary expert Yuri.
Eggplant was baked in tomato to soften it, with one half used as a pillow.
Peppers, tomatoes, and figs were added to the dish, along with a mix of lamb and beef.
The dish was criticized for being too juicy due to tomato juice.
The presentation was deemed unsuitable for everyone's taste.
Participants were praised for their efforts, with one being singled out as talented.
A spicy red sauce was mentioned, with a comment on its spiciness.
A dessert with three milks was prepared, with a focus on its dryness.
The dessert presentation was critiqued for being overly complex.
Participants were tasked with preparing dishes with strong and aromatic spices for blind tasting.

01:34:03

"Clashing perceptions, standout potatoes win battle"

The dish featured cauliflower steak with good spices, but the male and female perceptions of food seemed to clash, with a walnut paste and sour cream combination that was unsettling.
The meat in the dish was slightly tough for tenderloin, with a surprising combination of flavors including anise in the sauce, salt in the aftertaste, and sugar at the bottom, leading to a strange overall taste.
Despite some questionable taste combinations, the potatoes were a standout success, with the participant preparing dish number one emerging as the winner in the battle of chefs project, receiving praise and hugs from Konstantin Ivlev.

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