HENRIQUE SÁ PESSOA | #91

from watch.tm · host Pedro Teixeira da Mota

Se há pessoa que apareceu neste domingo, foi o Henrique. É a estreia de um chef no estúdio, e logo um acabadinho de ganhar mais uma estrela Michelin no restaurante e um anel de noivado no dedo. Num episódio recheado, Pedro e Henrique cozinharam muito: além de comentaram a sua passagem como dupla no MasterChef 22/23, falam sobre truques para fazer um bom bacalhau, como detetar inspetores Michelin, o julgamento a quem não gosta de alho, comprar um atum por 75 mil euros e muito mais. (00:00) Intro(00:22) Participação de PTM e Sá Pessoa no Masterchef(05:56) Intolerância a água muito quente e gosto por banhos gelados(08:24) Estigmas em relação ao padel(12:21) Introduzir a corrida na rotina desportiva(23:08) Logística para participar no Ironman(27:07) Sá Pessoa tentou ser profissional de basket nos EUA(33:25) Forçar sonhos(37:38) Legendas podem mudar sentido do filme(41:14) Como manter estrela Michelin?(45:11) Como detetar inspetor da Michelin?(50:53) Ambicionar 3ª estrela Michelin(53:31) Aumento de receitas devido ao Guia Michelin(54:28) O que é mais fácil manter: restaurante Michelin ou restaurante histórico com cozinha consistente?(01:02:37) Pistachio é o novo abacate?(01:07:17) Junção do doce e do salgado na comida(01:12:02) Episódio embaraçoso com amêijoa em restaurante(01:16:16) Sá Pessoa julga quem não gosta de alho e coentros(01:19:14) Banalização e preço da trufa(01:22:04) Quão vagos são os rankings de melhores chefs do mundo?(01:30:29) Bullying no mundo da cozinha(01:41:39) Comprar ovos cozidos embalados(01:46:31) Controlo de quinoa por cartéis de droga(01:51:57) Receitas que surgiram na quarentena(01:56:07) Pedro e Henrique são grandes fãs de frango assado(02:03:15) O que é carne cultivada?(02:08:56) Mercado de peixe em Tóquio(02:11:58) PTM conta experiência traumática com restaurante Michelin(02:16:23) Dicas de novos alimentos para introduzir na alimentação(02:23:08) Como surge a classificação Michelin?

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HENRIQUE SÁ PESSOA | #91

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