- 2 days ago
Category
📺
TVTranscript
00:01Previously on MasterChef
00:02is the return of the dreaded pressure test.
00:05Chocolate, one of the most difficult ingredients
00:07to work with on the planet.
00:08There were two dynamic duos that really did stand out.
00:11Tana and Kate and Kayla and Ryan Kate.
00:14We made a traditional cannoli with cashew ricotta filling.
00:18It looks like an over-fried egg roll.
00:20The weird taste is the filling.
00:23The duo leaving MasterChef tonight is Darcy and Courtney.
00:30Tonight, the top nine duos face a brand new MasterChef challenge.
00:34One of you is going to leave the MasterChef kitchen,
00:37and the other will start a dish.
00:39Then, at the 30-minute mark, duos will trade places,
00:43and the second cook will complete the dish.
00:45He's going to see this and know exactly what to do with it.
00:47You've really got to set your partner up for success.
00:49I honestly have no idea what I'm going to walk out to.
00:51All right, time for the big swap.
00:53Are you ready?
00:54What the heck?
00:55Ryan Kate really left Kayla a mess.
00:57He doesn't know my vision.
00:58Don't put it on the fish!
01:00I'm doing the best I can with what I got here.
01:01Wow, look.
01:02Hey, that's a boss!
01:04Oh!
01:05I'm feeling dizzy.
01:06Medic!
01:16This is going to be an exciting one.
01:18Ooh, I can't wait.
01:19Yes.
01:20Top nine duos.
01:21Let's go.
01:22Welcome back, guys.
01:23Come on.
01:24Right.
01:24Oh, my God.
01:25Top nine feels so amazing.
01:28Not only did we stay safe from the pressure test, but we also got one of the top dishes.
01:33So we want it to keep going.
01:34We want to be here, and we want to be competing for longer.
01:37Welcome back to the amazing MasterChef kitchen.
01:40All right.
01:41All right.
01:42Now, guys, this season, since you're all duos, one thing we've been keeping an eye on is communication.
01:50Even before you stepped foot in the MasterChef kitchen, you all knew how to communicate with
01:55each other.
01:56Some of you could probably finish each other's sentences.
01:58Well, in this challenge, you're going to be finishing each other's dishes.
02:05Oh, that's awesome.
02:07That's right.
02:08To really test how in sync you are as a dynamic duo, we're going to play a little game of recipe
02:18telephone.
02:19Oh, that's great.
02:20Oh, OK.
02:21What does that mean?
02:22Here's how it's going to work.
02:24One of you is going to leave the MasterChef kitchen.
02:27Ah, yay, yay.
02:29And the other will start a dish.
02:31Oh, my God.
02:33The person who starts the dish will have 30 minutes to begin the cooking.
02:37Then, at the 30-minute mark, the first cook will leave the kitchen and trade places with
02:44your partner from the holding room.
02:46And the second cook will come in and complete the dish.
02:50Oh, my God.
02:52Oh, wow.
02:53This sounds like one of the most difficult MasterChef challenges there's ever been.
02:57We're big communicators.
02:58We talk a lot.
02:59And so the fact that we're just handing it off without any communication is scary.
03:05Now, if you're the first cook of the hour, you have to set your partner up for success
03:11by leaving culinary clues for them at the bench.
03:15Right.
03:16If you're the second cook of the hour, based on those clues, you have to complete the dish.
03:21Yeah.
03:23Guys, at the end of the cook, we'll reunite the duos, taste the top three dishes, and the
03:29bottom three dishes.
03:30Okay.
03:31The duo who cooks the best tasting dish will win an incredible dinner at one of my restaurants.
03:38And dinner at one of my restaurants.
03:40And, of course, dinner at one of my restaurants.
03:48Unfortunately, the duo that cooks the worst dishes of the night will be going home.
03:55Now, who's going to start and who's going to finish?
03:57Let's start with Adam and Joel.
03:59I'm going first.
04:00Wow.
04:01First and second.
04:02I'll go first, Chef.
04:03I'll go first, Jeff.
04:05I'll go first, Jeff.
04:06Wow, love that.
04:07I'm going first.
04:08First.
04:09I'll go first.
04:10Second.
04:11And finally, Jessie and Jessica, who's going first?
04:13I'm going first.
04:14Wow.
04:15Back home, Jessie's nickname is Jess the Mess.
04:18And that's because when she cooks, it is all over the kitchen.
04:22Oh, I earned that nickname.
04:24And I knew if I walked into that kitchen and it was a disaster, I wasn't going to know
04:28what to do.
04:29Right.
04:30If you're starting the cook tonight, stay where you are.
04:33The remaining nine, please follow Joe to the holding room.
04:37Let's go.
04:38Good luck, guys.
04:39Yes.
04:40Good luck.
04:41Let's go, let's go, let's go.
04:43All right.
04:44Welcome.
04:45Welcome, welcome to the holding room.
04:47This challenge is by far one of the hardest ones because I'm a culture freak.
04:54So I want to know what's going on and I don't have that right now.
04:58And not being able to talk to each other is going to be really hard.
05:01Now we're so used to doing every challenge, cooking things at the same time.
05:06And now it's like, what are they going to get done within 30 minutes?
05:08Right, everybody ready?
05:09Yes, Chef.
05:10Your 60 minutes start now.
05:14Let's go.
05:17Oh, my God.
05:22That's a lot of stuff to get done.
05:23Do you think you have any predictions?
05:25I have no idea.
05:27OK.
05:28Rice stews.
05:29I think what's going to separate us from the other couples is that we grew up cooking
05:33together.
05:34So I'm going to go first because I'm the oldest and I am more organized.
05:38When Joel cooks, he tends to get a little crazy and messy and chaotic.
05:41So I'm going to set him up as best I can.
05:44So we've got a Mediterranean grilled shrimp with a beet salad and asparagus.
05:49And I know that these are flavors that he loves.
05:51So he's going to see this and know exactly what to do with it.
05:58OK.
06:00So an exciting challenge.
06:02This is the first time this season the duos aren't cooking together.
06:05This is a tough challenge.
06:06You have to be strategic and hope that your partner will pick up on the clues and indications
06:11that you leave behind.
06:12All right.
06:13We are going to do an elevated version of our wedding dish,
06:17crispy skin grouper with fondant potatoes.
06:20Timothy and I just got married only a month ago.
06:24So this dish should be fresh in his mind.
06:26And if it's not, oh, we're going to have a conversation.
06:31Awesome.
06:31Cool, cool, cool.
06:32Five minutes gone.
06:33You've got 25 minutes to go.
06:36Before we switch, you've got to move, guys.
06:39Oh, my gosh.
06:41This is very difficult for me right now.
06:43I don't like not having my other half here.
06:46So I'm feeling overwhelmed at the moment.
06:49How are you, Michelle?
06:50I'm a little, you know, this 30 minutes is going to go by really fast.
06:54And I'm seeing that happen right now.
06:55It's getting away from me a little bit.
06:57OK, tell me what you're thinking.
06:58I'm doing a crispy skin salmon with some roasted vegetables and Israeli couscous
07:04that's going to sit on some white wine broth and an herb oil over the top.
07:09That's a lot.
07:10All right, so what's important right now for you to get done?
07:13Right now, I want to get the couscous going.
07:15I don't think that's something Zach would have known to do himself.
07:18So I want to make sure that he sees that that's what I'm envisioning.
07:21OK.
07:23As far as him executing that vision, I'm crossing my fingers.
07:26The biggest thing is just make it as convenient as you can with what the steps are in your vision,
07:31so that Zach can pick up your ideas and complete them.
07:34Right.
07:35OK, good luck.
07:38You're doing good.
07:39You're doing good.
07:40Tana.
07:41Yes.
07:42How are you feeling?
07:42Oh, this is stressful, Chef.
07:44Yeah, tell me about the dish.
07:45We're going to do a New York strip with fennel carrot salad with a creamy mushroom peppercorn sauce.
07:52Right.
07:53And a parsnip puree.
07:55They're not parsnips.
07:56They're white radish.
07:57Oh, it looks like a parsnip.
07:59That's the white radish.
08:01You can't make a puree out of that.
08:02It's too bitter.
08:03You'll need to start that over.
08:04OK.
08:06There's not a lot going on in here.
08:08Anything can get on in terms of reduction, sauces, purees.
08:11Get them going, please.
08:13Yes.
08:14And leave some clues behind.
08:15Yes.
08:15Give a little indication of what to do, right?
08:17Got it. Thank you.
08:18Oh, my goodness me.
08:19I'm so flustered because I'm feeling extremely lost without Kate.
08:25Kate's very calm, collected, but I don't do well under pressure, and I'm freaking out about that.
08:43Coming up to 10 minutes gone, you've got 20 minutes remaining.
08:48Before we switch.
08:52So these duos are separated in the cooking dish over one hour.
08:55So one starts, and then one brings it home.
08:57This is stressful.
08:58But my big worry is, at Tala Station, there was nothing going on.
09:02Literally, there's a pan of boiling water.
09:04There was no reduction.
09:05She is all over the place.
09:07I just hope she can get enough stuff to learn to where it's not like I need to finish all of it.
09:12This is insane.
09:13So Michelle is also frazzled.
09:18She has so many things going on that she wants to do.
09:24She has a couscous that she's cooking.
09:27She's talking about making a white wine broth.
09:30You have asparagus.
09:31It's a good idea.
09:32It's just a lot.
09:33And I'm not sure her husband, Zach, is going to follow her complicated vision.
09:37Wow.
09:38Oh, God.
09:39I just don't, if I deviate, she's not going to be mad.
09:42Yeah.
09:4345 minutes remaining.
09:45Let's go.
09:46Right, Jesse, tell me about the dish.
09:49I'm going to be doing a seared pork chop with a pepernada.
09:52The pepernada is going to be some onions, some garlic, some Dijon mustard.
09:55Right.
09:56And Jessica, is she familiar with this dish?
09:58We play with this dish a lot at home.
09:59And she'll see this and she'll be like, I know exactly what he's doing.
10:01Right, the pork chop.
10:03How are you going to set her up for success?
10:04I'm going to pre-grill it a little bit, get the fat cap rendered down,
10:07and then I'm going to let it sit on a pan, and then she's going to pop it in the oven.
10:10And I'm going to leave a thermometer in the pork so she knows it's not cooked.
10:13Gotcha.
10:14And we're halfway young, man.
10:15You've got 15 minutes to go, yes?
10:17Let's go.
10:19Phew, time flies in here.
10:20Ryan, Kate.
10:21Chad.
10:22Do you have a master plan for today in that big brain of yours?
10:26Kayla and I are going to be making a filet mignon on top of a garlic parmesan mashed potato
10:33with a roasted asparagus, a honey glazed carrot, and a chimichurri sauce.
10:38You have the most ingredients.
10:39That could be like sending mixed signals.
10:42You have to be really careful.
10:43Yes.
10:43All right, so what's the strategy?
10:45I'm hoping to have all the things prepped so that it can be ready for her.
10:48And I think she'll be able to pick up right where I left off.
10:51Good luck.
10:53All right, get that.
10:54I need to get the vinaigrette going so he knows.
10:57Come on, come on.
10:58We are doing a lamb with a roquefort sauce.
11:01As you know perfectly what we are doing here because when we were married, we did this at home several times.
11:07The good part to cook alone is that I don't have to discuss with her about what we're going to do, no?
11:12Oh, come on, Tina.
11:16Espira, Julio, espira.
11:17Julio, it smells good over here.
11:18What do we got?
11:19Yes, chef, thank you.
11:20What are you making?
11:21So we're going to do a pan-seared airline chicken breast.
11:23We're going to make a chimichurri sauce and tostones.
11:26How does she know to do this?
11:28I'm from Brazil.
11:29I grew up.
11:29It's a Sunday lunch for us.
11:31And how much of this are you going to get done before her?
11:33The tostones, I'm going to peel them.
11:34So that's going to be the clue for Rachel to fry them again and leave the chicken ready.
11:38Cool.
11:39Well, you've got a plan.
11:40Just make sure that you clean up a little bit so that it's not too confusing for your wife.
11:44Sometimes there's so many things people don't know where you're starting.
11:46Yes, chef, absolutely.
11:47Hey, thanks, Julio.
11:48Thank you, chef.
11:49Tina.
11:50Yes, sir.
11:51Tell me about the dish.
11:52I want to make a lobster and spaghetti.
11:55I chose this dish because I cooked lobster many times before, and I believe Ivana to know exactly what in my mind.
12:03Right, but you've got literally just six minutes to go.
12:06Okay, yeah.
12:07And there's nothing cooked yet.
12:08I know.
12:09Get a pan on.
12:10Get it nice and hot so you can start your sauce.
12:11Okay, yes.
12:12Please, Tina.
12:12Okay, okay.
12:13Yes, sir.
12:14Please, Tina.
12:14I'm coming right now.
12:15Please, please, please.
12:16Okay.
12:16Oh, boy.
12:17Final five minutes, everybody, before we switch.
12:22Nice, nice, nice, nice, nice.
12:27Tina.
12:28Yes.
12:28Faster.
12:29Yes, chef.
12:30Tina, she's doing a lobster and spaghetti.
12:32Honestly, she is way behind right now.
12:35There is nothing being cooked.
12:37Yvonne has got so much work to do.
12:42Wow, look.
12:43Jessie's searing her pork chop.
12:44Look at the speed of Jessie.
12:45That's it.
12:45That looks good.
12:46That looks nice, yes.
12:48Ryan Cape picked the filet mignon, but she has too many components, too many ingredients on the bench.
12:53Oh, boy.
12:54Wow, wow, wow, wow, wow, wow.
12:56There's not much going on there.
12:57No, not at all.
12:58Kayla, that's got her work cut out.
13:00Oh, my God.
13:01Okay.
13:02Clean your station organized.
13:04Make sure they know what to do.
13:05Leave your duos the clues.
13:08Brie, asparagus, live this perfect for Rachel.
13:12I am prepping everything in little piles so she knows exactly where everything comes together.
13:20I'm just hoping it doesn't take too long to figure out what's going on.
13:24Got this.
13:25Let's go, guys.
13:26Come on.
13:26Yeah!
13:28The white wine fish broth is going to just allow the dish to be cohesive altogether, and I want to have some clues out for him.
13:39So I put the stock and the wine in one little area, so crossing my fingers that he can understand what all these things mean.
13:47Um...
13:51Come on, Tana.
13:52There is nothing going on Tana's bench.
13:54Kate is going to be so behind and so lost.
13:57Time is running out, and I'm worried that she's not going to know to add the cream to the sauce, so I'm going to set heavy cream next to the sauce.
14:06Sometimes she gets, like, really crazy ideas.
14:09I'm praying that I know what she was doing.
14:1430 seconds to go.
14:16Tina, please, speed.
14:18Oh, man.
14:19I honestly have no idea what I'm going to walk out to.
14:22Let's go.
14:23Leave them clues.
14:24This is how I want it.
14:26Five, four, three, two, one.
14:30Stop the club.
14:31Let's go!
14:32All of you, make your way down to the front.
14:34Let's go.
14:35All right.
14:38You're right back.
14:39Run, Ryan Kate.
14:40Let's go.
14:42Oh, my goodness me.
14:44Bring them in.
14:44Come on.
14:46All right.
14:47Time for the big swap.
14:48Let's go.
14:48Come with me.
14:49Okay.
14:50Let's go.
14:50Let's go.
14:50Let's go.
14:51Quick, quick, quick, quick.
14:52Here we come.
14:53We got this.
14:54Whoo!
14:55All right.
14:56Let's go.
14:57Staticoots.
14:57Get out of here.
14:58Get in the heavy room.
14:58Let's go.
14:59Gio, come in.
15:00Let's go.
15:01Let's go.
15:03Get to your stations.
15:04Let's go.
15:05Come on, my man.
15:07Water, please.
15:08Yeah, man.
15:09I never even saw my bottle.
15:10Yeah, I need my water so bad.
15:10I left it under my bench.
15:12Oh, my God.
15:13All right.
15:13We got some shrimp.
15:17The time restarts now.
15:20Let's go.
15:22Take a moment.
15:23Figure out where you're at.
15:24All right.
15:25Let's get my head in the game.
15:26Do you feel that you left your partners in the right situation?
15:29Absolutely.
15:30Well, I'll have a little surprise for you.
15:34Yes!
15:36Let's go.
15:36Come on, Rachel.
15:37Keep cooking.
15:39Where are we at here?
15:41Where's the broth?
15:42We need a broth, Zach.
15:43We need a broth.
15:46Vegetable stock.
15:47Oh, my God.
15:48I'm really nervous right now.
15:50There's a lot that we had to do in that 30 minutes.
15:53Because the pressure and the intensity in here is super overwhelming.
15:57I am just, like, overheating.
16:00I'm feeling dizzy.
16:01Okay.
16:02You all right?
16:03You okay, baby?
16:04I'm not feeling good at all.
16:06If you faint, you don't fall right.
16:09Get your legs up.
16:11Oh.
16:11It's okay.
16:12I feel dizzy.
16:15Maddie!
16:23I'm just feeling dizzy.
16:24You okay?
16:24You okay?
16:25You okay?
16:26You okay?
16:27You okay?
16:28You okay?
16:29You okay?
16:30You okay?
16:31You okay?
16:32You okay?
16:33You okay?
16:34You okay?
16:35You okay?
16:36You okay?
16:37You okay?
16:38You okay?
16:39You okay?
16:40Zach is gonna make sure that dish is great.
16:42Okay?
16:43Breathe.
16:44Breathe.
16:45There you go.
16:46Yep.
16:47That's it.
16:48One, two, three.
16:49Good job.
16:50There you go.
16:51This competition is just getting more and more intense.
16:52And it's overwhelming.
16:53And I'm worried about Zach.
16:55I'm questioning whether or not he's gonna understand and see my vision in the way that I intended
17:01him to.
17:02So, honestly, it's riding on him reading my mind.
17:06Hope he knows what he's doing.
17:07Okay, he's still cooking the couscous.
17:08Come on, babe.
17:09I'm not sure if I wanna watch this.
17:12I cannot believe it.
17:15I have almost everything ready.
17:17Chicken.
17:18Oh my gosh.
17:20We've got lobster.
17:22Asparagus.
17:23Pasta.
17:24I live her a big mess.
17:25Oh my God.
17:26Garlic.
17:27Herbs.
17:28Timmy.
17:29Cherry?
17:30What the heck?
17:31Honestly, the second person going, they've got their work cut out.
17:35Yeah.
17:36Because that's when you're gonna look over the clues and try to work out what dish your partner
17:40started making.
17:41And then bring that home stronger.
17:43Yep.
17:44What's she doing here?
17:46Look at the picture on Kate's face.
17:49Like, where the heck am I?
17:51She's got onion.
17:52What's she doing with onion and peppercorn?
17:54See the New York strip steak and the parsnip puree, but I see this bowl and it has a white
18:01vegetable in it.
18:03I don't even know what's in the bowl right now, but I'm just gonna have to go with the flow and work
18:08with it.
18:09Get those in.
18:10Oh, .
18:13Okay.
18:14I see asparagus in the oven and I see potatoes, so I'm thinking steak dinner.
18:19I wish she put the carrots on for me.
18:21But I immediately get really, really stressed out when I see carrots that need to be cooked
18:26and the steaks are still in the package.
18:28How in the heck am I going to get all of these components cut, cooked, done, and plated?
18:33Pivot and adjust.
18:34Come on, Kayla.
18:35Kayla.
18:36Good job, Adam.
18:37This is really similar to how we cook all the time.
18:40And the ESP between brothers, it hit pretty good right now.
18:44Cook chops and then we have a glaze.
18:47I think the best set up so far for me, Jessica and Jesse.
18:50And Jesse.
18:51Yeah.
18:52I mean, he has left Jessica with sort of pretty much two-thirds of the way there.
18:55The only thing I'm not sure Jessica knows is how far the pork chops have been cooked.
18:59So he said he's gonna leave a probe in there as an indicator.
19:02That's good game play.
19:03That's good.
19:04Let's see where he's at on this.
19:06Those look beautiful.
19:07Need to be finished off in the oven.
19:09You see it, baby.
19:10You absolutely see it.
19:11I think I know what you're making here, Julio.
19:16You can get cream in there.
19:23Oh.
19:25Kate put the cream in the puree, but someone's supposed to go into the sauce.
19:29I'm still trying to figure out what else she's got in there.
19:33If the cream doesn't get into the sauce, it's just not going to get thick.
19:38And I know runny sauce is never going to go over well with the judges.
19:43I don't know what she's doing.
19:45As a parent, it's hard to not jump in when you feel like they need your help.
19:51Okay, Kayla.
19:52Hello.
19:53Is there anything on the bench that's confusing you?
19:54I don't think anything's confusing me.
19:55But there's a lot of things that have to get cooked.
19:56I'm gonna try my best to get it all done in time.
19:57Yeah.
19:58Make sure the fillets are medium rare.
19:59Make sure you get a proper sear even around the outside.
20:00Turn them on their sides.
20:01Yes.
20:02Good luck.
20:04Come on, Kayla.
20:05I can see that Kayla's rushing.
20:06Oh, my God.
20:07And I'm just feeling guilty and wishing that there was a way I could have made it easier
20:10for her.
20:11What's going on, Zach?
20:12We're gonna do a crispy skin salmon with an Israeli couscous.
20:15What is the vision for the couscous?
20:16I'm trying to bring it together like a risotto.
20:18She's starting to make it easier for her.
20:20I'm gonna try my best to get it all done in time.
20:21Make sure the fillets are medium rare.
20:22Make sure you get a proper sear even around the outside.
20:23Turn them on their sides.
20:24Yes.
20:25Good luck.
20:27Come on, Kayla.
20:28I can see that Kayla's rushing.
20:29Oh, my God.
20:30I'm trying to bring it together like a risotto.
20:32She started that for me.
20:33I'm really hoping not to let her down today.
20:35I'm doing the best I can with what I got here, Chef.
20:37These minutes are gonna go by so quick.
20:39So put yourself in high gear.
20:41Okay.
20:42And make it happen.
20:43He doesn't know my vision.
20:44He didn't get the broth.
20:47I had the broth ready to go.
20:52Come on, mi amor.
20:53Okay.
20:54These are going in.
20:55Why mushrooms?
20:56Why is she grabbing mushrooms?
20:59What are you doing with mushrooms?
21:02I didn't grab mushrooms for a reason.
21:04She's deviating from my initial idea.
21:06Five minutes remaining.
21:10Let's go.
21:11Oh, dear Lord.
21:13Oh, my God.
21:16I think that Ryan Kate really left Kayla a mess.
21:19Wow.
21:20She had a pan seal those fillets herself.
21:22I really don't see a lot of things coming together.
21:24Oh, boy.
21:27Two minutes.
21:28Here we go.
21:29Start plating, please.
21:30Plating.
21:31Two minutes.
21:32Let's go.
21:33Come on, baby.
21:34Okay.
21:35Oh, my gosh.
21:36This is intense.
21:37Let's go, mi amor.
21:38You got this.
21:39Yes.
21:40Come on, Rachel.
21:41Come on, Rachel.
21:42You got it.
21:43Hurry, Kayla.
21:44Hurry, hurry, hurry.
21:4530 seconds to go.
21:46Let's go.
21:47Hey, let's go.
21:48Let's go.
21:49Let's go, Zach.
21:50Oh, my God, Zach.
21:51Don't put it on the stick.
21:52That's my girl.
21:53Here we go.
21:5410, 9, 8, 7, 6, 5, 4, 3, 2, 1, and stop.
22:07Hands in the air.
22:08Oh.
22:09Oh.
22:10Well done.
22:11Oh, my God.
22:13I love you, Rachel.
22:14There you go, Kayla.
22:17Okay.
22:18Are you ready to see these dishes?
22:23Yes.
22:24Come on with me.
22:25Yes, please.
22:26Go meet your partners.
22:27Freaking fantastic job.
22:28I'm proud of you.
22:29I'm proud of you.
22:31You glaze the pork?
22:32No.
22:33I glaze the plate.
22:34All right.
22:35Okay.
22:36Onions definitely belong to the peponata.
22:38All right.
22:39Well, I missed that.
22:40Plates look great.
22:42I think we killed it.
22:43Yeah.
22:44The communication was on the table, and now it's on the plate.
22:46It looks like the brother ESP really worked out on this one.
22:49That first 30 minutes was not cool.
22:52I don't like cooking without you.
22:56I didn't get that sauce thick enough.
22:58It reduced down too much.
22:59Yeah, my intent was to have it a cream sauce.
23:02I didn't have enough time to, like, rest, so there's no, there's some juices happening.
23:06I don't, I, it might, I feel like it might be over.
23:08It's not what I had envisioned.
23:10What was the vision?
23:11And I had a broth going, too.
23:12It was going to be the broth with the couscous in it.
23:15Oh, yes.
23:16Oh, no.
23:17I didn't put that together.
23:18Yeah.
23:19There was just a lot of broth there, so I didn't know what to do.
23:20Well, I didn't want this much couscous on the plate.
23:22Okay.
23:23Yeah, but you, you don't, like.
23:24But babe, you need to understand that, like, I was leaving things for you.
23:28Like, did that come into your mind when you were coming back?
23:31Like, okay, what clues?
23:32You know, like, that was a big part of this.
23:34Yeah.
23:35I'm a little bit worried that this is it.
23:37Wow.
23:38Well done.
23:39That was intense.
23:40Now, we need to take one last look at all of your final dishes and see which duos are at the top, and sadly, which three duos will end in the bottom pack.
24:03Kayla and Ryan Kate.
24:04Why is that so gummy?
24:05What did that go in?
24:06A blender.
24:07I immersion blended it at the end.
24:08In the mashed potatoes.
24:09Yeah, I ran out of time to go get a ricer, so.
24:24Adam, is that what you envision the dish to be?
24:26It is 95% exactly what I wanted on the plate.
24:33Interesting.
24:34There are a lot of really great looking dishes out there today.
24:39But unfortunately, our dish is looking a little sad.
24:45Not a little sad.
24:46It's looking sad.
24:47A lot sad.
24:48You tasted it before you played it?
24:50I did, yes.
24:56Zach and Michelle, how long did that couscous cook for?
24:59Michelle, you started it.
25:00Yep.
25:01It cooked for the majority of the cook.
25:03An hour?
25:04Yep.
25:06I mean, it still might be well under.
25:09You're right.
25:10I ran out of time.
25:11I hadn't played it.
25:15Julia, are you happy the way this looks?
25:17It definitely needs more of the chimichurri sauce.
25:22All right.
25:23Is this the kind of place that you serve at home?
25:25After a big hike, yes.
25:26Some great dishes there.
25:27Yeah.
25:28There's nothing we can do now.
25:29I don't know.
25:30In agreeance?
25:31Yeah.
25:32Yeah, agreed.
25:33All of you, well done.
25:34Tiffany, Joe, and myself agree that there were three dishes that were an absolute standout.
25:49This first duo left great clues behind, and that formed a very cohesive dish.
25:55Please step forward, Jessica and Jessie.
25:58Well done.
25:59Easy.
26:00Ooh, ooh.
26:01Perfect.
26:05This dish is a testament to how strong we are as a team, even when we're not side-by-side cooking.
26:11I started off with a char-grilled pork chop with a maple black pepper glaze, a smoky chipotle sweet potato, broccolini, and a pepernata.
26:20So I did some agridulce onions, not knowing to put them into the pepernata, but we still have that sweet and sour effect.
26:27First of all, Jessie, the way that you worked across those first 30 minutes was exceptional.
26:32And, Jessica, you picked up on the clues, and it's almost like you're working side-by-side again.
26:36Listen, it looks a little bit thrown on the plate last minute.
26:39However, I'm excited to taste it.
26:41Shall we?
26:42Temperature, what do you think?
26:43Medium.
26:44It's cooked beautifully.
26:46Nice and juicy.
26:47Set me up for success.
26:49Good job.
26:50Good job.
26:54The pork is cooked beautifully.
26:56I think it needs more glaze on that pork chop before it comes out of the pan.
26:59However, it's hard to believe that you've been separated for 30 minutes each.
27:03Really good job.
27:04Thank you, Chef.
27:05I love the fact that the broccolini has lots of crunch, has a little bit of spice.
27:09Mm-hmm.
27:10And I know that you weren't going for the onions with the agrodolce.
27:13It was supposed to be with the peppers.
27:15But, honestly, I love that it's a little more sweet.
27:18It's a little more sour.
27:19It's a whole other flavor profile.
27:21It's great.
27:22Thank you, Chef.
27:23Pepperonata, I have to say, is fantastic.
27:25That's a hard thing to make.
27:27My question is at home.
27:28Jessie left the counter, like, super organized, ready, ready.
27:31And then, Jessica, it looks like a tornado here.
27:34I earned the nickname Jess the Mess for a reason.
27:37Yeah.
27:38Good job.
27:39Consi, very good job.
27:44All right.
27:45The next dish we're going to highlight tonight, this duo's connection carried them to success.
27:52Please come forward.
27:55Rachel and Julio.
27:57Yes.
27:58Let's go.
27:59We're feeling amazing.
28:01It doesn't get old.
28:02I knew I set Rachel up for success, and I knew she was going to nail every single ingredient and make a beautiful plate.
28:08I was going for a pan-seared chicken breast, salted asparagus, chimichurri sauce, tostones, and bacon farofa.
28:16But I also wanted to add some sauteed mushrooms because I felt that would add another texture and umami.
28:23The mushrooms are underneath the chicken.
28:25Visually, it's rustic, right?
28:26It looks like we've been invited around your house for Sunday night dinner.
28:29It's charming.
28:30Shall we?
28:31Rachel, you cooked the chicken, right?
28:32Yes.
28:33First, I seared it in the caster pan and then put it in the oven.
28:36Still glistening.
28:37Chicken.
28:42Lovely.
28:43The asparagus itself has a lot of flavor as well, but really a lot of that flavor is coming from the chimichurri.
28:50And I like that you added the mushroom.
28:52I think you just did a really, really good job.
28:55Thank you, chef.
28:56All the flavors are great.
28:57The cooking techniques are great.
28:58Good job.
28:59It's just so nice to see chimichurri, you know, on a white meat as opposed to a red meat, but it needs more of it.
29:05But I think more than anything, Julio and Jessie tonight having confidence in your partners to bring it home.
29:11100%.
29:12I love that.
29:13100%.
29:16Looking fine.
29:17We are here.
29:18Well done.
29:20Okay.
29:21Okay.
29:22The final duo to earn a spot in the top three.
29:25Please come forward.
29:27Tina and Yvonne.
29:29You got top dish.
29:30You got top dish.
29:31Yeah.
29:32We made a lobster garlic butter pasta with pan seared lemon asparagus and sauteed mushrooms.
29:46Tina, is that what you envision the dish to be?
29:48Yes.
29:49It looks inviting.
29:50I got really nervous, Tina, when we first started.
29:5220 minutes and you just had raw lobster and no sauce going.
29:55But Yvonne, I'm going to commend you for bringing this whole thing together.
29:58Shall we?
29:59Yes.
30:00How do we cook the lobster, please?
30:02We tossed the lobster in a butter garlic sauce.
30:05We used the head tamale of the lobster as well, added garlic, onions, and shallots.
30:11This is a great dish of pasta.
30:14The lobster is tender, has a lot of flavor from the butter.
30:17Good job.
30:18Thank you, Joe.
30:19Thank you, Joe.
30:20I think the lobster is perfectly cooked.
30:22Also, the way that you have just the right amount of sauce on here.
30:26It's very good.
30:27Thank you, Chef.
30:28This dish is delicious.
30:29To cook the lobster from raw without blanching it first, there's an art in that.
30:33Because 30 seconds over, it's rubber.
30:35It needs a touch of acid for me at the end.
30:37But aside from this, the flavor's really good.
30:40Good job.
30:45You know what else would be good acidity?
30:46It's just like two broken tomatoes on here, too.
30:48That's it.
30:49Some point of acid.
30:50Yeah.
30:51I know you worked hard on those freaking lobsters.
30:53Lobsters?
30:54Crazy.
30:55That's a tough one.
30:57I really want to win this one.
31:02Agree.
31:03In the greens?
31:04Mm-hmm.
31:05Yeah.
31:06Three outstanding dishes tonight.
31:11We are all in agreeance.
31:13There was one dish that we felt have the edge and has earned the prize of dinner at all our restaurants.
31:19� Babish?
31:20That dish belongs to?
31:22T.
31:24That dish belongs to?
31:25It was hunting and is counted.
31:27T.
31:40That dish belongs to Rachel and Julio.
31:47Rachel and Julio.
31:49Yes!
31:51That's close!
31:55Yes.
31:55Thank you, chefs.
31:56Well done.
31:57I can't wait to welcome both of you to all of our restaurants.
32:00Yes.
32:01We can wait.
32:02Right.
32:03All of you are safe from elimination tonight.
32:05Yes.
32:06Congratulations.
32:07Head up to the safety of the balcony.
32:08Well done.
32:09Yeah.
32:10Come on.
32:11I can't.
32:13I love you so much.
32:15Gordon, Tiffany, and Joe, we're coming to your restaurant.
32:19That bill is going to be expensive.
32:21Yeah.
32:23They keep cooking like that.
32:24They're amazing.
32:25Unstoppable.
32:27Now, unfortunately, there were three duos tonight who clearly
32:30had some cross wires.
32:32The first duo we need to take to task, please step forward.
32:39Tana and Kate.
32:45It's embarrassing to be in the bottom three again.
32:51And the room is silent.
32:53All you can hear is the defeat.
32:55Oh, you want to hide.
32:56Grow up everywhere.
32:57Today, we have made you a New York strip steak with a parsnip puree, asparagus, fennel, and
33:05carrot slaw with a mushroom red wine sauce.
33:08Tana, what was your vision?
33:10To have a cream sauce for the steak.
33:15But I picked up the heavy cream out as just being for the puree, so I didn't get that memo.
33:22Mmm.
33:23So visually, it's got good and bad parts.
33:26Lovely sear on the New York strip.
33:28But we don't put a shaved carrot and fennel salad with a red wine sauce.
33:31So it's a little bit all over the place.
33:34Right.
33:35Noted.
33:43The asparagus are delicious.
33:44And the puree is actually okay.
33:46But the sauce bleeds into the puree, so it's just all over the place.
33:49Okay.
33:50The steak is nice, but I would rather it been whole instead of sliced, you know, just so
33:55we don't lose some of those juices.
33:57There are three things that are terrible on this plate.
34:00The raw fennel, the raw carrots, like a crudite, it makes no sense on the plate.
34:04The mushrooms are not integrated in any way.
34:06And if you call that a wine sauce, I call that dumping half a glass of Cabernet in your dish.
34:12Damn.
34:13Thank you, ladies.
34:15Oh, man.
34:17It's wild.
34:19Okay.
34:20The next duo had a shaky start.
34:22And they really relied on their partner to push through.
34:26Please come forward, Zach and Michelle.
34:33I'm worried that I didn't execute Michelle's vision.
34:36I just feel like I'd let us down.
34:39In front of you is a crispy skin salmon with Israeli couscous, roasted vegetables, wilted
34:47rainbow chard, and an herb oil over the top.
34:50Is this what you intended the dish to be?
34:52It was intended to have a white wine broth.
34:56I saw the couscous going.
34:58We make couscous at home with, like, a risotto a lot.
35:01So I locked in on that.
35:03I think that my vision was a little particular in hindsight.
35:07And it obviously didn't translate.
35:09Looking at the dish, couscous feels a little dry.
35:12I know that you said, like, risotto style.
35:14But, like, when I think of risotto, I think of, like, the finish of it as well, where it's
35:18creamy and there's, like, something else and butter, some cheese.
35:21This just feels like boiled couscous.
35:24Of course.
35:25Shall we?
35:29To cook on the salmon, please.
35:30Um, medium rare.
35:32Yeah.
35:33Beautiful.
35:34Yeah.
35:40Um, salmon's cooked beautifully, seasoned beautifully, both sides, skin like the bacon of the sea,
35:44and the salmon's just pink all the way through, so it's translucent.
35:47But when you've got a bloody fish like this that takes eight, nine minutes to cook, everything
35:50else around it should be so much better.
35:52I think with the broth, this would have been a very different dish.
35:56The couscous would have had a chance to cook in it.
35:59It would have had all the flavor.
36:01I think that choosing Israeli couscous and to cook it in the style of risotto and to transmit
36:07that without being able to communicate, unfortunately, tripped you up.
36:10But it's too bad, because some of the components of the dish are really good.
36:14What a shame.
36:17One in four chance.
36:18We've almost made it out of the woods.
36:20Almost.
36:21Okay, the next duo who did not meet our standards tonight.
36:26Please come forward.
36:27Kayla and Ryan Kate.
36:53I'm worried about the execution of everything, and I'm just disappointed for both of us.
37:02We made a filet mignon on top of a garlic pecorino mashed potato with roasted asparagus, honey-glazed
37:09carrots, and a chimichurri sauce.
37:11Is this what you intended the dish to be?
37:14Yes.
37:15Ladies, sadly, it looks sloppy.
37:17Three expensive filet mignons, and they're all seared completely differently.
37:22It's such a shame.
37:23Cook, what have we gone for?
37:24I wanted it to be medium rare, but I believe that it's going to be medium.
37:29Wow.
37:30So you know it's overcooked?
37:31Mm-hmm.
37:32Wow.
37:33And who cooked them?
37:34I did.
37:35And at what state did you find them when you arrived?
37:37They were in the package still.
37:38You came in and nothing was seared?
37:40No.
37:41Wow.
37:42Ryan Kate, what were you doing?
37:43Mostly set up the station, make sure we have all the ingredients and equipment.
37:47So the only thing you finished is what?
37:50The prep.
37:51Yep.
37:51So you didn't finish any cooking?
37:53No, I only had 30 minutes.
37:54Okay, sounds good.
37:56Shall we?
38:00Yep, it's just a little bit overcooked.
38:05Yeah, mine's medium as well.
38:11There's a couple of fundamental cooking technique issues here.
38:15My steak is actually medium rare, but the carrots, you can hear, which is the carrots,
38:20but the simplest thing, they should have been boiled beforehand.
38:23And also, asparagus here, I mean, if you look, it's just, it just feels like, Kayla,
38:30you just had too much on you to do, and Ryan Kate, you didn't do enough.
38:35My actual filet is seasoned beautifully, and then everything else just falls apart.
38:40It's such a shame.
38:41It's just very, very badly executed.
38:43Mm-hmm.
38:47Bad strategy.
38:48Yeah.
38:49Right, we have a very tough decision to make.
38:52Please, give us a moment.
39:00Lovely.
39:00I love it.
39:03Tana, hey, Kate.
39:04It's a tough one, that one.
39:05Yeah.
39:05It just didn't work, right?
39:06There's something to be said about Kate.
39:08She made a major effort and saved what she could of some bad ideas.
39:12Yeah.
39:12Zach and Michelle, I am shocked.
39:14Yeah, they got lost in translation.
39:17Yeah, bad strategy.
39:18Yeah.
39:19Kayla and Ryan Kate.
39:20But at the end of the day, Kayla had way too much to do, so she was just trying to get
39:23it done, and it was too much.
39:25Yeah, so what's the worst-ish?
39:27Oh, God.
39:28Whatever happens.
39:31We're in agreeance?
39:32Yeah.
39:33What a tough night.
39:34Sadly, it hurts us to say goodbye to yet another duo, but we are all in agreeance that the
39:37duo leaving MasterChef tonight sadly is Kayla and Ryan Kate.
40:02Kayla and Ryan Kate's Zach Michelle Donna and Kate please say goodbye
40:13Kayla Ryan Kate's first of all just go back to the beginning spotting you two
40:19from ten years ago was an absolute joy and watching that MasterChef bond grow
40:25into a tremendous friendship for life is outstanding promise me you'll go back
40:30and continue not just this friendship but this amazing culinary journey
40:35definitely don't say goodbye come on let's go take care I just feel really
40:42disappointed but you know we put our all out there and I'm I'm proud of us for
40:46getting everything on the plate of course it doesn't feel good but I'm
40:53definitely not disappointed in our team if anything this competition made our
40:57friendship stronger and I know that I have a friend for life who always have
41:02my back and that's what matters yeah
41:13next time it's full steam ahead in the second team challenge of the season you'll
41:19be cooking for a VIP fine dining experience these are full-on Michelin star dishes oh boy
41:25but this is no ordinary service one duo from each team will be cooking on the
41:30moving train it's a race against the clock the diners are boarding the train
41:35come on come on gotta go faster gotta give these up before that train stops to
41:39make sure everything stays on track so the medium rare that's black and blue you
41:43both know what you're doing all these ducks are overcooked it's gonna be
41:46hell to pay this is a frickin train wreck
41:51one potato two potato
Recommended
58:38
30:07