- yesterday
https://t.me/TopFilmUSA1
Category
😹
FunTranscript
00:00Previously on MasterChef.
00:02Blue team, red team, we have a full train
00:04of fine-dining clients.
00:05Go to it.
00:06First time we're on the train.
00:07I know.
00:08Blue team, service.
00:09Gee, it was good.
00:10Hot, hot, hot behind.
00:11You got to go fast.
00:12This is crazy.
00:13Service, please.
00:16Come on, red team.
00:17How have you split this team up?
00:18Athena and Timothy are on Swiss chard.
00:20Ice cold.
00:22The cook on there?
00:23Should be medium rare.
00:24That's black and blue.
00:25Our steak was rare.
00:26Captain, step up quickly.
00:27Yes, chef.
00:28It's the best stuff you put out all day right here.
00:29Let's go, team blue.
00:30Congratulations.
00:31The blue team.
00:33Our team absolutely crushed it.
00:35Red team are going to be facing the ready pressure test
00:38where one duo will be leaving the competition.
00:41We just need to make sure that duo going home
00:43and the pressure test is not us.
00:45Tonight, in a MasterChef first,
00:47it's a pressure test auction.
00:49We're going to auction off all of these ingredients.
00:52With added steaks, you are bidding with time.
00:56Let's start the bidding at 15 minutes.
00:58Sold!
00:59But one long move could be costly.
01:02You are down to just 20 minutes to cook your dish.
01:05Oh, my God.
01:06That's expensive salmon.
01:07I love this challenge.
01:09It's such a risk to try to cook pasta.
01:11No way they'll get nuts.
01:12No, it's worse.
01:13You got it.
01:14I'm worried about there not being enough time.
01:15They put those sweet potatoes in too late.
01:17I have a blowtorch.
01:18.
01:19Timothy, Tina, go!
01:20We're running out of time.
01:21Are you regretting your choices from before?
01:23Might be our biggest mistake.
01:24No risotto.
01:25It's going to be right to the wire.
01:27You still undercooked.
01:28Could be the end for us.
01:30Let's go.
01:45The dreaded pressure test.
01:47It's gonna be a good one.
01:49These duos are under the hammer tonight.
01:51Big time.
01:55Welcome back, blue team.
01:56Head up to the balcony and congrats on winning last week's challenge.
02:00Red team, let's go, guys.
02:02Being in the pressure test, it's not fun.
02:05Now we only have a one and a four chance to move forward.
02:08Red team, line up, please.
02:10We know this pressure test can claim the best cooks.
02:13And we're gonna do everything in our power to not be us.
02:16Now, red team, I wanna talk about the performance.
02:19You're out your depth, disorganized, and all four duos forgot one thing.
02:25Standards.
02:27Yeah.
02:28Well, guys, as you know tonight, you will be facing the dreaded pressure tests
02:33where you will be fighting to keep your place in this competition.
02:36Everyone, please put on your black aprons right behind you.
02:39This is sadly our second time wearing these aprons.
02:42You know, it's hard because in this pressure test,
02:45we're going up against some really strong duos.
02:48We know that one mess up will send us home.
02:52Now, in the MasterChef kitchen, there are a lot of different ways
02:56that we can put pressure on you.
02:58But tonight, you get to decide how much pressure you can handle.
03:04Now, behind each duo is a clock.
03:07And in front of us are some incredible ingredients.
03:11Everything you need to make a stunning dish.
03:14Proteins, produce, and pantry items.
03:18Tonight, we're going to auction off all of these ingredients.
03:22But you're not bidding with money.
03:26You are bidding with time.
03:29Time it is.
03:31Each duo has got 90 minutes to spend.
03:35Whatever time you have left at the end of the auction is the time you'll have to cook your dish.
03:45It's done.
03:46Now, all of you will also have an incredible staple box at each of your stations.
03:52With the basics.
03:53The flour, sugar, chicken stock and cream, milk, and butter.
03:57All of you head back behind your clocks.
04:00Take a moment to strategize how you're going to play this.
04:02I immediately narrow in on the eggs.
04:12I know that we can make pasta and get any of these other baskets and pull something out.
04:19If I'm being honest, I don't want the minced lamb or the eggs.
04:34How much time are we going there?
04:36Fifteen minutes.
04:37Fifteen minutes.
04:38Fifteen minutes.
04:39And at least.
04:40Okay.
04:41Right.
04:42Are we ready?
04:43Yes, chef.
04:44Yes.
04:45Right.
04:46We're going to start with the prized proteins.
04:50In this first slot, we have a whole side of salmon, half a chicken, ground lamb, and eggs.
04:57Up first, the whole side of salmon.
05:00Arguably, the cream of the crop.
05:02The one that cooks the quickest but can deliver an outstanding dish.
05:07Let's start the bidding at ten minutes, please.
05:09Do we have ten minutes, ten minutes?
05:10Do I hear fifteen?
05:11Fifteen.
05:12Fifteen.
05:13Do I hear twenty, twenty, twenty anywhere?
05:14Tyler and Kate, twenty minutes.
05:15Can I hear?
05:16Twenty-five minutes.
05:17Twenty-five minutes.
05:18Oh!
05:19Yes.
05:20Timothy, can I hear?
05:21Thirty minutes.
05:22Oh!
05:23Holy time!
05:24Chase!
05:25Salmon is a hot ticket.
05:26Let's raise the price.
05:27Forty-five, forty-five, forty-five, forty-five.
05:29Forty-five minutes!
05:30Oh!
05:31Salmon is costing five minutes.
05:33Forty-five minutes.
05:34Going once.
05:35Going twice.
05:36Sold!
05:37Timothy and Athena!
05:38Yes!
05:39That's expensive salmon.
05:40Wow, wow, wow.
05:41Timothy and Athena.
05:42Half your time is gone.
05:43You have 45 minutes remaining.
05:44What did you just do?
05:45It was worth it.
05:46It was for the salmon.
05:47Okay.
05:48I trust you.
05:49Right.
05:50Up next, we have a half of a chicken.
05:51Let's start the bidding at ten minutes.
05:52Ten minutes.
05:53Ten minutes, ten minutes, ten minutes.
05:54Yes.
05:55Is there a fifteen minutes?
05:56Fifteen.
05:57Tana and Kate, fifteen minutes.
05:58Twenty minutes.
05:59Twenty minutes.
06:00Rachel and Julia is a half of a chicken.
06:01Let's start the bidding at ten minutes.
06:02Ten minutes.
06:03Ten minutes, ten minutes, ten minutes.
06:04Yes.
06:05Is there a fifteen minutes?
06:06Fifteen.
06:07Tana and Kate.
06:08Fifteen minutes.
06:09Twenty minutes.
06:10Rachel and Julia.
06:11Is there a twenty-five minutes?
06:12Tana and Kate.
06:13Thirty minutes.
06:14Thirty minutes.
06:15And Julio, 30 minutes going once, going twice.
06:19Sold!
06:2030 minutes for half a chicken.
06:23Got out cheap.
06:24Rachel and Julio, that still gives you 60 minutes.
06:28Right, up next, ground lamb.
06:31Can I hear 10 minutes for the ground lamb?
06:3310 minutes, 10 minutes, 10 minutes, 10 minutes.
06:35Wow!
06:36What?
06:37Can I have a five minutes for the ground lamb?
06:39Five minutes, anybody?
06:40Five minutes.
06:41Sold!
06:43Tana and Kate.
06:44Bargain shoppers.
06:47Clearance.
06:48We didn't get the salmon or the chicken.
06:51So at this point, I am thinking we can make something work
06:54with the lamb.
06:55You still got an hour and 25 minutes,
06:58which means Zach and Michelle, please,
07:00come pick up your eggs.
07:02Free of charge, 90 minutes still remaining on the clock.
07:05This is how we can open people.
07:07Right, first round done.
07:08Kate and Tana, you got one hour, 25 minutes left.
07:11Timothy and Athena, you've got 45 minutes remaining.
07:13Julio and Rachel, you've still got a 60 minute cook time.
07:17And finally, Zach and Michelle, you've got the 90 minutes
07:20on your clock.
07:21Right, let's move on to the produce.
07:25We have root vegetables, fruit, tomatoes, and peppers.
07:29And finally, we have all of our leafy greens and onions.
07:34We're going to start with the leafy greens and onions.
07:37Let's start the bidding at 10 minutes.
07:3910 minutes, 15, 15 minutes.
07:4015 minutes.
07:41Going once.
07:42Mm-hmm.
07:43Twice.
07:45Sold!
07:48And still, 75 minutes remaining.
07:51Zach and Michelle.
07:52Up next, root vegetables.
07:55Let's start the bidding at 10 minutes.
07:5610 minutes, 10 minutes, 10 minutes.
07:57Going to hear it at 20.
07:5820 minutes, Tana and Kate.
07:5920 minutes going once.
08:00Twice.
08:01Sold!
08:02Congratulations.
08:03Which means the fruit for Timothy and Athena,
08:04free of charge.
08:05Oh, bro.
08:06That's right.
08:07All right.
08:08That's right.
08:09That's right.
08:10I'm going to hear it.
08:11I'm going to hear it.
08:12I'm going to hear it.
08:13I'm going to hear it.
08:14I'm going to hear it.
08:15Oh, my goodness.
08:16Oh, my goodness.
08:17OK.
08:18There we go.
08:19So you've still got 65 minutes remaining.
08:20On to the next item, peppers and tomatoes.
08:23Let's start the bidding at 10 minutes.
08:2410 minutes.
08:25Wow.
08:26So that was quick.
08:2715, anyway.
08:2815, 15, 15, 15, 20.
08:2920.
08:3020 minutes.
08:31Right.
08:32Tana and Kate, you've still got 65 minutes.
08:35Timothy and Athena, you're down to 45 minutes.
08:38Rachel and Julio, you are down to 40 minutes.
08:41Michelle and Zach, 75 minutes remaining.
08:45OK.
08:46Final lots.
08:47The pantry items.
08:48We have spices, herbs, grains, and the flavor bombs.
08:54Ooh.
08:55Right.
08:56First up, the spices.
08:5910 minutes, everybody.
09:0010 minutes, 10 minutes, 10 minutes, 10 minutes.
09:0115, 15.
09:02Can I hear it?
09:0320.
09:04Oh, Zach and Michelle.
09:05Yeah.
09:06Yeah.
09:0720 minutes.
09:0820 minutes.
09:09Can I see it?
09:1025.
09:1125.
09:1225.
09:1320 minutes.
09:14Going once.
09:15Twice.
09:16Yes.
09:1725.
09:1825.
09:1925.
09:2025 minutes.
09:21Crushed it.
09:22Absolutely.
09:23Next up, the box of herbs.
09:25Here we go.
09:26We need those herbs to bring out some freshness to the salmon.
09:3210 minutes.
09:3310 minutes, everybody.
09:3410 minutes.
09:35Tyler and Kate were first.
09:36Do I have a 15, 15, 15, 15?
09:3715 minutes.
09:3820.
09:3925.
09:4025.
09:4125.
09:4225.
09:43Yes!
09:4425.
09:4525 minutes.
09:46Do I see it 30?
09:4730, 30, 30.
09:48No.
09:49So, for 25 minutes, Timothy and Athena, time is not your friend tonight.
09:54You've got 20 minutes to cook.
09:56The least amount of time.
09:57Wow.
09:58Wow.
09:59The next up, it's the flavor bomb.
10:03Let's start the bidding.
10:0410 minutes, please.
10:0510 minutes.
10:06Rachel and Julia, you were first.
10:07There's a 15, 15, 15 minutes.
10:09Tana and Kate, 15, 15.
10:10Is there a 20 minutes?
10:1120 minutes, 20 minutes.
10:12Come on.
10:13It's all theirs.
10:14Sold to Tana and Kate.
10:15Let's go.
10:16You can make that lamb so flavorful.
10:18Good job.
10:19Smart choice.
10:20That leaves Tana and Kate with 50 minutes of cook time,
10:23which means Rachel, Julia, please pick up your grains.
10:26Free of charge.
10:27I think I'll do it there.
10:28Chicken and rice.
10:30She knows exactly what she's doing.
10:32Wow.
10:33What an auction.
10:34Zach and Michelle, 55 minutes.
10:37Rachel and Julia, you've got 40 minutes.
10:40Timothy and Athena, you are down to just 20 minutes to cook.
10:44And Kate and Tana, you have 50 minutes.
10:47Right, so all of you, head to your stations, please.
10:49Let's go.
10:50I love this challenge.
10:51Good job, guys.
10:52It does start to sink in, the situation we're in.
10:57Time is clearly not on our side.
10:5920 minutes to cook is a tough task, but we would rather have less time to cook with flavorsome ingredients
11:05than more time to cook something bland.
11:07Right, listen up.
11:08Tonight, we'll be tasting the dishes from every duo competing.
11:12Sadly, the worst performing duo would have cooked for their very last time.
11:17Not today.
11:18So we're going to start with Michelle and Zach.
11:21Since you have the most cook time, your 55 minutes starts now.
11:26Let's go.
11:27Woo!
11:28Come on.
11:29All right, let's go, guys.
11:30Come on.
11:31Oh, my God.
11:32Everybody else?
11:33The waiting game begins.
11:34All right.
11:35Pasta maker.
11:36With the protein we have, the leafy greens, and the spices, I know that we can make pasta.
11:41We may have the most time, but to make pasta, usually you want a lot of time.
11:46It's a very, very difficult task.
11:48I'll go get the mortar pasta.
11:49I did, I did.
11:50I got it, I got it, I got it.
11:51But, you know, we've been through a lot together, and we've gotten through those things,
11:55so we're going to get through this and come out of this without being in the bottom.
12:01What is that, Zach?
12:02Saffron.
12:03Ooh.
12:04That's a lot of saffron.
12:05Hell yeah.
12:06How exciting.
12:07The ingredient bit off.
12:08The first time in MasterChef history.
12:09Yeah, Al.
12:10That's good.
12:11Time is not your friend tonight in this pressure test.
12:13And, yeah, they've got to be careful because if they cut themselves short with time tonight
12:16and they can't execute what they auctioned for, they're in trouble.
12:19So this is a fine balance.
12:20Anything from 40 to 50 minutes is the perfect time.
12:22Anything under that, you could be in trouble.
12:24The salmon, I mean, yeah, 12 minutes.
12:28Timothy and Athena with 20 minutes, they've got their work cut out tonight.
12:31And let's not forget, for some of them that didn't get what they wanted in that auction,
12:35they need to pivot.
12:36If they're smart, they'll use this waiting time to strategize and make a plan.
12:40Do you want me to put a little olive oil in the pan when I ground the lamb?
12:43Yeah, just drizzle a little bit.
12:45I'm feeling pretty okay with our time.
12:47The ingredients are a little more iffy.
12:50They're making me a little nervous, especially that lamb mince.
12:53But we're also here to challenge ourselves, so we're going to do a shepherd's pie.
12:58I'm glad that we're doing, like, a homemade dish.
13:01And the love starts.
13:02Yes.
13:03Just start to burn the chicken.
13:05We don't have a lot of ingredients or not to cook with, so we have to be really smart.
13:09And I see that we have some of our border rice, and we immediately think about making risotto.
13:14So you're going to run and grab all the equipment that we need?
13:17Yes.
13:18Okay.
13:19Tana and Kate, stand by.
13:21They got it.
13:22Three, two, one, and start.
13:26Let's go!
13:3150 minutes.
13:32Tana and Kate.
13:33How many carrots do you want?
13:34Like, three?
13:35Tana and Kate have ground lamb.
13:36Yes.
13:37Got to be a Middle Eastern dish, right?
13:38Oh, no.
13:39I'd go traditional.
13:40I'd do a shepherd's pie.
13:41Look at all those amazing vegetables, braised vegetables running through that ground lamb,
13:45lightly seasoned and beautifully done with that mashed potato on top.
13:48That's what I'd do.
13:49This is stressful.
13:50She needs to get that pasta going because it still has to rest, right?
14:00Yeah.
14:01That dough needs to rest a little bit before it goes into the machine.
14:04Yeah.
14:05They're running out of time.
14:09Oh, my gosh.
14:11It's such a risk to try to cook pasta in 55 minutes.
14:14There are so many steps.
14:16We need to create the dough.
14:18We need to knead it.
14:19That needs to rest for a decent amount of time.
14:21So, we mess up the pasta.
14:23Like, we're going home.
14:24Gosh, this is insane.
14:35All right.
14:36Come on, baby.
14:37She's still eating that pasta now?
14:42Oh, they're taking forever under the dough.
14:44Oh, my God.
14:45Come on.
14:47Guys, I love the pressure test.
14:48Just the fact that you have to really fight to stay here.
14:51That's right.
14:52There are four duos competing today.
14:53So, the others aren't that great.
14:55Today's auction is a test of a lot of things, right?
14:57You're testing your time management, your knowledge of ingredients.
15:00And if you don't excel, you will be going home.
15:03Is that good?
15:06I don't know.
15:07You can't get much thinner than that.
15:08That's fine.
15:09What are you going to grab first?
15:10The saucepan.
15:11Maybe the blender.
15:12It's horrible to be in this way.
15:14We're trying to discuss everything that we need, all the elements.
15:16It's a really strict amount of time that we have.
15:19So, we have to make sure that everything is perfect.
15:21Because there is not room for error today.
15:27Watch your fingers, Kate.
15:28Watch your fingers.
15:29Julio and Rachel, five minutes before you start, yes?
15:33Yes, Chef.
15:3545 minutes remaining.
15:36Let's go.
15:39Right, Zach and Michelle, what are we doing, guys?
15:41Tell me.
15:42We are making a saffron-infused fettuccine with a fennel and leek cream sauce.
15:47Right, okay.
15:48Love the idea of that.
15:49But get that resting ASAP.
15:50Absolutely.
15:51Tell me about this leek sauce.
15:52How are we going to get this thing flavorsome?
15:53Well, we don't have citrus, so that's, you know, there's going to be no lemon.
15:56I'm going to hope the saffron can compensate for that.
15:58You get some lovely spices there as well, right?
15:59Yes, yep.
16:00Absolutely.
16:01Cayenne's going in, and yes.
16:02Good.
16:03And you've got to focus tonight to stay in this competition.
16:05Yes, yeah.
16:06Okay, good luck, yes.
16:08Get that resting, Michelle, please.
16:09Yep, absolutely.
16:10Please, please, please.
16:11Yep.
16:12Okay, I would get some bean paste in that, and...
16:15How much?
16:16I would just start with a little and then taste.
16:19This looks interesting.
16:21Like, this much?
16:23No, a lot more.
16:24We're still moving today.
16:25Julio and Rachel, stand by.
16:26Four, three, two, one.
16:27Julio and Rachel, start.
16:28Let's go.
16:29Let's go, Rachel.
16:30Let's go, guys.
16:31They're going to have to move.
16:32Yes, they do.
16:3340 minutes, and half a chicken.
16:34All right, let me see you break that thing down.
16:35Give on the chicken.
16:36Let's find the bone.
16:37There you go.
16:38Oh, God.
16:39I know.
16:40Keep going.
16:41Zach and Michelle better hurry up with that pasta, guys.
16:42Come on, get the pasta.
16:43Let's finish the pasta.
16:44Michelle, you've got to get that thing resting.
16:45Yeah, yeah.
16:46I know you keep on needing it, but it's not the needing now.
16:48Okay, all right.
16:49Honestly, you've got to get it resting.
16:50Okay, all right.
16:51You've got to get it resting.
16:52Okay, all right.
16:53You've got to get it resting.
16:54Okay, all right.
16:55You've got to get it resting.
16:56You've got to get it resting.
16:57Okay, all right.
16:58You've got to get that thing resting.
16:59Yeah, yeah.
17:00I know you keep on needing it, but it's not the needing now.
17:01Okay, all right.
17:02Honestly, you've got to get it resting.
17:03Holy .
17:08Oh, my gosh.
17:09Hello.
17:10Hello.
17:11Tanake, what are you all making?
17:12We are making a rendition of a shepherd's pie.
17:15Re-rendition, what does that mean?
17:16We're...
17:17Reinventing the wheel.
17:18Yes, okay.
17:19Because we didn't get exactly all the ingredients that we wanted.
17:21That you would normally make, so...
17:22What were you all wanting?
17:23Well, if we could have had some onions, some celery, but...
17:27Some peas, perhaps.
17:29All right.
17:30I mean, you've got plenty of root vegetables here.
17:32For sure.
17:33What are the sweet potatoes for?
17:34Sweet potatoes will be for the top.
17:35So we're going to, like, scallop them over the top and then broil them.
17:39How long will it cook in the oven?
17:40I don't know.
17:4120 minutes.
17:42Hmm.
17:43And probably finish with a broil.
17:4520 minutes?
17:46Okay.
17:47Hmm.
17:48Is that the best idea?
17:49Or should we make that car cooked or something?
17:52Should we car cooked?
17:53I mean, I'm just saying, based on time, you figure out what works best.
17:55But also, not only that, you've got to think about flavor, you've got to think about texture.
17:59Because I've never seen sort of this sweet potato top that is usually fluffy, right?
18:05Right.
18:06I don't want, like, a hard or even al dente sweet potato, right?
18:10Right.
18:11Yeah, yeah, yeah.
18:12No, no.
18:13So we have a cheese pie for Gordon Ramsay and our pressure test.
18:17Yeah.
18:18And you're doing a very different style of it.
18:20Yes.
18:21We are.
18:22I'm a little nervous for you.
18:23I know.
18:24I'm super nervous.
18:25We absolutely have to do good.
18:26All right.
18:27Good luck, y'all.
18:28I'm working on the last chicken pie.
18:30Okay.
18:31I'm just making sure there's no bones left in here.
18:34First, cut the salmon.
18:36Cut, scored, dried, salt and pepper.
18:39You got it.
18:41We've done this before.
18:43We need to get the fluid drained off of this.
18:45Well, how do you want me to do that?
18:46Well, put it in this bowl.
18:47Go get a lid.
18:48Guys, Tanya and Kate chose shepherd's pie.
18:51But this is not a normal shepherd's pie.
18:53There are scallops sweet potatoes on top.
18:55I think when you take such a traditional and known dish
18:57and really reinvent it like that, it's an unnecessary risk.
19:00They should just do it straight with regular mash
19:03and maybe save their spot in the MasterChef kitchen
19:05instead of playing it all on this inventiveness.
19:08There we go.
19:0930 minutes, guys.
19:11Timothy and Athena, 10 minutes to go.
19:14You've got to feel for Timothy and Athena.
19:16I mean, just 20 minutes to cook that salmon.
19:19How frustrating must that be?
19:20It's kind of like psychological torture.
19:22Absolutely.
19:23You ready to breathe?
19:26Watching the time tick down,
19:28not really sure if betting all that time on the salmon was worth it.
19:32It might be our biggest mistake.
19:34Man, I don't want to be in this situation.
19:4526 minutes to go.
19:47All right, come on, come on.
19:50Are those looking good to you?
19:52Just check on them in, like, five minutes and see where they're at.
19:54Okay.
19:55They're going to put the sweet potatoes on the top.
19:57There ain't no way they'll get done.
19:59God, come on.
20:01Just breathe where you got this, okay?
20:03It looks good at most?
20:04Yeah.
20:05This has been a long 30 minutes, not gonna lie.
20:07Yeah, it's felt like 70.
20:10All right, I'm getting it out.
20:11Are you getting the pasta?
20:12Yeah.
20:13All right, let's go.
20:14It's only been resting for about, what, 10 minutes, 15 minutes?
20:17It needs to work on the dough because it needs to thick.
20:20Yeah.
20:21It's gonna be chewy.
20:22Michelle, roll it on the table.
20:23Yeah, on the table.
20:24Yes, yes, exactly.
20:25There you go.
20:26Thanks, guys.
20:27Flour, yeah.
20:28Yeah, flour, flour.
20:29Perfect.
20:3125 minutes to go.
20:33Timothy and Athena, five minutes until you start cooking.
20:37Five minutes.
20:39Can you imagine what's going through Timothy and Athena's mind?
20:42Ooh, I hope they're thinking about every aspect of the dish
20:45so that there's no figuring anything out.
20:47You guys got your plan?
20:48Yep.
20:49Okay, 25 minutes.
20:51Okay, Julio and Rachel, what do you have?
20:53You had the half a chicken and you had 40 minutes.
20:56Yes, we deep boned the chicken thighs,
20:58so we're gonna make a crispy chicken thigh,
21:00pen seared with a tomato risotto.
21:02That risotto is gonna be right to the wire.
21:04I can tell just by looking at it.
21:06You know what's gonna help cook this faster?
21:07Yes.
21:08More liquid.
21:09More liquid.
21:10More liquid, so it actually boils.
21:11Like, at this point, to hurry it up, you want an active boil.
21:13You have the flame up high.
21:14All the way, all the way.
21:15I would also, you're on too small of a flame.
21:17It's all the way.
21:18Move this onto the big flame.
21:19Yes.
21:20Be careful, because that's hot.
21:21Good luck.
21:23Ah.
21:24Come on, why are we...
21:27It's so easy when you see it from the upstairs,
21:29but I'm there.
21:31You're shaking.
21:32How's it going, babe?
21:33Ah, doing my .
21:3590 seconds, you're in.
21:38Yes, sir.
21:39You excited?
21:40Yes, sir.
21:4120 minutes, not a lot of time.
21:42No, it's not.
21:43You have no room for error.
21:44You know what you're making?
21:45Yes, sir.
21:46We're gonna do a crispy skin salmon with a peach and herb salad
21:47and an orange glaze underneath the salmon.
21:49And what are you using from the herb box?
21:51We're gonna use some parsley, mint, and basil.
21:54Tell me about the salsa.
21:55What are you calling it?
21:56The salad.
21:57So we're gonna dice the peaches and have it with the herb.
22:01Yeah, the basil.
22:02Are you gonna cook the peaches?
22:03No, no, no, no.
22:04Just raw peaches?
22:05Yes.
22:06With grilled salmon?
22:07Yes.
22:08Are you regretting your choices from before?
22:11Timothy, you look concerned to me.
22:13You okay?
22:14No, sir.
22:15No concern.
22:1730 seconds.
22:18Good luck.
22:19Yes, sir.
22:21Stand by, Timothy and Athena.
22:23All right, here we go.
22:24Five, four, three, two, one, go!
22:31Oh, my goodness me.
22:32This is gonna be a tight 20 minutes.
22:3420 minutes!
22:35Oh, come on.
22:36All of you, 20 minutes remaining.
22:38Yes, sir.
22:39Let's go.
22:40Come on, Tim.
22:41There you go.
22:42Not too big, not too big.
22:44Starting on the salad, babe.
22:46All right.
22:47What did you gather from Timothy and Athena?
22:49Well, I saw Timothy, and he's either very concentrated
22:51or he's in sheer terrorized panic.
22:53I'm not sure which one.
22:54All right.
22:55Come on.
22:56The dish sounds a little bit panicky to me, too.
22:58It's a crispy skin, pan-seared salmon with a raw fruit salad
23:02and some herbs.
23:03A raw fruit salad?
23:04Raw fruit, seared salmon.
23:06Damn.
23:07If they can cook the salmon in an excellent way,
23:09maybe that saves them from elimination.
23:11Yeah.
23:12Wow.
23:13Can you put butter?
23:14No.
23:15Not yet.
23:16Hold up.
23:17Needs to cook a little more.
23:18Julie and Rachel, they're doing chicken thighs, pan-seared, crispy.
23:19They're doing a tomato risotto.
23:21Wow.
23:22But the risotto's way behind.
23:23The rice was still crispy and raw.
23:25They're gonna be razor, razor finished.
23:28Oven up.
23:29Hot.
23:30We're coming down to our final 15 minutes to go.
23:3315 minutes to go.
23:34All right.
23:36Go ahead and get them on now.
23:38He's gonna sew it.
23:42And just remember, we want that skin really crispy.
23:44Okay, baby?
23:45Yeah.
23:47I don't know.
23:48Do you think they're good now?
23:49They need to go a little bit longer.
23:51Is this gonna be heated through?
23:55Ah!
23:57Need help?
23:58Maybe.
23:59Want flour on this?
24:01Yeah.
24:04Great.
24:05Oh, my gosh.
24:06Okay.
24:07Do you want me to put this one to broil?
24:08I'm worried about there not being enough time.
24:11I don't know, Tana.
24:12The sweet potatoes might be screwing us over.
24:18Basting, basting.
24:20And I'm about to flip this sandwich over.
24:22Remember, medium.
24:24No, no, no, no.
24:25Can you flip this sandwich too soon?
24:26Yeah.
24:27Let's go!
24:28All right.
24:29All right.
24:30Taste, taste, taste.
24:32Yeah.
24:33Please cook one.
24:34Yeah.
24:35That pasta should be done, y'all.
24:36Come on.
24:38We'll put them all in for broil at the same time.
24:41Get it in the oven.
24:42Get in the oven.
24:43Crank the oven.
24:44Get it in there.
24:46Okay.
24:47Dear Lord, please have this work.
24:49They're waiting.
24:50For the sweet potatoes.
24:51They put those sweet potatoes in too late.
24:53Rachel, four and a half minutes to go.
24:56Is that cooked?
24:59Julia, where's he gone?
25:00He wants to find some plates.
25:02Mm-hmm.
25:03That's not cooked.
25:04You've got to get a lid on there.
25:05You've got to crank up the heat.
25:06What is the lid?
25:07The lid right here.
25:08The rice is undercooked.
25:09Come on.
25:10You've got to blast that rice now.
25:11Yes, chef.
25:12More stock, please.
25:13More stock and just boil it quickly.
25:14Okay?
25:15Otherwise, it's never going to cook.
25:16Yes, chef.
25:17Let's go.
25:18Three and a half minutes to go, yeah?
25:19All right.
25:20Ready?
25:21Let's just only get three portions out of here.
25:23I know.
25:24Tana, good.
25:25Now crank up that heat now.
25:26Yes?
25:27500.
25:28Got it.
25:29Let's go, guys.
25:31Should I add more peaches?
25:32Salt, salt, salt.
25:33Tana, you keep opening it, and it's ruining the heat.
25:36Here we go, guys.
25:37Coming down to the final two minutes.
25:38Let's go.
25:39Start dressing your plates.
25:40Let's go.
25:41Two minutes to go.
25:42Lay them up.
25:43Lay them up.
25:44Lay them up.
25:45I have a blowtorch.
25:46Go.
25:49Come on.
25:50Switch.
25:51Oh.
25:52I got it.
25:53I got it.
25:54She's blowtorching the sweet potatoes.
25:56Oh, .
25:57Oh, my gosh.
25:59Easy.
26:00Easy.
26:01Out of my way.
26:03Can you put the chicken?
26:04I put the chicken in.
26:05Okay.
26:0660 seconds to go.
26:07Last minute.
26:08Charge, charge, charge, charge, charge, charge.
26:09Get it.
26:10Get it.
26:11Get it.
26:12Right there.
26:13You grab it.
26:14Zest, zest, zest.
26:15Make sure they're nice and clean.
26:16Julia, hurry.
26:17Hurry.
26:18Do you want it like this or like this?
26:19That's fine.
26:20I don't care.
26:21Five.
26:22Four.
26:23Three.
26:24Two.
26:25One.
26:26Stop.
26:27Good job, guys.
26:30Thank you, guys.
26:32Relax.
26:33It's okay.
26:34Good boy.
26:37For having such a small amount of time, we got everything on there.
26:41Salmon is a hero of the plate.
26:42If it is cooked perfectly, I mean, it'll save us, hopefully.
26:45And if it's not, you know, that's, the salmon was my responsibility today.
26:49So, we'll see what happens.
26:51You know, I know we had the most time, but it didn't feel like that.
26:55It still felt stretched for time.
26:57We know the chicken is nice and crispy.
26:59It's just risotto.
27:00If that grain is not perfectly cooked how it has to be, it could be the end for us.
27:05Should've done normal potatoes.
27:09Oh, you made it work, though.
27:15Tonight, you had to use your limited time and limited chosen ingredients
27:20to cook an amazing dish that will keep you in the competition and safe from elimination.
27:26Sadly, the worst performing dish will be going home tonight.
27:30Right, let's start with a duo that have the most time, 55 minutes.
27:36Please, Zach and Michelle, come forward.
27:40We're nervous because there's really only two elements on this plate, the pasta and the sauce.
27:44If there's even the smallest problem with either one of them, we're walking out of the door.
27:49Right, Zach and Michelle, you have the eggs, leafy greens, and onions, and that spice box.
27:55Tell us what the dish is, please.
27:56Yes, that's a saffron-infused fettuccine with a fennel-weak cream sauce and some Swiss chard.
28:01The construction of the pasta looks perfect.
28:03It's inviting.
28:04I can't wait to taste it.
28:05Oh, thanks, Joe.
28:06It's a lot coming from you.
28:07Shall we?
28:10How long did you cook the pasta for, please, Michelle?
28:12It was probably about five minutes.
28:22The pasta's delicious.
28:23It's fragrant, it's textured, and it's rolled to utter perfection.
28:26I was a bit nervous about the cream sauce being a little bit too heavy,
28:28but the fact you passed those fennel seeds through there, so it's fragrant.
28:31Greens are delicious as well.
28:32Pretty good job.
28:34Thank you, chef.
28:36There is definitely a care taken for the pasta.
28:38You get the beautiful color that you added with the saffron,
28:41and I'm so happy you used the Swiss chard because it gives it this earthy flavor,
28:46which brightens it up a little bit.
28:48Thank you, chef.
28:49Thank you, chef.
28:51Saffron is one of those killer ingredients in the MasterChef kitchen,
28:54and you guys dosed it like a pro.
28:56It really makes sense.
28:57This dish could be served in the best Italian restaurant in Minneapolis.
29:03We'll take it.
29:04We'll take it.
29:05Good job.
29:06All right, well done.
29:07Good job.
29:10Good job.
29:11Good job.
29:12Good job.
29:13Good job.
29:14Okay, up next, please, Rachel and Julio.
29:17Let's go, guys.
29:18Go, guys.
29:19We knew that cooking risotto in only 40 minutes was going to be really difficult.
29:24We couldn't even taste it because we let it cook until the very last second,
29:29so I'm a little worried.
29:30Rachel and Julio, do you bid for the chicken, tomatoes and peppers, and grains and nuts?
29:37Please, tell us about the dish.
29:38So we made for you crispy skin bondless chicken thigh of a tomato risotto,
29:44olive oil, uh, confuciary tomatoes, and, uh, roasted Mexican red sauce.
29:48A risotto is always a very, very fine line to walk here in the MasterChef kitchen,
29:52but when it's done right, it can be a winner.
29:55Shall we?
29:56Ooh.
29:57Wow.
29:58I think we're going to have a first time maybe in MasterChef history here tonight
30:13where we are served in the same tasting, a perfect pasta and perfect risotto.
30:19Chicken's still moist.
30:21Blistered tomatoes are excellent, but this sauce is, like, flat and very, very strange.
30:26In fact, the dish would be better without it.
30:28But an excellent risotto, which is no small feat.
30:31Thank you, Joe.
30:32You can taste the stock of the chicken inside of the rice.
30:36It gives it such incredible flavor.
30:39And the peppers, it actually adds some heat to the dish, which is nice.
30:43I think your skin could have got a little bit more crispy in the chicken,
30:46especially if you're going to call it crispy chicken thighs.
30:49But overall, the rice, the flavors, I like it a lot.
30:52Thank you, Chef.
30:53The dish is delicious.
30:55The acidity is absolutely spot on here.
30:58And the chicken's cooked beautifully.
30:59It's a really good dish.
31:00Well done.
31:01Thank you, Chef.
31:07I really like this rice.
31:08Yeah, rice is cooked beautifully.
31:10Lucky there at the end, they crank up that heat.
31:12For two minutes to go to get that risotto done.
31:14It was also done.
31:19All right.
31:20Up next, please come forward, Tana and Kate.
31:22All right.
31:25We took a really big risk by doing sweet potatoes on top of a shepherd's pie.
31:30So we're stressed.
31:31I'm worked up.
31:32So you ended up with 50 minutes.
31:34Yes.
31:35You did for the lamb, the root vegetable, and the flavor bomb.
31:39Please describe your dish.
31:41This is kind of a take on a shepherd's pie with a lamb mince and topped with a scallop sweet potato.
31:48We used the bean paste, fish sauce, and celery root, and carrots.
31:53The sweet potato is a bit of an odd choice.
31:55Like, you had regular potatoes, didn't you?
31:57We did.
31:58So with your lives on the line.
32:00Yeah.
32:01In the MasterChef kitchen, you decided to take a risk, not do it the way you normally do it,
32:05which would be with creamy white mashed potatoes, and to blowtorch sweet potatoes on top of a shepherd's pie.
32:12That was the decision you two made together.
32:14Yes.
32:15Yes.
32:16You said fish sauce in the mids.
32:18Mm-hmm.
32:19And black bean paste.
32:21Mm-hmm.
32:22Wow.
32:23Lord.
32:24Very weird.
32:25Shall we?
32:26I hope my mom's not watching.
32:37Wow.
32:39Oh, my goodness.
32:42Uh-oh.
32:43Shepherd's pie is supposed to be comforting.
32:45And this is anything, but it's a very strange taste.
32:49For me, it resembles the inside of a dumpling.
32:52Yeah.
32:53But the insult for me is it's too much of my mouth.
32:55This is a good taste.
32:56Yeah.
32:57I don't know why.
32:58I don't know why I'm not eating.
32:59I don't know why.
33:00It's too much of my mouth.
33:01It's good.
33:02It's good.
33:03I don't know why I'm eating.
33:04Yeah.
33:05I don't know why I'm eating.
33:06I don't know why I'm eating.
33:07I don't know why I'm eating.
33:08It resembles the inside of a dumpling.
33:10But the insult for me is potatoes are raw.
33:13You can't eat an undercooked potato.
33:15So it's definitely not a shepherd's pie.
33:16It's a million miles away.
33:17What a shame.
33:19Though it is not refined at all,
33:23what I have on the plate is not unflavorful.
33:27OK.
33:28The intensity and the flavor of the lamb
33:31is actually quite good.
33:33And had you put, like, white mashed potato on it,
33:35this would be a very good dish.
33:37Sorry.
33:4150 minutes.
33:42I don't expect undercooked sweet potatoes.
33:44Yeah, that's the problem.
33:45It's weird.
33:46It tastes very strange.
33:47I knew it.
33:53Right.
33:54Finally, Timothy and Athena, let's go.
33:57We are definitely shaking in our boots a little bit.
34:02Yeah, we are really regretting our decision
34:04for betting so much time on the salmon.
34:06It happens so fast.
34:08And hopefully their salmons are all cooked perfectly.
34:12Right.
34:13Timothy and Athena, you have the least amount of time tonight
34:15with 20 minutes.
34:16You start off with a side of salmon, the box of citrus,
34:19and the box of herbs.
34:20Tell us what you made, please.
34:21We made a crispy skin salmon with an orange glaze
34:24and a peach herb salad on the side.
34:27It just begs the question that even a perfectly cooked piece
34:29of salmon with crispy skin and a peach and herb salad,
34:32is that a dish?
34:34I know you limited yourself a lot with time,
34:38and I'm not sure that strategy really worked out for you.
34:41Because at the end of the day, this may even be good,
34:44but is it a dish that can create redemption for you
34:47and save your spot in the MasterChef kitchen?
34:49I don't know.
34:50Shall we?
34:51I just hope it's cooked beautifully inside.
34:53It looks good.
34:54Beautiful.
34:55Oof.
34:56Mine's under.
34:57I'm looking at both of their salmons and theirs look great,
35:01but mine here is still under.
35:18Yes, you can eat it, but I didn't know I was eating sushi today.
35:25What I will say is the orange glaze that I don't really see,
35:29but I definitely taste is a winner.
35:32It is bright.
35:33It has citrus.
35:34It brings sweetness.
35:35Just feels like there should be more.
35:37It's a shame because the problems with this dish
35:40are not in my dish.
35:41They're really in Tiffany's dish.
35:43Look at this.
35:44It's cooked perfectly.
35:45You have this crispy, perfect salmon.
35:47Mine is pink.
35:48It's crisp on top.
35:49That skin tastes like the bacon of the sea,
35:51but I can't say it's highly skilled chopping up peaches
35:54and sticking them with some fresh mint.
35:56There's some very good dishes tonight,
35:58and this doesn't match those dishes.
36:00What a shame.
36:04I want to see more.
36:05I mean, it's a salad.
36:06I've got to use a piece of fish.
36:07How'd they grill the peaches?
36:08Like, just a little bit more.
36:09Camera.
36:10Grilled.
36:11Keep going.
36:12Whatever happens, happens.
36:14That's what you always tell me in this spot, right?
36:17I mean, two outstanding duos.
36:19Just getting more and more anxious.
36:22All in agreeance?
36:23Yep.
36:24Yeah.
36:25Right.
36:26Joe, Tiffany, and myself can agree there are two top dishes tonight.
36:32Michelle and Zach and Julia and Rachel.
36:36Both duos head up to the safety of the balcony, please.
36:41Come on, guys.
36:42We never want to be in a pressure challenge again.
36:44Moving forward, we have to nail everything and stay on top.
36:48Tana and Kate, Timothy and Athena, please make your way down to the front.
36:57We need a very serious moment.
36:58Excuse us.
37:03Tough on this one.
37:04So, Tana and Kate, shepherd's pie.
37:05I enjoyed that.
37:06I know you did.
37:07But it's not a shepherd's pie.
37:08They are cooked sweet potatoes.
37:10That's unforgivable.
37:11Yeah.
37:12To me and Athena, my salmon was cooked perfectly.
37:15My salmon was knocked on.
37:16Inconsistent and not enough on the plate.
37:18Yeah.
37:19You know what I think is that you've made it this far and it's something to be proud of.
37:23In agreeance?
37:24Mm-hmm.
37:25Yes.
37:26Yeah.
37:30Timothy, Athena, Tana, and Kate, tonight was a tough one.
37:33It's called a pressure test for a reason.
37:36But after a lot of deliberation, we've come to an agreeance.
37:40The duo leaving the MasterChef kitchen tonight is...
37:53The duo leaving the MasterChef kitchen tonight is...
38:02Tana and Kate.
38:05Oh.
38:06Oh.
38:07Timothy and Athena, please say goodbye to Tana and Kate and head up to the safety of the balcony.
38:16It's okay.
38:21Timothy and Athena, whilst that dish was somewhat simple, Joe, Tiffany and myself did understand that those flavors did work.
38:27And sadly, Tana and Kate, there were too many misfires across your version of the shepherd's pie.
38:33But we're just seeing you both cook from the heart.
38:35It's like we're going over to your house to celebrate.
38:38You're invited any time.
38:40You guys are the living proof that the term mother and daughter is not defined by biology.
38:46And that's an amazing thing.
38:47Amen.
38:48Please place your aprons on your bench and head on out.
38:52Thank you guys.
38:54We love you.
38:55You're awesome.
38:56You're both awesome.
38:57I think I can say for the both of us, this is bittersweet, but this has been such a special journey to be able to do it together.
39:04Amazing.
39:05Mother-daughter team coming in from South Dakota.
39:09We were able to show the judges a little bit of our Midwestern roots.
39:14Yeah.
39:15If you've never had bison, you're going to tonight and you're going to give us an apron for it.
39:19That bison is nice.
39:20It is nice.
39:22We're really proud of what we accomplished.
39:25This is the dessert of the day for me.
39:28What we learned here is going to make us stronger.
39:32To have been able to do this with my daughter, there's nothing like this.
39:37Next time, the top seven take on one of the toughest desserts in the world.
39:44It is the French macaron.
39:47It's the most time-critical challenge yet.
39:50We've got to get those in.
39:51You go in the bottom.
39:52That will test even the most confident of duos.
39:54This challenge is taking down some of the most prominent chefs in this competition.
39:57Oh, my God.
39:58Our jam is so runny.
39:59All these are under.
40:00Get them on the tower.
40:01The sheen on them is beautiful.
40:04More than anything, what you did have was a great synergy.
40:06This is what we're looking for.
40:09The flavors are spot on.
40:10This is the level you need to be at.
40:12That, unfortunately, is not the sound of a macaroon.
Recommended
21:22
|
Up next
40:20
57:28
20:45
29:58
1:58:58
49:36
24:07