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00:00Last time on MasterChef Canada.
00:08The MasterChef Canada restaurant is open for business.
00:12Well done, blue team.
00:15We lost, and I'm the captain of this team.
00:18I would like to use my immunity pen.
00:21Daniel, who was the weakest link on your team?
00:25Cindy.
00:26I completely disagree.
00:28I do not think I'm the weakest link one bit.
00:31The home cook leaving us today is Daniel.
00:35Hi.
00:43Nine left.
00:49Welcome back, home cooks.
00:50Welcome.
00:52Wow, here we go.
00:55The last challenge was brutal.
00:57Brutal.
00:59It really took it out of me.
01:01I was on the losing team, and I had to fight for my life.
01:05So I know, going into today's challenge, that I have a lot to prove.
01:12As you've learned by now, anything can happen in this competition.
01:16You're going to have to fight to stay in this kitchen.
01:18And that immunity pen is crucial.
01:21Just ask Boo.
01:23So guess what?
01:25It's back in play.
01:27Okay, okay.
01:28To find out how to win it, come join us in the restaurant.
01:31Oh, wow.
01:33The immunity pen's back in play today, and I'm going for it.
01:35What are the judges planning for us?
01:38I am feeling very confused right now, and also very scared.
01:42There's the mystery boxes.
01:44Oh, my gosh.
01:46We do see the bunch of boxes.
01:48Oh, my gosh.
01:49Why are they different sizes, and why are there so many?
01:52Under each of these boxes are the only ingredients you'll be working with today.
01:57Oh, wow.
01:58Your challenge today is a game of strategy and compromise.
02:03It's a MasterChef classic, time versus ingredients.
02:06Okay.
02:08The clock will start at 60 minutes, and every four minutes, we will reveal a new set of ingredients.
02:14You can start cooking at any time, but only with the ingredients that have already been revealed.
02:20The longer you wait, the more ingredients you'll get.
02:25But the trade-off is time.
02:28There we go.
02:29There we go.
02:32I'm a little bit nervous about this challenge, because I like a lot of time, but I also like a lot of ingredients.
02:38This is not going to be easy.
02:40All right, gentlemen, do you mind giving me a hand?
02:42Of course.
02:42Big one in the middle.
02:45Under the first box, we've got the versatile ingredient you're all going to be working with today.
02:52Wow.
02:52Oh, wow.
02:54Chicken.
02:55Okay.
02:55All right.
02:56I love chicken.
02:58Chicken is great.
02:59I can eat chicken every day.
03:00It's so accessible, so delicious.
03:03You can cook it in many different ways, flavor in different ways.
03:06The chicken farmers of Canada have provided us with a great array of cuts.
03:10We've got thighs, chicken breasts, some ground chicken, schmaltz, which is rendered chicken fat, and finally, a mix of hearts, livers, and gizzards, also known as offal.
03:20Nice.
03:21When you see this label raised by a Canadian farmer, you know you are getting a responsibly farmed protein, no hormones or steroids.
03:30You really are working with the best.
03:31I love chicken.
03:32Regardless of what type of cut I'll get, I'll be able to make it work.
03:36Chicken is the one ingredient that must be part of your final dish.
03:42But there's only one of everything, and the cuts are on a first-come, first-serve basis, so you might have to throw elbows, or chicken wings, to get the piece that you want.
03:53The last thing I want to do is not get a good cut of chicken.
03:59I want to impress.
04:00There's a lot of pressure today.
04:02Oh, this feels like a stressful one.
04:03So many decisions to make.
04:05Definitely.
04:06The next box reveal is coming up in four minutes, but let's start that 60 minutes now.
04:15No one's moving.
04:16Definitely not.
04:17We're sure.
04:18Yeah, definitely not.
04:19Okay.
04:20I'm not sure what I would make yet, either, so.
04:23Nobody's really making a move.
04:25We're kind of all just twiddling our thumbs.
04:28Do you ever think you'd just be staring at chicken for four minutes?
04:30No.
04:31You really can't do much by taking a cut of chicken breast and working with salt and pepper.
04:36I think that's going to get you eliminated.
04:39Anyone got chicken jokes while we're waiting?
04:41Why did the chicken cross the road?
04:43Oh, my gosh, Marianne, why?
04:44Because!
04:47That was excellent.
04:48That was good.
04:5056 minutes, you know, have chicken and dry goods.
04:59Oh.
05:00A lot to work with.
05:02But is there enough with your chicken to be a MasterChef quality dish?
05:09I'm starting to see some things that I can work with, but it's not enough.
05:14I want some seasonings.
05:17I'd love to see some herbs.
05:19Any takers for just the dry goods?
05:21No?
05:23Every minute feels like an hour, and every minute is worth so much.
05:29So just standing there is such torture.
05:32Okay, folks, are you ready?
05:34You've now got 52 minutes.
05:40We've got sweet goods.
05:42Oh.
05:43Is there sugar on me?
05:44And I'm thinking, what if I went for a sweet dish?
05:48Like, would that be totally ridiculous?
05:51Just thinking?
05:52I don't think any of my fellow home cooks are even considering sweet right now.
05:57But I'm not finding everything I need.
05:59No takers?
06:02Still no takers?
06:04Not yet.
06:05Is anyone getting worried about the amount of time that's taken down?
06:08Oh, yeah.
06:08Okay.
06:09The scary part about this challenge is the more I wait for ingredients, the more time I sacrifice
06:15to actually get going and cooking.
06:18It's now 48 minutes left, and you can have everything that's already been revealed, along
06:24with my favorites, aromatics and spices.
06:30Oh.
06:31Now we're cooking.
06:33Now we're talking.
06:33Oh.
06:36Oh, Cindy, Cindy, she's cooking.
06:38She's cooking.
06:38Ground chicken.
06:39I would have thought chicken thighs would have gone first.
06:42Me too.
06:42Oh, God.
06:43Ground chicken seems like you can really infuse flavor into the ground meat.
06:48She's got about 46 minutes for cooking.
06:52Time to go.
06:52So I'm thinking of making a hand pie.
06:56I'm going to prepare the chicken filling with using most of the aromatics that came in the
07:01aromatics box.
07:02Let's put a little spice in there.
07:05Paprika, cumin.
07:06These spices aren't necessarily my flavor profile, but I enjoy eating them.
07:11I don't always cook with them.
07:12Acid, acid, acid.
07:13I don't have it.
07:15A lot of salt.
07:16I feel like I'm standing in front of a bunch of sprinters about to just run off that mark.
07:24I want the thigh, and after that, I want the full leg.
07:28I like dark meat.
07:29It's got more flavor.
07:30It's harder to overcook.
07:32If you're ready to cook now, you're going to get 44 minutes and creamy ingredients.
07:39I'm taking...
07:40This is my favorite one, too.
07:43I got schmaltz.
07:44Boo, what did you get?
07:44I got the thigh.
07:45I got the full chicken leg.
07:46Full chicken leg.
07:48Marian's thinking.
07:49I was going to go for the thigh or the leg, but I'm going to go with the breast at this
07:56point.
07:56Okay, perfect.
07:5744 minutes.
08:02I took a full leg chicken, so I could have the option of the bones, maybe use that for
08:08a little bit of quick broth.
08:09The chicken leg is so amazing because you get everything you need, the meat, the bone,
08:14the fat.
08:16Seeing the coconut cream really opens up the door to different kind of curves.
08:19So I'm going to make a curry.
08:21Starting with a strong base and building flavors from there.
08:24So I'm searing the bones and the fats of the chicken and then combining that with aromatics
08:29to start the broth going.
08:31It's not a lot of time and I want to make sure I'm able to make something delicious.
08:36And not cut my finger.
08:38I got the schmaltz today.
08:39I'm going to be making a dessert.
08:41I am going to make a pineapple tart with the chicken schmaltz as a butter substitute.
08:46I have never made this dish before, but one way to stand out is to take a massive risk.
08:52I'm either going to take home the pen or I'm literally going to walk out the doors today.
08:56There's really no in-between.
08:58Oy, oy, oy.
08:58How is this going to work?
09:00What are you guys waiting for?
09:03Soy sauce.
09:04I want to see some sauces.
09:05Soy sauce.
09:05Soy sauce, fish sauce.
09:06Hey.
09:07I'm thinking about building a dish in my head and then I'm also thinking about the clock ticking.
09:12It's going to be one minute until the next box.
09:15I'm thinking how late can I go at this point to get as many ingredients as I want before
09:19I can't cook the chicken and complete it.
09:21After I lift this box, you'll have 40 minutes and you'll get vegetables.
09:30Definitely not sauce.
09:33There's a lot of really cool ingredients there, but there still isn't enough.
09:37Still no takers?
09:38Not yet.
09:40I prefer dark meat, but we're going to go with the chicken breast.
09:43That's fine.
09:44Make it work.
09:46Chicken breast can be dry.
09:47I want to make sure that it's cooked well and I want to make sure that it's moist.
09:51All right.
09:52Let's get your biscuit going.
09:55I have all the ingredients that I need for a biscuit, so I'm going to start with that
09:58and I'm hoping that things are just going to come together.
10:01I need to get organized.
10:03Sunday mornings, I make biscuits.
10:05It's just like one of the traditions that we have in my family.
10:08My kids love them and it's just super easy to make with a nice hot coffee.
10:13It's perfect.
10:14That immunity pen is on the line, so it's important.
10:17I've got to get this.
10:19I got the chicken thighs.
10:21They are very versatile and they get better the longer you cook them, so I tried to get
10:26them with as much time as possible with the ingredients that were revealed.
10:30The clock still has a decent amount of time on it.
10:33Let's make this happen.
10:35So I'm making a South Indian inspired curry with a pan-seared chicken thigh, a mango peanut
10:43slaw, and a buttermilk flatbread.
10:46I've got quite a few things to do.
10:49This competition, you would have to play to your strengths.
10:52I really strive to make a balanced dish where the spices are dancing with each other and
10:58not battling each other.
10:59Trying some new flavors together.
11:01Hopefully the mango works.
11:03When I lift this box, you'll have 36 minutes left.
11:08Yeah, I'm scared.
11:09I have my eye on those chicken hearts.
11:11I want to showcase my knowledge about cuisine and cooking and techniques.
11:16Now I'm starting to get a little nervous.
11:18I really want awfles.
11:20Like, those are my favorite parts of the chicken.
11:22But time is ticking and a lot of people are cooking.
11:25I'm cutting it really close.
11:31CIBC is helping Canada's next master chef realize their dreams with $100,000.
11:38Chicken is the one ingredient that must be part of your final dish.
11:44When I lift this box, you'll have 36 minutes left.
11:48Yeah, I'm scared.
11:49There are four cuts left and four of you.
11:53I really want awfles.
11:55Those chicken hearts are mine.
11:58I totally want to take that rest today.
12:06Sour!
12:09I'm cutting it.
12:09Oh!
12:12Oh, no.
12:13I go for the chicken hearts and Veronica swipes them right before me.
12:18Okay.
12:18Okay, all right.
12:19Jump six.
12:20I am really happy that I got the awfles.
12:23Now it's time to add the creative spin.
12:26Paul, which chicken cut did you get?
12:28Chicken wings.
12:29I got the tenders.
12:30Quick cooking.
12:32Did you see the bottles and think sauce?
12:34Yeah, totally.
12:35But we'll just adjust.
12:37I see a brown liquid.
12:38Turns out it's not soy sauce.
12:40It's balsamic vinegar.
12:41While it isn't what I want, I just have to go with it.
12:47Everybody's gone.
12:49That was fun.
12:49Now I just have to use salt instead of soy sauce.
12:56I have the organs.
12:57I actually really like eating organs.
12:59Organs are my favorite part of the chicken.
13:01A lot of people are afraid of organs, but for me, it's something I grew up eating back home in China.
13:06My grandpa makes chicken soup all the time, but it's so delicious.
13:11And he always saves the heart and gizzards for me because I'm his favorite.
13:16And child.
13:17So I'm making a Chinese street style stir-fry awfles with flatbread.
13:22To prepare the awfles, I am slicing gizzard and hearts.
13:27So people are not intimidated by the shapes.
13:30I'm definitely a little short on time.
13:32Awfles can be chewy if overcooked.
13:36So I'm going to deep fry them just until the color changes because that locks in the moisture.
13:41And then I'm going to saute it.
13:43It's very rustic looking, but it's got a lot of spices in it.
13:51Home cooks, you all have 33 minutes to get those chicken dishes done.
13:55I have a little more time than some others, but I need this dough to come together.
14:02There's so many ways to prepare chicken.
14:04If I was in this competition, I'm looking for the chicken that's the most forgiven.
14:08The one that is going to ensure that it's juicy.
14:11It's not going to dry out on me.
14:13You know, I think control of fat content is going to be key.
14:17I'm just thinking through what I can and cannot do with this stuff.
14:20Sung did the I'm hungry and I just went grocery shopping method,
14:23where he was like, I don't know.
14:25Okay.
14:26I'm standing there for a couple of minutes.
14:28It feels like a day.
14:30In the competition, I feel like I haven't done my best yet.
14:34Make a sauce.
14:36So I'm just cranking through recipes, thinking through scenarios,
14:39until I figure out what I'm going to do.
14:41I'm looking at all of my ingredients.
14:44That's a base for a pasta.
14:46Cornmeal.
14:46So I'm making fresh cavatelli with summer vegetables and seared chicken tenders.
14:53Now, some got the chicken tenders.
14:55They can cook up really quickly.
14:57Yeah, and without that skin, without that fat, you know, it's really missing out on that flavor.
15:02Yeah.
15:03Who doesn't love a good chicken finger, though?
15:05Yeah.
15:06I moved up the sour box, but I didn't really take anything from the sour box.
15:09It wasn't really that box that made me move.
15:11It was just time more than anything else.
15:13I got chicken wings.
15:15This competition is a lot tougher than I thought it would be.
15:19At home, I have all day to think about what I'm going to make.
15:22It's a little different when someone says, you have 30 minutes, do it now.
15:25So I'm thinking about putting together some sort of elevated buffalo wing.
15:29I'm excited to see if we're just going to get a classic chicken wing.
15:31I'm not going to lie.
15:32I would not be mad at that.
15:33A little buffalo wing action?
15:34Yeah, I love a buff wing.
15:36I do understand we have to be creative in the National Chef Kitchen at this point.
15:39I'm thinking, I can't just do a simple chicken wing.
15:42So I need the sauce that's flavorful.
15:46I got drumsticks.
15:47I was kind of hoping for the chicken hearts, but I didn't get them.
15:51Although I'm a little disappointed, I'm not mad.
15:54I can definitely make drumsticks work here by making chicken empanadas.
16:00Chicken empanadas, they're just something that are really close to my heart.
16:05It's something that my family makes all the time.
16:08So I cut up the meat.
16:09That meat is delicious.
16:11That's dark meat.
16:12That's my favorite kind of meat.
16:14Although I didn't get the hearts, I got something probably better.
16:19Home cooks, you have 30 minutes left.
16:21We're halfway through.
16:22Oh, sorry, corner.
16:27Now I've got to figure out what I'm going to do with this breast.
16:30What goes with a biscuit?
16:31I mean, it's a bit southern, so I'm thinking, hey, maybe I'll fry it.
16:35I don't fry food very often, but I do know how to make a good dredge.
16:39A little bit of milk.
16:40I put a little bit of Greek yogurt in there.
16:42I am hoping that this chicken breast somehow comes out moist.
16:47Fingers crossed.
16:54Hey, Liz.
16:55Hi.
16:56You got about 29 minutes left.
16:58What cut did you get?
16:59I got the schmaltz.
17:00I'm kind of using it as an alternative to butter in a tart today.
17:04Oh, interesting.
17:05Schmaltz, it doesn't have the same texture as butter.
17:07It's a little softer.
17:08You know that.
17:10So I am going to be going sweet and making a pineapple tart.
17:14And then I'm going to be making a caramel with the schmaltz as well to go on top.
17:17Kind of like a salted caramel.
17:19I am intrigued by this.
17:20I must be crazy, but if my tart shell turns out too savory, my dish will taste like chicken,
17:28which is really not what I'm going for in a dessert.
17:30Okay, best of luck, Liz.
17:31Appreciate it.
17:32Go, team.
17:32Woo-hoo, schmaltz.
17:36There's my ginger.
17:38Let's get ginger in another bowl.
17:40So Cindy had 48 minutes.
17:42The chicken cut that she chose, the ground chicken, does cook pretty quickly.
17:46The rishk is actually overcooking, so more time in this instance might actually be worse for that cut.
17:51Guys, we're talking about Cindy here.
17:54Whatever it is, I'm going to be having a blast tasting it.
17:58That's just a little bit of lemongrass, just for a little bit of flavor.
18:02Hello, Cindy.
18:04Hello, sirs.
18:05You were the first to start.
18:07I was the first to start.
18:08I went for the ground chicken.
18:09I'm going to do a hand pie.
18:11I'm going to have a lot of aromatics and seasonings inside,
18:14and I'm going to try to make a nice, sweet sauce for dipping.
18:18And now it's time to hit it up with a little bit of extra creativity.
18:23Show us a little refinement, some finesse, and we want to see an elevated plate.
18:27When it's all stuffed in a little pocket, it's going to look simple and delicious.
18:31Some of their critiques in other challenges is putting too much on the plate and paring back.
18:38Edit.
18:38Edit.
18:39Edit.
18:40Let's do pretty plating today, and remember, you're serving one normal-sized human, not massive family.
18:48You wait until you see my plate today.
18:51Home cooks, 20 minutes left.
18:53You've got 20 minutes.
18:58I'm going to get this whipped cream element going for just, like, a little bit of freshness.
19:02I'm super frantic today.
19:03I've got my caramel on the go.
19:05I've got my pineapples on the go.
19:06I've got my tart crumble in the oven.
19:08And there's a lot of things going on.
19:11Oh, f***.
19:14I just overwhipped my cream.
19:16Did I let it go too long?
19:17I wasn't paying attention?
19:18I'm going to just whip it up again.
19:27I might have switched my salt and my sugar.
19:30I have no idea.
19:31And it is, like, salty whipped cream.
19:34Behind, behind, behind.
19:35I actually don't have time for this.
19:37If I don't pull this dish off, I will be going home today.
19:41Yes.
19:41Me and badly.
19:42I don't know.
19:42Fifteen minutes left, everybody.
19:51Fifteen minutes.
19:54I'm super frantic today.
19:56I just overwhipped my cream.
19:58I'm going to just whip it up again.
20:00And then I butchered my second batch.
20:04And it is, like, really, really salty.
20:06I'm going to try it one more time.
20:08Third time's the charm!
20:09The chicken is just going to get seared off and put into the pasta.
20:16That chicken has to get marinated.
20:18I would have loved to have a lemon or two.
20:20I didn't have that, so I had to use straight aromatics, olive oil, salt, and pepper.
20:25There was two boxes that were unopened.
20:28They had some amazing fresh herbs coming up.
20:30And then if they'd waited another four minutes,
20:33there would have been this umami box full of these big ingredients
20:37that could have really impacted their dishes.
20:39I probably should have waited one more box.
20:41And now I'm starting to panic just a little bit.
20:43I'm making a slaw.
20:45I need more to the slaw,
20:47because I don't have, like, all the aromatics that I want to put in it.
20:49I am definitely worried about the amount of ingredients I have,
20:52and I might be in trouble.
20:53I had the corn, and I have the asparagus,
20:56so if I char it, it's going to add a different flavor to it.
20:58I'm just going to make a quick salsa.
20:59So typically, I would need cilantro for my salsa.
21:04I just don't have access to that, so you just need to pivot.
21:08I grab the fennel.
21:10Smells good, but maybe not too much, right?
21:12And the fennel happens to have some herbs on it.
21:16Why not?
21:16Home cooks, you have ten minutes until your spectacular chicken dishes are due.
21:22Ten minutes are left in the clock.
21:23This is kind of fun.
21:24At this point in the cook, usually they're, like, focusing in,
21:27but I feel like because they all started at different times, it's still wild.
21:30Oh, yeah.
21:31So I'm making a curry with a flatbread and a chicken thigh.
21:35I'm just keeping an eye on the time.
21:37With a time restraint, I'm just cooking, going ahead.
21:40I'm going to do some corn dough.
21:43What kind of dough? I don't know.
21:45I don't want to leave this entire challenge to this random blob of dough,
21:50so I'm making a plan B, which is my farrow.
21:54Giving myself options.
21:56We'll just get this nice and thin by rolling like a crazy woman.
22:00It's interesting to see how they were influenced by the second box with the flour.
22:05Cindy's doing a dough.
22:06Sung's doing a dough.
22:07Andre is.
22:09Liz is doing a dough.
22:10Actually, is anyone not doing a dough?
22:13I guess Paul's not doing a dough.
22:15I've got my biscuits are coming out here soon.
22:17They're looking good.
22:18I'm just going to give them a couple more minutes.
22:19So the time's, uh, we're getting close here.
22:24I love making empanadas with my students.
22:27I teach culture through food.
22:30My students are going to be so pumped to see what I'm doing in the MasterChef Canada kitchen.
22:36This is something we do together, and now I'm doing it for the whole world.
22:40How cool is that?
22:41This is break or make right now.
22:43If I don't get these done, I don't have anything.
22:46I think we are getting two different half-moon-shaped stuffed little pastries.
22:51I'm going to deep fry them.
22:53All good things go in the deep fryer.
22:55I need to get these frying.
22:59One down.
23:01Hey, Boo.
23:02Hi.
23:02Probably got my favorite cut of chicken.
23:04The thigh.
23:05Oh, you've got some nice color on there as well.
23:07Yeah.
23:08I'm going to do a mango curry with a buttermilk flatbread.
23:14I have seared the chicken thigh, and then I've taken the reserved fat.
23:17You rendered her own schmach.
23:19You made your own schmach.
23:21So that's why I wanted the chicken thigh, because I could get, like, some fat out of it.
23:25Good call.
23:26Thank you, Chef.
23:27Good luck.
23:29I'm searing this chicken thigh, and I'm realizing there's liquid gold coming out of them, and
23:34I need to utilize this.
23:36So screw the butter.
23:38So I'm making a buttermilk schmaltz flatbread.
23:42I really want immunity.
23:46Immunity is the best thing ever.
23:48I'm going to start on the flatbread.
23:50I don't really have a particular recipe.
23:52This is how I was taught by my mom.
23:54I'm thinking the flatbread is a great option, because you can kind of scoop it.
23:59It's just fun to eat it with your hands.
24:02Home cooks, you have five minutes left.
24:06Garlic, onion, tomato, spilled sauce.
24:12I'm making a basic olive oil sauce with fresh tomatoes and a whole bunch of aromatics.
24:18I really want that immunity pen, so it's going to come down to these next five minutes.
24:22Time's not on my side right now.
24:23I just have to start developing some flavors.
24:27That's a hardworking man right there.
24:29Yeah, we know some.
24:30Some keeps it on lock.
24:38Let's not overdo these guys.
24:40Let's do a bright sauce.
24:43Everything is heavy at this point.
24:45I need a sauce.
24:46I'm thinking spicy, because I definitely need color and I definitely need acid.
24:50I need to brighten up this dish somehow.
24:53I wish I had lemons.
24:55Lemons would be nice right now.
24:57This is all looking weird.
24:58So I'm on the fence with this flatbread.
25:01It's not looking great.
25:02Am I switching to farro?
25:09Yes, I am.
25:10I am ditching the flatbread and just putting the farro in.
25:14Hey, they're looking good.
25:16I'm really happy that something got done in that time.
25:20One minute left, home cooks.
25:21Let's go.
25:22Get the food on the plate.
25:23It hasn't had a lot of time to develop a lot of flavor, but everything's cooked.
25:27It's a little over, but I'm hoping that all my other components will kind of get me where
25:31it needs to be.
25:32Let me do a couple grapes.
25:33Let's get this seed out.
25:3530 seconds.
25:36Let's go, everybody.
25:37I'm just wondering if they're going to stand up if I can, but I don't know.
25:40Oh, my God, the shakes.
25:43I haven't had a chance to taste this dish altogether, and I use schmaltz in every single element.
25:49So when the judges go to taste it, is it going to taste like dessert, or is it going to taste
25:54like chicken?
25:55Five, four, three, two, one.
25:59Hands up.
26:01Time's over.
26:02What a thrill.
26:05Oh, my God, yes.
26:08I like it.
26:09I really like my dish.
26:13It looks really good.
26:14Yeah, I mean, it tastes good.
26:16I would eat at home, but it's just a matter of it's just, it's pretty pedestrian.
26:19Yeah.
26:20I took a risk today doing a dessert, so I hope that that risk comes with a reward.
26:26I really hope so.
26:27Someone could be going home today, and I don't want that to be me, so we'll see.
26:35Time versus ingredients.
26:37What a roller coaster.
26:38Some of you had the clock on your side.
26:41Others had variety.
26:43Let's see how those gambles paid off.
26:45First up, Andres, come on up.
26:47Ooh.
26:48I am representing my family today, my culture.
26:52This is so important to me.
26:54I'm feeling confident, but I don't know if I've done enough.
27:00Andres, which cut of chicken did you choose?
27:02I got the drumsticks.
27:04And I made chicken empanadas with a nice salsa to go along with it.
27:09All right, let's dig in.
27:16I love this.
27:17It's such a fun bite.
27:19The chicken is really nice and juicy, and I love the fact that you went with the drumstick,
27:23because it's dark meat.
27:24It gives a little bit of texture in there.
27:26Man, the texture of that pastry is crispy.
27:28It's light.
27:30It's flaky.
27:31It's delivering every single thing that I want about an empanada.
27:35The dough is really spot on.
27:38The salsa's great, really.
27:40Finishes it, gives it that nice acidity punch to it.
27:44That means a lot to me.
27:45This is me on a plate, 100%.
27:47You're an empanada?
27:49Yeah, I, you know, kind of.
27:51Thank you, chef.
27:55Way to go, Andres.
27:59Held it.
27:59Thanks.
28:01The next person we are calling up had the most amount of time.
28:06Cindy, bring up your dish.
28:08I always think I create delicious food.
28:11I put a lot of spice in with my ground chicken.
28:14I think the judges are getting a flavor bomb.
28:17So I chose the ground chicken.
28:18Mm-hmm.
28:19It's really just a deep-fried meat pie.
28:22The inside is a little shallot, garlic, a little ginger, curry, and a little cumin.
28:29Give it a go.
28:35The grapes, uh, there's no real reason for them to be on the plate.
28:41But the plate needs something else.
28:43You've pulled back on your plating because that's what we've been telling you to do.
28:46Yeah.
28:46I do think you maybe overcorrected just a titch.
28:49Even if you boiled down that pomegranate sauce a bit more, used it as, like, a little...
28:53Drizzle.
28:53Exactly.
28:54That might have just kind of brought everything together.
28:56The actual meat pie, it's fine.
28:59It's just, it's not very exciting.
29:02I think the chicken's a little under-seasons.
29:04I think it could have had more elements to it on the inside to kind of pop out.
29:09It's just too dry.
29:11Cindy, when I taste your food, it usually pops.
29:14Whether I enjoy the flavor or I don't enjoy the flavor, this one tastes like it's been subdued.
29:21Especially when you had the most amount of time to develop your flavors.
29:25You played it too safe, Cindy, and it didn't quite pay off.
29:28It's okay.
29:29Thank you, Cindy.
29:30I really liked my dish.
29:34I'm surprised they're not getting a flavor bomb.
29:37I put a lot into my ground chicken.
29:40Koichi, please bring up your chicken dish.
29:42I'm definitely on the fence about my dish because it's definitely not perfect, but considering
29:49the difficulty of the challenge, I'm hoping that it's good enough.
29:53So I got the chicken leg.
29:55And so that was thigh and leg attached.
29:57Yeah, exactly.
29:59I made a chicken curry with barrow and crisps up curry leaves and jalapeno.
30:08My favorite part of the chicken is exactly this.
30:11It offers you the skin, offers you the bone, it offers you the meat, and you used all three
30:17of those components.
30:18Tick.
30:20Koichi, I really like the sauce.
30:21I think you did a great job building a lot of flavor with dry spices and not a lot of ingredients
30:26to work with.
30:27Like, even now, it's still kind of dancing around in here doing stuff.
30:31It's really nice.
30:33Yeah, I mean, Koichi, it's a dish.
30:36The farrow is capital B, boring.
30:41And the chicken is exquisitely cooked.
30:44It's still moist.
30:45It's crispy on the outside.
30:46This is by no means a bad dish.
30:49It's just, we expect a lot.
30:51I appreciate the feedback, and I will, yeah, work on it.
30:54Good job, Koichi.
31:00Boo, we'd love to see your dish.
31:03I hope that the judges see that I made the best dish possible for the compromises required
31:09in this challenge.
31:10Please don't hate this.
31:11Please don't hate this.
31:12Boo, what did you make?
31:13So today I made a curry with a buttermilk schmaltz flatbread.
31:19Remind me, what chicken part did you get?
31:21I had the thigh.
31:22Yet you somehow got schmaltz?
31:25I rendered, like, all my chicken thighs.
31:28Smart.
31:33When I taste your curry, I get sweetness.
31:36I get the curry leaves.
31:37It's fragrant.
31:38It's aromatic.
31:39The chicken is probably the thing that I think could have used a little bit more of
31:43the seasoning.
31:43Okay.
31:44But it's tasty, and, like, that's exactly what I want from a curry.
31:48I think it's really smart that you rendered out that fat to use elsewhere.
31:54I love the mango on top.
31:56The curry leaves are great.
31:57Your chicken thigh was super well done.
32:00The curry's great.
32:01It's got tons of big, bold flavors.
32:03All in all, really great dish.
32:05Thank you so much.
32:06Nice job, Boo.
32:09Marianne, we'd love to see your dish.
32:14What kind of chicken did you have?
32:15I had the chicken breast.
32:16So I did a butter biscuit with a fried chicken breast.
32:26The chicken itself, I do find a tad dry and a little under-seasoned, but these biscuits,
32:34the layers that you built up in here, and the flake and the crumb, I love every single
32:39thing about this biscuit.
32:42Marianne, I lived for 20-some-odd years in Georgia and the States.
32:47These are really good.
32:48Oh, thank you.
32:49The chicken outside crunch is great.
32:52Really, really good.
32:53Thank you, Marianne.
32:54Thanks, Marianne.
32:56Liz, bring up your chicken dish.
32:58Let's see what you got.
33:00Today, I had to think really quickly on my feet and wing this dessert recipe, which I
33:06invented out of nowhere.
33:08Everybody has cooked a savory chicken dish, and I've got a dessert sitting on my plate.
33:13So whether I like it or not, I'm going to stand out today.
33:16There's no question.
33:17This is my caramelized pineapple tart with schmaltz crumble on top, and then a schmaltz salted
33:25caramel on top as well.
33:27And does the base also have schmaltz in it?
33:29Yes.
33:30So chicken schmaltz, three different ways.
33:33I'm very nervous right now.
33:34Did you taste the finished result?
33:43Not together, no.
33:45Hmm.
33:46Do you want to give this a try?
33:48Sure.
33:48You can come.
33:49Thanks.
33:50Did you taste the finished result?
34:05Not together, no.
34:07I'm very nervous right now.
34:09Do you want to give this a try?
34:10Sure.
34:10Okay.
34:11Now, why don't we tell you what we think?
34:20Mm-hmm.
34:21That would be great.
34:22This pineapple tart is delicious.
34:25I adore a lot of Chinese pastries where there's pork fat, lard that's used in the crust.
34:31And this brings me back to that childhood memory.
34:33It's delicious.
34:35You took a risk, because if the schmaltz was overpowering, it just wouldn't make sense.
34:40Yeah.
34:40But even though it's in three different elements of it, it does make sense.
34:44You do have a failure on the plate, which is the cream is overwhipped.
34:48I know.
34:48And I'm not browbeating on it.
34:50I don't give a hoot about this, because this is really quite astounding.
34:56It tastes like roast chicken dinner, but then you eat a pineapple upside down cake after.
35:01But somehow you can taste them both at the same time.
35:03I'm, like, jealous of this tart.
35:05Thank you so much.
35:06I really appreciate it.
35:07Oh, my gosh.
35:08Mary Berg is jealous of my tart.
35:11She's, like, the queen of desserts.
35:12And I feel so, so proud in this moment.
35:17Sung, why don't you show us what you made?
35:19I made a fresh cavatelli with summer vegetables and some seared chicken tenders.
35:26Shall we?
35:26Let's dig in.
35:27Yeah.
35:32The chicken's definitely there.
35:34It's well-cooked.
35:35It's got good flavor.
35:36But it needs salt.
35:37The whole thing needs salt.
35:39It's just not flavorful enough.
35:41There's definitely chilies present, but it's not chili flavor that's been infused to that oil.
35:46I would much rather have gotten a lot more garlic, a lot more aromatics.
35:51Understood, chef.
35:51I do agree with Craig.
35:54The onion, the shallot, everything going on in there.
35:57They're just, like, mellow.
35:58Mm-hmm.
35:59But honestly, I like the subtlety of this dish.
36:01Thank you, Sung.
36:03There's some positives, and then there's some things to think about for next time.
36:07I see all the faults that they see, and I think everything that they're saying is totally fair.
36:13Paul, show me your chicken.
36:15The cook on the wing has to be perfect.
36:17Like, it has to be crispy.
36:18It has to be crunchy when you bite into it, and it's got to be seasoned perfectly.
36:21I'm going to pray for the best.
36:23Can you remind us what cut of chicken you got?
36:25The chicken wing.
36:27So it's just a play on a buffalo wing with coleslaw.
36:30And how did you prepare the wings?
36:32The wings are just basically salted and dried, and I fried them.
36:41I do really like your plate.
36:42It's a fun kind of version on a hot wing.
36:44I love this slaw.
36:46I think it's crunchy.
36:47It could use a little bit of salt, but I think it brings really nice freshness onto the plate.
36:52When it comes to the chicken, you know, like, that was supposed to be the star of the show.
36:57To treat it so simply as to just season it with a little bit of salt and to deep fry it, you know, it's a fried chicken wing.
37:03It's not very much more than that.
37:05I'd much rather would have seen more flavors infused into the chicken wing.
37:09Gotcha.
37:10Paul, you described it as a buffalo chicken wing, and it's not.
37:13There's no buffalo sauce on it.
37:15There's no really carrying heat to the actual wing.
37:19I like the sauce.
37:20I like the slaw.
37:21I don't like the star of your show.
37:24Thanks, Paul.
37:25Veronica, please bring up your chicken dish.
37:31I'm thinking that my dish will stand out because I picked a really difficult protein to cook with.
37:38I have the offals, so I used hearts and gizzards.
37:42I made them Chinese street style stir fry with lots of cumin and spices along with some fun bread.
37:49That textural component of the gizzards and the hearts, that is exactly the way that I love Chinese offal.
38:01It's not rubber band bouncy.
38:03It's soft, tender bounce.
38:06Overall, very, very well done dish.
38:09The flatbreads are great.
38:11It's not just an afterthought.
38:12It is part of the dish.
38:14The caramelized onions in there are really important.
38:16The green beans are integrated nicely.
38:17It just works.
38:19We asked you to make the chicken the star, and you were really successful in doing that.
38:25That was good.
38:26I'm really proud of myself.
38:28As I'm competing, I realize that I just have to cook something I really love and just be authentic to myself.
38:40This challenge is all about finding the perfect balance between time and ingredients.
38:44I think there were a couple home cooks that made good things on their plate, but it just wasn't the chicken.
38:50At this point in my mind, I'm panicking because I'm thinking I'm going home.
38:54So one or two people really came up with something novel and then gave us something they haven't really shown us before.
39:00Mm-hmm.
39:00I don't necessarily agree with the judges, but I could be going home.
39:05I'm nervous.
39:06Sure didn't make this decision easy, did they?
39:08No.
39:09There were a lot of standout dishes today.
39:16We'd like to give a shout-out to Veronica, Boo, Liz, and Andres.
39:25You all managed to strike the right balance between time and ingredients.
39:32Well done.
39:34The judges like my dish.
39:37Again!
39:39I feel like I represented my family today, my roots.
39:43This is so important to me.
39:46Liz, your schmaltz tart was innovative, technically on point, and utterly delicious.
39:53You blew us away.
39:55You are the winner of this challenge.
39:58Thank you so much.
40:00Thanks, everyone.
40:01Congratulations.
40:03Liz, because your dish was supreme, the chicken farmers of Canada want to give you something to add to your nest egg.
40:10You're getting a $5,000 cash prize.
40:13Wow!
40:16Thank you so much.
40:18You've also earned a game-changing advantage in the next challenge and the immunity pin.
40:24Come on up and get it.
40:27You guys, I'm so proud of you.
40:28Really great job.
40:30I got this immunity pin, and I'm so, so happy about it.
40:34Awesome.
40:34Thanks so much, Liz.
40:35Great work.
40:36Having the immunity pin at this stage in the competition is so huge.
40:40It's such an advantage.
40:41It means that I have that security blanket that I may need.
40:45You never know when you're going to have a bad cook, and so having this pin just means that I can make it that one step further.
40:53Now for some not-so-great news.
41:00Paul and Cindy join us at the front.
41:04Go ahead.
41:05Good luck.
41:06You too.
41:08I am nervous.
41:10I think I'm going home.
41:13Paul is a good cook.
41:15I'm not feeling very good standing next to him.
41:17I'm just hoping that I still get to stay another day to prove myself.
41:24Both of you struggled today.
41:26While there were some elements of your dish that worked, neither of you made chicken the star.
41:32The home cook leaving us today is...
41:35Cindy.
41:35Thank you very much.
41:45I've had the best time being here.
41:47It's been an absolute honor cooking for all three of you.
41:50Cindy, I know that if we came to your house for dinner, I think we'd just have an extraordinarily fun time.
41:56And have great food and be really satisfied, but today the gamble of time over ingredients just didn't play to your strengths.
42:04Come on up and say goodbye.
42:06Good job, Cindy.
42:10Thank you so much.
42:11I wanted to knock today out of the park so badly.
42:18I'm disappointed.
42:19There we go.
42:21But it's been wonderful.
42:23Just being here has shown me something in myself.
42:27Bye, guys.
42:28When you're in a pressure cooker like this, and your true self comes out, and you can turn and look at it and say, hey, I like that person.
42:40Pretty happy about that.
42:43Bye, Cindy.
42:44Take care.
42:44You guys did great today.
42:49Yeah.
42:49So you should give yourself a pat on the back.
42:52You're getting stronger every day in this kitchen.
42:54And see what it brings next time.
42:59We made it another day.
43:01We made it another day.
43:03There's a visceral sense of relief in my body.
43:05I'm still here, but this competition just got cranked up to 11.
43:09Next cook, I really want to bring it.
43:10Next time, MasterChef Canada Favorite Tag Team Challenge.
43:19You got this, girl?
43:21Koichi, we're a little bit behind.
43:22Tag Team Challenge is always the most dramatic one.
43:25Go a little bit faster, Paul.
43:26Yeah, where's the marinara?
43:27Oh, the pasta, the pasta.
43:29I've never felt this frantic in the kitchen.
43:31Oh, my God.
43:32Oh, my God.
43:34We're in deep trouble.
43:36They're burnt, girl.
43:37Oh, no.
43:40Oh, my God.
43:53Oh, my God.
44:02Oh, my God.
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