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MasterChef Canada - Season 8 Episode 8 -
Takeout Face Off
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Takeout Face Off
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Short filmTranscript
00:01Last time on MasterChef Canada.
00:03This is the 100th episode of MasterChef Canada.
00:07We're making MasterChef history today.
00:09Baking is tricky.
00:11I want to eat that one.
00:13I have to be perfect.
00:14I forgot to put my sprinkles in.
00:16I'm playing my pin.
00:17Thank you very much.
00:19Koichi, that was one delicious cake.
00:22Boo and Marianne, you're both at risk of going home.
00:25Judges, I would like to ask if you would accept me as your elimination today.
00:29I need to go home and take care of myself.
00:40I think it's going to be a good one today.
00:42Top six.
00:47Hello.
00:48Hello, everyone.
00:50It feels surreal to me part of the top six.
00:53That finish line is getting closer and closer.
00:56Being here is the scariest thing I've ever done.
00:59And I'm so proud of myself for making it to this point in the competition.
01:03Pantry's open.
01:05What are we doing today?
01:06Maybe it's a skill test.
01:08Maybe it's another mystery box.
01:10I really have no idea.
01:14Homecooks, today is going to be a really fun one.
01:16We're talking takeout.
01:17Oh.
01:18Oh.
01:19We want you to deliver a fun, creative spin on your favorite takeout.
01:24Pizza, sushi, noodles, fried chicken.
01:27Really the only limit is your imagination.
01:30I love takeout.
01:32I order sushi, sublaki, tacos.
01:36And we have a surprise for you.
01:38You only have to beat one home cook today.
01:44It's a head-to-head showdown.
01:46Oh, wow.
01:47Win, and you'll be safe from elimination.
01:49Lose, and you'll place a pressure test that could send you home.
01:54The person with the better dish goes straight through to the top five.
01:58This is big.
01:59I've watched past seasons.
02:01The pressure tests are no joke.
02:03But here's the catch.
02:05You won't know who your opponent is until it's time to taste.
02:12I don't like any MasterChef Canada surprises because I've never prepared for them.
02:16You're going to be secretly matched up against each other.
02:20Koichi, as the winner of the cake challenge, you're going to be playing matchmaker.
02:27This challenge is, I think, a little evil.
02:30Join us in the pantry.
02:31Everyone else, head to your station.
02:35That's an awesome advantage because he can choose who he goes up against in a really strategic way.
02:45It feels pretty overwhelming to have this kind of power at this stage of the competition.
02:51But one that I don't know how I want to use.
02:53So, Koichi, it's a hard competition.
02:57It is a hard competition and everybody's so great.
02:59Yeah, you become so close and you learn so much from everybody, I know.
03:03Yeah, absolutely.
03:05Can I be strategic?
03:06Do I go at my heart?
03:07What do I do?
03:09On the one hand, I can make decisions that will help me move forward in the competition.
03:13On the other hand, I'm setting somebody else up for failure.
03:18This does not feel like an advantage to me.
03:20Who can you beat?
03:22And even more than that, who do you want to eliminate from here?
03:26Okay.
03:28Have at her.
03:30Um, so I think I'd like to pair Boo and Veronica.
03:34Mm-hmm.
03:35I pick Boo and Veronica because they're my biggest competitors.
03:39This is a powerhouse matchup.
03:41Um, Andres and Marianne.
03:44So I'm pairing Andres and Marianne because I think that they are pretty equally matched.
03:48And I'll be paired with Liz.
03:52Liz and I have creative approach to food.
03:56Liz had that amazing schmaltz pie.
03:58Mm-hmm.
03:59And I won the tortilla challenge, so I think it'd be interesting.
04:02I think everybody is matched well.
04:05It's not strategic.
04:07In terms of strategy, it's definitely not smart.
04:09I'm just a fair guy.
04:10All right.
04:11Yeah.
04:12Get out there.
04:19I wouldn't want to be in Koichi Shoes today because any pairing that you make, somebody is going to think some way about it.
04:28You have 60 minutes to cook us some innovative takeout in this secret showdown.
04:33The three that come out on top will be safe.
04:36The three that flop will face a pressure test.
04:39Your time starts...
04:43...now.
04:44Go, go, go!
04:46The mad dash into the pantry.
04:51Cornstarch.
04:53I think this should be my challenge.
04:54I am creative.
04:55I love takeout.
04:56I'm doing my own spin on tacos, and I'm pretty excited about it.
05:00Rice vinegar.
05:01Rice vinegar.
05:02It's really difficult to come up with an innovative idea for a takeout dish.
05:08Because I like my takeout as is.
05:11I don't want to change anything about it.
05:14But it's MasterChef, and you have to make something unique about your dish.
05:18Whoa!
05:19Takeout coming out quick.
05:20This is a lot of food.
05:22Koichi's got the whole Hershey store.
05:24The time crunch is hard right now.
05:34I'd be lying if I'm not trippin'.
05:39Presentation is very important today, and we just want good, beautiful, clean food, but not your standard takeout.
05:45I can't wait to see what everybody puts out today.
05:53I'm going to be making a Thai green puree today, which is my favorite.
05:58One second.
06:00But I'm going to be elevating it, and kind of plating it in a way that hopefully is going to impress the judges.
06:07I feel so nervous in this kitchen every single day, so honestly, it's like I have one person to beat, or I have five people to beat.
06:13I'm just going to do my best no matter what.
06:19So I'm making a karage taco.
06:21Karage is a Japanese fried chicken.
06:23So this is a creative approach to tacos.
06:26They really represent who I am.
06:28The level of difficulty for this challenge is incredibly high.
06:31I am going with the chicken breast.
06:33Hopefully I can marinate it long enough so it doesn't dry by the time I cook it.
06:37I am definitely taking a risk.
06:38We're trying to make the tortilla by hand.
06:41Hopefully it beats Liz.
06:44When you guys are getting takeout, what are you getting?
06:46Shawarmas, hummus, and really fresh pita, that type of stuff is great.
06:50What do you like, Mae?
06:52I do love a sushi, but also, not going to lie, I love a crispy fish sandwich.
06:56Ooh, very nice.
06:57Craig, what about you?
06:59Wax, stir-fried dishes, crispy noodles, fried rice.
07:02Yeah.
07:03I think it's all about that craveability factor, right?
07:05Yeah.
07:06You want that comforting vibe when you're getting takeout.
07:15People are focused.
07:17This top six means business.
07:18It's probably also because they really don't know who they're up against.
07:23Mm-hmm.
07:24It feels strange being the puppet master, but honestly there is no bad pairing.
07:27Everybody's so strong.
07:29I'm making a dough for pizza.
07:31I like getting pizza, but I like making it as well.
07:35This is kind of like my wheelhouse.
07:38I make pizza at least once a week.
07:42Instead of using a tomato sauce, I'm making a tomatillo sauce.
07:47Instead of putting pepperoni, we're putting a little bit of chorizo in there.
07:51Things that you don't usually see on pizza.
07:53I'm a big pizza guy, so I hope this gets me a win.
07:59First thing that does come to my head is, of course, my family.
08:03I'm thinking, what do my kids love to eat?
08:05And it's pizza.
08:07I mean, there's only really one way to eat pizza.
08:10But today, I'm gonna change it up.
08:14Hey, Mary Ann.
08:15Hi, how are you guys doing?
08:16What you got going on?
08:17The most common takeout in our household is pepperoni pizza.
08:20So you're making a traditional pizza, in a sense?
08:23No, no, I don't think I'm allowed to do a traditional pizza at MasterChef.
08:26So I'm doing a pepperoni stuffed tortellini.
08:29Oh!
08:30Okay, so a little tiny tortellini that tastes like a pepperoni pizza?
08:34Yeah, exactly, with like a spicy marinara sauce.
08:37Mary Ann, I saw you working on your dough. How are you feeling about it?
08:39I've never made this before.
08:40And I'm hoping I can get it done in time.
08:42Okay. Thanks, Mary Ann.
08:43Thanks, Mary Ann.
08:44No problem.
08:46I'm definitely scared, for sure.
08:48Because, you know, like, Boo's next to me and she's a beast.
08:54I do not want to be paired up with Boo.
08:56I know she did so well in all the savory challenges.
08:59And she's got 10K in her pocket.
09:02That says a lot, so...
09:07Hey, Boo.
09:08Hey, Chef.
09:09What's happening?
09:10I am doing a take on Dain Puri.
09:13Okay.
09:14Which is similar to Fani Puri.
09:15Okay.
09:16If I want an ultimate guilty pleasure, I would want Fani Puri.
09:21The Puri, which is the crispy outer shell of this dish.
09:24They're so tedious to make, so we always order them out.
09:27So I'm gonna go with a elevated version of that.
09:30So we're gonna do a cucumber gazpacho with a agar agar tamarind jelly.
09:36Wow.
09:37I hope it's done in time.
09:38Well, good luck with it.
09:40We've got 60 minutes to make this dish.
09:42I've gotta work.
09:43This is why I always order it out.
09:45When I think of takeout, I want comfort food.
09:54I want food that has a lot of flavors.
09:56What are you making, Veronica?
09:57I'm making a plate that literally translates to big plate chicken.
10:01Big plate chicken.
10:02Yeah, it's a Xinjiang-style big plate chicken with hand pulled noodles.
10:06Okay.
10:07I'm elevating it by infusing some of the Thai flavors
10:10because Thai is my favorite takeout after Chinese soup.
10:13Okay.
10:14I hope the judges appreciate that change of flavor profile,
10:18and I'm a little concerned with the hand pulled noodles.
10:21How often do you make hand pulled noodles?
10:23Not often.
10:24Okay.
10:25The dough needs to be rested before you can get that really nice pull.
10:29So with the time that we have, I can't make any mistakes.
10:35Home cooks, you are halfway through.
10:37There's 30 minutes left on the takeout challenge.
10:39At this point in the competition,
10:41every one of us has a chance to be Canada's next master chef.
10:44So at some point, I'm going to have to beat all of them.
10:48So bring on whoever.
10:50Oh, goodness gracious.
10:52I still have to finish my pepperoni breadcrumbs and my sauce,
10:57and I haven't made my stuffed pasta yet.
10:59I'm going to try my best.
11:01I've got to still make my pasta.
11:02She hopefully has enough time to get these twirling these done.
11:05We're pushing at this point.
11:07Time's creeping up on her.
11:08I've got this.
11:09Behind you, behind you.
11:10Sorry.
11:11It's cutting it a little close.
11:13I need to hustle.
11:17CIBC is helping Canada's next master chef realize their dreams with $100,000.
11:25Home cooks, there's 30 minutes left until we want our meals delivered.
11:29Pick it up.
11:30The challenge today is takeout food.
11:34But we have to put a twist on it.
11:36And it's a shadow showdown.
11:38Two cooks going up against each other,
11:40except we don't even know who we're going up against.
11:44Koichi's the one deciding.
11:46We've got to push through.
11:47The winner gets to go to top five,
11:49and the loser has to do the dreaded pressure test.
11:52I just don't know if I can handle a pressure test right now.
12:01Takeout is, like, usually a little bit of a special occasion.
12:04It's relaxing.
12:05It's chill.
12:06Nobody has to cook.
12:07Nobody has to clean.
12:08But this is intense.
12:11We're going to have pizza in 18 minutes.
12:14We have two different people that are inspired by pizza.
12:18Andres is doing his Detroit-style pizza,
12:21Marianne is doing a tortellini
12:23that's inspired by a pepperoni pizza.
12:26We're just putting together a puri platter.
12:28So we're going to assemble everything
12:30with all the sauces, with everything.
12:31I love that.
12:32Fun.
12:33So fun.
12:34We also checked out Veronica,
12:35who's doing her rendition of hand-pulled noodles.
12:38I need to finish frying this chicken
12:40and make the noodles, though.
12:42The time is very tight.
12:45Uh-oh.
12:46Fine garlic.
12:48I'm doing the lotus leaf chips.
12:52My green curry is pretty much done.
12:54It's just finishing off here.
12:56Just working on my scallops, which is a major element.
13:00I hope by taking some risks and showing the judges
13:03some unexpected elements in my green curry,
13:05like scallops, some charred onion petals,
13:08and some grapefruit, they're going to be like,
13:11whoa, she's willing to take some risks,
13:14and maybe that will be enough to earn my dish the win
13:18against my competitor.
13:20And how is the grapefruit being used?
13:22Just to elevate it a little bit,
13:23make it maybe a little bit more interesting for you.
13:25Are you going to make sense?
13:26I think it's going to make sense.
13:27Okay.
13:28Yeah.
13:29Who do you think you're paired up against?
13:30I'm not focused on what everyone else is doing today.
13:33I am just paying attention to what I'm doing.
13:35You know what? I would get that out of my mind, too.
13:36You just make good food.
13:38That's the goal.
13:41And I want to try to see what it tastes like
13:43with the ube powder.
13:44I am making a karaage tortilla
13:47with a yuzu mayo and a lotus purikake chips.
13:51I'm going to explore a little bit of my Latin side,
13:54but it feels so vulnerable to put yourself on a plate.
13:57Koichi tacos is your favorite takeout?
14:00Yes.
14:04But now it's the time to take a risk
14:05because it's top six,
14:06and I need to prove that my creative approach to food
14:10earned me this spot in the kitchen.
14:14Pretty good.
14:1615 minutes left, everybody.
14:1815 minutes.
14:19Behind.
14:20A lot of things are going to be done
14:22in the next quarter of an hour.
14:27Pizza's good now.
14:28It's a little thick,
14:29but it's not always a bad thing.
14:31I overheard Marianne talking about a pasta pizza?
14:36Whoa.
14:37That's cool.
14:38I should have thought about that.
14:40Oh, my God.
14:41I need to start cooking these puris right now.
14:43They take a couple minutes in the fryer
14:46because you need to do both sides,
14:48but then I need to roll out more.
14:49Keep rolling them out, boo.
14:52All I hear are noodles swapping.
14:57Hand pulling the noodles.
14:58Please don't break.
15:00It's a tough technique to master.
15:02I'm going to get it a little bit thinner
15:05so that it's got a nice chew on it.
15:07These pulled noodles are going to be pretty stellar
15:09by the looks of it.
15:11Home cooks, there's ten minutes left.
15:15Getting close.
15:16There's a lot of smoke going on,
15:18but that's what I'm going for.
15:19I want a really good hard sear on this first side.
15:23I am here to win.
15:25Yeah, I mean, Liz is doing a green curry,
15:27so it sounds like a really nice dish,
15:29but is green curry enough?
15:32And funny thing,
15:33I see Koichi making a taco,
15:35but one single taco.
15:37It's got to be the best taco we've had.
15:39I'm being a bit shaky.
15:41Nervous.
15:43Seven minutes left.
15:44Still rolling out pasta.
15:46They only take three minutes,
15:48so we're pushing at this point.
15:50Marianne is making little tortellini.
15:52She is motoring.
15:57I'm making my salsa verde,
15:59seeing if it's good.
16:01It's good.
16:03It's awesome.
16:05I hope they're delicious,
16:07because nothing scares me more than a pressure test.
16:10Three minutes, everyone.
16:11Start assembling your plates.
16:13You've got to get stuff on the plate.
16:15You guys got it.
16:17Hot, hot, hot, hot.
16:19Oh, my God.
16:23Oh, it's so quiet.
16:24There's so much focus
16:25and so much concentration going on right now.
16:29Stressed.
16:31I think I've done enough.
16:32I don't want to miss a single component.
16:35Ten.
16:36Nine.
16:37Eight.
16:38Seven.
16:39Six.
16:40Five.
16:41Four.
16:42Three.
16:43Two.
16:44One.
16:45Time's up.
16:46Oh, my goodness.
16:47What a delight.
16:48Whoo.
16:49Good job.
16:50I look at my plate, and I'm feeling good about it.
16:51I know my flavors are good.
16:52I got everything done that I intended to get done.
16:54Making noodles by hand is no joke.
16:56I give it all, and I don't know if I can do another challenge.
17:01I'm looking around, and everyone showed up today, and I don't feel confident going up against any single one of these dishes.
17:18We asked for your spin on your favorite takeout. That much, you know.
17:24The unknown is who your opponent is in this head-to-head battle.
17:35Only one person in this kitchen knows what's about to go down.
17:39Koichi, the mastermind who secretly paired you all up.
17:43Well, let's end this mystery, shall we?
17:46Craig, will you do the honors?
17:48The first home cook is Andres versus Marianne.
18:04Ooh.
18:05The battle of pizzas.
18:07Please bring your dishes up.
18:09The battle of pizzas.
18:13It's always a bit nerve-wracking when you make a dish that's similar to another competitor's,
18:18because then there is comparison that's happening.
18:21Looking at her dish, it looks so good.
18:24I've got my work cut out for me.
18:26The winner of this showdown will be determined by majority vote.
18:29Andres, you're number one.
18:32Tell us what you made.
18:33I made an elote Mexican street corn pizza.
18:37It's not quite deep dish, but I like thicker crust.
18:41And Marianne, what'd you make?
18:42A pizza-topping stuffed tortellini with pepperoni, nutmeg, lemon, matzah, parm.
18:51We're gonna taste both dishes, and then we'll vote on which one we like best.
18:55Okay, should we dig in?
18:56Let's do it.
18:57Let's do it.
19:03They're eating.
19:04They're quiet.
19:05I'm wondering in my head, what's happening?
19:08Do they like it?
19:11Now let's try Marianne's dish.
19:24The winner of this showdown is...
19:32Marianne.
19:33Good job.
19:34Wow.
19:35Marianne.
19:36It tastes exactly like a pepperoni pizza.
19:39I love the nutmeg in that ricotta filling.
19:41Really, really good job.
19:43It's been innovative and it's fun, but you really nailed those flavors.
19:46It's delicious.
19:47I want to take another bite.
19:49I'm shocked that you pulled that off in an hour.
19:53Andres, I voted for your dish.
19:55Technically spot on.
19:56And the pizza was good.
19:58Marianne, you're the winner of this showdown.
20:01Please take a seat in the gallery.
20:03Andres, please head back to your station.
20:06I feel this huge wave of relief to not have to do the pressure test.
20:11Not only that, but the fact that I'm in top five, it's amazing.
20:15I mean, really, really disappointing.
20:17And now it's a dreaded pressure test.
20:22Okay.
20:23Our second secret duel is going to be...
20:32Veronica.
20:33And up against Veronica is...
20:39Boo.
20:40I knew it.
20:42Bring up your dishes.
20:43Let's go.
20:44Ding, ding.
20:45This matchup is a little scary.
20:48Because Boo has been winning.
20:50And no one wants to go up against her.
20:54I'm actually quite intimidated by Veronica.
20:57She's been consistently on the top.
21:00So...
21:02It's going to be a battle.
21:04All right, Veronica.
21:05What did you make?
21:06I made you...
21:09Or a big plate chicken.
21:10That's the literal translation.
21:12It's a Chinese Thai fusion.
21:13So it's stir-fried pie noodles.
21:15It's a lot of chicken with bion bion noodles.
21:18And Boo, what did you make?
21:19So I made a take on banyburi.
21:22And they write the cucumber gazpacho to pour on top of it.
21:26Let's dig in.
21:32I can smell Veronica's dish, and it's amazing.
21:35And so...
21:38Here's hoping.
21:39Let's try Boo's dish.
21:40There's some assembly required.
21:43So you're gonna take the fouri,
21:45put a little bit of the chickpea mixture inside,
21:48and then pour in some of the raita gazpacho.
21:51despacho the winner of this duel is
22:09Veronica that was a close close one Veronica you took a huge risk with those
22:17hand-pulled noodles and that paid off they were perfect texture there's big bold
22:22flavors with the sauce that you made it's very umami but rich and deep in
22:27flavor it's about that balance Veronica you say this dish is a little bit of a
22:31mash-up between Chinese and Thai it's a really good combination thank you Mary
22:36food I really loved yours I thought the sauce was a really refreshing take on
22:40the puri and they integrated well with everything going on good job thank you
22:45thanks guys it's my first one I'm feeling good because winning this
22:51challenge means I'm top five now and I don't have to do a pressure test
22:56Veronica takes the win and I'm very proud of her but that means I'm heading into a
23:01pressure test today could be my day
23:07now we know obviously who's in this final duel but Craig do the honors number one
23:14Koichi number two Liz please bring up your dishes I think that Koichi maybe
23:22picked to go against me because perhaps he sees me as less of a threat I haven't
23:27had my chance to play all of my cards in the kitchen yet especially when it comes
23:31to savory food I see her dish and it looks amazing I was starting to get a little bit
23:38of the way Koichi picker of teams what have you made I made a chicken karaage taco with a
23:47lotus roots frikake chip Liz what did you make I made my take on a Thai green curry with scallops
23:54pickled enoki mushrooms and then there are some grapefruit segments hiding in there okay let's dig in
24:01they're making no reactions whatsoever there's no nodding there's no looking around it is silence
24:17I'm totally at a loss the winner of this battle is
24:23Liz thank you thank you you know Liz I think your curry has just so many levels of beautiful flavor
24:35and the scallops worked really really well it all made sense this is really unlike any green curry I've
24:43ever had you put pink grapefruit it wasn't quite necessary to be in there but it was just delightful
24:51Koichi your tortillas were delicious but the chicken I do find a tad dry and a little under
24:58seasoned Koichi back to you Stacy thanks Koichi thanks Liz I'm thrilled I'm thrilled obviously I'm not
25:05going forward to the pressure test thank goodness and then the reality of the situation sets in Koichi
25:12had the advantage today and I kind of stripped that away from him but it's a competition
25:17the judges unanimously voted against my dish it's definitely hurtful I feel like I failed and now I'm
25:27having to go into pressure test just looking within myself and really try to channel that well of energy
25:34energy and strength
25:36Koichi Andres and Boo you each lost your showdown and now face a pressure test to determine which of
25:49you are staying in the MasterChef Canada kitchen and who's going to be leaving us for good
25:53you'll be making six identical cake doughnuts in any flavor you'd like your doughnuts must fit inside
26:08the box but this is not a replication challenge so we want you to think outside the box I have never made
26:18a doughnut so I am so scared you have 30 minutes on the clock two stay one goes time starts now
26:40as soon as the judges said bring your innovation I tell myself I'm very adventurous in my kitchen and I
26:47do enjoy taking risks in the kitchen it was like I'm on it okay boo do it innovate putting on that black
26:58apron means someone's going home can I do this in my head yes in practice we'll find out doughnuts I'm
27:12pretty terrified of doing doughnuts in 30 minutes this is a do or die moment stay calm you guys are
27:19doing great just stay calm you got it I'm making a cake doughnut what are you looking for in that
27:25texture the cake doughnut is more similar to like an old-fashioned doughnut or sour cream doughnut
27:29it's a little bit more tender really good flavor and it also often has like a bit more of a crisp on the
27:35outside which I absolutely love I almost put sugar in instead of flour let's uh switch gears I'm feeling
27:43focused just want to get started on my dough when I bake I take a long time because I really make sure
27:50that all the ingredients are right and I understand the process too you have to mix that up nice and
27:58quick you don't want to let it go too long because you don't want to develop that gluten so I'm making
28:06the dough right now this is very important that this gets done before I do everything else it's a
28:12rest for at least 10 minutes who's going boo's going you go oh she's low I am cooking for my life right
28:22now oh hi what are your flavors what are you making making pistachio rose okay with a sweet
28:29paneer it's a type of cheese oh okay with a sweet paneer we always make our paneer at home this is
28:35a skill that my mom has taught me so I wanted to bring that to the kitchen today good luck have you
28:41ever made a doughnut before no well today's the day it's happening right now we're doing it thank you
28:45chef keeping a cool head and trying to get everything done that's probably the most important
28:53thing making the doughnuts I'm just telling myself that I can't go home yet so I'm going to make an
28:58Earl Grey infused doughnuts with a miso chocolate glaze and topped with a caramel pear how'd you get
29:06the tea into the dough so I infused the buttermilk in it okay so chocolate miso caramel pear have you
29:11ever had these flavors combined before yes I do a poached Asian pear at home okay so I'm kind of
29:16getting a bit inspired by that okay great awesome good job everything's fine everything's fine hey
29:24Andres hi what flavors are you talking about orange for the actual doughnut okay and we're gonna have
29:30some chocolate toasted pecans with some dried caramel we're going a little classic with the orange
29:36okay my wife loves those chocolate oranges my family they might not be here right now with me but
29:44I'm bringing them to the master chef kitchen with my flavors if doughnuts save me it's gonna become my
29:52new favorite food 15 minutes left for your doughnuts don't not disappoint us you need to figure out what size to
30:04cut your doughnuts you really have to calculate for the expansion as it grows in that fryer oh my
30:10gosh I'm getting nervous careful careful you got 13 minutes left you're not seeing fried doughnuts
30:16going on remember you got to get them fried and cooled who is going in the fryer careful boo good job
30:24careful you know I see them adding several doughnuts in at a time you know like it's always ideal to put
30:31less food into the fryer so it doesn't drop that temperature I wouldn't do any more than two or
30:38three doughnuts at a time yeah oh yeah as I'm frying my doughnuts I realize the key component to a doughnut is
30:51the hole where's the hole no donut hole I forgot oh it's got so many things on the go without the
31:01hole in the middle it takes a lot longer to fry and it might end up with that really kind of doughy
31:06center I might be in trouble you got it come on guys good job good job we can use the place what's
31:20boo doing I have no idea the water out of something this is paneer it's a type of cheese oh she's making
31:27cheese paneer has quite a neutral flavor to it you can take it sweet or savory we're going sweet I'm
31:35going to bring it into my glaze to lighten up the sweetness it's gonna be tough who is literally
31:41making paneer that is a swing if that works out whoa who is not messing around sweet cheese chocolate
31:52it looks a little rough is that where the miso is yeah my glaze is just not thinning and I don't know
31:59why and the taste of miso isn't strong enough in it I'm worried everything's fine oh donuts are coming
32:10out watch that sugar Andres I'm making my caramel and you need to be really
32:22careful it can burn so quickly and once it's past a certain point there's no going back I really
32:31want this caramel to work my caramel is not caramelling I'm running out of time and there's
32:37still a lot to do Koichi just burnt his caramel oh no it's just all crumbling I feel like I'm about to give
32:53that oh watch out the thermal Koichi just burnt his caramel you've got time you've got time yeah
33:08part of me just wants to stop I don't think I'll have time but I can't stop
33:16I deserve to at least try for myself and go present something who knows at least I tried
33:27guys you got two minutes left we want those six perfect donuts
33:32Andres is giving us 5,000 milligrams of vitamin C in one donut
33:40good job good job
33:42this looks terrible
33:48the time's almost up I just start decorating my donuts in the box
33:54time
33:56I did it I got six donuts in the box I hope the judges like them I think this is one of the most
34:13beautiful things I've ever made I'm proud happy I got them I'm looking at boo's beautiful donuts
34:22I started second-guessing everything I just did hopefully it tastes good none of them look alike but
34:29I hope they think it's delicious we put you to the test asking you to make six identical donuts
34:37under extreme pressure Koichi we'd love to try your donuts I hope that the judges see that I didn't give
34:47up and I push through yeah I hope that they see that I tried my best so Koichi tell us about the
34:52donut that you made today I made a Earl Grey team fused donuts with miso chocolate glaze there was supposed to be a
35:00caramelized pear to decorate the donut but that did not make it the appearance is a
35:05little rough the shine on your glaze is nice okay let's give them a go
35:09Koichi the glaze itself is really good and all the little divots and stuff gives that glaze somewhere
35:25to go so you get extra of it the main issue with the donut is I think you overloaded your fryer
35:30you see how it almost looks like it's been soaked in that oil that batter just absorbs it and you get
35:38really really kind of a heavy heavy bite it's really unfortunate because I enjoy the outside crispiness of
35:46that donut the oil temperature wasn't high enough that it was forcing that steam out and so that oil
35:52got inside the food you can really clearly see it here big mistake you've got some big bold flavors in
36:03the description of it but they kind of disappear the chocolate really masks the miso and the Earl Grey
36:11just doesn't really come through it it was a tough challenge quiz you it you did an admirable job getting
36:16this up in 30 minutes thanks Koichi thank you thank you feeling pretty deflated even though I had good ideas it
36:24didn't show up on the plate
36:25Boo please bring your box of donuts to the front
36:30I'm walking up and I'm just thinking about two things I'm hoping that it's not too perfumey and I'm hoping that the texture of the donut is correct
36:41all right boo tell us what you made so I made a pistachio rose donut that has a sweet cardamom paneer
36:47glaze boo you know these look stunning right you look worried but you know that these look stunning
36:54they look the part these belong in the window of one of those gourmet donut shops
37:01thank you let's give them a try let's go for it
37:06I love this donut thank you I love a pistachio like it's so creamy and buttery and delicious
37:25and the rose water in it is like the perfect amount it's there it's present it's a little floral but just
37:33in a way like you walk by a beautiful garden the crumb on your donut is soft it's tender I get the
37:40crunch of those pistachios and that paneer in the icing that's incredible the paneer was just smart you
37:48just have this uncanny ability to play in this amazing Indian cupboard that you play with and it's always
37:57exciting thank you you know when we're talking about an innovative challenge and you're meeting
38:02all those criteria I'm proud of you oh thank you chefs great job
38:08I'm here in 30 minutes I know you're stunning to hear chef Hugh say that he's proud of me
38:19oh I'm so shocked thank you Andre's please come on up with your half dozen donuts
38:28I'm way too close to mess this up now this needs to be good so what are the flavors going on we've got
38:38orange infused chocolate ganache I put some orange liqueur in there too we have some candy pecans and in the
38:46dough itself it's infused with orange as well and why did you choose to go hole-less uh to be honest
38:54I I forgot full donuts are trickier to cook because they have less surface area less oil hitting them
39:02so we'll see how they went
39:04going home on a pressure test would be really really disappointing please please please please like it
39:24Andre's mine's a little undercooked right in the center I didn't find it tough though it had a
39:47really nice texture it looks like it would be overtly sweet and it's not it is overtly orangey it is a zesty
39:57little critter great flavors that you got there but when it came to the visuals you didn't quite hit
40:04all those you can get back to your station
40:07yeah I don't know if I've done enough those were some great donuts we've got some big decisions to make
40:20it's sad to see anyone go at this point but Selma has to go home that uh was a difficult challenge
40:28we gotta decide all right let's get out there
40:35they call it a pressure test for a reason and this was not an easy challenge it all came down to
40:45creativity flavor and precision boom
40:50your rose pistachio and paneer doughnuts ticked all the boxes congratulations you made it to the top
41:00five thank you thank you thank you please head to the gallery I'm so happy but now I'm looking over at
41:08Koichi Andreas and I may physically be in the gallery but my heart is with them both
41:14andres your donuts were really tasty but this was an innovation challenge and you might have just
41:24played it too safe Koichi you had a really innovative idea but time management and technique just seemed to
41:34get the best of you Koichi
41:43today was a real roller coaster for you and unfortunately the ride ends here it's okay thank
41:51you Koichi you have won three times in this kitchen and you've left such a beautiful mark on this competition
42:01thank you come on up and say bye I'm so proud of my journey this was amazing oh my god a loco me in this
42:13competition I have been guiding myself with my heart so work out and I go home with all these amazing new
42:19friends blue team and I leave the MasterChef Canada kitchen knowing that I can that tastes exactly like a
42:29gyoza man this is one of the best things that I've tasted in this whole season oh my god thank you
42:35we're looking out at these amazing home cooks who do you think is going to be Canada's next MasterChef
42:40boo you have such a wonderful heart and equally good palate you've got this oh thank you thanks Koichi
42:51I have that passion for food again I'm so excited to see where that's going to take me this is all just
43:01such a dream come true thank you thank you bye next time okay who here knows how to fillet a fish well you're
43:15in luck because today I'm going to show you it's a master class
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