- 56 minutes ago
- #masterchefcanada
- #realityinsighthub
MasterChef Canada Season 8 Episode 8
#MasterChefCanada
#RealityInsightHub
🎞 Please subscribe to our official channel to watch the full movie for free, as soon as possible. ❤️Reality Insight Hub❤️
👉 Official Channel: />👉 THANK YOU ❤️❤️❤️❤️❤️
#MasterChefCanada
#RealityInsightHub
🎞 Please subscribe to our official channel to watch the full movie for free, as soon as possible. ❤️Reality Insight Hub❤️
👉 Official Channel: />👉 THANK YOU ❤️❤️❤️❤️❤️
Category
😹
FunTranscript
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.
00:45Hello.
00:47Hello.
00:48Hello everyone.
00:50It feels surreal to be 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.
01:03The pantry'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.
01:18We 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 homecook today.
01:44It's a head-to-head showdown.
01:47Oh, wow.
01:48Win, and you'll be safe from elimination.
01:50Lose, 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.
03:16This 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?
03:27Okay, have at her.
03:29Um, 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.
03:53Liz 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.
04:06It'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.
04:12Let's get out there.
04:19I wouldn't want to be in Koichi Shoes today because any pairing that you make,
04:24somebody is gonna think some way about it.
04:27You 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.
04:40Your time starts...
04:43...now.
04:44Go, go, go!
04:45The mad dash into the pantry.
04:51Corn starch.
04:52I 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.
05:02It's really difficult to come up with an innovative idea for a takeout dish.
05:08Because I like my takeout as is.
05:10I don't want to change anything about it.
05:12But it's MasterChef, and you have to make something unique about your dish.
05:17Whoa!
05:19Takeout coming out quick.
05:20This is a lot of food.
05:22Koichi's got the whole grocery store.
05:24The time crunch is hard right now.
05:34I'd be lying if I'm not tripping.
05:39Presentation is very important today, and we just want good, beautiful, clean food, but not your standard takeout.
05:45Mm-hmm.
05:46I can't wait to see what everybody puts out today.
05:53I'm going to be making a Thai green curry 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.
06:06I 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.
06:14I'm just going to do my best no matter what.
06:19So I'm making a karaage taco.
06:21Karaage is a Japanese fried chicken.
06:22So this is a creative approach to tacos.
06:25They really represent who I am.
06:27The level of difficulty for this challenge is incredibly high.
06:31I am going with the chicken breast.
06:32Hopefully 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.
06:40Hopefully it beats Liz.
06:44When you guys are getting takeout, what are you getting?
06:46Shawarmas, hummus, and really fresh pito, that type of stuff is great.
06:50What do you like, Renee?
06:51I 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?
06:58Walks, stir-fried dishes, crispy noodles, fried rice.
07:02I think it's all about that craveability factor, right?
07:05Yeah.
07:06You want that comforting vibe when you're getting takeout.
07:16People are focused.
07:17This top six means business.
07:18It's probably also because they really don't know who they're up against.
07:22Mm-hmm.
07:23It feels strange being the puppet master, but honestly there is no bad pairing.
07:26Everybody's so strong.
07:28I'm making a dough for pizza.
07:31I like getting pizza, but I like making it as well.
07:34So, this is kind of like my wheelhouse.
07:38I make pizza at least once a week.
07:41Instead of using a tomato sauce, I'm making a tomatillo sauce.
07:46Instead of putting pepperoni, we're putting a little bit of chorizo in there.
07:50Things that you don't usually see on pizza.
07:53I'm a big pizza guy.
07:54So, 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.
08:06I mean, there's only really one way to eat pizza, but 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.
08:21So, are you making a traditional pizza in a sense?
08:23No, no.
08:24I 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, little tiny tortellini that tastes like a pepperoni pizza?
08:33Yeah, exactly, with like a spicy marinara sauce.
08:36Mary Ann, I saw you working on your dough.
08:38How are you feeling about it?
08:39I've never made this before.
08:40And I'm hoping I can get it done in time.
08:41Okay.
08:42Thanks, Mary Ann.
08:43Thanks, Mary Ann.
08:44Okay, see you.
08:45No 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, and 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 dainpuri, which is similar to banipuri.
09:15Okay.
09:16If I want an ultimate guilty pleasure, I would want banipuri.
09:21The kuri, 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 going to go with an elevated version of that.
09:31So we're going to do a cucumber gazpacho with an 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 got to work.
09:43This is why I always order it out.
09:45When I think of take-out, 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.
10:03It'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.
10:10Okay.
10:11Because Thai is my favorite take-out 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.
10:28So, with the time that we have, I can't make any mistakes.
10:34Home cooks, you are halfway through.
10:36There's 30 minutes left on the take-out challenge.
10:39At this point in the competition, every 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.
10:53I still have to finish my pepperoni, breadcrumbs, and my sauce.
10:58And I haven't made my stuffed pasta yet.
11:00I'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 knees done.
11:05We're pushing at this point.
11:07Time's creeping up on her.
11:08I've got this.
11:09I've got this.
11:10Behind you.
11:11Behind you.
11:12Sorry.
11:13It's cutting it a little close.
11:14I need to hustle.
11:16CIBC is helping Canada's next master chef realize their dreams with $100,000.
11:23Home cooks, there's 30 minutes left until we want our meals delivered.
11:29Pick it up.
11:31The challenge today is take-out food, but we have to put a twist on it.
11:36And it's a shadow showdown.
11:38Two cooks going up against each other, except 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, and the loser has to do the dreaded pressure test.
11:52I just don't know if I can handle a pressure test right now.
12:01Take-out 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 that's inspired by a pepperoni pizza.
12:26Who's putting together a puri platter?
12:28So we're going to assemble everything with all the sauces, with everything.
12:31I love that.
12:32Fun.
12:33Fun.
12:34We also checked out Veronica, who's doing her rendition of hand-pulled noodles.
12:38I need to finish frying this chicken and make the noodles, though.
12:42Time is very tight.
12:43Uh-oh.
12:44Fine garlic.
12:46Doing the lotus leaf chips.
12:51My green curry is pretty much done.
12:54It's just finishing off here.
12:56Just working on my scallops, which is a major element.
12:59I hope by taking some risks and showing the judges some unexpected elements in my green
13:05curry, like scallops, some charred onion petals, and some grapefruit, they're going to be like,
13:12whoa, she's willing to take some risks, and maybe that will be enough to earn my dish the
13:18win against my competitor.
13:20And how is the grapefruit being used?
13:22Just to elevate it a little bit, make 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?
13:36I would get that out of my mind, too.
13:37You just make good food.
13:38That's the goal.
13:41And I want to try to see what it tastes like with the ube powder.
13:44I am making a karaage tortilla with a yuzu mayo and a lotus furikake chips.
13:51I'm going to explore a little bit of my Latin side, but it feels so vulnerable to put yourself
13:57on a plate.
13:58Koichi, tacos is your favorite takeout?
14:00Yes.
14:01But now it's the time to take a risk because it's top six and I need to prove that my creative
14:10approach to food earned me this spot in the kitchen.
14:14Pretty good.
14:1615 minutes left, everybody.
14:1915 minutes.
14:20Behind.
14:21A lot of things are going to be done in the next quarter of an hour.
14:28Pizza's good now.
14:29It's a little thick, but it's not always a bad thing.
14:32I overheard Marianne talking about a pasta pizza?
14:36Whoa.
14:37That's cool.
14:38I should have thought about that.
14:41Oh, my God.
14:42I need to start cooking these puris right now.
14:45They take a couple of minutes in the fryer because you need to do both sides, but then
14:48I need to roll out more.
14:50Keep rolling them out, boo.
14:53All I hear are noodles swapping.
14:58Hand pulling the noodles.
14:59Please don't break.
15:01It's a tough technique to master.
15:04I'm going to get it a little bit thinner so that it's got a nice chew on it.
15:08These pulled noodles are going to be pretty stellar by the looks of it.
15:13Home cooks, there's 10 minutes left.
15:16Getting close.
15:19There's a lot of smoke going on, but that's what I'm going for.
15:21I want a really good hard steer on the first side.
15:24I am here to win.
15:26Yeah, I mean, Liz is doing green curry.
15:28So it sounds like a really nice dish, but is green curry enough?
15:32And funny thing, I see Koichi making a taco, but one single taco.
15:38It's got to be the best taco we've had.
15:41I'm being a bit shaky.
15:43Nervous.
15:45Seven minutes left.
15:46Still rolling out pasta.
15:47They only take three minutes, so we're pushing at this point.
15:50Marianne is making little tortellini.
15:53She is motoring.
15:57I'm making my salsa verde.
16:00Seeing if it's good.
16:03It's good.
16:04It's awesome.
16:06I hope they're delicious, because 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.
16:18Oh, my God.
16:22Always so quiet.
16:23There's so much focus and so much concentration going on right now.
16:26Stressed.
16:27I think I've done enough.
16:28I don't want to miss a single component.
16:29Ten.
16:30Nine.
16:31Eight.
16:32Seven.
16:33Six.
16:34Five.
16:35Four.
16:36Three.
16:37Two.
16:38One.
16:39Five.
16:40Eight.
16:41Seven.
16:42Six.
16:43Five.
16:44Four.
16:45Three.
16:46Two.
16:47One.
16:48Time's up.
16:49Oh, my goodness.
16:50What a delight.
16:51Woo!
16:52Good job!
16:53I look down my plate, and I'm feeling good about it.
16:58I know my flavors are good.
16:59I got everything done that I intended to get done.
17:03Making noodles by hand is no joke.
17:06I give it all, and I don't know if I can do another challenge.
17:13I'm looking around, and everyone showed up today.
17:16And I don't feel confident going up against any single one of these dishes.
17:23We asked for your spin on your favorite takeout.
17:29That much you know.
17:30The 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...
17:53Andres!
17:57Versus...
18:02Marianne!
18:04Oh!
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.
18:31Tell us what you made.
18:32I made an elote Mexican street corn pizza.
18:37It's not quite deep dish, but I like thicker crust.
18:40And Marianne, what'd you make?
18:42A pizza-topping stuffed tortellini with pepperoni, nutmeg, lemon, mozza, parm.
18:50We're gonna taste both dishes, and then we'll vote on which one we like best.
18:54Okay, should we dig in?
18:55Let's do it.
18:56Let's do it.
18:57Let's do it.
18:58Let's do it.
18:59Let's do it.
19:00Let's do it.
19:01They're eating.
19:03They're quiet.
19:04I'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...
19:30Mary Ann.
19:33Good job.
19:34Wow.
19:35Mary Ann.
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,
19:44but 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.
19:52Andres.
19:53I voted for your dish.
19:55Technically spot on.
19:56And the pizza was good.
19:59Mary Ann, you're the winner of this showdown.
20:01Please take a seat in the gallery.
20:03Andres, please head back to your station.
20:05I feel this huge, like, wave of relief
20:08to not have to do the pressure test.
20:11Not only that, but the fact that I'm in top five,
20:13it's amazing.
20:15I mean, really, really disappointing.
20:17And now it's a dreaded pressure test.
20:20Next.
20:22Okay.
20:22Our second secret duel is going to be...
20:29Veronica.
20:33And up against Veronica is...
20:36Boo.
20:40I knew it.
20:42Bring up your dishes.
20:43Let's go.
20:44Ding, ding.
20:44This matchup is a little scary
20:47because 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, it's going to be a battle.
21:03All right, Veronica, what did you make?
21:05I made you...
21:07Or big plate chicken.
21:10That's the little translation.
21:12It's a Chinese Thai fusion.
21:13So, it's stir-fried Thai noodles.
21:15It's a lot of chicken with bian bian noodles.
21:18And Boo, what did you make?
21:19So, I made a take on bani buri
21:22and they write the cucumber gazpacho
21:25to pour on top of it.
21:26Let's take it.
21:27I can smell Veronica's dish
21:34and it's amazing.
21:36And so,
21:37here's hoping.
21:40Let's try Boo's dish.
21:41There's some assembly required.
21:43So, you're going to take the buri,
21:45put a little bit of the chickpea mixture inside
21:47and then pour in some of the raita gazpacho.
21:57The winner of this duel is...
22:01Veronica.
22:12That was a close, close one.
22:15Veronica, you took a huge risk
22:17with those hand-pulled noodles
22:18and that paid off.
22:19They were perfect texture.
22:21There's big, bold flavors
22:23with the sauce that you made.
22:24It's very umami,
22:26but rich and deep in flavor.
22:27It's about that balance.
22:29Veronica, you say this dish
22:30is a little bit of a mash-up
22:31between Chinese and Thai.
22:33It's a really good combination.
22:35Thank you, Mary.
22:36Boo, I really loved yours.
22:37I thought the sauce
22:38was a really refreshing take on the puri
22:40and they integrated well
22:42with everything going on.
22:43Good job.
22:45Thanks, guys.
22:46It's my first win.
22:48I'm feeling good
22:50because winning this challenge
22:51means I'm top five now
22:53and I don't have to do a pressure test.
22:56Veronica takes the win
22:57and I'm very proud of her,
22:59but that means I'm heading
23:01into a pressure test.
23:02Today could be my day.
23:07Now we know, obviously,
23:08who's in this final duel,
23:10but Craig, do the honors.
23:13Number one, Koichi.
23:16Number two, Liz.
23:18Please bring up your dishes.
23:18I think that Koichi may be picked
23:22to go against me
23:23because perhaps he sees me
23:25as less of a threat.
23:26I haven't had my chance
23:27to play all of my cards
23:28in the kitchen yet,
23:29especially when it comes
23:31to savory food.
23:34I see her dish
23:35and it looks amazing.
23:37I was starting to get
23:38a little bit worried.
23:41Koichi, picker of teams,
23:43what have you made?
23:44I made a chicken karaage taco
23:46with a lotus root
23:48frikake chip.
23:49Liz, what did you make?
23:51I made my take
23:52on a Thai green curry
23:53with scallops,
23:54pickled enoki mushrooms,
23:56and then there are
23:57some grapefruit segments
23:58hiding in there.
23:59Okay, let's dig in.
24:01They're making
24:12no reactions whatsoever.
24:14There's no nodding.
24:15There's no looking around.
24:16It is silence.
24:18I'm totally at a loss.
24:21The winner of this battle is...
24:27Liz.
24:29You know, Liz,
24:32I think your curry
24:33has just so many levels
24:34of beautiful flavor,
24:36and the scallops
24:37worked really, really well.
24:38It all made sense.
24:40This is really unlike
24:41any green curry
24:42I've ever had.
24:44You put pink grapefruit.
24:47It wasn't quite necessary
24:49to be in there,
24:50but it was just delightful.
24:52Koichi, your tortillas
24:53were delicious.
24:54But the chicken,
24:55I do find a tad dry
24:57and a little under-seasoned.
24:59Koichi, back to your station.
25:01Thanks, Koichi.
25:01Thanks, Liz.
25:02I'm thrilled.
25:03I'm thrilled.
25:04Obviously.
25:05I'm not going forward
25:06to the pressure test.
25:07Thank goodness.
25:08And then the reality
25:10of the situation sets in.
25:12Koichi had the advantage today,
25:14and I kind of stripped
25:15that away from him.
25:16But it's a competition.
25:17The judges unanimously
25:21voted against my dish.
25:23It's definitely hurtful.
25:25I feel like I failed,
25:27and now I'm having
25:28to go into pressure tests,
25:29just looking within myself
25:31and really try to channel
25:32that well of energy
25:34and strength.
25:42Koichi, Andres, and Boo.
25:44You each lost your showdown
25:46and now face a pressure test
25:48to determine which of you
25:49are staying in the
25:49MasterChef Canada kitchen
25:51and who's going to be
25:52leaving us for good.
25:55You'll be making
25:56six identical cake doughnuts
26:04in any flavor you'd like.
26:06Your doughnuts must fit
26:08inside the box.
26:09But this is not
26:10a replication challenge,
26:11so we want you to think
26:13outside the box.
26:16I have never made a doughnut,
26:18so I am so scared.
26:22You have 30 minutes
26:23on the clock.
26:24Two stay, one goes.
26:26Time starts now.
26:34Come on, guys.
26:34You've got this.
26:35Come on.
26:36You got it.
26:36You got it.
26:36You got it.
26:40As soon as the judges said,
26:42bring your innovation,
26:43I tell myself,
26:44I'm very adventurous
26:45in my kitchen,
26:46and I do enjoy
26:48taking risks in the kitchen.
26:50Wait a hustle.
26:50Boo's like, I'm on it.
26:52Okay, Boo.
26:53Do it.
26:54Innovate.
26:57Putting on that black apron
26:59means someone's going home.
27:01Can I do this?
27:02In my head?
27:03Yes.
27:04In practice?
27:07We'll find out.
27:10Donuts.
27:11I'm pretty terrified
27:12of doing donuts
27:13in 30 minutes.
27:14This is a do-or-die moment.
27:16Stay calm.
27:19You guys are doing great.
27:19Just stay calm.
27:20You got it.
27:22I'm making a cake donut.
27:23What are you looking for
27:24in that texture?
27:25The cake donut
27:26is more similar
27:26to, like, an old-fashioned donut
27:28or a sour cream donut.
27:29It's a little bit more tender,
27:31really good flavor,
27:32and it also often has, like,
27:33a bit more of a crisp
27:34on the outside,
27:35which I absolutely love.
27:37I almost put sugar
27:37in instead of flour.
27:39Let's, uh, switch gears.
27:43I'm feeling focused.
27:44Just want to get started
27:46on my dough.
27:47When I bake,
27:47I take a long time
27:48because I really make sure
27:50that all the ingredients
27:51are right
27:51and that I understand
27:52the process.
27:55You have to mix that up
27:58nice and quick.
27:58You don't want to let it
27:59go too long
28:00because you don't want
28:01to develop that gluten.
28:01So I'm making
28:06the dough right now.
28:08This is very important
28:09that this gets done
28:10before I do everything else.
28:12I need to rest
28:12for at least 10 minutes.
28:15Boo, way to hustle.
28:16Oh, boo's going.
28:17Boo's going.
28:17Look at you go.
28:18Holy...
28:18Oh, jeez, Louie.
28:20I am cooking
28:21for my life right now.
28:22No!
28:25Oh, hi, Mary.
28:25What are your flavors?
28:26What are you making?
28:27I'm making pistachio rose.
28:28Okay, okay.
28:29With a sweet paneer.
28:30It's a type of cheese.
28:31Okay.
28:31Oh, with a sweet paneer.
28:33We always make
28:34our paneer at home.
28:35This is a skill
28:35that my mom has taught me.
28:37So I wanted to bring
28:39that to the kitchen today.
28:40Good luck.
28:41Have you ever made
28:41a donut before?
28:42No.
28:42Well, today's the day.
28:44It's happening right now.
28:45We're doing it.
28:45Thank you, chef.
28:48Keeping a cool head
28:49and trying to get
28:50everything done.
28:51That's probably
28:52the most important thing.
28:54Making the donuts,
28:55I'm just telling myself
28:55that I can't go home yet.
28:57So I'm going to make
28:58an Earl Grey infused donut
29:00with a miso,
29:01chocolate glaze
29:02and topped with
29:04a caramel pear.
29:05How did you get
29:06the tea into the dough?
29:06So I infused
29:07the buttermilk in it.
29:08Okay.
29:09So chocolate, miso,
29:10caramel, pear.
29:11Have you ever had
29:11these flavors combined before?
29:13Yes, I do a poached
29:14Asian pear at home.
29:15Okay.
29:16So I'm kind of getting
29:17a bit inspired by that.
29:18Okay, great.
29:18Awesome.
29:19Good job.
29:20Everything's fine.
29:22Everything's fine.
29:23Hey, Andres.
29:24Hi.
29:25What flavors
29:25are you talking about?
29:26Uh, orange
29:27for the actual donut.
29:28Okay.
29:29And we're going to have
29:30some chocolate,
29:31toasted pecans
29:32with some, uh,
29:33dried caramel.
29:34We're going a little classic
29:35with the orange,
29:36pecans.
29:36We're doing classic.
29:37Okay.
29:38My wife loves
29:39those chocolate oranges.
29:40My family,
29:41they might not be here
29:43right now with me,
29:44but I'm bringing them
29:45to the MasterChef kitchen
29:48with my flavors.
29:49If donuts save me,
29:51it's going to become
29:52my new favorite food.
29:5415 minutes left
29:56for your donuts.
29:58Donut disappoint us.
30:02You need to figure out
30:03what size to cut your donuts.
30:05You really have to calculate
30:06for the expansion
30:07as it grows in that fryer.
30:09Oh my gosh,
30:10I'm getting nervous.
30:11Careful, careful.
30:12You got 13 minutes left.
30:14You're not seeing
30:15fried donuts going on.
30:18Remember,
30:18you got to get them
30:18fried and cooled.
30:21Who is going
30:22in the fryer?
30:23Careful, boo.
30:24Good job.
30:24Careful.
30:25You know,
30:26I see them adding
30:27several donuts
30:28in at a time.
30:29You know,
30:29like it's always ideal
30:31to put less food
30:32into the fryer
30:33so it doesn't drop
30:34that temperature.
30:35I wouldn't do
30:36any more than
30:37two or three donuts
30:39at a time.
30:39Yeah.
30:42Oh.
30:43Yeah.
30:45As I'm frying my donuts,
30:47I realize
30:48the key component
30:50to a donut
30:50is the hole.
30:52Where's the hole?
30:54No donut hole.
30:56I forgot.
30:57Oh.
30:58It's got so many
30:59things on the go.
31:01Without the hole
31:01in the middle,
31:02it takes a lot longer
31:03to fry
31:03and it might end up
31:04with that really
31:05kind of doughy center.
31:07I might be in trouble.
31:11You got it.
31:12Come on, guys.
31:15Good job.
31:15Good job.
31:16I'm making a miso glaze.
31:19What's Boo doing?
31:20I have no idea.
31:22Is she the water
31:22out of something?
31:23This is paneer.
31:25It's a type of cheese.
31:26Oh, she's making cheese.
31:28Paneer has quite
31:29a neutral flavor to it.
31:31You can take it
31:31sweet or savory.
31:33We're going sweet.
31:34I'm going to bring it
31:35into my glaze
31:36to lighten up
31:37the sweetness.
31:38It's going to be tough.
31:40Boo is literally
31:41making paneer.
31:42That is a swing.
31:44If that works out,
31:45whoa, Boo is not
31:46messing around.
31:48This is okay.
31:51Sweet cheese chocolate
31:52looks a little rough.
31:54Is that where
31:54the miso is?
31:55Yeah.
31:56My glaze is just
31:57not thinning
31:58and I don't know why
31:59and the taste of miso
32:02isn't strong enough
32:02in it.
32:03I'm worried.
32:05Okay, great work,
32:06great work.
32:07Everything's fine.
32:09Oh, donuts are coming out.
32:10Oh, donuts are coming out.
32:10Watch that sugar, Andres.
32:19I'm making my caramel
32:20and you need to be
32:22really careful.
32:23It can burn so quickly
32:25and once it's past
32:26a certain point,
32:27there's no going back.
32:30I really want this caramel
32:32to work.
32:33My caramel is not caramelling.
32:35I'm running out of time
32:36and there's still a lot to do.
32:38Oh, watch out of the caramel.
32:39It's okay.
32:41Koichi just burnt his caramel.
32:45Oh, no.
32:47It's just all crumbling.
32:51I feel like
32:52I'm about to give up.
32:59Oh, watch out of the caramel.
33:02Koichi just burnt his caramel.
33:04You've got time.
33:07You've got time.
33:08Yeah.
33:10Part of me just wants to stop.
33:12I don't think I'll have time.
33:15But I can't stop.
33:18I deserve to at least try for myself
33:21and go present something.
33:24Who knows?
33:26At least I tried.
33:28Guys, you got two minutes left.
33:30We want those six perfect donuts.
33:32Andres is giving us
33:365,000 milligrams of vitamin C
33:38in one donut.
33:41Good job.
33:42Good job.
33:46This looks terrible.
33:49The time's almost up.
33:50I just start decorating my donuts
33:53in the box.
33:55Time.
33:56Five, four,
33:59three, two,
34:00one.
34:02Time's up.
34:02Hands up.
34:07I did it.
34:08I got six donuts in the box.
34:09I hope the judges like them.
34:12I think this is one of the most beautiful things
34:13I've ever made.
34:15I'm proud.
34:17Happy I got them done.
34:19I'm looking at Boo's beautiful donuts.
34:22I started second-guessing everything I just did.
34:26Hopefully it tastes good.
34:28None of them look alike.
34:29But I hope they think it's delicious.
34:33We put you to the test
34:34asking you to make six identical donuts
34:37under extreme pressure.
34:41Koichi, we'd love to try your donuts.
34:43I hope that the judges see
34:46that I didn't give up
34:47and I pushed through.
34:48Yeah, I hope that they see
34:49that I tried my best.
34:50So, Koichi,
34:51tell us about the donut
34:53that you made today.
34:53I made a
34:54Earl Grey tea-infused donut
34:57with some miso chocolate glaze.
34:59There was supposed to be
35:00a caramelized pear
35:01to decorate the donut,
35:03but that did not make it.
35:04The appearance is a little rough.
35:06The shine on your glaze is nice.
35:08Okay, let's give them a go.
35:09Koichi.
35:19The glaze itself is really good.
35:22And all the little divots and stuff
35:24gives that glaze somewhere to go,
35:25so you get extra of it.
35:26The main issue with the donut
35:28is I think you overloaded your fryer.
35:32Do you see how it almost looks like
35:33it's been soaked in that oil?
35:35That batter just absorbs it,
35:37and you get really, really
35:39kind of a heavy, heavy bite.
35:42It's really unfortunate
35:42because I enjoy the outside
35:44crispiness of that donut.
35:47The oil temperature wasn't high enough
35:48that it was forcing that steam out,
35:51and so that oil got inside the food.
35:54You can really clearly see it here.
35:57Big mistake.
35:58You've got some big, bold flavors
36:03in the description of it,
36:04but they kind of disappear.
36:08The chocolate really masks the miso,
36:10and the Earl Grey just doesn't really come through.
36:13It was a tough challenge, Koichi.
36:14You did an admirable job
36:16getting this up in 30 minutes.
36:17Thanks, Koichi.
36:21Feeling pretty deflated.
36:23Even though I had good ideas,
36:24it didn't show up on the plate.
36:28Boo, please bring your box of donuts
36:30to the front.
36:33I'm walking up,
36:34and I'm just thinking about two things.
36:37I'm hoping that it's not too perfumey,
36:38and I'm hoping that the texture
36:39of the donut is correct.
36:41All right, Boo, tell us what you made.
36:43So I made a pistachio rose donut
36:45that has a sweet cardamom paneer glaze.
36:49Boo, you know these look stunning, right?
36:50You look worried,
36:53but you know that these look stunning.
36:54They look the part.
36:57These belong in the window
36:58of one of those gourmet donut shops.
37:01Wow.
37:04Let's give them a try.
37:05Yeah, let's go for it.
37:14Uh, Boo?
37:17I love this donut.
37:20I love a pistachio.
37:22Like, it's so creamy
37:24and buttery
37:24and delicious,
37:26and the rose water in it
37:27is, like,
37:28the perfect amount.
37:30It's there,
37:30it's present,
37:31it's a little floral,
37:33but just in a way
37:34like you walk by
37:34a beautiful garden.
37:36The crumb on your donut
37:38is soft,
37:38it's tender.
37:40I get the crunch
37:40of those pistachios,
37:42and that paneer
37:43in the icing,
37:44that's incredible.
37:45The paneer
37:46was just smart.
37:48You just have
37:48this uncanny ability
37:49to play in this
37:51amazing Indian cupboard
37:54that you play with.
37:56And it's always exciting.
37:59You know,
37:59when we're talking about
38:00an innovative challenge,
38:02and you're meeting
38:02all those criteria,
38:04I'm proud of you.
38:05Oh, thank you, chefs.
38:07Great job.
38:08I'm here in 30 minutes.
38:13I know.
38:14You're stunning.
38:15I know.
38:15I know.
38:15I know.
38:15I know.
38:15I know.
38:15I know.
38:15I know.
38:16I know.
38:16I know.
38:16I know.
38:16I know.
38:16You're not going to be
38:17a lot of people
38:17so that you're
38:18proud of me.
38:20I'm so shocked.
38:25Andres,
38:25please come on up
38:26with your half dozen donuts.
38:30I'm way too close
38:32to mess this up now.
38:34This needs to be good.
38:35So, Andres,
38:36what are the flavors
38:37going on?
38:37We've got orange-infused
38:39chocolate ganache.
38:41I put some orange
38:42liqueur in there, too.
38:43We have some candy
38:44pecans,
38:45and in the dough itself,
38:47it's infused with
38:48orange as well.
38:49And why did you choose
38:51to go wholess?
38:52Uh, to be honest,
38:54I...
38:55I forgot.
38:57Full donuts
38:58are trickier to cook
38:59because they have
38:59less surface area,
39:01less oil hitting them,
39:02so we'll see
39:03how they went.
39:07Going home
39:17on a pressure test
39:18would be really,
39:19really disappointing.
39:21Please, please, please,
39:22please like it.
39:24Mm.
39:25Andres?
39:38Mine's a little...
39:40undercooked
39:42right in the center.
39:44I didn't find it tough, though.
39:46It had a really nice texture.
39:48It looks like it would be
39:50overtly sweet,
39:51and it's not.
39:51Mm-hmm.
39:52It is overtly orangey.
39:55It is a zesty
39:57little critter.
39:59Great flavors
40:00that you got there,
40:01but when it came
40:02to the visuals,
40:03you didn't quite
40:03hit all of those.
40:05You can get back
40:06to your station.
40:10Doughy?
40:10Yeah.
40:11Yeah.
40:11I don't know
40:13if I've done enough.
40:16Those were some
40:16great donuts.
40:18We've got some
40:19big decisions to make.
40:20It's sad to see
40:23anyone go
40:23at this point,
40:24but Selma
40:25has to go home.
40:26That was
40:27a difficult challenge.
40:31We've got to decide.
40:33All right,
40:34let's get out there.
40:39They call it
40:39a pressure test
40:40for a reason,
40:42and this was
40:42not an easy challenge.
40:44It all came down
40:45to creativity,
40:47flavor,
40:48and precision.
40:49Boo.
40:52Your rose,
40:53pistachio,
40:54and paneer donuts
40:55ticked all the boxes.
40:57Congratulations.
40:58You made it
40:59to the top five.
41:00Woo!
41:03Please head
41:04to the gallery.
41:05I'm so happy,
41:06but now I'm looking
41:07over at Koichi Andreas,
41:09and I may physically
41:11be in the gallery,
41:13but my heart
41:13is with them both.
41:17Andres,
41:18your donuts
41:19were really tasty,
41:20but this was
41:21an innovation challenge,
41:23and you might have
41:24just played it too safe.
41:27Koichi,
41:27you had a really
41:29innovative idea,
41:31but time management
41:32and technique
41:33just seemed
41:34to get the best of you.
41:40Koichi,
41:41today was a real
41:46rollercoaster for you,
41:48and unfortunately,
41:49the ride ends here.
41:50It's okay.
41:53Koichi,
41:54you have won
41:55three times
41:56in this kitchen,
41:57and you've left
41:58such a beautiful mark
42:00on this competition.
42:03Come on up
42:03and say bye.
42:05Woo-hoo!
42:07I'm so proud
42:07of my journey.
42:09This was amazing.
42:10Oh, my God,
42:10the loco!
42:12Me in this competition,
42:13I have been guiding
42:14myself with my heart.
42:16It's a workout.
42:17And I go home
42:17with all these
42:19amazing new friends.
42:20Blue team.
42:22Oh, my God!
42:24And I leave
42:25the MasterChef Canada
42:26kitchen knowing
42:26that I can.
42:27That tastes
42:28exactly like a gyoza.
42:30Man, this is one
42:31of the best things
42:32that I've tasted
42:33in this whole season.
42:34Oh, my God.
42:36We're looking out
42:36at these amazing home cooks.
42:38Who do you think's
42:39going to be Canada's
42:39next MasterChef?
42:42Boo,
42:43you have such
42:44a wonderful heart
42:45and equally good palate.
42:48You've got this.
42:49Oh, thank you.
42:50Thanks, Koichi.
42:51I have that passion
42:56for food again.
42:57I'm so excited
42:58to see where
42:59that's going to take me.
43:00This is all just
43:01such a dream come true.
43:04Bye.
43:05Next time.
43:10Okay.
43:12Who here knows
43:13how to fillet a fish?
43:15Well, you're in luck
43:16because today
43:16I'm going to show you.
43:18It's a MasterChef.
Be the first to comment