With only five ingredients allowed, contestants must build complex flavor and texture from very limited resources—pure creativity under pressure.
#MasterChefCanada #FiveIngredients #MinimalistCooking #CulinaryChallenge #ChefSkills #FoodShow #CineWorldHubFX #CreativeCooking #KitchenTest #GourmetIdeas
#MasterChefCanada #FiveIngredients #MinimalistCooking #CulinaryChallenge #ChefSkills #FoodShow #CineWorldHubFX #CreativeCooking #KitchenTest #GourmetIdeas
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00:00Last time on MasterChef Canada...
00:03Soup up, chef!
00:04The top six took on a classic restaurant takeover.
00:07Aaron, do you need help?
00:08And the blue team's lead went up in smoke.
00:10That's a waste of good steak. Keep an eye on it.
00:13No!
00:14That left three to face a brutal tagine elimination challenge.
00:19It's almost borderline unpleasant.
00:21And Aaron's MasterChef dream was dashed.
00:27Tonight, the top five gets schooled
00:29and the subject is salmon.
00:31Jeez Louise, this is a huge fish.
00:34Then, what can you do with five ingredients?
00:37A bare bones elimination challenge
00:39turns one home cook's dreams into a nightmare.
00:42There's that problem here.
00:44This meat is a mistake.
00:55My dreams are within reach.
00:57The restaurant that I want to open for me and my mom,
01:00there's only four other home cooks standing in my way.
01:03My journey in the MasterChef Canada kitchen
01:05has taught me to put my ego aside.
01:08I feel that I'm cooking from the heart now.
01:10I have doubted myself quite a bit in the competition.
01:13When I told the judges I was going home,
01:15it was because I just felt like I had already been defeated.
01:19No more crying.
01:20Whatever the challenge today, I'm not going to give up.
01:23You all want to be Canada's next MasterChef, right?
01:27Yes, Chef.
01:28Well, it's time to cook it up a notch.
01:31We're giving you a masterclass.
01:33Ooh.
01:34Get ready to learn everything you ever wanted to know about...
01:39Salmon!
01:45Oh, wow!
01:48I grew up on the West Coast.
01:50I am through the roof.
01:51I'm so stoked.
01:52Anybody from that part of the country
01:54definitely knows what I'm talking about.
01:56Those are huge.
01:57I don't cook salmon.
02:00I've only tasted it a couple times.
02:03I didn't even know salmon could get that big.
02:07Canada is famous for this remarkable fish.
02:11It can be prepared in many different ways.
02:14Tonight, we're going to show you three of our favorites.
02:18Glazed, encrusted, and poached.
02:21We're getting schooled today.
02:22Love it.
02:23I've been waiting for a fish challenge.
02:27My personal favorite is glazed salmon.
02:30First of all, the glaze, it should be nice and thick.
02:34And make sure it's sweet for caramelization.
02:38Watching Chef Alvin in action is amazing.
02:41I'm trying to capture it all in my brain
02:43so I can use it later.
02:44It should come out looking like this.
02:46And you notice these beautiful bits of caramelization?
02:50Now, that's from sugar.
02:52You want a bit more caramelization?
02:54You can always choose this, all right?
02:56Be very careful, especially if you have long hair.
02:59You don't want a haircut.
03:01Alvin's a comedian, but the blowtorch trick is awesome.
03:05How you doing?
03:07Salmon is the ideal fish for crusting.
03:09This fish here has been breaded with almonds,
03:13lemon, and some herbs.
03:15This is going to take four minutes.
03:17Then you're going to flip it over.
03:19Don't move this fish a lot.
03:22If the heat is on too high, you're going to char the outside.
03:26You're going to burn it.
03:28When you're done, this is what it should look like.
03:32It's beautiful, Chef.
03:34You should have a perfect medium rare center.
03:38Chef Claudio has like this suave feel to him.
03:42It's almost like he can do it with his eyes closed.
03:48Okay, home cooks.
03:49I'm going to show you how to perfectly poach this beautiful fillet of salmon.
03:54What I have in my pot here is a court bouillon,
03:58the liquid that is seasoned with aromatic herbs and spices.
04:01Now, you can use any number of ingredients in seasoning your court bouillon
04:05and bringing on flavors.
04:06I just gently slide it in and let it poach gently.
04:11I do not want to see a roaring boil when you're poaching salmon.
04:15I like the poaching method the best
04:16because you're not really hiding the taste of salmon.
04:19You're just enhancing it.
04:21Pink on the inside, beautiful medium rare.
04:24It's wonderful to watch the pros do it.
04:26They make it look very easy.
04:27I hate them.
04:32Home cooks, did you enjoy your master class?
04:35Yes, Chef.
04:36Good.
04:37You better have been paying attention.
04:39Because now, you must use one of those three techniques
04:43as the centerpiece of a beautifully composed salmon dish.
04:48To find out what you'll be making,
04:50everyone, please come up and draw a knife.
05:00Encrusted.
05:01Fantastic.
05:02I've done salmon just about every way but crusted.
05:04It's another opportunity to show the judges
05:06that I can do something outside my comfort zone.
05:09Poach.
05:10Yes.
05:11Exactly what I wanted.
05:13Ooh.
05:14I like crunchy crust, so fingers crossed here
05:17that I get encrusted salmon.
05:20This one.
05:22Glazed.
05:23It was the one I wanted the least.
05:27Poached.
05:28Yes.
05:29I wanted that one.
05:31Glazed.
05:32Personally, I don't care what any of the other comb cooks got.
05:35I'm focused on what I got, and I'm going to rock it out today.
05:38All right.
05:39You know how you're cooking your fish.
05:42Now go get it.
05:43Oh, gosh.
05:45The home cooks must now fillet their salmon
05:48before creating a MasterChef quality dish
05:51using the technique they've been assigned.
05:55I'm really sorry, salmon.
05:56I'll do the best I can.
05:59Salmon, be good to me, and I'll be good to you.
06:02You will all have access to a specialty pantry
06:05filled with beautiful ingredients.
06:07Keep in mind that this is not a replication.
06:11We want you to put your own creative spin on this dish.
06:15And you'll only have 45 minutes to get it all done.
06:19We have to do all these things in 45 minutes.
06:23Uh, no.
06:25Too much can go wrong with this for me.
06:27After the cook, we will select
06:30the three most promising dishes for tasting.
06:32And as always, the winner will receive a huge advantage
06:37in the upcoming Elimination Challenge.
06:39Are you ready to be the big fish in this competition?
06:44Yes, Chef!
06:46Your time starts now!
06:53I really, really want the judges to call my name today.
06:55So I'm putting everything I got into it.
06:57I grab rhubarb.
06:58I grab oyster sauce, some chili oil.
07:02Let's see what I can do with this.
07:04Now, the thing about salmon,
07:05it is a very fatty fish.
07:07And I think it's really important to cut that fat
07:09with the kick of citrus.
07:11White wine is perfect with it.
07:13I want to make a dashy broth.
07:15It's light, but it's full in flavor.
07:18I really, really want to show judges
07:19that this girl knows her techniques.
07:24I love salmon.
07:25I eat a lot of it.
07:26I'm gonna respect it.
07:27And I'm very pumped on this challenge.
07:30Look at Barry and Trevor.
07:31They already started filleting their fish.
07:34Barry started to make his first cut
07:36right under the gills exactly like you should,
07:38turning the knife back onto itself
07:39and then cutting right down the backbone of that salmon.
07:42I got a sense he's done that before.
07:44My wife and I live right on the water in Vancouver.
07:46I have friends that are fishermen,
07:48so I had better do this salmon proud.
07:53I was a waitress at a Japanese restaurant for three years,
07:56so I got to constantly observe sushi chefs
07:59break down whole fish.
08:01You cannot have any hesitation.
08:03You need to do that one fluid motion,
08:05and you need to commit to it.
08:07Right down to the bone.
08:09Jeez Louise, this is a huge fish.
08:12Ah, your teeth are chomping me.
08:15I've never filleted a fish in my life,
08:18let alone a gargantuan fish.
08:21Just come on out.
08:22I'm gonna wreck you.
08:23Miranda is just butchering that fish.
08:26Who?
08:27It looks like she's been using a chainsaw on that salmon.
08:29I completely butchered the first cut,
08:31but I still got a big honking slab of fish
08:34that I can pick something from.
08:37I like this piece.
08:39I'm back on track.
08:4130 minutes!
08:49Barry, you got the crusted salmon.
08:51I got the crusted, chef.
08:52I'm gonna do a cornmeal, duck egg, panko, and pine nuts.
08:55Sounds interesting.
08:57Beyond the crust,
08:58what else is happening with your salmon dish here?
09:00I'm gonna do a nice grainy mustard cream sauce
09:02with the peas and gnocchi mushrooms.
09:04So you're gonna choose a cream sauce with a fatty fish?
09:07Lemony.
09:08A lemon cream sauce.
09:10Mmm.
09:11Made it once or twice.
09:13So you've done this before?
09:14I've done this before.
09:15Okay, stay focused.
09:17I will, chef.
09:19Today I'm making a poached salmon
09:22with a homemade pesto sauce.
09:25I'm working with flavors I don't normally work with.
09:29It's totally out of my zone.
09:31Hope for the best.
09:35Twenty minutes!
09:37You have twenty minutes left!
09:39Trevor, you can have my head.
09:41Thanks, Miranda.
09:42Appreciate it.
09:43Even when the chips are stacked against me,
09:46I take the time to help out others.
09:48So if Trevor wants my salmon head, go ahead.
09:52You're the best.
09:53I'm gonna be using strong Asian flavors
09:55and techniques to impress Alvin today.
09:57This is definitely gonna set me apart.
09:59Trevor, Trey has two fish heads.
10:01Did your salmon have two heads?
10:02I borrowed a fish head from Miranda.
10:04Why?
10:05Because I'm gonna be doing some crispy fish eyes,
10:08and I wanted more than two.
10:10Coming from a Chinese family,
10:11the eyes is a very special thing.
10:13I'm doing it for you, chef.
10:14I'm so touched because, you know,
10:16I never get the fish eyes
10:17because my mother always takes it, okay?
10:19What kind of glaze are you gonna do for the salmon?
10:21I'm gonna be doing an Asian-inspired glaze.
10:24I have oyster sauce, some honey for that sugar.
10:27Get it really nice and caramelized.
10:28You have only 45 minutes, remember, okay?
10:30Yes, chef.
10:35I think the trickiest technique out of all of them
10:37is the poached,
10:38because you don't know quite what's happening
10:40in the middle of that fish.
10:42If it is overcooked, that fish will fall apart.
10:44I'm a little worried.
10:46I know that it doesn't take long to cook.
10:49I'm guessing it's probably gonna be
10:51about four to five minutes.
10:56I went to see Trevor.
10:57He's doing four-eyed salmon.
10:59It's just for me.
11:00And don't be jealous.
11:01There are four of them.
11:02You can have my fish eye.
11:03Don't worry.
11:04Also, he's got some pickled carrots
11:06and also some crispy potatoes.
11:08A lot of complicated techniques there, in my opinion.
11:11It sounds like a tall order.
11:12That's ambitious.
11:1615 minutes!
11:17You have 15 minutes left!
11:18You need to be cooking your salmon soon
11:20if you haven't done so.
11:25Miranda!
11:26Have you cooked salmon before?
11:27I haven't, chef.
11:28How are you gonna win this challenge?
11:29By doing what I always do
11:30and cooking with the flavors
11:31that I think will work well together.
11:34What is in your glaze?
11:36I did some rhubarb, honey, chili oil, mustard, fish sauce.
11:41It's right here if you wanted to give it a little taste.
11:47Very, very interesting.
11:48You know, I love rhubarb
11:49and I've never used that in a glaze, okay?
11:51So this will be the first for me.
11:52Oh!
11:53You got a lot to do.
11:54I'm gonna let you do it.
11:55Thank you, chef.
11:56All right, good luck.
11:58Today I'm gonna make a dashi poached salmon.
12:01I use bacon for the smokiness.
12:03I use fish sauce for that fishiness.
12:05Then I use pippo needle flakes,
12:06which is the base for dashi broth.
12:08Then I feel like this is my chance to show the chefs
12:10that I can cook Japanese.
12:19Trevor seems to be the only home cook
12:21that is using that beautiful salmon skin.
12:23When you cook that crispy, it is delicious.
12:26It almost upstages the salmon itself.
12:29Whoa!
12:30Miranda, she is using the torch.
12:32Whoo!
12:34I am the fire queen!
12:36It's a good technique,
12:37but she is doing it on a wooden chopping board.
12:41Now, never try that at home.
12:43Never torch on anything that's wood.
12:48Five minutes!
12:49You have five minutes!
12:51I'm really trying hard
12:52not to make this fish fall apart.
12:54It's like butter.
12:56Please stay together, fish!
13:01My salmon fell apart,
13:05which is the worst thing that can happen.
13:07But it's too late for me to poach it all again.
13:09One minute!
13:10You have one minute left!
13:12Heat is on.
13:15Ten!
13:16Nine!
13:17Eight!
13:18Seven!
13:19Six!
13:20Five!
13:21Four!
13:22Three!
13:23Two!
13:24One!
13:25Hands up!
13:26Whoo!
13:27Well done, everyone!
13:28The judges will now take a final look before choosing the top three salmon dishes for tasting.
13:43The winner will receive a major advantage in the upcoming elimination round.
13:48I don't feel like I've proved my cooking skills.
13:52I want this advantage so badly.
13:54But more than that, I just want to be called up for top three dishes.
13:57Well done, everyone.
13:58Thank you, chef.
13:59All your hard work has really made it difficult for us to narrow down our choices.
14:05But there are three dishes that we're particularly excited to try.
14:13The first dish that we like to call up was surprisingly sophisticated and refined.
14:22Miranda.
14:23Oh!
14:24Please bring up your dish.
14:29I did a chili, honey, and rhubarb glazed salmon over a spinach and mushroom salad with toasted,
14:40salted pine nuts.
14:41Plating.
14:42I think you've done a great job.
14:44What I like about it is it is clean, tight, compact.
14:48So I can't wait to taste.
14:50Let's see what we've got.
14:55The fish is tender, moist.
14:58This rhubarb works.
15:01Overall, the flavors are really solid.
15:04Seasoning, I think, has a great balance to it.
15:07The glaze, I think you could have been just a tad more generous with it.
15:11A little advice.
15:13This dish requires a little bit of crunchy texture, a little crispy piece of rhubarb.
15:20Just a light oil, pop it in the oven, let it crispen up, use it as a garnish.
15:24But it's a great dish.
15:27The next home cook really caught our eye.
15:32It was a beautiful concept.
15:36Trevor.
15:40It's an Asian-inspired glazed salmon with crispy skin, crispy eyeballs, and enoki mushrooms.
15:53Visually, it's stunning.
15:54Thank you, Chef.
15:55These eyeballs.
15:56I mean, they're staring at me right now.
15:58There it is.
15:59You can see that nice piece of really soft gelatinous.
16:12You got it just perfect.
16:13Thank you, Chef.
16:14Perfect.
16:15Now, I'm going to cut into this.
16:16What am I going to see?
16:17Hopefully, a medium rare piece of fish.
16:18Look at that.
16:19You nailed this one.
16:20It's perfect cooked on this salmon.
16:30That's nice.
16:31A fantastic glaze.
16:32It's got that sweetness.
16:33Thank you, Chef.
16:34I would prefer a little bit more glaze.
16:39And I told you, okay, to get it nice and thick.
16:44Because that would give it a bit more flavor.
16:46What's that?
16:47That is a potato puree.
16:52Did you taste it?
16:53I did not, Chef.
16:56It's grainy.
16:57It's bits of raw potato.
16:59This is the beautiful dish, but you ran out of time.
17:03And unfortunately, you chose to not puree.
17:06I tasted every component to my dish except for this puree.
17:10That cuts my chances of winning this big time.
17:13The third and final salmon dish that we can't wait to sink our teeth into was made by...
17:22Barry.
17:23Please bring up your dish.
17:26Last but not least, Barry.
17:28Fantastic.
17:30I prepared a pine nut panko crusted salmon and a mustard lemon lime cream sauce.
17:37Your presentation is improving.
17:46You nailed the cook on the salmon.
17:49It does not get much better than that.
17:52Let's eat.
17:56That crust.
17:57Wow.
17:58It's super light.
17:59I think the dish is very impressive.
18:00There are a few flaws.
18:01You had a little bit of a hot spot in your pan.
18:02The way to mitigate that, rotate that fish.
18:04So take a little peek underneath and see what's happening.
18:07Get into your food, right?
18:08I'm not a big fan of cream sauces with fish.
18:14If I were you, lighten it up.
18:15Use a vinaigrette.
18:16Start to cook outside of your comfort zone.
18:18Because I sense that you still haven't hit your stride yet.
18:19Getting there.
18:20What's it going to take for the bear to come out?
18:21You're the first person that's called me that here.
18:22Really?
18:23Yeah.
18:24Did someone else call you that before?
18:25Nobody ever calls me Barry.
18:26It's Barry.
18:27You have to start bringing it.
18:28I will, chef.
18:29Please head to the front.
18:30Thank you, chef.
18:31zone because i sense that you still haven't hit your stride yet getting there what's it going to
18:37take for the the bear to come out you're the first person that's called me that here really
18:42did someone else call you that before uh nobody ever calls me barry it's bear you have to start
18:47bringing it i will chef please head to the front thank you chef well done you guys all right you've
18:55given us a lot to think about so that's what we're gonna do there was negative comments about
19:01everybody's dishes so i'm feeling really good i think i did a lot more i respected the salmon more
19:07you know it's gonna be tough different cooking techniques different applications i want this
19:11so bad it would just prove to myself that i can win this thing all right i think we've got it
19:17you each took the techniques you were assigned and created restaurant quality dishes but there was
19:28one in particular that left us craving more and that dish was made by
19:35i am shocked that the judges call me because i've never cooked with salmon but just goes to show
19:54that you pack a punch with those flavors that's what's gonna win miranda you're gonna get a huge
20:01advantage in the next elimination challenge but before we tell you what it is we'd like everyone
20:09to join us at the front nice job brandon thank you
20:25what do they do did they quit
20:31wow what is all this all three judges come out with these massive tables full of different kinds
20:43of foods i'm at a loss for words there's desserts there's appetizers there's entrees wow i hope that
20:57this is an eating contest because i got it believe it or not these 50 dishes have one thing in common
21:05they were all made using just five ingredients
21:13tonight we want you to do the same thing the only thing that i make that's five ingredients is my coffee
21:21espresso cayenne pepper chocolate water and whipping cream keep in mind this is an elimination challenge
21:31that means only five ingredients stand between you and a place in the top four
21:39it's daunting i have so many ideas it's going to be a challenge to keep it simple you have five minutes to
21:47shop for five very important ingredients are you ready yes then your time starts now
22:01five ingredients is not a lot to choose from so you need a good protein you need some color vegetable
22:05you need maybe an interesting herb so you can add some depth of flavor and probably something a little
22:10acidic it could be a lemon lime maybe an orange i need some garlic i want to do pasta because it only takes
22:16two ingredients to make i got to keep it simple oh some mistakes i instantly think i could do some type of
22:23tex-mex type flavors so i grab some flank steak some peppers and some corn some cilantro and some lime
22:30my idea is to make a pasta but i don't want to make just any pasta i want to show the judges that i
22:35have skills so i want to make an egg yolk ravioli because it's one of the harder raviolis to make
22:40very what are the five ingredients in your basket fresh chorizo fresh prawns pepper corn and beef stock
22:53i'm feeling ecstatic about these five ingredients taia corn on the cob red onion limes jalapeno and fresh
23:01halibut i know these flavors and i know i can cook them really well sounds like you have something
23:08very special plan it also sounds a little bit too easy of course you can make something great with
23:15your own ingredients the question is what can you do with someone else's
23:24miranda your advantage for winning the salmon challenge is that you get to switch all the baskets
23:32ingredients you can keep your own ingredients if you wish but you get to decide whose ingredients
23:43everyone else gets to work with hey this is nuts i had a great idea i wanted to execute it and now i
23:50don't get to okay miranda thank you i want these home cooks to feel completely outside of their comfort
23:57zone like i have the entire time to taia i guess may's basket it has shrimp in it and i'm like oh my god
24:05i'm allergic i've never shelled one i haven't even touched one i'm giving barry taia's basket i think
24:13he wants to make a sauce and there really isn't anything in her basket to make a sauce the first thing
24:18i see is halibut and corn whatever taia was thinking with this i can't figure it out i'm not happy about it
24:25give you this weird super loaded basket barry's got beef broth pork chorizo and some seafood i know
24:32that i can work with this this is your new basket trevor has parmesan flour eggs tomatoes and garlic he
24:39has four out of the five ingredients i chose so i'm very very happy good luck everyone
24:47i'm deciding to keep my basket because this is my advantage and i want to work with some ingredients
24:53that i actually know you have 45 minutes for this challenge are you ready to make us the best
25:02five ingredient dish we've ever tasted yes chef and your time starts now
25:14this is the challenge that will decide which cook has the most maturity and which cook can adapt
25:21really really well barry may have trouble because he seems really upset now you know is that going
25:25to affect his performance because you know you can't cook when you're upset i'm angry but i'm
25:31focused and i'm determined if all the cooks here are smart they're going to put their minds inside of
25:35the original cook's basket and decode it and that's how they can win this they tend to go overboard
25:41typically i try to do too much so what i'm trying to show the judges is that i can use five ingredients
25:47and make them shine very very very you look irritated did miranda you know poke at the bear
25:55just tell me a little bit how are you going to use that to your advantage i'm going to just channel
25:59a little bit of being pissed off and focus on what do i need to do with a rather sparse basket
26:04okay so what are you doing today i am making pan roasted halibut served on corn pudding and a corn
26:11salsa good luck thank you chef see what we can do with these are so nasty i know that i have to clean
26:19and devein the shrimp but i'm not exactly sure where the vein is is this the thing i have to devein
26:25giving taia the shellfish was an honest mistake i didn't mean to play on taia's allergy and i feel a
26:31little bad is there two lines on top and bottom so i decide to show taia how to devein a shrimp the main
26:39vein is in the back and you just cut it yeah it's out it's out okay thank you 20 minutes you have 20 minutes left
26:52oh that's actually pretty good look at miranda look at her she's absolutely in her element
26:56she obviously has the big advantage here her ingredients did not change my mom influences
27:01my cooking so i know how to make really good flank steak i have way more confidence than i ever have
27:07before she's gonna blow through this quite easily and then miranda hi chef michael so what is the dish
27:15that you're going to be cooking so i'm gonna do smoky grilled flank steak over top a grilled red pepper
27:22sauce topped with a grilled corn salsa is this dish today something you might cook back home in edmonton
27:29absolutely i'm finally cooking something that i would cook at home so i'm excited for this challenge
27:35and what's the cook on the steak uh i'm gonna get it to the nice medium rare today look forward to it
27:39thank you chef
27:45today i gotta keep it simple but elevated at the same time hey traver hey chef tell me how do you feel
27:51about not being able to keep your own basket of ingredients oh it's devastating i had a really
27:56really cool idea planned more importantly which path are you on right now and what are you making i'm gonna
28:01do sauteed prawns and i'm gonna do sort of a succotash with the corn i'm rendering down all the fat out
28:07of that chorizo and i'm going to use that as sort of my sauce for the plate you know what i think
28:11i think you got lucky i think so too chef this sounds like a very delicious basketberry it was wow it was
28:17you have the right attitude trevor and that's what i think will push you to the edge here thank you very
28:21much chef
28:30hi may hi chef alvin how are you doing i'm good how do you feel i'm feeling okay there's no such thing as
28:35bad ingredients so if you can't make those ingredients shine then it's on you okay that's
28:39the right attitude now let me ask you what are you gonna do i'm gonna be making an egg yolk ravioli
28:44and i also confit some tomatoes with some parmesan cheese and crispy garlic that sounds like a lot okay
28:50you sure you can do that 45 minutes that's on my mind but i'm gonna give it my all
28:59i'm making an egg yolk ravioli
29:05it's like a nest for the egg yolk and then a shrimp garlic sauce i have never made any of the stuff so
29:11my goal is to wow the judges with my creativity
29:14so
29:1710 minutes you have 10 minutes left we want amazing dishes from five ingredients
29:24may is making eight yolk ravioli okay very similar dishes pya now may only has tomatoes while kya you
29:33know she has protein she has shrimps as well but don't forget may can taste her dish taya on the other
29:39hand is allergic to shrimp she won't be able to taste it i don't know if that's gonna stay
29:47i'm tasting everything every step of the way i have to that's been my downfall in the past
29:54green runs this way cut against the grain miranda's already sliced to a flank steak it looks a bit on the
30:01rare side the first few pieces are still looking slightly rare but i think overcooking it would be
30:08worse than undercooking it i hope she's cut it against the grain two minutes you have two more minutes
30:15left you better be plating now there's a lot of focus happening with all of the home cooks
30:22and you can't quite decide how to plate her dish don't over complicate it
30:3310 9 8 7 6 5 4 3 2 1
30:46great job guys well done i'm super happy i actually tasted every component of my dish and
30:51i think they're all great i have no idea if my shrimp are properly cooked because i don't know how to
30:56properly cook one but i'm not going home miranda you gave me what you thought would send me home and
31:02i blew that up baby the bear came out of the bush trevor please bring up your plate
31:12this is the corn and bell pepper succotash a beef reduction and some chorizo sauteed prawns
31:18now visually there's something missing on this plate okay and i bet you don't know what that is
31:26no i don't show i see two shrimp but i only see one head
31:32when you plate it has to be logical and symmetric sometimes so let me get all these flavors in there
31:39wow i like it you have that succulent shrimp you have that sweetness in the corn the textures in
31:50the pepper and then that beef stock sauce which you reduce pulled everything together that is a very
31:57very nice dish okay oh god brother miranda please bring up your dish
32:10i made a lime and pepper grilled flank steak with a red pepper sauce over top of a grilled corn salad
32:19you know you had less of a disadvantage you got to keep your ingredients every time i've had to cook in
32:25this kitchen i've been the one that's been out of my element have you ever worked with flank steak
32:30before a couple times what color were you going for a medium rare what do you think you achieved i
32:37think i achieved a rare closer to blue there's another problem here you cut the flank steak with the grain
32:48i thought i cut it against the grain i saw it running this way you cut with the grain this is one of the
32:58biggest mistakes i've made in this kitchen i'm in trouble
33:03it does take effort this is tough
33:18on the other hand the corn's actually quite delicious nice pop
33:24what happened to you in this challenge i thought i was doing good chef and i honestly thought i cut it
33:29against the grain you've come so far you've done amazing things but this meat is a mistake you cut it
33:35incorrectly you undercooked it
33:40i hope you'll have a chance to recover from something like this
33:43i made a egg yolk ravioli and i also confit some tomatoes and then i topped it off with some parmesan
34:06cheese and crispy garlic visually looking at it it looks a little bit childish in terms of the place
34:13you know just something that you see at children's parties so the moment of truth i'm gonna slice
34:19into that ravioli what am i gonna see uh you should see a runny egg yolk i'm really hoping
34:28well look at that yes you nailed it it's oozing out and this is perfect perfectly cooked
34:36it's got very nice texture beautiful use of five ingredients you did a really good job thank you
34:53barry please bring up your dish for tasting
34:55i came up with a pan roasted halibut with a red onion jalapeno and lime jam corn jalapeno pudding and a
35:11roasted corn salsa how do you feel you did with those ingredients 10 out of 10. that's pretty confident
35:17yes chef it forced me to do something i had never done before and techniques i've never used before
35:25let's have a taste
35:35i think your corn salsa here is light crisp has that lime to it fresh big flavors halibut i think is
35:42cooked very very well the corn sauce for me could do with a little bit more seasoning you just need
35:48to bring that sweetness out overall i think it's a pretty good dish and it's really great to see you
35:54being forced to use something different thank you chef the anger that fueled me through this cook
36:02woke up a part of my brain and i'm going to make sure to keep it awake
36:07taia please bring up your dish i am worried about my entire dish i just don't know what
36:12it's going to taste like but i need to show the judges that i'm not giving up yet
36:19this is an egg yolk ravioli with marscapone filling and garlic shrimp all right let's see
36:26how you did with the pasta here what's your intention to have a runny yolk
36:29nailed it yes that's good news to me that's beautiful
36:46great flavor the texture of the past hasn't been on the thick side
36:50i did the lowest that the machine went twice so did may yeah hers was thinner
36:56there's another problem here
37:05i see it i didn't get the thingy out of it why did you devein two out of the three shrimp i must have
37:14put one of the shrimp that i wasn't supposed to cook in the pan details right details please go back to
37:21your station we need a few minutes to figure out what to do next the main thing i'm worried about
37:32is the judges aren't happy with the cook on the steak but my flavors are what's going to keep me in
37:38the competition lots of great flavors lots of great use of those ingredients i'm a little bit worried
37:43about my plating because at this point in the game it needs to be perfect someone has to go home
37:55this challenge forced all of you to think on your feet there were two standout dishes but one home cook
38:03particularly impressed us and that home cook was
38:09barry
38:14if this win doesn't prove that i belong here i don't know what will congratulations but trevor
38:20you were not far behind well done
38:23unfortunately some of you were less successful
38:36miranda and teya please come up to the front
38:46miranda despite or maybe because you chose your own ingredients you weren't able to display
38:53the creative flair that we've come to expect from you
38:57teya we know you had trouble rolling your pasta and you weren't comfortable with shrimp
39:02but here's the hard truth in this kitchen you're only as good as your last dish
39:12so unfortunately
39:13we have to say goodbye to miranda
39:24come here i love you
39:29miranda was my strongest competitor here and now she's going home complete shocker
39:33thea you're safe please go back to your station
39:43miranda you fell short in this challenge but over the last several weeks we've seen you saw
39:50your palette and your incredible instincts are real gifts
39:55we know that your mother has always recognized your talent and that we hope that your success
40:02here compels you to share it with an even wider audience now come on up and say goodbye
40:09and are you gonna be missed my master chef journey has definitely been a bumpy ride this is the
40:19disaster miranda i'm not giving up yet chef i'm really proud of everything i've done in this
40:24competition yeah set the kitchen on fire miranda miranda congratulations
40:30wow i almost bit off my finger this experience has definitely made me believe in miranda a whole lot
40:42more than i ever thought possible
40:54you did good wow i've absolutely enjoyed the journey be strong
40:58we're in it would trade it for anything bye everybody
41:08next time an apple a day keeps the top four's dreams alive the stage is set for one last team
41:15challenge turn around and a surprise group of vips now inspires the home cooks to reach new heights
41:24that's not what you want yeah it's too late your pants are hot enough we
41:28need to hustle this is huge for me huge failure is not an option
41:37you
41:58you
42:11Transcription by CastingWords
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