- 19 hours ago
MasterChef Canada - Season 8 Episode 8 -
Takeout Face Off
Takeout Face Off
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.
01:03Pantry'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.
01:18We 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, suvaki, 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.
01:46Oh, wow.
01:47Win and you'll be safe from elimination.
01:49Lose and you'll face 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.
02:26This 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 is 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.
03:16Um, this 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, 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.
03:43So I'm pairing Andres and Marianne because I think that they are pretty equally matched.
03:49And 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.
04:03I 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, somebody is going to think some way about it.
04:28You have 60 minutes to cook us some innovative takeout in this secret showdown.
04:32The three that come out on top will be safe.
04:36The three that flop will face a pressure test.
04:40Your time starts...
04:43Now.
04:44Go, go, go!
04:46The mad dash into the pantry.
04:51Corn starch.
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.
05:02It'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.
05:13But 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.
05:47I can't wait to see what everybody puts out today.
05:49I'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.
06:07I 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.
06:14I'm just going to do my best no matter what.
06:15So 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 of trying to make the tortilla by hand.
06:41Hopefully it beats Liz.
06:42When you guys are getting takeout, what are you getting?
06:46Shawarmas, hummus, and really fresh pita, that type of stuff is great.
06:51What do you like, Renee?
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?
06:59Walks, stir-fried dishes, crispy noodles, fried rice.
07:03I think it's all about that craveability factor, right?
07:05Yeah.
07:06You want that comforting vibe when you get in takeout.
07:15People are focused. This top six means business.
07:19It'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.
07:25Honestly, there is no bad pairing. Everybody's so strong.
07:28I'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.
07:46Instead of putting pepperoni, we're putting a little bit of chorizo in there.
07:51Things that you don't usually see on pizza.
07:54I'm a big pizza guy, so I hope this gets me a win.
08:00First thing that does come to my head is, of course, my family.
08:04I'm thinking, what do my kids love to eat?
08:06And it's pizza.
08:08I mean, there's only really one way to eat pizza.
08:11But today, I'm gonna change it up.
08:13Hey, Maryann.
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?
08:34Yeah, exactly, with like a spicy marinara sauce.
08:37Maryann, I saw you working on your dough.
08:38How are you feeling about it?
08:39I've never made this before, and I'm hoping I can get it done in time.
08:41Okay.
08:42Thanks, Maryann.
08:43Thanks, Maryann.
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 Dainpuri.
09:13Okay.
09:14Which is similar to Dainpuri.
09:15Okay.
09:16If I want an ultimate guilty pleasure, I would want Dainpuri.
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.
09:28So I'm gonna go with a elevated version of that.
09:31So we're gonna do a cucumber gazpacho with a agar agar tamarind jelly.
09:35Wow.
09:37I hope it's done in time.
09:38Well, good luck with it.
09:40We've got 60 minutes to make this dish.
09:43I've gotta work.
09:44This 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, it's a Xinjiang-style big plate chicken with hand-bought noodles.
10:06Okay.
10:07I elevate it by infusing some of the Thai flavors because 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.
10:29So with the time that we have, I can't make any mistakes.
10:32Home 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 gonna have to beat all of them.
10:48So bring on whoever.
10:51Oh, goodness gracious.
10:53I still have to finish my pepperoni breadcrumbs and my sauce.
10:57And I haven't made my stuffed pasta yet.
10:59I'm gonna try my best.
11:00I gotta still make my pasta.
11:02She hopefully has enough time to get these tortellini's 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.
11:22Home cooks, there's 30 minutes left until we want our meals delivered.
11:29Pick it up.
11:31The challenge today is take-out 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, 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.
11:53I just don't know if I can handle a pressure test right now.
11:56Take-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.
12:09But 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.
12:25We was 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.
12:33So fun.
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 go.
12:42Frying it very tight.
12:45Uh-oh.
12:47Fine garlic.
12:50Doing 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.
12:59I hope by taking some risks and showing the judges some unexpected elements in my green curry,
13:05like scallops, some charred onion petals, and some grapefruit, they're going to be like,
13:11whoa, she's willing to take some risks, and maybe that will be enough to earn my dish the win 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.
13:29I think you're pared up amongst.
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.
13:40And 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 on a plate.
13:58Koichi tacos is your favorite takeout?
14:00Yes.
14:01But now's the time to take a risk because it's top six and I need to prove that my creative approach 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.
14:26Pizza'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.
14:40Oh, my God.
14:41I need to start cooking these puris right now.
14:44They take a couple minutes in the fryer because you need to do both sides, but then I need to roll out more.
14:50Keep rolling them out, boo.
14:53All I hear are noodles swapping.
14:57A handful of the noodles.
14:59Please don't break.
15:00It's a tough technique to master.
15:03I'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.
15:12Home cooks, there's ten minutes left.
15:16And close.
15:17There's a lot of smoke going on, but that's what I'm going for.
15:21I want a really good hard steer on this first side.
15:24I am here to win.
15:26Yeah, I mean, Liz is doing a 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.
15:51Marianne is making little tortellini.
15:53She is motoring.
15:58I'm making my salsa verde.
16:00Seeing if it's good.
16:03It's good.
16:04It's awesome.
16:07I hope they're delicious.
16:08Because nothing scares me more than a pressure test.
16:10Three minutes, everyone.
16:12Start assembling your plates.
16:14You've got to get stuff on the plate.
16:16You guys got it.
16:18Hot, hot, hot, hot.
16:19Oh, my God.
16:23Always so quiet.
16:24There's so much focus and so much concentration going on right now.
16:29Stressed.
16:31I think I've done enough.
16:33I don't want to miss a single component.
16:37Ten, nine, eight, seven, six, five, four, three, two, one.
16:47Time's up.
16:48Oh, my goodness.
16:49What a delight.
16:50Woo!
16:51Good job!
16:55I look at 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.
17:07I give it all, and I don't know if I can do another challenge.
17:11I'm looking around, and everyone showed up today, and I don't feel confident going up against any single one of these dishes.
17:20We asked for your spin on your favorite takeout.
17:29That much you know.
17:31The 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.
17:42Well, let's end this mystery, shall we?
17:46Craig, will you do the honors?
17:51The first home cook is...
17:55Andre's!
17:58Versus...
18:03Marianne!
18:04Oh!
18:06The battle of pizzas.
18:08Please bring your dishes up.
18:11The battle of pizzas.
18:13It's always a bit nerve-wracking when you make a dish that's similar to another competitor's, because 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.
18:30Andres, you're number one.
18:32Tell us what you made.
18:33I made an elote Mexican street corn pizza.
18:38It's not quite deep dish, but I like thicker crust.
18:41And Marianne, what'd you make?
18:43A pizza-topping stuffed tortellini with pepperoni, nutmeg, lemon, mozza, 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?
19:09The winner of this showdown is…
19:10The winner of this showdown is…
19:12Well, the winner of this showdown is…
19:13The winner of this showdown is...
19:32Mary Ann.
19:33Good job.
19:34Mary 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 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.
19:57And 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.
20:06I 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.
20:14It's amazing.
20:15I mean, really, really disappointing.
20:17And now the dreaded pressure test.
20:20Thanks.
20:21Okay.
20:22Our second secret duel is going to be...
20:25Veronica.
20:26And up against Veronica is...
20:27Boo.
20:28I knew it.
20:29Bring up your dishes.
20:30Let's go.
20:31Ding, ding.
20:32This matchup is a little scary because Boo has been winning and no one wants to go up
20:36against her.
20:37I'm actually quite intimidated by Veronica.
20:38Veronica.
20:39She's been consistently on the top.
20:40So...
20:41It's gonna be a battle.
20:42All right, Veronica, what did you make?
20:43I made you...
20:44Or big plate chicken.
20:45That's a little translation.
20:47It's a Chinese Thai fusion.
20:49So...
20:50Let's go.
20:51Let's go.
20:52Ding, ding.
20:53Ding.
20:54Ding.
20:55Ding.
20:56Ding.
20:57Ding.
20:58Ding.
20:59Ding.
21:00Ding.
21:01Ding.
21:02Ding.
21:03Ding.
21:04Ding.
21:05Ding.
21:06Ding.
21:07Ding.
21:08Ding.
21:09Ding.
21:10Ding.
21:11Ding.
21:12it's a chinese thai fusion so it's stir-fry thai noodles it's a lot of chicken with bion bion
21:17noodles and boo what did you make so i made a take on banyburi and they write the cucumber
21:24gazpacho to pour on top of it let's dig in
21:32i can smell veronica's dish and it's amazing and so
21:36here's hoping let's try booze dish there's some assembly required so you're going to take the
21:44furry put a little bit of the chickpea mixture inside and then pour in some of the raita despacho
21:58the winner of this duel is
22:06veronica that was a close close one veronica you took a huge risk with those hand-pulled noodles
22:18and that paid off they were perfect texture there's big bold flavors with the sauce that you made
22:24it's very umami but rich and deep in flavor it's about that balance veronica you say this dish is
22:30a little bit of a mash-up between chinese and thai it's a really good combination thank you mary
22:36i really loved yours i thought the sauce was a really refreshing take on the puri and they
22:41integrated well with everything going on good job thank you thank you thanks guys it's my first win
22:48i'm feeling good because winning this challenge means i'm top five now and i don't have to do a
22:55pressure test veronica takes the win and i'm very proud of her but that means i'm heading into a pressure
23:01test today could be my day now we know obviously who's in this final duel but craig do the honors
23:13number one koichi number two liz please bring up your dishes
23:19i think that koichi maybe picked to go against me because perhaps he sees me as less of a threat
23:26i haven't had my chance to play all of my cards in the kitchen yet especially when it comes to savory
23:32food i see her dish and it looks amazing i was starting to get a little bit worried
23:41koichi picker of teams what have you made i made a chicken karaage taco with a lotus roots
23:48frikake chip liz what did you make i made my take on a thai green curry with scallops pickled enoki
23:55mushrooms and then there are some grapefruit segments hiding in there okay let's dig in
24:11they're making no reactions whatsoever there's no nodding there's no looking around
24:16it is silence i'm totally at a loss the winner of this battle is
24:25this is really unlike any green curry i've ever had you put pink grapefruit it wasn't quite
24:48necessary to be in there but it was just delightful koichi your tortillas were delicious but the
24:54chicken i do find a tad dry and a little under seasoned koichi back to your station thanks
25:01koichi thanks guys i'm thrilled i'm thrilled obviously i'm not going forward to the pressure
25:06test thank goodness and then the reality of the situation sets in koichi had the advantage today
25:14and 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
25:28having to go into pressure test just looking within myself and really trying to channel that well of
25:34energy and strength
25:42koichi andres and boo you each lost your showdown and now face a pressure test to determine which
25:48of you are staying in the masterchef canada kitchen and who's going to be leaving us for good
25:53you'll be making
26:03six identical cake donuts in any flavor you'd like your donuts must fit inside the box but this is not
26:10a replication challenge so we want you to think outside the box
26:14i have never made a donut so i am so scared you have 30 minutes on the clock two stay one goes
26:28time starts
26:29now come on guys you've got this come on you got it you got it you got it
26:41as soon as the judges said bring your innovation i tell myself i'm very adventurous in my kitchen and i do
26:47enjoy taking risks in the kitchen it was like i'm on it okay boo do it innovate
26:55putting on that black apron means someone's going home can i do this in my head yes in practice
27:07we'll find out
27:10donuts i'm pretty terrified of doing donuts in 30 minutes this is a do or die moment
27:18stay calm you guys are doing great just stay calm you got it
27:21i'm making a cake donut what are you looking for in that texture the cake donut is more similar to
27:27like an old-fashioned donut or sour cream donut it's a little bit more tender really good flavor
27:32and it also often has like a bit more of a crisp on the outside which i absolutely love i almost put
27:37sugar into the flour let's uh switch gears i'm feeling focused just want to get started on my dough
27:47when i bake i take a long time because i really make sure that all the ingredients are right and
27:52i understand the process too you have to mix that up nice and quick you don't want to let it go too
28:00long because you don't want to develop that gluten
28:05so i'm making the dough right now this is very important that this gets done before i do everything
28:11else you need to rest for at least 10 minutes boo way to hustle who's going who's going look at
28:17you go oh jeez louie i am cooking for my life right now oh hi what are your flavors what are you
28:26making i'm making pistachio rose okay with a sweet paneer it's a type of cheese okay with a sweet paneer
28:33we always make our paneer at home this is a skill that my mom has taught me so i wanted to bring that
28:40to the kitchen today good luck have you ever made a donut before no well today's the day it's
28:44happening right now we're doing it thank you chef keeping a cool head and trying to get everything
28:50done that's probably the most important thing making the donuts i'm just telling myself that i
28:56can't go home yet so i'm going to make an earl grey infused donuts with a miso chocolate glaze
29:03and topped with a caramel pear how'd you get the tea into the dough so i infused the buttermilk in it
29:08okay so chocolate miso caramel pear have you ever had these flavors combined before yes i do a
29:14poached asian pear at home okay so i'm kind of getting a bit inspired by that okay great awesome
29:19good job everything's fine everything's fine hey andres hi what flavors are you talking about uh
29:26orange for the actual donut okay and we're gonna have some chocolate toasted pecans with some uh
29:33dried caramel we're going a little classic with the orange pecan okay my wife loves those chocolate
29:40oranges my family they might not be here right now with me but i'm bringing them to the masterchef
29:47kitchen with my flavors if donuts save me it's going to become my new favorite food 15 minutes left for
29:56your donuts donut disappoint us you need to figure out what size to cut your donuts you really have to
30:06calculate for the expansion as it grows in that fryer oh my gosh i'm getting nervous careful careful you
30:12got 13 minutes left you're not seeing fried donuts going on remember you got to get them fried and cooled
30:20who is going in the fryer careful boo good job careful you know i see them adding several donuts
30:28in at a time you know like it's always ideal to put less food into the fryer so it doesn't drop that
30:35temperature i wouldn't do any more than two or three donuts at a time yeah oh yeah as i'm frying my
30:47donuts i realize the key component to a donut is the hole where's the hole no donut hole i forgot oh it's
30:58got so many things on the go without the hole in the middle it takes a lot longer to fry
31:03and it might end up with that really kind of doughy center i might be in trouble
31:08you got it come on guys good job good job with the miso glaze what's food doing i have no idea
31:22the water out of something this is paneer it's a type of cheese oh she's making cheese paneer has
31:29quite a neutral flavor to it you can take it sweet or savory we're going sweet i'm going to bring it into
31:36my glaze to lighten up the sweetness it's going to be tough who is literally making paneer that is
31:43a swing if that works out whoa who is not messing around this is okay sweet cheese chocolate looks a
31:53little rough is that where the miso is yeah my glaze is just not thinning and i don't know why
31:59and the taste of miso isn't strong enough in it i'm worried okay great work great work everything's
32:07fine oh donuts are coming out
32:17watch that sugar andres i'm making my caramel and you need to be really careful it can burn
32:24so quickly and once it's past a certain point there's no going back
32:31i really want this caramel to work my caramel is not caramelling
32:35i'm running out of time and there's still a lot to do oh watch out the caramel
32:41koichi just burnt his caramel
32:43you'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
33:18i deserve to at least try for myself and go present something who knows
33:26at least i tried guys you got two minutes left we want those six perfect donuts
33:33andres is giving us 5 000 milligrams of vitamin c in one donut good job good job
33:47this looks terrible the time's almost up i just start decorating my donuts in the box
33:54time five four three two one time's up i did it i got six donuts in the box i hope
34:10the judges like them i think this is one of the most beautiful things i've ever made
34:14i'm proud happy i got them done i'm looking at boo's beautiful donuts i started second guessing
34:24everything i just did hopefully it tastes good none of them look alike but i hope they think it's delicious
34:33we put you to the test asking you to make six identical donuts under extreme pressure
34:39koichi we'd love to try your donuts i hope that the judges see that i didn't give up and i push
34:48through yeah i hope that they see that i tried my best so koichi tell us about the donut that you
34:53made today i made a earl grey teen fused donut with some miso chocolate glaze there was supposed
35:00to be a caramelized pear to uh decorate the donut but that did not make it the appearance is a little
35:05rough the shine on your glaze is nice okay let's give them a go
35:17koichi the glaze itself is really good and all the little divots and stuff gives that glaze
35:24somewhere to go so you get extra of it the main issue with the donut is i think you overloaded your
35:29fryer you see how it almost looks like it's been soaked in that oil
35:35that batter just absorbs it and you get really really kind of a heavy heavy bite
35:42it's really unfortunate because i enjoy the outside crispiness of that donut the oil temperature wasn't
35:48high enough that it was forcing that steam out and so that oil got inside the food you can really
35:55clearly see it here big mistake
36:01you've got some big bold flavors in the description of it but they kind of disappear
36:08the chocolate really masks the miso and the earl grey just doesn't really come through it was a tough
36:13challenge koichi but uh you did an admirable job getting this up in 30 minutes thanks koichi thank you
36:19thank you feeling pretty deflated even though i had good ideas it didn't show up on the plate
36:28boo 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
36:38i'm hoping that the texture of the donut is correct all right boo tell us what you made so i made a
36:43pistachio rose donut that has a sweet cardamom paneer glaze boo you know these look stunning right
36:52you look worried but you know that these look stunning they look the part
36:55these belong in the window of one of those gourmet donut shops wow thank you let's give them a try
37:05let's go for it
37:14uh boo
37:17i love this donut thank you
37:19i love a pistachio like it's so creamy and buttery and delicious and the rose water in it is
37:28like the perfect amount it's there it's present it's a little floral but just in a way like you
37:34walk by a beautiful garden the crumb on your donut is soft it's tender i get the crunch of those
37:41pistachios and that paneer in the icing that's incredible the paneer was just smart you just have
37:48this 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
38:20i'm so shocked thank you
38:25andres 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
38:38got orange infused chocolate ganache i put some orange liqueur in there too we have some candy
38:44pecans and in the dough itself it's infused with orange as well and why did you choose to go holeless
38:52uh to be honest i i forgot full donuts are trickier to cook because they have less surface area less
39:01oil hitting them so we'll see how they went
39:06going home on a pressure test would be really really disappointing please please please please like it
39:36andres 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
39:55it is a zesty little critter great flavors that you got there but when it came to the visuals
40:03you didn't quite hit all those you can go back to your station
40:10w yeah yeah i don't know if i've done enough
40:16those were some great donuts we've got some big decisions to make
40:22it'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
40:39they call it a pressure test for a reason and this was not an easy challenge it all came down
40:45to creativity flavor and precision boom your rose pistachio and paneer donuts ticked all the boxes
40:57congratulations you made it to the top five thank you thank you thank you please head to the gallery
41:05i'm so happy but now i'm looking over at koichi andreas and i may physically be
41:12in the gallery but my heart is with them both
41:17andres your donuts were really tasty but this was an innovation challenge and you might have just played
41:24it too safe koichi you had a really innovative idea but time management and technique just seemed to get the best of you
41:41koichi
41:46today was a real roller coaster for you and unfortunately the ride ends here
41:49it's okay thank you
41:53koichi you have won three times in this kitchen and you've left such a beautiful mark on this competition
42:02thank you come on up and say bye
42:07i'm so proud of my journey this was amazing oh my god a loco
42:12me in this competition i have been guiding myself with my heart so work out and i go home
42:18with all these amazing new friends blue jeans
42:23oh my god and i leave the master chef canada kitchen knowing that i can that tastes exactly
42:29like a gyoza man this is one of the best things that i've tasted in this whole season oh my god thank
42:35you we're looking out at these amazing home cooks who do you think is going to be canada's next master
42:40chef boo you have such a wonderful heart and equally good palate
42:48you've got this oh thank you thanks koichi
42:55i have that passion for food again i'm so excited to see where that's going to take me this is
43:00all just such a dream come true thank you thank you bye
43:09live next time okay who here knows how to fillet fish well you're in luck because today i'm gonna show
43:17you it's a master class with chef hugh oh no i am not comfortable with fish
43:25be cool i hope this is okay cooking is so punk rock let's break the rules of this
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