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00:00Last time on MasterChef Canada.
00:08This is the 100th episode of MasterChef Canada.
00:11We're making MasterChef history today.
00:14Baking is tricky.
00:16I want to eat that one.
00:18That'd have to be perfect.
00:19I forgot to put my sprinkles in.
00:21I'm playing my pin.
00:22Thank you very much.
00:24Koichi, that was one delicious cake.
00:27Boo and Marianne, you're both at risk of going home.
00:30Judges, I would like to ask if you would accept me
00:32as your elimination today.
00:34I need to go home and take care of myself.
00:45I think it's going to be a good one today.
00:47Top six.
00:50Hello.
00:52Hello.
00:53Hello, everyone.
00:54It feels surreal to be part of the top six.
00:57That finish line is getting closer and closer.
01:01Being here is the scariest thing I've ever done.
01:04And I'm so proud of myself for making it to this point in the competition.
01:08Pantry's open.
01:09What are we doing today?
01:11Maybe it's a skill test.
01:13Maybe it's another mystery box.
01:15I really have no idea.
01:19Homecooks, today is going to be a really fun one.
01:21We're talking takeout.
01:22We want you to deliver a fun, creative spin on your favorite takeout.
01:29Pizza, sushi, noodles, fried chicken.
01:32Really, the only limit is your imagination.
01:35I love takeout.
01:37I order sushi, suvaki, tacos.
01:41And we have a surprise for you.
01:43You only have to beat one homecook today.
01:49It's a head-to-head showdown.
01:51Oh, wow.
01:52Win, and you'll be safe from elimination.
01:54Lose, and you'll face a pressure test that could send you home.
01:59The person with the better dish goes straight through to the top five.
02:03This is big.
02:03I've watched past seasons.
02:06The pressure tests are no joke.
02:08But here's the catch.
02:10You won't know who your opponent is until it's time to taste.
02:16I don't like any MasterChef Canada surprises because I've never prepared for them.
02:21You're going to be secretly matched up against each other.
02:25Koichi, as the winner of the cake challenge, you're going to be playing matchmaker.
02:30This challenge is, I think, a little evil.
02:35Join us in the pantry.
02:36Everyone else, head to your station.
02:40That's an awesome advantage because he can choose who he goes up against in a really strategic way.
02:49It feels pretty overwhelming to have this kind of power at the stage of the competition,
02:55but one that I don't know how I want to use.
02:58So, Koichi, it's a hard competition.
03:01It is a hard competition, and everybody's so great.
03:04Yeah, you become so close, and you learn so much from everybody, I know.
03:08Yeah, absolutely.
03:09Can I be strategic?
03:10Do I go at my heart?
03:12What do I do?
03:13On the one hand, I can make decisions that will help me move forward in the competition.
03:17On the other hand, I'm setting somebody else up for failure.
03:23This does not feel like an advantage to me.
03:25Who can you beat?
03:27And even more than that, who do you want to eliminate from here?
03:32Okay.
03:32Have at her.
03:33Um, so I think I'd like to pair Boo and Veronica.
03:39Mm-hmm.
03:39I pick Boo and Veronica because they're my biggest competitors.
03:43This is a powerhouse matchup.
03:45Um, Andres and Marianne.
03:48So I'm pairing Andres and Marianne because I think that they are pretty equally matched,
03:53and I'll be paired with Liz.
03:58Liz and I have creative approach to food.
04:01Liz had that amazing schmaltz pie, and I won the tortilla challenge, so I think it'd be interesting.
04:07I think everybody is matched well.
04:10It's not strategic.
04:12In terms of strategy, it's definitely not smart.
04:14I'm just a fair guy.
04:15All right.
04:16Yeah.
04:16Let's get out there.
04:23I wouldn't want to be in Koichi's shoes today because any pairing that you make,
04:29somebody is going to think some way about it.
04:32You have 60 minutes to cook us some innovative takeout in this secret showdown.
04:37The three that come out on top will be safe.
04:40The three that flop will face a pressure test.
04:44Your time starts now.
04:49Go, go, go!
04:51The mad dash into the pantry.
04:53Corn starch.
04:57I think this should be my challenge.
04:59I am creative.
05:00I love takeout.
05:01I'm doing my own spin on tacos, and I'm pretty excited about it.
05:05Rice vinegar.
05:07It's really difficult to come up with an innovative idea for a takeout dish because I like my takeout
05:15as is.
05:15I don't want to change anything about it, but it's MasterChef, and you have to make something
05:20unique about your dish.
05:22Whoa.
05:23Takeout coming out quick.
05:25This is a lot of food.
05:26Koichi's got the whole grocery store.
05:29The time crunch is hard right now.
05:38I'd be lying if I'm not tripping.
05:44Presentation is very important today, and we just want good, beautiful, clean food, but
05:49not your standard takeout.
05:51I 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.
06:02One second.
06:05But I'm going to be elevating it and kind of plating it in a way that hopefully is going
06:10to impress the judges.
06:10I feel so nervous in this kitchen every single day, so honestly, it's like I have one person
06:16to beat or I have five people to beat.
06:18I'm just going to do my best no matter what.
06:20So I'm making a karage taco.
06:25Karage is a Japanese fried chicken.
06:27So this is a creative approach to tacos.
06:30They really represent who I am.
06:32The level of difficulty for this challenge is incredibly high.
06:35I am going with the chicken breast.
06:37Hopefully, I can marinate it long enough so it doesn't dry by the time I cook it.
06:42I am definitely taking a risk of trying to make the tortilla by hand.
06:45Hopefully, it beats Liz.
06:48When you guys are getting takeout, what are you getting?
06:50Shawarmas, hummus, and really fresh pita.
06:53That type of stuff is great.
06:55What do you like, Renee?
06:56I do love a sushi, but also, not gonna lie, I love a crispy fish sandwich.
07:00Ooh, very nice.
07:01Yeah.
07:02Craig, what about you?
07:03Walks, stir-fried dishes, crispy noodles, fried rice.
07:07I think it's all about that craveability factor, right?
07:10Yeah.
07:11You want that comforting vibe when you're getting takeout.
07:20People are focused.
07:21This top six means business.
07:23It's probably also because they really don't know who they're up against.
07:27Mm-hmm.
07:28It feels strange being the puppet master.
07:30Honestly, there is no bad pairing.
07:31Everybody's so strong.
07:33I'm making a dough for pizza.
07:35I like getting pizza, but I like making it as well, so.
07:40This is kind of like my wheelhouse.
07:42I make pizza at least once a week.
07:46Instead of using a tomato sauce, I'm making a tomatillo sauce.
07:51Instead of putting pepperoni, we're putting a little bit of chorizo in there.
07:55Things that you don't usually see on pizza.
07:58I'm a big pizza guy.
07:59So I hope this gets me a win.
08:04First thing that does come to my head is, of course, my family.
08:08I'm thinking, what do my kids love to eat?
08:10And it's pizza.
08:11I mean, there's only really one way to eat pizza.
08:14But today, I'm gonna change it up.
08:18Hey, Mary Ann.
08:19Hi.
08:20How are you guys doing?
08:21What you got going on?
08:22The most common takeout in our household is pepperoni pizza.
08:25So are you making a traditional pizza in a sense?
08:27No.
08:28No, I don't think I'm allowed to do a traditional pizza at MasterChef.
08:31So I'm doing a pepperoni stuffed tortellini.
08:33Oh.
08:34Okay, so little tiny tortellini that tastes like a pepperoni pizza?
08:38Yeah, exactly, with like a spicy marinara sauce.
08:41Mary Ann, I saw you working on your dough.
08:42How are you feeling about it?
08:43I've never made this before.
08:44And I'm hoping I can get it done in time.
08:46Okay.
08:47Thanks, Mary Ann.
08:48Thanks, Mary Ann.
08:49No problem.
08:50I'm definitely scared, for sure.
08:53Because, you know, like, Boo's next to me and she's a beast.
08:58I do not want to be paired up with Boo.
09:00I know she did so well in all the savory challenges.
09:03And she's got 10K in her pocket.
09:06That says a lot, so...
09:11Hey, Boo.
09:12Hey, Chef.
09:13What's happening?
09:14I am doing a take on dainpuri, which is similar to banipuri.
09:19Okay.
09:20Okay.
09:21If I want an ultimate guilty pleasure, I would want banipuri.
09:25The kuri, which is the crispy outer shell of this dish.
09:29They're so tedious to make, so we always order them out.
09:32So I'm gonna go with a elevated version of that.
09:35So we're gonna do a cucumber gazpacho with a agar agar tamarind jelly.
09:40Wow.
09:41I hope it's done in time.
09:42Well, good luck with it.
09:44We've got 60 minutes to make this dish.
09:47I've gotta work.
09:48This is why I always order it out.
09:50When I think of takeout, I want comfort food.
09:59I want food that has a lot of flavors.
10:01What are you making, Veronica?
10:02I'm making a plate that literally translates to big plate chicken.
10:06Big plate chicken.
10:07Yeah, it's a Xinjiang-style big plate chicken with hand-pulled noodles.
10:11Okay.
10:12I elevate it by infusing some of the Thai flavors.
10:15Okay.
10:16Because Thai is my favorite takeout after Chinese soup.
10:18Okay.
10:19I hope the judges appreciate that change of flavor profile.
10:23And I'm a little concerned with the hand-pulled noodles.
10:25How often do you make hand-pulled noodles?
10:27Not often.
10:28Okay.
10:29The dough needs to be rested before you can get that really nice pull.
10:33So with the time that we have, I can't make any mistakes.
10:39Home cooks, you are halfway through.
10:41There's 30 minutes left on the takeout challenge.
10:44At this point in the competition, every one of us has a chance
10:47to be Canada's next master chef.
10:49So at some point, I'm gonna have to beat all of them.
10:53So bring on whoever.
10:55Oh, goodness gracious.
10:57I still have to finish my pepperoni breadcrumbs and my sauce.
11:02And I haven't made my stuffed pasta yet.
11:04I'm gonna try my best.
11:05I gotta still make my pasta.
11:06She hopefully has enough time to get these tortellini's done.
11:10We're pushing at this point.
11:11Time's creeping up on her.
11:12I've got this.
11:13Behind you, behind you.
11:14Sorry.
11:15It's cutting it a little close.
11:17I need to hustle.
11:21CIBC is helping Canada's next master chef realize their dreams
11:24with $100,000.
11:29Home cooks, there's 30 minutes left until we want our meals delivered.
11:33Pick it up.
11:35The challenge today is takeout food, but we have to put a twist on it.
11:40And it's a shadow showdown.
11:42Two cooks going up against each other, except we don't even know
11:46who we're going up against.
11:48Koichi's the one deciding.
11:50We gotta push through.
11:51The winner gets to go to top five, and the loser has to do the dreaded pressure test.
11:57I just don't know if I can handle a pressure test right now.
12:06Takeout is, like, usually a little bit of a special occasion.
12:09It's relaxing.
12:10It's chill.
12:11Nobody has to cook.
12:12Nobody has to clean.
12:13But this is intense.
12:16We're gonna have pizza in 18 minutes.
12:19We have two different people that are inspired by pizza.
12:22Andres is doing his Detroit-style pizza.
12:25Marianne is doing a tortellini that's inspired by a pepperoni pizza.
12:30Who's putting together a puri platter?
12:32So we're gonna assemble everything with all the sauces, with everything.
12:35I love that.
12:36Fun.
12:37So fun.
12:38We also checked out Veronica, who's doing her rendition of hand-pulled noodles.
12:42I need to finish frying this chicken and make the noodles, though.
12:46Time is very tight.
12:49Uh-oh.
12:51Fine garlic.
12:53Doing the lotus leaf chips.
12:56My green curry is pretty much done.
12:58It's just finishing off here.
13:00Just working on my scallops, which is a major element.
13:04I hope by taking some risks and showing the judges some unexpected elements in my green curry,
13:10like scallops, some charred onion petals, and some grapefruit,
13:14they're going to be like, whoa, she's willing to take some risks,
13:18and maybe that will be enough to earn my dish the win against my competitor.
13:24And how is the grapefruit being used?
13:26Just to elevate it a little bit, make it maybe a little bit more interesting for you.
13:29Are they going to make sense?
13:30I think it's going to make sense.
13:31Okay.
13:32Yeah.
13:33Who do you think you're paired up against?
13:35I'm not focused on what everyone else is doing today.
13:37I am just paying attention to what I'm doing.
13:39You know what?
13:40I would get that out of my mind, too.
13:41You just make good food.
13:42That's the goal.
13:43And I want to try to see what it tastes like with the ube powder.
13:48I am making a karaage tortilla with a yuzu mayo and a lotus furikake chips.
13:56I'm going to explore a little bit of my Latin side, but it feels so vulnerable to put yourself on a plate.
14:02Koichi, tacos is your favorite takeout?
14:05Yes.
14:08But 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.
14:17Pretty good.
14:1915 minutes left, everybody.
14:2315 minutes.
14:24Behind.
14:25A lot of things are going to be done in the next quarter of an hour.
14:32Pizza's good now.
14:34It's a little thick, but it's not always a bad thing.
14:36I overheard Marianne talking about a pasta pizza.
14:41Whoa.
14:42That's cool.
14:43I should have thought about that.
14:45Oh, my God.
14:46I need to start cooking these puris right now.
14:48They take a couple minutes in the fryer because you need to do both sides, but then I need to roll out more.
14:54Keep rolling them out, boo.
14:59All I hear are noodles swapping.
15:02A handful of the noodles.
15:03Please don't break.
15:05It's a tough technique to master.
15:08I'm going to get it a little bit thinner so that it's got a nice chew on it.
15:12These pulled noodles are going to be pretty stellar by the looks of it.
15:16Home cooks.
15:18There's 10 minutes left.
15:20Getting close.
15:22There's a lot of smoke going on, but that's what I'm going for.
15:25I want a really good hard sear on the first side.
15:28I am here to win.
15:30Yeah, I mean, Liz is doing a green curry.
15:33So it sounds like a really nice dish, but is green curry enough?
15:37And funny thing, I see Koichi making a taco, but one single taco.
15:42It's got to be the best taco we've had.
15:45I'm being a bit shaky.
15:47Nervous.
15:49Seven minutes left.
15:50Still rolling out pasta.
15:52They only take three minutes, so we're pushing at this point.
15:55Marianne is making a little tortellini.
15:57She is motoring.
16:02I'm making my salsa verde, seeing if it's good.
16:07It's good.
16:08It's awesome.
16:11I hope they're delicious, because nothing scares me more than a pressure test.
16:14Three minutes, everyone.
16:16Start assembling your plates.
16:18You've got to get stuff on the plate.
16:20You guys got it.
16:21Hot, hot, hot, hot.
16:23Oh, my God.
16:27Oh, it's so quiet.
16:28There's so much focus and so much concentration going on right now.
16:34Stressed.
16:36I think I've done enough.
16:38I don't want to miss a single component.
16:4210, 9, 8, 7, 6, 5, 4, 3, 2, 1.
16:50Time's up.
16:51Oh, my goodness.
16:52What a delight.
16:55Whoo!
16:56Good job.
17:00I look at my plate, and I'm feeling good about it.
17:02I know my flavors are good.
17:03I got everything done that I intended to get done.
17:07Making noodles by hand is no joke.
17:11I give it all, and I don't know if I can do another challenge.
17:16I'm looking around, and everyone showed up today, and I don't feel confident going up against any single one of these dishes.
17:30We asked for your spin on your favorite takeout.
17:34That much you know.
17:36The unknown is who your opponent is in this head-to-head battle.
17:39Only one person in this kitchen knows what's about to go down.
17:44Koichi, the mastermind who secretly paired you all up.
17:48Well, let's end this mystery, shall we?
17:51Craig, will you do the honors?
17:52The first home cook is...
17:58Andres!
18:02Versus...
18:07Marianne.
18:09Oh!
18:10The battle of pizzas.
18:12Please bring your dishes up.
18:15The battle of pizzas.
18:18It's always a bit nerve-wracking when you make a dish that's similar to another competitor's,
18:23because then there is comparison that's happening.
18:26Looking at her dish, it looks so good.
18:29I've got my work cut out for me.
18:31The winner of this showdown will be determined by majority vote.
18:34Andres, you're number one.
18:37Tell us what you made.
18:39I made an elote Mexican street corn pizza.
18:42It's not quite deep dish, but I like thicker crust.
18:45And Marianne, what'd you make?
18:47A pizza-topping stuffed tortellini with pepperoni, nutmeg, lemon, mozza, perm.
18:55We're gonna taste both dishes, and then we'll vote on which one we like best.
18:59Okay, should we dig in?
19:00Let's do it.
19:01Let's do it.
19:07They're eating, they're quiet.
19:10I'm wondering in my head, what's happening?
19:12Do they like it?
19:13Now let's try Marianne's dish.
19:28The winner of this showdown is...
19:36Marianne.
19:37Good job.
19:38Wow.
19:39Marianne.
19:41It tastes exactly like a pepperoni pizza.
19:44I love the nutmeg in that ricotta filling.
19:46Really, really good job.
19:48It's innovative and it's fun, but you really nailed those flavors.
19:51It's delicious.
19:52I want to take another bite.
19:54I'm shocked that you pulled that off in an hour.
19:56Thank you. Thank you.
19:57Andres, I voted for your dish.
20:00Technically spot on.
20:01And the pizza was good.
20:03Marianne, you're the winner of this showdown.
20:05Please take a seat in the gallery.
20:07Andres, please head back to your station.
20:10I feel this huge, like, wave of relief.
20:13To not have to do the pressure test.
20:15Not only that, but the fact that I'm in top five.
20:18It's amazing.
20:19I mean, really, really disappointing.
20:22And now the dreaded pressure test.
20:24Okay, our second secret duel is going to be...
20:36Veronica.
20:38And up against Veronica is...
20:44Boo.
20:45I knew it.
20:47Bring up your dishes.
20:48Let's go.
20:49Ding, ding.
20:50This matchup is a little scary.
20:52Because Boo has been winning.
20:55And no one wants to go up against her.
20:59I'm actually quite intimidated by Veronica.
21:02She's been consistently on the top.
21:05So...
21:07It's gonna be a battle.
21:08All right, Veronica, what did you make?
21:10I made you...
21:13Or big plate chicken.
21:15That's the literal translation.
21:16It's a Chinese Thai fusion.
21:18So it's stir-fried Thai noodles.
21:20It's a lot of chicken with bion bion noodles.
21:23And Boo, what did you make?
21:24So I made a take on banyburi,
21:26and they write the cucumber gazpacho to pour on top of it.
21:31Let's take it.
21:37I can smell Veronica's dish, and it's amazing.
21:41And so...
21:43Here's hoping.
21:44Let's try Boo's dish.
21:46There's some assembly required.
21:48So you're gonna take the puri,
21:50put a little bit of the chickpea mixture inside,
21:52and then pour in some of the raita gazpacho.
22:03The winner of this duel is...
22:15Veronica!
22:17That was a close, close one.
22:20Veronica, you took a huge risk with those hand-pulled noodles,
22:23and that paid off.
22:24They were perfect texture.
22:26There's big, bold flavors with the sauce that you made.
22:29It's very umami, but rich and deep in flavor.
22:32It's about that balance.
22:33Veronica, you say this dish is a little bit of a mashup
22:35between Chinese and Thai.
22:38It's a really good combination.
22:39Thank you, Mary.
22:41Boo, I really loved yours.
22:42I thought the sauce was a really refreshing take on the puri,
22:45and they integrated well with everything going on.
22:48Good job.
22:51Thanks, guys.
22:52It's my first win.
22:53I'm feeling good, because winning this challenge means I'm top five now,
22:58and I don't have to do a pressure test.
23:01Veronica takes the win, and I'm very proud of her.
23:04But that means I'm heading into a pressure test.
23:07Today could be my day.
23:12Now we know, obviously, who's in this final duel,
23:14but Craig, do the honors.
23:18Number one, Koichi.
23:20Number two, Liz.
23:22Please bring up your dishes.
23:25I think that Koichi may be picked to go against me,
23:28because perhaps he sees me as less of a threat.
23:31I haven't had my chance to play all of my cards in the kitchen yet,
23:34especially when it comes to savory food.
23:39I see her dish, and it looks amazing.
23:41I'm starting to get a little bit worried.
23:45Koichi, picker of teams, what have you made?
23:49I made a chicken karaage taco with a lotus root furikake chip.
23:54Liz, what did you make?
23:55I made my take on a Thai green curry
23:58with scallops, pickled enoki mushrooms,
24:00and then there are some grapefruit segments hiding in there.
24:04Okay, let's dig in.
24:05They're making no reactions whatsoever.
24:18There's no nodding.
24:19There's no looking around.
24:20It is silence.
24:22I'm totally at a loss.
24:24The winner of this battle is...
24:33Liz.
24:36You know, Liz, I think your curry has just so many levels of beautiful flavor,
24:40and the scallops worked really, really well.
24:43It all made sense.
24:44This is really unlike any green curry I've ever had.
24:48You put pink grapefruit.
24:51It wasn't quite necessary to be in there, but it was just delightful.
24:56Koichi, your tortillas were delicious.
24:58But the chicken, I do find a tad dry and a little under-seasoned.
25:03Koichi, back to your station.
25:05Thanks, Koichi. Thanks, Liz.
25:06I'm thrilled. I'm thrilled, obviously.
25:09I'm not going forward to the pressure test.
25:11Thank goodness.
25:12And then the reality of the situation sets in.
25:16Koichi had the advantage today,
25:18and I kind of stripped that away from him.
25:20But it's a competition.
25:25The judges unanimously voted against my dish.
25:28It's definitely hurtful.
25:29I feel like I failed,
25:31and now I'm having to go into a pressure test.
25:33Just looking within myself,
25:35and really try to channel that well of energy and strength.
25:46Koichi, Andres, and Boo.
25:48You each lost your showdown,
25:50and now face a pressure test
25:52to determine which of you are staying
25:54in the MasterChef Canada kitchen,
25:55and who's going to be leaving us for good.
26:00You'll be making.
26:05Six identical cake doughnuts,
26:09in any flavour you'd like.
26:11Your doughnuts must fit inside the box.
26:13But this is not a replication challenge,
26:15so we want you to think outside the box.
26:18I have never made a doughnut,
26:23so I am so scared.
26:26You have 30 minutes on the clock.
26:28Two stay, one goes.
26:31Time starts...
26:34...now.
26:38Come on, guys.
26:39You got this.
26:40Come on.
26:41You got it.
26:42You got it.
26:43You got it.
26:44You got it.
26:45As soon as the judges said,
26:46bring your innovation,
26:48I tell myself,
26:49I'm very adventurous in my kitchen,
26:51and I do enjoy taking risks in the kitchen.
26:54Way to hustle!
26:55Boo's like, I'm on it.
26:56Okay, boo.
26:57Do it.
26:58Innovate.
27:01Putting on that black apron means
27:04someone's going home.
27:05Can I do this?
27:07In my head?
27:08Yes.
27:09In practice?
27:11We'll find out.
27:15Doughnuts.
27:16I'm pretty terrified of doing doughnuts in 30 minutes.
27:19This is a do-or-die moment.
27:21Stay calm.
27:23You guys are doing great.
27:24Just stay calm.
27:25You got it.
27:26I'm making a cake doughnut.
27:28What are you looking for in that texture?
27:30The cake doughnut is more similar
27:31to, like, an old-fashioned doughnut
27:32or a sour cream doughnut.
27:34It's a little bit more tender,
27:36really good flavor,
27:37and it also often has, like,
27:38a bit more of a crisp on the outside,
27:39which I absolutely love.
27:41I almost put sugar in instead of flour.
27:43Let's, uh, switch gears.
27:48I'm feeling focused.
27:49Just want to get started on my dough.
27:51When I bake, I take a long time
27:53because I really make sure
27:54that all the ingredients are right
27:56and that I understand the process.
27:58Two.
28:02You have to mix that up nice and quick.
28:03You don't want to let it go too long
28:05because you don't want to develop that gluten.
28:10So I'm making the dough right now.
28:12This is very important that this gets done
28:14before I do everything else.
28:16I need to rest for at least ten minutes.
28:20Boo, way to hustle.
28:21Oh, boo's going, boo's going.
28:22Look at you go.
28:23Holy...
28:24Oh, jeez, Louie.
28:25I am cooking for my life right now.
28:27No!
28:29Oh, hi, Mary.
28:30What are your flavors?
28:31What are you making?
28:32I'm making pistachio rose.
28:33Okay, okay.
28:34With a sweet paneer.
28:35It's a type of cheese.
28:36Oh, with a sweet paneer.
28:37We always make our paneer at home.
28:39This is a skill that my mom has taught me,
28:42so I wanted to bring that to the kitchen today.
28:45Good luck.
28:47Have you ever made a doughnut before?
28:48No.
28:49Well, today's the day.
28:50It's happening right now.
28:51We're doing it.
28:52Thank you, chef.
28:53Keeping a cool head
28:54and trying to get everything done.
28:56That's probably the most important thing.
28:58Making the doughnuts,
28:59I'm just telling myself
29:00that I can't go home yet.
29:02So I'm going to make
29:03an Earl Grey infused doughnut
29:05with a miso chocolate glaze
29:07and topped with a caramel pear.
29:10How did you get the tea into the dough?
29:11So I infused the buttermilk in it.
29:13Okay.
29:14So chocolate, miso, caramel, pear.
29:15Have you ever had these flavors combined before?
29:17Yes, I do a poached Asian pear at home.
29:20Okay.
29:21So I'm kind of getting a bit inspired by that.
29:22Okay, great.
29:23Awesome. Good job.
29:24Everything's fine.
29:26Everything's fine.
29:28Hey, Andres.
29:29Hi.
29:30What flavors are you talking about?
29:31Orange for the actual doughnut.
29:33Okay.
29:34And we're going to have some chocolate,
29:36toasted pecans with some dried caramel.
29:39We're going a little classic
29:40with the orange pecan.
29:41We're doing classic.
29:42Okay.
29:43My wife loves those chocolate oranges.
29:45My family,
29:46they might not be here right now with me,
29:49but I'm bringing them to the MasterChef kitchen
29:52with my flavors.
29:54If doughnuts save me,
29:56it's going to become my new favorite food.
29:5915 minutes left for your doughnuts.
30:02Donuts.
30:03Donut disappoint us.
30:07You need to figure out what size to cut your doughnuts.
30:10You really have to calculate for the expansion
30:12as it grows in that fryer.
30:14Oh, my gosh.
30:15I'm getting nervous.
30:16Careful, careful.
30:17You got 13 minutes left.
30:19You're not seeing fried doughnuts going on.
30:22Remember, you got to get them fried and cooled.
30:25Boo is going in the fryer.
30:27Careful, Boo.
30:28Good job.
30:29Careful.
30:30You know, I see them adding several doughnuts in at a time.
30:33Uh-huh.
30:34You know, like, it's always ideal to put less food into the fryer
30:38so it doesn't drop that temperature.
30:40I wouldn't do any more than two or three doughnuts at a time.
30:44Yeah.
30:46Oh, yeah.
30:50As I'm frying my doughnuts, I realize the key component to a doughnut
30:55is the hole.
30:57Where's the hole?
30:58No doughnut hole.
31:00I forgot.
31:01Ooh.
31:02It's got so many things on the go.
31:05Without the hole in the middle, it takes a lot longer to fry,
31:08and it might end up with that really kind of doughy center.
31:11I might be in trouble.
31:16You got it.
31:17Come on, guys.
31:19Good job.
31:20Good job.
31:21I'm making a miso glaze.
31:24What's Boo doing?
31:25I have no idea.
31:26Is she the water out of something?
31:28This is paneer.
31:29It's a type of cheese.
31:30Oh, she's making cheese.
31:33Paneer has quite a neutral flavor to it.
31:35You can take it sweet or savory.
31:37We're going sweet.
31:39I'm going to bring it into my glaze to lighten up the sweetness.
31:42It's going to be tough.
31:44Boo is literally making paneer.
31:47That is a swing.
31:48If that works out, whoa.
31:50Boo is not messing around.
31:53This is okay.
31:55Sweet cheese chocolate looks a little rough.
31:58Is that where the miso is?
31:59Yeah.
32:00My glaze is just not thinning, and I don't know why,
32:04and the taste of miso isn't strong enough in it.
32:07I'm worried.
32:09Okay, great work.
32:11Great work.
32:12Everything's fine.
32:13Oh, donuts are coming out.
32:21Watch that sugar, Andres.
32:23I'm making my caramel, and you need to be really careful.
32:27It can burn so quickly, and once it's past a certain point,
32:32there's no going back.
32:35I really want this caramel to work.
32:37My caramel is not caramelling.
32:39I'm running out of time, and there's still a lot to do.
32:42Oh, watch out the timer.
32:44It's watching.
32:45Koichi just burnt his caramel.
32:48Oh.
32:49Oh, no.
32:50It's just all crumbling.
32:53I feel like I'm about to give up.
33:03Oh, watch out the caramel.
33:07Koichi just burnt his caramel.
33:11You've got time.
33:12You've got time.
33:13Yeah.
33:15Part of me just wants to stop.
33:17I don't think I'll have time.
33:20But I can't stop.
33:23I deserve to at least try for myself
33:26and go present something.
33:29Who knows?
33:30Or at least I tried.
33:32Guys, you've got two minutes left.
33:34We want those six perfect donuts.
33:39Andres is giving us 5,000 milligrams of vitamin C
33:43in one donut.
33:46Good job. Good job.
33:51This looks terrible.
33:54The time's almost up.
33:55I just start decorating my donuts in the box.
34:00Time.
34:02Five, four, three, two, one.
34:06Time's up.
34:07Hands up.
34:12I did it.
34:13I got six donuts in the box.
34:14I hope the judges like them.
34:16I think this is one of the most beautiful things I've ever made.
34:20I'm proud.
34:22Happy I got them done.
34:24I'm looking at Boo's beautiful donuts.
34:27I started second guessing everything I just did.
34:31Hopefully it tastes good.
34:33None of them look alike.
34:34But I hope they think it's delicious.
34:36We put you to the test asking you to make six identical donuts under extreme pressure.
34:44Koichi, we'd love to try your donuts.
34:49I hope that the judges see that I didn't give up and I pushed through.
34:53Yeah, I hope that they see that I tried my best.
34:54So Koichi, tell us about the donut that you made today.
34:58I made an Earl Grey tea infused donut with some miso chocolate glaze.
35:04There was supposed to be a caramelized pear to decorate the donut, but that did not make it.
35:09The appearance is a little rough.
35:11The shine on your glaze is nice.
35:13Okay, let's give them a go.
35:14Koichi.
35:24The glaze itself is really good.
35:26And all the little divots and stuff gives that glaze somewhere to go, so you get extra of it.
35:31The main issue with the donut is I think you overloaded your fryer.
35:35Do you see how it almost looks like it's been soaked in that oil?
35:39That batter just absorbs it and you get really, really kind of a heavy, heavy bite.
35:46It's really unfortunate because I enjoy the outside crispiness of that donut.
35:52The oil temperature wasn't high enough that it was forcing that steam out and so that oil got inside the food.
35:59You can really clearly see it here.
36:02Big mistake.
36:04You've got some big, bold flavors in the description of it, but they kind of disappear.
36:12The chocolate really masks the miso and the Earl Grey just doesn't really come through.
36:17It was a tough challenge, Koichi.
36:19You did an admirable job getting this up in 30 minutes.
36:22Thanks, Koichi. Thank you.
36:24Feeling pretty deflated.
36:28Even though I had good ideas, it didn't show up on the plate.
36:30Boo, please bring your box of donuts to the front.
36:38I'm walking up and I'm just thinking about two things.
36:41I'm hoping that it's not too perfumey and I'm hoping that the texture of the donut is correct.
36:46Alright Boo, tell us what you made.
36:48So I made a pistachio rose donut that has a sweet cardamom paneer glaze.
36:53Boo, you know these look stunning, right?
36:56You look worried, but you know that these look stunning.
36:58They look the part.
37:01These belong in the window of one of those gourmet donut shops.
37:06Oh, thank you.
37:08Let's give them a try.
37:09Yeah, let's go for it.
37:19Boo?
37:21I love this donut.
37:26I love a pistachio.
37:27Like, it's so creamy and buttery and delicious.
37:31And the rose water in it is like the perfect amount.
37:35It's there, it's present, it's a little floral, but just in a way like you walk by a beautiful garden.
37:41The crumb on your donut is soft, it's tender.
37:44I get the crunch of those pistachios and that paneer in the icing, that's incredible.
37:50The paneer was just smart.
37:52You just have this uncanny ability to play in this amazing Indian cupboard that you play with.
37:59And it's always exciting.
38:03You know, when we're talking about an innovative challenge and you're meeting all those criteria, I'm proud of you.
38:10Oh, thank you, chefs.
38:12Great job.
38:13I'm here in 30 minutes.
38:18I know, you're stunning.
38:20To hear Chef Hugh say that he's proud of me, I'm so shocked.
38:29Andres, please come on up with your half dozen donuts.
38:35I'm way too close to mess this up now.
38:38This needs to be good.
38:40So, Andres, what are the flavors going on?
38:42We've got orange-infused chocolate ganache.
38:46I put some orange liqueur in there, too.
38:48We have some candied pecans.
38:50And in the dough itself, it's infused with orange as well.
38:54And why did you choose to go hole-less?
38:57Uh, to be honest, I...
39:00I forgot.
39:02Full donuts are trickier to cook, because they have less surface area, less oil hitting them, so we'll see how they went.
39:12We'll see you next time.
39:13We'll see you next time.
39:14We'll see you next time.
39:15We'll see you next time.
39:20Going home on a pressure test would be really, really disappointing.
39:25Please, please, please, please, please like it.
39:28Mmm.
39:30Andres?
39:31Mine's a little undercooked right in the center.
39:48I did find it tough, though.
39:51It had a really nice texture.
39:52It looks like it would be overtly sweet, and it's not.
39:56Mm-hmm.
39:57It is overtly orangey.
40:00It is a zesty little critter.
40:03Great flavors that you got there, but when it came to the visuals, you didn't quite hit all of those.
40:10You can get back to your station.
40:14Adobe.
40:15Yeah.
40:16Yeah.
40:17I don't know if I've done enough.
40:20Those were some great donuts.
40:22We've got some big decisions to make.
40:26It's sad to see anyone go at this point, but Selma has to go home.
40:30That, uh, was a difficult challenge.
40:36We gotta decide.
40:38All right, let's get out there.
40:39They call it a pressure test for a reason, and this was not an easy challenge.
40:49It all came down to creativity, flavor, and precision.
40:54Boo.
40:56Your rose pistachio and paneer donuts ticked all the boxes.
41:02Congratulations.
41:03You made it to the top five.
41:05Woo!
41:06Thank you, thank you, thank you, thank you.
41:07Please head to the gallery.
41:09I'm so happy, but now I'm looking over at Koichi Andreas, and I may physically be in the gallery, but my heart is with them both.
41:22Andres, your donuts were really tasty, but this was an innovation challenge, and you might have just played it too safe.
41:29Koichi, you had a really innovative idea, but time management and technique just seemed to get the best of you.
41:46Koichi...
41:47Today was a real roller coaster for you, and unfortunately, the ride ends here.
41:55It's okay, thank you.
41:58Koichi, you have won three times in this kitchen, and you've left such a beautiful mark on this competition.
42:08Come on up and say bye.
42:10Woohoo!
42:12I'm so proud of my journey.
42:14This was amazing.
42:15Oh my God, a loco!
42:17Me and this competition, I have been guiding myself with my heart.
42:20It's a workout.
42:22And I go home with all these amazing new friends.
42:25Blue team!
42:27Oh my goodness!
42:29And I leave the MasterChef Canada kitchen knowing that I can.
42:32That tastes exactly like a gyoza.
42:35Man, this is one of the best things that I've tasted in this whole season.
42:39Oh my God, thank you.
42:41We're looking out at these amazing home cooks.
42:43Who do you think is going to be Canada's next MasterChef?
42:46Boo, you have such a wonderful heart and equally good palate.
42:53You've got this.
42:54Oh, thank you.
42:55Thanks, Koichi.
42:59I have that passion for food again.
43:02I'm so excited to see where that's going to take me.
43:05This is all just such a dream come true.
43:09Bye.
43:13Lift!
43:14Next time.
43:15Okay.
43:17Who here knows how to fillet a fish?
43:20Well, you're in luck because today I'm going to show you.
43:23It's a MasterClass with Chef Hugh.
43:25Oh, no.
43:26I am not comfortable with fish.
43:29Be cool.
43:31I hope this is okay.
43:33Cooking is so punk rock.
43:36Let's break the rules a bit.
43:37Here's the best.
43:38.
43:47The End
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