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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.
00:18I 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.
04:17Let'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.
05:22Takeout coming out quick.
05:23Whoa!
05:24Takeout coming out quick.
05:25This is a lot of food.
05:27Koichi's got the whole Hershey story.
05:29The time crunch is hard right now.
05:36I'd be lying if I'm not tripping.
05:40Presentation is very important today, and we just want good, beautiful, clean food, but
05:49not your standard takeout.
05:50Mm-hmm.
05:51I can't wait to see what everybody puts out today.
05:53I'm gonna be making a Thai green curry today, which is my favorite.
06:00One second.
06:01But I'm gonna be elevating it and kind of plating it in a way that hopefully is going to impress
06:09the 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 gonna do my best no matter what.
06:22So I'm making a karage taco.
06:24Karage is a Japanese fried chicken.
06:27So this is a creative approach to tacos.
06:30They really represent who I am.
06:31The level of difficulty for this challenge is incredibly high.
06:34I am going with the chicken breast.
06:36Hopefully I can marinate it long enough so it doesn't dry by the time I cook it.
06:41I am definitely taking a risk.
06:42We'll try to make the tortilla by hand.
06:44Hopefully it beats Liz.
06:46When you guys are getting takeout, what are you getting?
06:50Shawarmas, hummus, and really fresh pita, that type of stuff is great.
06:54What do you like, Ray?
06:55Um, I 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.
07:06I think it's all about that craveability factor, right?
07:09Yeah.
07:10You want that comforting vibe when you're getting takeout.
07:16People are focused.
07:21This top six means business.
07:23It's probably also because they really don't know who they're up against.
07:26Mm-hmm.
07:27It feels strange being the puppet master.
07:29Honestly, there is no bad pairing.
07:31Everybody's so strong.
07:32Uh, making a dough for pizza?
07:35I like getting pizza, but I like making it as well.
07:38So, this is kind of like my wheelhouse.
07:41I make pizza at least once a week.
07:45Instead of using a tomato sauce, I'm making a tomatillo sauce.
07:50Instead of putting pepperoni, we're putting a little bit of chorizo in there.
07:54Things that you don't usually see on pizza.
07:57I'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.
08:07I'm thinking, what do my kids love to eat?
08:09And it's pizza.
08:10I mean, there's only really one way to eat pizza.
08:13But today, I'm gonna change it up.
08:17Hey, Mary Ann.
08:18Hi. How are you guys doing?
08:19What you got going on?
08:20The most common takeout in our household is pepperoni pizza.
08:25So, are you making a traditional pizza, in a sense?
08:27No, no.
08:28I don't think I'm allowed to do a traditional pizza at MasterChef.
08:30So, I'm doing a pepperoni stuffed tortellini.
08:33Oh!
08:34Okay, so little tiny tortellini that tastes like a pepperoni pizza?
08:37Yeah, exactly, with like a spicy marinara sauce.
08:40Mary 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.
08:45Okay.
08:46Thanks, Mary Ann.
08:47Thanks, Mary Ann.
08:48No problem.
08:50I'm definitely scared, for sure.
08:52Because, 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.
09:17Okay.
09:18Which is similar to Bani Puri.
09:19Okay.
09:20If I want an ultimate guilty pleasure, I would want Bani Puri.
09:24The kuri, which is the crispy outer shell of this dish.
09:28They're so tedious to make, so we always order them out.
09:31So I'm gonna go with a elevated version of that.
09:34So we're gonna do a cucumber gazpacho with a agar agar tamarind jelly.
09:39Wow.
09:40I hope it's done in time.
09:41Well, good luck with it.
09:43We've got 60 minutes to make this dish.
09:46I've gotta work.
09:47This is why I always order it out.
09:49When I think of takeout, I want comfort food.
09:58I want food that has a lot of flavors.
10:00What are you making, Veronica?
10:01I'm making a plate that literally translates to big plate chicken.
10:05Big plate chicken.
10:06Yeah, it's a Xinjiang-style big plate chicken with hand pulled noodles.
10:10Okay.
10:11I'm elevated by infusing some of the Thai flavors.
10:14Okay.
10:15Because Thai is my favorite takeout after Chinese soup.
10:18Okay.
10:19I hope the judges appreciate that change of flavor profile.
10:22And 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.
10:37Home cooks, you are halfway through.
10:41There's 30 minutes left on the takeout challenge.
10:43At this point in the competition, every one of us has a chance to 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.
11:06What's up?
11:07She 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.
11:13I've got this.
11:14Behind you, behind you.
11:15Sorry.
11:16It's cutting it a little close.
11:17I need to hustle.
11:21CIBC is helping Canada's next master chef realize their dreams with $100,000.
11:29Home cooks, there's 30 minutes left until we want our meals delivered.
11:33Pick it up.
11:34The challenge today is takeout food.
11:38But 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 who we're going up against.
11:48Coichi is the one deciding.
11:50We've got to 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.
12:01Takeout is, like, usually a little bit of a special occasion.
12:08It's relaxing.
12:09It's chill.
12:10Nobody has to cook.
12:11Nobody has to clean.
12:12But this is intense.
12:15We're going to have pizza in 18 minutes.
12:18We 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.
12:30We was putting together a puri platter.
12:32So we're going to assemble everything with all the sauces, with everything.
12:35I love that.
12:36Fun.
12:37Fun.
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 go.
12:46Time is very tight.
12:49Uh-oh.
12:51Fine garlic.
12:54I'm doing 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,
13:09like 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 you going to make sense?
13:30I think it's going to make sense.
13:31Okay.
13:32Yeah.
13:33I think you're paired up against.
13:34I'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.
13:46And 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.
13:55I'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?
14:04Yes.
14:05But now it'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.
14:18Pretty good.
14:19Fifteen minutes left, everybody.
14:22Fifteen minutes.
14:23Behind.
14:24A lot of things are going to be done in the next quarter of an hour.
14:32Pizza's good now.
14:33It's a little thick, but it's not always a bad thing.
14:36I overheard Marianne talking about a pasta pizza?
14:40Whoa.
14:41That's cool.
14:42I should have thought about that.
14:45Oh, my God.
14:46I need to start cooking these puris right now.
14:49They 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.
15:04It'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 whole noodles are going to be pretty stellar by the looks of it.
15:17Home cooks, there's ten minutes left.
15:20Getting close.
15:23There's a lot of smoke going on, but that's what I'm going for.
15:25I want a really good hard sear on this first side.
15:28I am here to win.
15:30Yeah, I mean, Liz is doing a green curry.
15:32So 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.
15:51They only take three minutes, so we're pushing at this point.
15:55Marianne is making little tortellini.
15:57She is motoring.
16:01I'm making my salsa verde, seeing if it's good.
16:06It's good.
16:08It's awesome.
16:10I hope they're delicious.
16:12Because nothing scares me more than a pressure test.
16:15Three minutes, everyone!
16:16Start assembling your plates!
16:18You've got to get stuff on the plate.
16:20You guys got it.
16:22Hot, 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.
16:33Stressed?
16:35I think I've done enough.
16:37I don't want to miss a single component.
16:41Ten, nine, eight, seven, six, five, four, three, two, one!
16:51Time's up!
16:53Oh, my goodness.
16:54What a delight.
16:55Whoo! Good job!
16:59I looked at my plate, and I'm feeling good about it.
17:02I know my flavors are good.
17:04I got everything done that I intended to get done.
17:07Making noodles by hand is no joke.
17:10I give it all, and I don't know if I can do another challenge.
17:16I'm looking around, and everyone showed up today,
17:20and I don't feel confident going up against any single one of these dishes.
17:23We asked for your spin on your favorite takeout.
17:29That much you know.
17:31The 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?
17:50The first home cook is...
17:52Andres!
17:54Versus...
17:55Marianne!
17:56Oh!
17:57The battle of pizzas.
17:59Please bring your dishes up.
18:01The battle of pizzas.
18:03It's always a bit nerve-wracking when you make a dish that's similar to another competitor's,
18:08because then there is comparison that's happening.
18:09I'm looking at her dish, it looks so good.
18:10I've got my work cut out for me.
18:11The winner of this showdown will be determined by majority vote.
18:14Andres, you're number one.
18:15Tell us what you made.
18:16I made up my work.
18:17Andres, you're number one.
18:18Tell us what you made.
18:19I made up my work.
18:20Andres, you're number one.
18:21Andres, you're number one.
18:22Tell us what you made.
18:23I made an elote Mexican street corn pizza.
18:24It's not quite deep dish, but I like thicker crust.
18:26And Marianne, what'd you make?
18:27A pizza-topping stuffed tortellini with pepperoni, nutmeg, lemon, mozzarella.
18:30And then there is comparison that's happening.
18:32I'm looking at her dish, it looks so good.
18:33I've got my work cut out for me.
18:34The winner of this showdown will be determined by majority vote.
18:37Andres, you're number one.
18:38Tell 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.
18:46And Marianne, what'd you make?
18:47A pizza-topping stuffed tortellini with pepperoni, nutmeg, lemon,
18:52mozza, parm.
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.
19:09I'm wondering in my head, what's happening?
19:12Do they like it?
19:15Now let's try Marianne's dish.
19:22The winner of this showdown is...
19:36Marianne.
19:37Good job.
19:38Wow.
19:39Marianne.
19:40It tastes exactly like a pepperoni pizza.
19:43I love the nutmeg in that ricotta filling.
19:45Really, really good job.
19:47It's innovative and it's fun, but you really nailed those flavors.
19:50It's delicious.
19:51I want to take another bite.
19:53I'm shocked that you pulled that off in an hour.
19:57Andres, I voted for your dish.
19:59Technically, spot on.
20:00And 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 to 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.
20:21And now it's a dreaded pressure test.
20:26Okay.
20:27Our second secret duel is gonna be...
20:36Veronica.
20:37And up against Veronica is...
20:43Boo.
20:44I knew it.
20:46Bring up your dishes.
20:47Let's go.
20:48Ding, ding.
20:50This matchup is a little scary because Boo has been winning and no one wants to go up against her.
20:58I'm actually quite intimidated by Veronica.
21:01She's been consistently on the top.
21:04So...
21:06It's gonna be a battle.
21:07All right, Veronica, what did you make?
21:09I made you...
21:13Or big plate chicken.
21:14That's the literal translation.
21:16It's a Chinese Thai fusion.
21:17So it's stir-fried Thai noodles.
21:19It's a lot of chicken with bian bian noodles.
21:22And Boo, what did you make?
21:23So I made a take on...
21:25And they write the cucumber gazpacho to pour on top of it.
21:30Let's dig in.
21:36I can smell Veronica's dish and it's amazing.
21:40And so...
21:43Here's hoping.
21:44Let's try Boo's dish.
21:45There's some assembly required.
21:47So you're gonna take the puri,
21:49put a little bit of the chickpea mixture inside
21:52and then pour in some of the Raita despacho.
22:03The winner of this duel is...
22:14Veronica.
22:16That 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
22:36between Chinese and Thai.
22:38It's a really good combination.
22:39Thank you, Mary.
22:40Boo, I really loved yours.
22:41I thought the sauce was a really refreshing take on the puri
22:44and they integrated well with everything going on.
22:48Good job.
22:51Thanks, guys.
22:52It's my first win.
22:54I'm feeling good.
22:55Because 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.
23:17Number 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.
23:33Especially when it comes to savory food.
23:38I see her dish and it looks amazing.
23:41I'm starting to get a little bit worried.
23:45Koichi, picker of teams.
23:47What have you made?
23:48I made a chicken karaage taco
23:51with a lotus roots furikake chip.
23:54Liz, what did you make?
23:55I made my take on a Thai green curry
23:57with scallops, pickled enoki mushrooms,
24:00and then there are some grapefruit segments hiding in there.
24:04OK, let's dig in.
24:15They're making no reactions whatsoever.
24:18There's no nodding.
24:19There's no looking around.
24:21It is silence.
24:22I'm totally at a loss.
24:25The winner of this battle is...
24:32Liz.
24:36You know, Liz, I think your curry has just so many levels of beautiful flavor.
24:39And then the scallops worked really, really well.
24:42It 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.
25:02Koichi, back to your station.
25:05Thanks, Koichi. Thanks, Liz.
25:06I'm thrilled.
25:07I'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, and I kind of stripped that away from him.
25:20But it's a competition.
25:24The judges unanimously voted against my dish.
25:27It's definitely hurtful.
25:28I feel like I failed, and now I'm having to go into a pressure test.
25:33Just looking within myself and really try to channel that well of energy and strength.
25:46Koichi, Andres, and Boo.
25:49You each lost your showdown and now face a pressure test
25:52to determine which of you are staying in the MasterChef Canada kitchen
25:55and who's going to be leaving us for good.
26:00You'll be making...
26:07...six identical cake doughnuts in any flavour you'd like.
26:11Your doughnuts must fit inside the box.
26:14But this is not a replication challenge, so we want you to think outside the box.
26:18I have never made a doughnut, so I am so scared.
26:26You have 30 minutes on the clock.
26:29Two stay, one goes.
26:32Time starts...
26:37...now.
26:38Come on, guys. Keep practice. Come on. You got it. You got it. You got it.
26:41You got it.
26:45As soon as the judges said, bring your innovation, I tell myself,
26:49I'm very adventurous in my kitchen and I do enjoy taking risks in the kitchen.
26:54Way to hustle!
26:55Boo's like, I'm on it.
26:57Okay, Boo. Do it. Innovate.
27:00Putting on that black apron means someone's going home.
27:06Can I do this? In my head? Yes.
27:09In practice?
27:11We'll find out.
27:14Donuts.
27:16I'm pretty terrified of doing donuts in 30 minutes.
27:19This is a do-or-die moment.
27:22Stay calm. You guys are doing great. Just stay calm.
27:25You got it.
27:26Now, making a cake doughnut, what are you looking for in that texture?
27:30The cake doughnut is more similar to, like, an old-fashioned doughnut or sour cream doughnut.
27:34It's a little bit more tender, really good flavor, and it also often has, like, a bit more of a crisp on the outside, which I absolutely love.
27:41I almost put sugar in instead of flour.
27:44Let's, uh, switch gears.
27:47I'm feeling focused. Just want to get started on my dough.
27:50When I bake, I take a long time because I really make sure that all the ingredients are right and that I understand the process.
27:57Two.
28:01You have to mix that up nice and quick. You don't want to let it go too long because you don't want to develop that gluten.
28:06So I'm making the dough right now. This is very important that this gets done before I do everything else.
28:16I need to rest for at least 10 minutes.
28:19Boo, way to hustle.
28:21Boo's going. Boo's going.
28:22Look at you go. Holy...
28:24I am cooking for my life right now.
28:27No!
28:29Oh, hi, Mary.
28:30What are your flavors? What are you making?
28:31I'm making pistachio rose.
28:33Okay, okay. With a sweet paneer.
28:34It'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, so I wanted to bring that to the kitchen today.
28:45Good luck. Thank you.
28:46Have you ever made a doughnut before?
28:47No.
28:48Well, today's the day.
28:49It's happening right now. We're doing it.
28:50Thank you, Chef.
28:53Keeping a cool head and trying to get everything done.
28:56That's probably the most important thing.
28:58Making the doughnuts, I'm just telling myself that I can't go home yet.
29:01So I'm going to make an Earl Grey-infused doughnut with a miso chocolate glaze
29:07and topped with a caramel pear.
29:09How did you get the tea into the dough?
29:11So I infused the buttermilk in it.
29:13Okay. So chocolate, miso, caramel, pear.
29:15Have you ever had these flavors combined before?
29:17Yeah, so 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. Awesome. Good job.
29:23Everything's fine. Everything's fine.
29:27Hey, 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, toasted pecans with some dried caramel.
29:38We're going a little classic with the orange, pecans.
29:40We're doing classic.
29:41Okay.
29:42My wife loves those chocolate oranges.
29:45My family, they might not be here right now with me,
29:48but I'm bringing them to the MasterChef kitchen with my flavors.
29:53If doughnuts save me, it's going to become my new favorite food.
29:58Fifteen minutes left for your doughnuts.
30:02Donut disappoint us.
30:07You need to figure out what size to cut your doughnuts.
30:09You really have to calculate for the expansion as it grows in that fryer.
30:13Oh my gosh, I'm getting nervous.
30:15Careful, careful.
30:16You got 13 minutes left.
30:18You're not seeing fried doughnuts going on.
30:21Remember, you got to get them fried and cooled.
30:24Boo 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.
30:33You know, like it's always ideal to put less food into the fryer
30:37so it doesn't drop that temperature.
30:39I wouldn't do any more than two or three doughnuts at a time.
30:43Yeah.
30:46Oh.
30:47Yeah.
30:50As I'm frying my doughnuts, I realize the key component to a doughnut
30:54is the hole.
30:56Where's the hole?
30:58No doughnut hole.
31:00I forgot.
31:01Oh.
31:02It's got so many things on the go.
31:04Without the hole in the middle, it takes a lot longer to fry
31:07and it might end up with that really kind of doughy center.
31:10I might be in trouble.
31:15You got it.
31:16Come on, guys.
31:18Good job.
31:19Good job.
31:20I'm making the miso place.
31:22What's Boo doing?
31:24I have no idea.
31:26Is she the water out of something?
31:27This is paneer.
31:28It's a type of cheese.
31:29It's a type of cheese.
31:30Oh, she's making cheese.
31:31That's cheese.
31:32Paneer has quite a neutral flavor to it.
31:35You can take it sweet or savory.
31:37We're going sweet.
31:38I'm going to bring it into my glaze to lighten up the sweetness.
31:42It's gonna be tough.
31:44Boo is literally making paneer.
31:46That is a swing.
31:48If that works out, whoa.
31:50Boo is not messing around.
31:52This is okay.
31:53Sweet cheese chocolate looks a little rough.
31:58Is that where the miso is?
31:59Yeah.
32:00My glaze is just not thinning.
32:02And I don't know why.
32:04And the taste of miso isn't strong enough in it.
32:07I'm worried.
32:08Okay, great work!
32:10Great work!
32:11Everything's fine.
32:12Oh, donuts are coming out.
32:14Watch 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, there's no going back.
32:33I 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!
32:43The caramel!
32:45Koichi!
32:46Koichi just burnt his caramel.
32:48Oh.
32:50Oh, no.
32:51It's just all crumbling.
32:54I feel like I'm about to give up.
33:03Oh, watch out!
33:04The caramel!
33:05Koichi just burnt his caramel.
33:10You've got time.
33:11You've got time.
33:12Yeah.
33:13Part of me just wants to stop.
33:16I don't think I'll have time.
33:18But I can't stop.
33:21I deserve to at least try for myself, and go present something.
33:28Who knows?
33:29At least I tried.
33:31Guys, you've got two minutes left.
33:34We want those six perfect donuts.
33:38Andres is giving us 5,000 milligrams of vitamin C in one donut.
33:45Good job.
33:46Good job.
33:51This looks terrible.
33:53The time's almost up.
33:55I just start decorating my donuts in the box.
33:59Time.
34:00Five.
34:01Four.
34:02Three.
34:03Two.
34:04One.
34:05Time's up.
34:06Hands up.
34:07I did it.
34:08I got six donuts in the box.
34:09I hope.
34:10The judges like them.
34:11I think this is one of the most beautiful things I've ever made.
34:13I'm proud.
34:14Happy I got them done.
34:15I'm looking at Boo's.
34:16Beautiful donuts.
34:17I'm looking at Boo's.
34:18Beautiful donuts.
34:19I started second guessing everything I just did.
34:20Hopefully it tastes good.
34:21None of them look alike.
34:22But I hope they think it's delicious.
34:26We put you to the test asking you to make six identical donuts under extreme pressure.
34:32Koichi, we'd love to try your donuts.
34:33I hope that the judges see that I didn't give up and I push through.
34:34Yeah, I hope that they see that I tried my best.
34:35So Koichi, tell us about the donut that you made today.
34:54I made an Earl Grey tea-infused donut with some miso chocolate clays.
35:01doughnuts with some miso chocolate glaze.
35:04There was supposed to be a caramelized pear
35:06to decorate the doughnut, but that did not make it.
35:09The appearance is a little rough.
35:11The shine on your glaze is nice.
35:13OK, let's give them a go.
35:22Koichi.
35:24The glaze itself is really good.
35:27And all the little divots and stuff
35:28gives that glaze somewhere to go, so you get extra of it.
35:31The main issue with the doughnut
35:33is I think you overloaded your fryer.
35:37Do you see how it almost looks like it's
35:38been soaked in that oil?
35:40That batter just absorbs it.
35:42And you get really, really kind of a heavy, heavy bite.
35:47It's really unfortunate, because I
35:48enjoy the outside crispiness of that doughnut.
35:51The oil temperature wasn't high enough
35:53that it was forcing that steam out.
35:56And so that oil got inside the food.
35:59You can really clearly see it here.
36:02Big mistake.
36:05You've got some big, bold flavors in the description of it,
36:09but they kind of disappear.
36:13The chocolate really masks the miso,
36:15and the Earl Grey just doesn't really come through.
36:17It was a tough challenge, Koichi, but you did an admirable job
36:21getting this up in 30 minutes.
36:22Thanks, Koichi.
36:26Feeling pretty deflated.
36:28Even though I had good ideas, it didn't show up on the plate.
36:33Boo, please bring your box of doughnuts 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,
36:43and I'm hoping that the texture of the doughnut is correct.
36:46All right, Boo, tell us what you made.
36:47So I made a pistachio rose doughnut that
36:50has a sweet cardamom paneer glaze.
36:54Boo, you know these look stunning, right?
36:57You look worried, but you know that these look stunning.
36:59They look the part.
37:02These belong in the window of one of those gourmet doughnut shops.
37:06Wow.
37:09Let's give them a try.
37:10Yeah, let's go for it.
37:10Uh, Boo, I love this doughnut.
37:26I love a pistachio.
37:27Like, it's so creamy and buttery and delicious.
37:31And the rosewater in it is like the perfect amount.
37:35It's there.
37:35It's present.
37:36It's a little floral, but just in a way
37:39like you walk by a beautiful garden.
37:42The crumb on your doughnut is soft.
37:43It's tender.
37:44I get the crunch of those pistachios.
37:47And that paneer in the icing, that's incredible.
37:50The paneer was just smart.
37:53You just have this uncanny ability
37:55to play in this amazing Indian cupboard that you play with.
38:01And it's always exciting.
38:04You know, when we're talking about an innovative challenge,
38:07and you're meeting all those criteria, I'm proud of you.
38:10Oh, thank you, chefs.
38:13Great job.
38:17A paneer in 30 minutes.
38:18I know.
38:19You're stunning.
38:20To hear Chef Hugh say that he's proud of me,
38:25I'm so shocked.
38:30Andres, please come on up with your half dozen doughnuts.
38:33I'm way too close to mess this up now.
38:39This needs to be good.
38:40So are you.
38:41What are the flavors going on?
38:43We'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 wholess?
38:57Uh, to be honest, I, I forgot.
39:02Full doughnuts are trickier to cook,
39:04because they have less surface area, less oil hitting them.
39:07So we'll see how they went.
39:21Going home on a pressure test would be really,
39:24really disappointing.
39:25Please, please, please, please.
39:28Like it.
39:29Mm.
39:42Andres?
39:43Mine's a little undercooked right in the center.
39:49I did find it tough, though.
39:51It had a really nice texture.
39:53It 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.
40:02Great flavors that you got there.
40:06But when it came to the visuals, you didn't quite hit all of those.
40:10You can get back to your station.
40:15Adobe?
40:15Yeah.
40:16Yeah.
40:17I don't know if I've done enough.
40:21Those were some great doughnuts.
40:23We've got some big decisions to make.
40:27It's sad to see anyone go at this point, but Selma has to go home.
40:30That, uh, was a difficult challenge.
40:36We've got to decide.
40:37All right, let's get out there.
40:43They call it a pressure test for a reason, and this was not an easy challenge.
40:48It all came down to creativity, flavor, and precision.
40:53Boo.
40:57Your rose pistachio and paneer doughnuts ticked all the boxes.
41:01Congratulations.
41:02You made it to the top five.
41:04Whoo!
41:05Thank you, thank you, thank you, thank you.
41:07Please head to the gallery.
41:08I'm so happy, but now I'm looking over at Koichi Andres.
41:13And I may physically be in the gallery, but my heart is with them both.
41:21Andres, your doughnuts were really tasty, but this was an innovation challenge,
41:27and you might have just played it too safe.
41:31Koichi, you had a really innovative idea,
41:35but time management and technique just seemed to get the best of you.
41:45Koichi.
41:50Today was a real rollercoaster for you, and unfortunately, the ride ends here.
41:54It's okay, thank you.
41:58Koichi, you have won three times in this kitchen,
42:02and you've left such a beautiful mark on this competition.
42:07Come on up and say bye.
42:10Whoo-hoo!
42:11I'm so proud of my journey.
42:13This was amazing.
42:14Oh, my God, a loco!
42:16Me and this competition, I have been guiding myself with my heart.
42:20It's a workout.
42:21And I go home with all these amazing new friends.
42:25Blue team.
42:26And I leave the MasterChef Canada kitchen knowing that I can.
42:32That tastes exactly like a gyoza.
42:34Man, this is one of the best things that I've tasted in this whole season.
42:38Oh, my God.
42:40We're looking out at these amazing home cooks.
42:42Who do you think is going to be Canada's next MasterChef?
42:45Boo, you have such a wonderful heart and equally good palate.
42:50You've got this.
42:53Oh, thank you.
42:55Thanks, Koichi.
42:59I have that passion for food again.
43:01I'm so excited to see where that's going to take me.
43:04This is all just such a dream come true.
43:09Bye.
43:13Live!
43:14Next time.
43:15Okay.
43:17Who here knows how to fillet a fish?
43:19Well, you're in luck because today I'm going to show you.
43:23It's a master class with Chef Hugh.
43:26Oh, no.
43:27I 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.
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