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