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MasterChef Canada - Season 8 Episode 8 -
Takeout Face Off
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Takeout Face Off
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Short filmTranscript
00:00That was one delicious cake.
00:02Boo and Mary Ann, you're both at risk of going home.
00:05Judges, I would like to ask if you would accept me
00:08as your elimination today.
00:10I need to go home and take care of myself.
00:20I think it's going to be a good one today.
00:22Top six.
00:25Hello.
00:27Hello.
00:28Hello, everyone.
00:30It feels surreal to be part of the top six.
00:33That finish line is getting closer and closer.
00:36Being here is the scariest thing I've ever done,
00:39and I'm so proud of myself for making it
00:41to this point in the competition.
00:43The pantry's open.
00:45What are we doing today?
00:46Maybe it's a skill test.
00:48Maybe it's another mystery box.
00:50I really have no idea.
00:54Homecooks, today is going to be a really fun one.
00:56We're talking takeout.
00:57Oh.
00:58Oh.
00:59Oh.
01:00We want you to deliver a fun, creative spin on your favorite takeout.
01:05Pizza, sushi, noodles, fried chicken.
01:08Really, the only limit is your imagination.
01:10I love takeout.
01:12I order sushi, sublaki, tacos.
01:16And we have a surprise for you.
01:20You only have to beat one homecook today.
01:23It's a head-to-head showdown.
01:26Oh, wow.
01:27Win, and you'll be safe from elimination.
01:29Lose, and you'll place a pressure test that could send you home.
01:33The person with the better dish goes straight through to the top five.
01:37This is big.
01:38I've watched past seasons.
01:40The pressure tests are no joke.
01:42But here's the catch.
01:44You won't know who your opponent is until it's time to taste.
01:49I don't like any MasterChef Canada surprises because I've never prepared for them.
01:55You're going to be secretly matched up against each other.
01:58Koichi, as the winner of the cake challenge, you're going to be playing matchmaker.
02:07This challenge is, I think, a little evil.
02:10Join us in the pantry.
02:11Everyone else, head to your station.
02:15That's an awesome advantage because he can choose who he goes up against in a really strategic way.
02:22It feels pretty overwhelming to have this kind of power at this stage of the competition,
02:30but one that I don't know how I want to use.
02:33So, Koichi, it's a hard competition.
02:36It is a hard competition, and everybody's so great.
02:39Yeah, you become so close, and you learn so much from everybody, I know.
02:43Yeah, absolutely.
02:44Can I be strategic?
02:45Do I go with my heart?
02:47What do I do?
02:48On the one hand, I can make decisions that will help me move forward in the competition.
02:51On the other hand, I'm setting somebody else up for failure.
02:56Um, this does not feel like an advantage to me.
03:00Who can you beat?
03:02And even more than that, who do you want to eliminate from here?
03:07Okay, have Adder.
03:10Um, so I think I'd like to pair Boo and Veronica.
03:14Mm-hmm.
03:15I pick Boo and Veronica because they're my biggest competitors.
03:18There's a powerhouse matchup.
03:20Um, Andres and Marianne.
03:23So I'm pairing Andres and Marianne because I think that they are pretty equally matched.
03:28And I'll be paired with Liz.
03:33Liz and I have creative approach to food.
03:36Liz had that amazing schmaltz pie.
03:37Mm-hmm.
03:38And I won the tortilla challenge, so I think it'd be interesting.
03:42I think everybody is matched well.
03:46It's not strategic.
03:47In terms of strategy, it's definitely not smart.
03:49I'm just a fair guy.
03:50All right.
03:51Yeah.
03:52Let's get out there.
03:53I wouldn't want to be in Koichi Shoes today because any pairing that you make, somebody is going to think some way about it.
04:07You have 60 minutes to cook us some innovative takeout in this secret showdown.
04:12The three that come out on top will be safe.
04:15The three that flop will face a pressure test.
04:19Your time starts now.
04:23Go, go, go!
04:25The mad dash into the pantry.
04:28Corn starch.
04:30I think this should be my challenge.
04:34I am creative.
04:35I love takeout.
04:36I'm doing my own spin on tacos, and I'm pretty excited about it.
04:41Rice vinegar.
04:42It's really difficult to come up with an innovative idea for a takeout dish because I like my takeout as is.
04:51I don't want to change anything about it.
04:53But it's MasterChef, and you have to make something unique about your dish.
04:58Whoa!
04:59Takeout coming out quick.
05:00This is a lot of food.
05:02Koichi's got the whole Hershey story.
05:12The time crunch is hard right now.
05:14I'd be lying if I'm not tripping.
05:19Presentation is very important today, and we just want good, beautiful, clean food, but not your standard takeout.
05:26I can't wait to see what everybody puts out today.
05:28I'm going to be making a Thai green curry today, which is my favorite.
05:29One second.
05:30But I'm going to be elevating it and kind of planning it in a way that hopefully is going to impress the judges.
05:46I feel so nervous in this kitchen every single day, so honestly, it's like I have one person to beat or I have five people to beat.
05:53I'm just going to do my best no matter what.
05:55So I'm making a karaage taco.
06:00Karaage is a Japanese fried chicken.
06:02So this is a creative approach to tacos.
06:05They really represent who I am.
06:07The level of difficulty for this challenge is incredibly high.
06:10I am going with the chicken breast.
06:12Hopefully I can marinate it long enough so it doesn't dry by the time I cook it.
06:17I am definitely taking a risk.
06:18We're trying to make the tortilla by hand.
06:20Hopefully it beats Liz.
06:23When you guys are getting takeout, what are you getting?
06:26Shawarmas, hummus, and really fresh pita, that type of stuff is great.
06:30What do you like, Ray?
06:31I do love a sushi, but also, not going to lie, I love a crispy fish sandwich.
06:36Ooh, very nice.
06:37Craig, what about you?
06:38Walks, stir-fried dishes, crispy noodles, fried rice.
06:42I think it's all about that craveability factor, right?
06:45Yeah.
06:46You want that comforting vibe when you get in takeout.
06:56People are focused.
06:57This top six means business.
06:59It's probably also because they really don't know who they're up against.
07:03Mm-hmm.
07:04It feels strange being the puppet master.
07:06Honestly, there is no bad pairing.
07:07Everybody's so strong.
07:09I'm making a dough for pizza.
07:11I like getting pizza, but I like making it as well, so.
07:15This is kind of like my wheelhouse.
07:18I make pizza at least once a week.
07:22Instead of using a tomato sauce, I'm making a tomatillo sauce.
07:27Instead of putting pepperoni, we're putting a little bit of chorizo in there.
07:31Things that you don't usually see on pizza.
07:34I'm a big pizza guy, so I hope this gets me a win.
07:40First thing that does come to my head is, of course, my family.
07:43I'm thinking, what do my kids love to eat?
07:45And it's pizza.
07:46I mean, there's only really one way to eat pizza, but today I'm gonna change it up.
07:53Hey, Mary Ann.
07:54Hi.
07:55How are you guys doing?
07:56What you got going on?
07:57The most common takeout in our household is pepperoni pizza.
08:01So are you making a traditional pizza in a sense?
08:03No, no.
08:04I don't think I'm allowed to do a traditional pizza at MasterChef.
08:06So I'm doing a pepperoni stuff tortellini.
08:09Oh.
08:10Okay, so little tiny tortellini that tastes like a pepperoni pizza?
08:13Yeah, exactly, with like a spicy marinara sauce.
08:16Mary Ann, I saw you working on your dough.
08:18How are you feeling about it?
08:19I've never made this before, and I'm hoping I can get it done in time.
08:21Okay.
08:22Thanks, Mary Ann.
08:23Thanks, Mary Ann.
08:24No problem.
08:25I'm definitely scared, for sure.
08:28Because, you know, like, Boo's next to me, and she's a beast.
08:34I do not want to be paired up with Boo.
08:36I know she did so well in all the savory challenges, and she's got 10K in her pocket.
08:42That says a lot, so...
08:47Hey, Boo.
08:48Hey, Chef.
08:49What's happening?
08:50I'm doing a take on dainpuri, which is similar to baniburi.
08:55Okay.
08:56If I want an ultimate guilty pleasure, I would want baniburi.
09:00The kuri, which is the crispy outer shell of this dish.
09:04They're so tedious to make, so we always order them out.
09:07So I'm gonna go with a elevated version of that.
09:10So we're gonna do a cucumber gazpacho with a agar-agar tamarind jelly.
09:15Wow.
09:16I hope it's done in time.
09:18Well, good luck with it.
09:20We've got 60 minutes to make this dish.
09:22I've gotta work.
09:23This is why I always order it out.
09:31When I think of takeout, I want comfort food.
09:34I want food that has a lot of flavors.
09:36What are you making, Veronica?
09:37I'm making a plate that literally translates to big plate chicken.
09:41Big plate chicken.
09:42Yeah, it's a Xinjiang-style big plate chicken with hand pulled noodles.
09:46Okay.
09:47I'm elevating it by infusing some of the Thai flavors.
09:50Okay.
09:51Because Thai is my favorite takeout after Chinese soup.
09:54Okay.
09:55I hope the judges appreciate that change of flavor profile.
09:58And I'm a little concerned with the hand pulled noodles.
10:01How often do you make hand pulled noodles?
10:03Not often.
10:04Okay.
10:05The dough needs to be rested before you can get that really nice pull.
10:08So with the time that we have, I can't make any mistakes.
10:14Home cooks, you are halfway through.
10:16There's 30 minutes left on the takeout challenge.
10:19At this point in the competition, every one of us has a chance to be Canada's next master chef.
10:24So at some point, I'm going to have to beat all of them.
10:28So bring on whoever.
10:30Oh, goodness gracious.
10:32I still have to finish my pepperoni breadcrumbs.
10:36And my sauce.
10:37And I haven't made my stuffed pasta yet.
10:39I'm going to try my best.
10:40I've got to still make my pasta.
10:42She hopefully has enough time to get these twirling knees done.
10:45We're pushing at this point.
10:46Time's creeping up on her.
10:48I've got this.
10:49I've got this.
10:50Behind you, behind you.
10:51Sorry.
10:52It's cutting it a little close.
10:53I need to hustle.
10:57CIBC is helping Canada's next master chef realize their dreams with $100,000.
11:05Home cooks, there's 30 minutes left until we want our meals delivered.
11:09Pick it up.
11:11The challenge today is takeout food.
11:14But we have to put a twist on it.
11:16And it's a shadow showdown.
11:18Two cooks going up against each other.
11:21Except we don't even know who we're going up against.
11:24Koichi's the one deciding.
11:26We've got to push through.
11:27The winner gets to go to top five.
11:29And the loser has to do the dreaded pressure test.
11:32I just don't know if I can handle a pressure test right now.
11:36Takeout is like usually a little bit of a special occasion.
11:44It's relaxing.
11:45It's chill.
11:46Nobody has to cook.
11:47Nobody has to clean.
11:48But this is intense.
11:51We're going to have pizza in 18 minutes.
11:54We have two different people that are inspired by pizza.
11:58Andres is doing his Detroit style pizza.
12:01Marianne is doing a tortellini that's inspired by a pepperoni pizza.
12:06Who's putting together a puri platter.
12:08So we're going to assemble everything with all the sauces with everything.
12:11I love that.
12:12Fun.
12:13So fun.
12:14We also checked out Veronica who's doing her rendition of hand-pulled noodles.
12:18I need to finish frying this chicken and make the noodles though.
12:22Time is very tight.
12:25Uh-oh.
12:27I'm garlic.
12:29I'm doing the lotus leaf chips.
12:32My green curry is pretty much done.
12:34It's just finishing off here.
12:36Just working on my scallops, which is a major element.
12:39I hope by taking some risks and showing the judges some unexpected elements in my green curry.
12:45Like scallops, some charred onion petals, and some grapefruit.
12:50They're going to be like, whoa, she's willing to take some risks.
12:54And maybe that will be enough to earn my dish the win against my competitor.
13:00And how is the grapefruit being used?
13:02Just to elevate it a little bit.
13:03Make it maybe a little bit more interesting for you.
13:05Are you going to make sense?
13:06I think it's going to make sense.
13:07Okay.
13:08Yeah.
13:09Who do you think you're paired up against?
13:10I'm not focused on what everyone else is doing today.
13:13I am just paying attention to what I'm doing.
13:15You know what? I would get that out of my mind too.
13:16You just make good food.
13:18That's the goal.
13:19And I want to try to see what it tastes like with the ube powder.
13:24I am making a karaage tortilla with a yuzu mayo and a lotus furikake chips.
13:31I'm going to explore a little bit of my Latin side, but it feels so vulnerable to put yourself on a plate.
13:37Koichi tacos is your favorite takeout?
13:40Yes.
13:41But 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.
13:54Pretty good.
13:5615 minutes left, everybody. 15 minutes.
14:00Behind.
14:01A lot of things are going to be done in the next quarter of an hour.
14:05Pizza's good now. It's a little thick, but it's not always a bad thing.
14:11I overheard Marianne talking about a pasta pizza?
14:16Whoa, that's cool.
14:18I should have thought about that.
14:20Oh my god, I need to start cooking these puris right now.
14:23They take a couple minutes in the fryer because you need to do both sides, but then I need to roll out more.
14:29Keep rolling them out, boo.
14:32All I hear are noodles swapping.
14:37Handful of the noodles. Please don't break.
14:40It's a tough technique to master.
14:43I'm going to get it a little bit thinner so that it's got a nice chew on it.
14:48These pulled noodles are going to be pretty stellar by the looks of it.
14:52Home cooks, there's ten minutes left.
14:56Getting close.
14:58There's a lot of smoke going on, but that's what I'm going for.
15:01I want a really good hard seer on the first side.
15:04I am here to win.
15:06Yeah, I mean, Liz is doing a green curry.
15:08So it sounds like a really nice dish, but is green curry enough?
15:12And funny thing, I see Koichi making a taco, but one single taco.
15:18It's got to be the best taco we've had.
15:20I'm being a bit shaky.
15:23Nervous.
15:25Seven minutes left.
15:26Still rolling out pasta.
15:27They only take three minutes, so we're pushing at this point.
15:30Marianne is making little tortellini.
15:32She is motoring.
15:37I'm making my salsa verde.
15:39Seeing if it's good.
15:40It's good.
15:41It's awesome.
15:42I hope they're delicious, because nothing scares me more than a pressure test.
15:46Three minutes, everyone.
15:47Start assembling your plates.
15:48You got to get stuff on the plate.
15:49You guys got it.
15:50Hot, hot, hot, hot.
15:51Oh, my God.
15:52Always so quiet.
15:53There's so much focus and so much concentration going on right now.
16:09Stressed.
16:10I think I've done enough.
16:12I don't want to miss a single component.
16:16Ten.
16:17Nine.
16:18Eight.
16:19Seven.
16:20Six.
16:21Five.
16:22Four.
16:23Three.
16:24Two.
16:25One.
16:26Time's up.
16:27Oh, my goodness.
16:29What a delight.
16:30Whoo.
16:31Good job.
16:35I looked at my plate, and I'm feeling good about it.
16:38I know my flavors are good.
16:39I got everything done that I intended to get done.
16:42Making noodles by hand is no joke.
16:45I give it all, and I don't know if I can do another challenge.
16:52I'm looking around, and everyone showed up today,
16:55and I don't feel confident going up against any single one of these dishes.
17:05We asked for your spin on your favorite takeout.
17:09That much you know.
17:10The unknown is who your opponent is in this head to head battle.
17:14Only one person in this kitchen knows what's about to go down.
17:18Koichi, the mastermind who secretly paired you all up.
17:22Well, let's end this mystery, shall we?
17:25Craig, will you do the honors?
17:27The first home cook is...
17:28Andres.
17:29Versus...
17:30Marianne.
17:31Oh.
17:32The battle of pizzas.
17:33Please bring your dishes up.
17:34The battle of pizzas.
17:35The battle of pizzas.
17:36The battle of pizzas.
17:38It'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.
17:48Looking at her dish, it looks so good.
17:49I've got my work cut out for me.
17:50The winner of this showdown will be determined by majority vote.
17:51Andres, you're number one.
17:52Tell us what you made.
17:53I made an elote Mexican street corn pizza.
17:54It's not quite deep dish, but I like thicker crust.
17:56And, Marianne, what'd you make?
17:57Andres, you're number one.
17:58Tell us what you made.
18:00I made an elote Mexican street corn pizza.
18:03It's not quite deep dish, but I like thicker crust.
18:06And Marianne, what'd you make?
18:08A pizza topping stuffed tortellini with pepperoni, nutmeg, lemon, mozza, perm.
18:13We're going to taste both dishes, and then we'll vote on which one we like best.
18:16Okay.
18:17Should we dig in?
18:18Let's do it.
18:19Let's do it.
18:20Let's do it.
18:21Let's do it.
18:22Mm-hmm.
18:23Mm-hmm.
18:24Mm-hmm.
18:25Mm-hmm.
18:26Mm-hmm.
18:27Mm-hmm.
18:28Mm-hmm.
18:29Mm-hmm.
18:30Mm-hmm.
18:31Mm-hmm.
18:32Mm-hmm.
18:33Mm-hmm.
18:34Mm-hmm.
18:35Mm-hmm.
18:36Mm-hmm.
18:37Mm-hmm.
18:38They're eating. They're quiet. I'm wondering in my head, what's happening? Do they like it?
18:50Now let's try Marianne's dish.
19:03The winner of this showdown is...
19:08Marianne. Good job.
19:14Wow.
19:15Marianne.
19:16It tastes exactly like a pepperoni pizza. I love the nutmeg in that ricotta filling. Really, really good job.
19:23It's innovative and it's fun, but you really nailed those flavors. It's delicious. I want to take another bite. I'm shocked that you pulled that off in an hour.
19:31Thank you. Thank you.
19:32Andres, I voted for your dish.
19:34Technically, spot on. And the pizza was good. Thank you.
19:39Marianne, you're the winner of this showdown. Please take a seat in the gallery. Andres, please head back to your station.
19:45I feel this huge wave of relief to not have to do the pressure test. Not only that, but the fact that I'm in top five. It's amazing.
19:54Okay. I'm being really, really disappointing. And now it's a dreaded pressure test.
20:00Okay. Our second secret duel is going to be...
20:10Veronica. And up against Veronica is...
20:15Boo.
20:16I knew it.
20:21Bring up your dishes. Let's go. Ding, ding.
20:25This matchup is a little scary because Boo has been winning and no one wants to go up against her.
20:33I'm actually quite intimidated by Veronica. She's been consistently on the top. So it's going to be a battle.
20:43All right, Veronica, what did you make?
20:45I made you...
20:47Or a big plate chicken. That's the little translation. It's a Chinese Thai fusion. So it's stir-fried Thai noodles. It's a lot of chicken with bian bian noodles.
20:57And Boo, what did you make? So I made a take on bani puri, and they write the cucumber gazpacho to pour on top of it. Let's dig in.
21:12I can smell Veronica's dish, and it's amazing. And so here's hoping.
21:20Let's try Boo's dish.
21:21There's some assembly required. So you're going to take the puri, put a little bit of the chickpea mixture inside.
21:27And then pour in some of the Raita despacho.
21:38The winner of this duel is...
21:50Veronica.
21:52That was a close, close one.
21:55Veronica, you took a huge risk with those hand-pulled noodles, and that paid off. They were perfect texture.
22:01There's big, bold flavors with the sauce that you made. It's very umami, but rich and deep in flavor. It's about that balance.
22:09Veronica, you say this dish is a little bit of a mash-up between Chinese and Thai. It's a really good combination.
22:15Thank you, Mary.
22:16Boo, I really loved yours.
22:17I thought the sauce was a really refreshing take on the puri, and they integrated well with everything going on. Good job.
22:24Thanks, guys.
22:26It's my first win.
22:28I'm feeling good, because winning this challenge means I'm top five now, and I don't have to do a pressure test.
22:36Veronica takes the win, and I'm very proud of her. But that means I'm heading into a pressure test.
22:42Today could be my day.
22:47Now we know, obviously, who's in this final duel, but Craig, do the honors.
22:53Number one, Koichi.
22:56Number two, Liz.
22:57Please bring up your dishes.
22:58I think that Koichi may be picked to go against me, because perhaps he sees me as less of a threat.
23:06I haven't had my chance to play all of my cards in the kitchen yet, especially when it comes to savory food.
23:14I see her dish, and it looks amazing. I'm starting to get a little bit worried.
23:21Koichi, picker of teams, what have you made?
23:24I made a chicken karaage taco with a lotus root furikake chip.
23:29Liz, what did you make?
23:30I made my take on a Thai green curry with scallops, pickled enoki mushrooms,
23:36and then there are some grapefruit segments hiding in there.
23:39Okay, let's dig in.
23:40They're making no reactions whatsoever. There's no nodding. There's no looking around.
23:56It is silence. I'm totally at a loss.
24:01The winner of this battle is...
24:06Liz.
24:09Thank you. Thank you.
24:11You know, Liz, I think your curry has just so many levels of beautiful flavor,
24:16and the scallops worked really, really well. It all made sense.
24:20This is really unlike any green curry I've ever had. You put pink grapefruit.
24:27It wasn't quite necessary to be in there, but it was just delightful.
24:32Koichi, your tortillas were delicious.
24:34But the chicken, I do find a tad dry and a little under-seasoned.
24:38Koichi, back to your station.
24:41Thanks, Koichi. Thanks, Liz.
24:42I'm thrilled. I'm thrilled. Obviously.
24:45I'm not going forward to the pressure test. Thank goodness.
24:48And then the reality of the situation sets in. Koichi had the advantage today,
24:54and I kind of stripped that away from him. But it's a competition.
24:57The judges unanimously voted against my dish. It's definitely hurtful. I feel like I failed,
25:07and now I'm having to go into pressure test. Just looking within myself and really try to channel
25:12that well of energy and strength.
25:22Koichi, Andres, and Boo. You each lost your showdown and now face a pressure test
25:28to determine which of you are staying in the MasterChef Canada kitchen, and who's going to be leaving us for good.
25:33You'll be making six identical cake donuts in any flavor you'd like. Your donuts must fit inside the box.
25:49But this is not a replication challenge, so we want you to think outside the box.
25:56I have never made a donut, so I am so scared.
26:01You have 30 minutes on the clock. Two stay, one goes. Time starts now.
26:13Come on, guys. You've got this. Come on. You got it. You got it. You got it.
26:20As soon as the judges said, bring your innovation, I tell myself, I'm very adventurous in my kitchen,
26:26and I do enjoy taking risks in the kitchen.
26:29Way to hustle!
26:30Boo's like, I'm on it.
26:32Okay, Boo. Do it. Innovate.
26:37Putting on that black apron means someone's going home.
26:41Can I do this in my head? Yes.
26:44In practice?
26:47We'll find out.
26:48Donuts. I'm pretty terrified of doing donuts in 30 minutes. This is a do or die moment.
26:58Stay calm. You guys are doing great. Just stay calm.
27:01You got it.
27:02I'm making a cake donut. What are you looking for in that texture?
27:05The cake donut is more similar to like an old-fashioned donut or sour cream donut.
27:09It's a little bit more tender, really good flavor, and it also often has like a bit more of a crisp on the
27:14outside, which I absolutely love. I almost put sugar in instead of flour. Let's switch gears.
27:23I'm feeling focused. Just want to get started on my dough. When I bake, I take a long time,
27:28because I really make sure that all the ingredients are right, and I understand the process.
27:37You have to mix that up nice and quick. You don't want to let it go too long,
27:40because you don't want to develop that gluten.
27:45So I'm making the dough right now. This is very important. This gets done before I do everything
27:51else. I need to rest for at least 10 minutes.
27:55Boo, way to hustle.
27:56Oh, boo's going. Boo's going.
27:57Look at you go. Holy...
27:58Oh, jeez, Louie.
28:00I am cooking for my life right now.
28:02No!
28:05Oh, hi, Mary.
28:05What are your flavors? What are you making?
28:07I'm making pistachio rose.
28:08Okay, okay.
28:09With a sweet paneer.
28:10It's a type of cheese.
28:11Okay, with a sweet paneer.
28:13We always make our paneer at home. This is a skill that my mom has taught me,
28:17so I wanted to bring that to the kitchen today.
28:20Good luck. Thank you.
28:21Have you ever made a doughnut before?
28:22No.
28:22Well, today's the day.
28:24It's happening right now.
28:24We're doing it.
28:25Thank you, chef.
28:28Keeping a cool head and trying to get everything done.
28:31That's probably the most important thing.
28:34Making the doughnuts, I'm just telling myself that I can't go home yet.
28:37So I'm going to make an Earl Grey infused doughnut with a miso chocolate glaze and topped with a
28:44caramel pear.
28:45How did you get the tea into the dough?
28:46So I infused the buttermilk in it.
28:48Okay.
28:49So chocolate, miso, caramel, pear.
28:50Have you ever had these flavors combined before?
28:53Yes, I do a poached Asian pear at home.
28:55Okay.
28:56So I'm kind of getting a bit inspired by that.
28:58Okay, great.
28:58Awesome.
28:59Good job.
28:59Everything's fine.
29:01Everything's fine.
29:04Hey, Andres.
29:04Hi.
29:05What flavors are you talking about?
29:06Orange for the actual doughnut.
29:08Okay.
29:09And we're going to have some chocolate,
29:11toasted pecans with some dried caramel.
29:14We're going a little classic with the orange, pecans.
29:16We're doing classic.
29:16Okay.
29:17My wife loves those chocolate oranges.
29:20My family, they might not be here right now with me, but I'm bringing them to the Masterchef
29:27kitchen with my flavors.
29:29If doughnuts save me, it's going to become my new favorite food.
29:3415 minutes left for your doughnuts.
29:38Donut disappoint us.
29:42You need to figure out what size to cut your doughnuts.
29:45You really have to calculate for the expansion as it grows in that fryer.
29:49Oh my gosh, I'm getting nervous.
29:51Careful, careful.
29:52You got 13 minutes left.
29:54You're not seeing fried doughnuts going on.
29:57Remember, you got to get them fried and cooled.
30:01Who is going in the fryer?
30:03Careful, boo.
30:03Good job.
30:04Careful.
30:05You know, I see them adding several doughnuts in at a time.
30:09You know, like it's always ideal to put less food into the fryer so it doesn't drop that temperature.
30:15I wouldn't do any more than two or three doughnuts at a time.
30:19Yeah.
30:22Oh, yeah.
30:25As I'm frying my doughnuts, I realize the key component to a doughnut is the hole.
30:32Where's the hole?
30:34No doughnut hole.
30:36I forgot.
30:37Oh.
30:38It's got so many things on the go.
30:41Without the hole in the middle, it takes a lot longer to fry.
30:43And it might end up with that really kind of doughy center.
30:46I might be in trouble.
30:51You got it.
30:51Come on, guys.
30:55Good job.
30:55Good job.
30:56Make the miso, please.
30:58What's boo doing?
31:00I have no idea.
31:02Is she the water out of something?
31:03This is paneer.
31:04It's a type of cheese.
31:06Oh, she's making cheese.
31:07It's cheese.
31:08Paneer has quite a neutral flavor to it.
31:11You can take it sweet or savory.
31:13We're going sweet.
31:14I'm going to bring it into my glaze to lighten up the sweetness.
31:18It's going to be tough.
31:19Boo is literally making paneer.
31:22That is a swing.
31:24If that works out, whoa.
31:26Who is not messing around?
31:28This is okay.
31:30Sweet cheese chocolate looks a little rough.
31:34Is that where the miso is?
31:35Yeah.
31:36My glaze is just not thinning, and I don't know why.
31:40And the taste of miso isn't strong enough in it.
31:43I'm worried.
31:44Okay, great work, great work.
31:47Everything's fine.
31:49Oh, doughnuts are coming out.
31:52Watch that sugar, Andres.
31:59I'm making my caramel, and you need to be really careful.
32:03It can burn so quickly, and once it's past a certain point, there's no going back.
32:11I really want this caramel to work.
32:13My caramel is not caramelling.
32:15I'm running out of time, and there's still a lot to do.
32:17Oh, watch out the caramel.
32:19It's just all crumbling.
32:31I feel like I'm about to give up.
32:39Oh, watch out the caramel.
32:40Koichi just burnt his caramel.
32:46You've got time.
32:47You've got time.
32:48Yeah.
32:50Part of me just wants to stop.
32:52I don't think I'll have time.
32:55But I can't stop.
32:56I deserve to at least try for myself, and go present something, and who knows?
33:06Or at least I tried.
33:08Guys, you've got two minutes left.
33:10We want those six perfect doughnuts.
33:14Andres is giving us 5,000 milligrams of vitamin C in one doughnut.
33:20Good job, good job.
33:27This looks terrible.
33:29The time's almost up.
33:31I just started decorating my doughnuts in the box.
33:35Time.
33:36Five, four, three, two, one.
33:42Time's up.
33:42Hands up.
33:43I did it.
33:48I got six doughnuts in the box.
33:49I hope the judges like them.
33:52I think this is one of the most beautiful things I've ever made.
33:55I'm proud.
33:57Happy I got them done.
33:59I'm looking at Boo's beautiful doughnuts.
34:02I started second guessing everything I just did.
34:06Hopefully it tastes good.
34:07None of them look alike, but I hope they think it's delicious.
34:13We put you to the test asking you to make six identical doughnuts under extreme pressure.
34:21Koichi, we'd love to try your doughnuts.
34:25I hope that the judges see that I didn't give up and I pushed through.
34:28Yeah, I hope that they see that I tried my best.
34:30So Koichi, tell us about the doughnut that you made today.
34:33I made a Earl Grey T infused doughnut with miso chocolate glaze.
34:39There was supposed to be a caramelized pear to decorate the doughnut, but that did not make it.
34:44The appearance is a little rough.
34:46The shine on your glaze is nice.
34:48Okay, let's give them a go.
34:57Koichi.
34:59The glaze itself is really good.
35:00And all the little divots and stuff gives that glaze somewhere to go.
35:05So you get extra of it.
35:06The main issue with the doughnut is I think you overloaded your fryer.
35:11Do you see how it almost looks like it's been soaked in that oil?
35:15That batter just absorbs it and you get really, really kind of a heavy, heavy bite.
35:20It's really unfortunate because I enjoy the outside crispiness of that doughnut.
35:26The oil temperature wasn't high enough that it was forcing that steam out.
35:31And so that oil got inside the food.
35:34You can really clearly see it here.
35:37Big mistake.
35:40You've got some big, bold flavors in the description of it, but they kind of disappear.
35:47The chocolate really masks the miso and the Earl Grey just doesn't really come through.
35:52It was a tough challenge, Koichi, but you did an admirable job getting this up in 30 minutes.
35:57Thanks, Koichi.
36:01Feeling pretty deflated.
36:03Even though I had good ideas, it didn't show up on the plate.
36:08Boo, please bring your box of doughnuts to the front.
36:13I'm walking up and I'm just thinking about two things.
36:17I'm hoping that it's not too perfumey and I'm hoping that the texture of the doughnut is correct.
36:21All right, Boo, tell us what you made.
36:22So I made a pistachio rose doughnut that has a sweet cardamom paneer glaze.
36:29Boo, you know these look stunning, right?
36:32You look worried, but you know that these look stunning.
36:34They look the part.
36:37These belong in the window of one of those gourmet doughnut shops.
36:41Wow.
36:44Let's give them a try.
36:44Yeah, let's go for it.
36:47Uh, Boo?
36:57I love this doughnut.
37:01I love a pistachio.
37:02Like, it's so creamy and buttery and delicious.
37:06And the rose water in it is like the perfect amount.
37:09It's there.
37:10It's present.
37:11It's a little floral, but just in a way like you walk by a beautiful garden.
37:16The crumb on your doughnut is soft.
37:18It's tender.
37:19I get the crunch of those pistachios.
37:22And that paneer in the icing, that's incredible.
37:25The paneer was just smart.
37:27You just have this uncanny ability to play in this amazing Indian cupboard that you play with.
37:36And it's always exciting.
37:38You know, when we're talking about an innovative challenge and you're meeting all those criteria,
37:44I'm proud of you.
37:45Oh, thank you, chefs.
37:48Great job.
37:52I'm here in 30 minutes.
37:53I know.
37:54They're stunning.
37:55To hear Chef Hugh say that he's proud of me.
38:00I'm so shocked.
38:05Andres, please come on up with your half dozen donuts.
38:10I'm way too close to mess this up now.
38:13This needs to be good.
38:15So, Andres, what are the flavors going on?
38:17We've got orange infused chocolate ganache.
38:21I put some orange liqueur in there too.
38:23We have some candied pecans.
38:25And in the dough itself, it's infused with orange as well.
38:29And why did you choose to go hole-less?
38:33To be honest, I forgot.
38:37Full donuts are trickier to cook because they have less surface area,
38:41less oil hitting them.
38:42So, we'll see how they went.
38:51Going home on a pressure test would be really, really disappointing.
39:01Please, please, please, please, like it.
39:03Mm.
39:05Andres, mine's a little undercooked right in the center.
39:24I didn't find it tough though.
39:26It had a really nice texture.
39:28It looks like it would be overtly sweet and it's not.
39:31Mm-hmm.
39:32It is overtly orangey.
39:35It is a zesty little critter.
39:39Great flavors that you got there, but when it came to the visuals,
39:43you didn't quite hit all of those.
39:44You can get back to your station.
39:50Yeah.
39:52I don't know if I've done enough.
39:56Those were some great donuts.
39:58We've got some big decisions to make.
40:02It's sad to see anyone go at this point, but Selma has to go home.
40:06That was a difficult challenge.
40:11We gotta decide.
40:13All right, let's get out there.
40:14They call it a pressure test for a reason, and this was not an easy challenge.
40:24It all came down to creativity, flavor, and precision.
40:29Boo.
40:32Your rose pistachio and paneer donuts ticked all the boxes.
40:37Congratulations.
40:38You made it to the top five.
40:41Thank you, thank you, thank you, thank you.
40:43Please head to the gallery.
40:45I'm so happy, but now I'm looking over at Koichi Andres,
40:50and I may physically be in the gallery, but my heart is with them both.
40:57Andres, your donuts were really tasty, but this was an innovation challenge,
41:02and you might have just played it too safe.
41:06Koichi, you had a really innovative idea,
41:11but time management and technique just seemed to get the best of you.
41:21Koichi.
41:25Today was a real roller coaster for you, and unfortunately, the ride ends here.
41:29It's okay, thank you.
41:33Koichi, you have won three times in this kitchen, and you've left such a beautiful mark on this competition.
41:43Come on up and say bye.
41:44I'm so proud of my journey.
41:49This was amazing.
41:50Oh my God, a loco.
41:52Me in this competition, I have been guiding myself with my heart.
41:55It's a workout.
41:56And I go home with all these amazing new friends.
42:00Blue team.
42:01Oh my God.
42:04And I leave the MasterChef Canada kitchen knowing that I can.
42:07That tastes exactly like a gyoza.
42:10Man, this is one of the best things that I've tasted in this whole season.
42:14Oh my God, thank you.
42:15We're looking out at these amazing home cooks.
42:18Who do you think is going to be Canada's next MasterChef?
42:22Boo, you have such a wonderful heart and equally good palate.
42:26You've got this.
42:29Oh, thank you.
42:30Thanks, Koichi.
42:35I have a passion for food again.
42:37I'm so excited to see where that's going to take me.
42:40This is all just such a dream come true.
42:42Thank you, thank you.
42:44Bye.
42:49Live!
42:49Next time.
42:50Okay.
42:52Who here knows how to fillet a fish?
42:54Well, you're in luck because today I'm going to show you.
42:58It's a MasterChef.
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