MasterChef Season 3 Episode 17 Part 3

let's get a crispy do you then stop chewing we have a cow exactly we start getting that whipped you know avocado garlic shallots cilantro lime juice and olive oil this to emulsify pretty simple so Christine from taste alone the neighborhood basically shop for everything she needs that's remarkable on TV has a heavy cream hunter station I don't know if she understands that that avocados fat and rich on its own you don't you add those and things ten minutes go just 20 minutes to go Jacque you had all the Aces in your hand everything you need and you added some more stuff I can see oh I'm just adding a little bit of mango to the top to go with the passionfruit you are yes I just want to use some of this sweetness to cut the sourness of the we were trying to improve Brown's dish I think this will definitely improve you that's pretty bold I think a lot of people in here just kind of try to recreate it and I think I'm the only one confident enough to try to make it better all right Josh good luck I basically have to know this he'll do deeply so I went home after all these different advantages that I got in this elimination challenge Josh has chosen one of chef Graham Elliot's signature dishes for everyone to recreate what are we doing with the mango I just want to use some of this sweetness to get the sourness of the aisle so you're trying to improve grants dish I think this will definitely improve it that's pretty bold good luck coming up 15 minutes dogs 15 minutes to go guys don't speed up all of you what does the oil look like for the smell think it's gonna burn I've never worked with cocoa nibs before I'm just gonna see what they do with a little heat thank you a feeling nervous somebody's going home and it gets really difficult now because the competition is intensifying who do you like to leave the competition at I think Frank is my biggest competition so I want Frank to go home today good luck thank you Frank time's running out yes sir what's your approach you're gonna try to improve Graham's dish or just try to imitate it I'm not gonna try to improve on a dish from Graham Elliott who do you think goes on three I'm thinking somebody who tries to overcomplicate it thinks that they can improve on his dish and puts flavors that don't really go with his concept on this dish good look that's a golden color yeah okay let's put in the race okay Christine how you feeling chef I feel okay I feel confident yeah I think I've been able to figure out what all the flavors are okay you couldn't see the dash by the house you could identify the flavors what's the first thing that popped out what would be I think the cocoa means yeah it's intimidating going into is challenged with these disadvantages of only being able to taste the dish and sort of feel around for how it was plated I think if I miss one element or cut the fish too thick or too thin that could be what sending me home stupid like crying on the inside watching Monty here I'm sure like humongous chunk of you and she's using like a vegetable knife is hacked through yeah it's so thick I cannot believe the state of Josh's fish and he's almost like sort of almost puring at butchering it he's slicing through it with a single flirty knife they thought it was easy to slice the fish doesn't in and it's not that easy who knew that knife skills could make the difference in a challenge like this I think that Becky as a technical food photographer will have a big advantage in replicating the aesthetics of the dish even though it seems like a very simple dish there's so much precision involved that you really want to make sure it's plated beautifully and that's what I'm most concerned about we're coming up to three minutes to go you have got to stop wait you come on guys pull it off what you have got to start plating yes sir please so inside the container why don't you have a filter I mean right now danger zone Josh and Monte Foster make your stand out guys with this plating I think I got it as long as it's pretty Josh is adding mango just that dish would he need mango I didn't think so I don't think Obama thought in leader they are now do it now we're coming up to 60 seconds to go come on drop to start finishing off Graham's dish let's go come on Becky Michigan 20 seconds to go got to speed up come on guys ten nine eight seven six five Oh one stop hands up hands in the air did you manage to replicate Graham's dish maybe maybe is that it right now not as confident as I want to be but I think I'm the only one bar Z enough to try to add to it and try to improve it and I think Graham is gonna appreciate it let's starts with Christine please thank you Wow visually and give a look at that please I mean the one that was the fish is beautiful it's cut perfectly you've got the right amount of passion fruit how do you do this it takes a lot of memory obviously I have to use that instead of my vision so it's about using all the other senses and just focusing on all the components together harmonized and it's delicious super proud of being able to do this at this level and good job thank you so much chef I've doubted you before and then I thought that you and I have something in common when I taste wine which is not so visual I see things and I had to think these food flavors must have the same impact on you so when you taste the dish images must come up in your mind and then be able to put them back in the plate to reinterpret that mental imagery well that's a pretty amazing talent to be able to do that I basically just tasted each element separately and then together and asked about the color and thought about what it was you continue to impress and amaze us that is a great dish congratulations thank you absolutely nail it from the position of the avocado puree the passion food drizzled on the exact same area that Graham did am I being Punk'd it's delicious thank you and I'm done for the first time in this competition to be honest Christine I'm not for worse great job the first time in this competition to be honest Christine I'm lost for words great job that's person up Monty please step forward how're we doing good I was trying to tear up the Kate and I think I fell far short from what you put on a plate visually it's lacking it's not stunning and fresh looking the fish looks almost 50% larger my hands are shaking and I was trying to slice with one stroke and I destroyed it what else do you have in the avocado mousse sea salt heavy cream avocado that cream just completely washes away that natural flavor and to put those together it doesn't make sense with the dish this definitely isn't your best performance there's no seasoning plantain way too thick watching you prep that white tuna was embarrassing I think of your strengths in this competition the way you cook on a budget the way you think on your feet but I think for the first time in this competition the white tuna is out of your league it's pretty far off from the dish we saw up here before mmm you've missed the whole spirit of the dish you know the balance between the sweetness of the fish and the acidity of the passionfruit and the richness of the avocado puree you might have missed the top floor as well now that I've discovered my passion I have the strongest motivation that's why I'm fighting I'm fighting for this fix up Frank please how do I Frank doing pretty good hope I came close this is awesome I think it's a perfect rendition it's extremely well balanced the passion fruit the cocoa Neal has the texture good job Becky let's go what's that fish I tried to slice it as thinly as possible and then I added a little bit of sugar to the passion fruit because I thought it was a bit acidic Becky that is a poor delivery way too much passion fruit I truly did try to pay attention to the details and it was extremely difficult for me

Channel: Tarik Labbassi

Views: 156,809

Keywords: MasterChef, Season, Episode, 17, Part, 3/4

Id: ZcxUDM7B9vQ

Length: 10min 13sec (613 seconds)

Published: Sat Aug 25 2012