Tonight...
- You gotta get them into oven fast. The final eight pair up... You want to check it,
check it. and Gordon Ramsay joins them for a game of chicken. Are you kidding me?
This is gonna be epic. Some will rule the roost... - It's kind of a dreamy dish.
- while others fall foul. I don't expect to see
that kind of crap at this stage of the game. and a shocking twist... Tonight's pressure test... or should I say, tests? will eliminate
one more home cook. Come on down. My heart is absolutely in food, and I put everything on the line
and quit my job in the video game industry
to be here. You don't gamble,
you can't win. It's down to eight. I got seven more people
to knock down. It's like a domino effect. As soon as I knock one down,
they're all gonna fall. We began the search
for this year's MasterChef tasting dishes from thousands
and thousands of home cooks, and now we're down to you eight. Wow. Honestly, all of you, right now,
should feel incredibly proud. Yeah. But you should also be feeling
the pressure. Tonight you'll be cooking
in pairs. Again? Oh, my god. The person who's going
to pick your teams is... You. - Right on.
- That's right, you. You will pick your own teams. Pick your partners smartly. Trust me, best friends
don't always make great teams. - Don't look so shocked.
- Off you go. Let the bidding wars begin. They let all the animals
out of the cage, and everybody's vying
for position. - Elizabeth.
- Elizabeth. Elizabeth. I feel like a cool kid.
I'm like, "This is awesome." I wish I had been popular
in high school. It probably felt like this. I'm a hot commodity. It's like,
I should be in high demand. It's like the school dance. - Daniel?
- Daniel? How do I tell Courtney, "Mm, never,
not in a million years"? Jaimee, wanna do it? You and I could be
the match made in heaven. Sorry, Willie. I'm willing to listen
to your ideas. I'm the best working horse
you'll ever get. Leslie basically says, "You can have
complete creative control." And I'm like, "sold." Willie, let's do it. All right, Christian. - What?
- Wow. Your palate, my palate
is right up there, so why not? You need me, girl. - Now, that is interesting.
- I did not see that coming. Leslie, you were like
the insurance salesman. Pushing...she was, like,
trying to push you away. I work in advertising,
as you know, and I appreciate the power
of a great pitch. And leslie came up
and basically said, "I will let you control me." And then he had me. I will never admit
to any of that. Mr. Submissive. - What's happened to you?
- Oh, my god. Now that you have your teams, it's time to find out
exactly what you will have to cook
as a pair. Now, a MasterChef
has to be many things, but to win this competition, you definitely cannot be... chicken. But... Buddy. Each team is only going
to get to cook with one different part
of this amazing chicken. One of the most popular cuts
anywhere, these beautiful things,
chicken wings. I'd love to see
a stuffed chicken wing. I do not want to see
a boring fried chicken wing. Next, the legs. Down, push through, And then just let the knife
do the work. Beautiful drum,
very forgiving, steeped in the most
amazing flavor. And then the bit
that everybody wants: the actual chicken breast. Probably one of the most
recognized cuts, but let's be honest,
one of the easiest to overcook. Which brings me
to the final cut, very often overlooked, and it's called
the chicken oyster. The oyster is that little gem
of meat that's tucked away underneath the thigh. One of the most tender parts
of the chicken, one of the most flavorsome,
and it's a chef's dream. Watching chef Ramsay
break down a chicken... He just, like... And then the chicken just
magically fell into, like, eight parts. So in the pantry,
there are four boxes. Each has a different part
of the chicken inside. You will be picking the boxes
completely at random. You'll have five minutes
to collect your chicken and to gather
all the ingredients that you need for that dish. The two teams
with the best dishes will be safe from elimination. The teams with the worst dishes
will go into the pressure test where at least one of you
will be eliminated. - Are you ready?
- Yes, chef. Your five minutes
in the pantry starts... Now. Come on.
Let's go. Run, Christian! So they're going in there,
and they're assuming they're gonna get assigned
a chicken part, and they'll shop for that. Got the box, Christian.
Got the box. Little do they know... - Open it.
- Can't open it. It's locked. Oh, oh, it's definitely locked.
Okay. They will not know what chicken part
they're shopping for. How do you do that? We got to get stuff
in the basket. We got to shop blindly,
basically. All right, let's go. - We'll need an onion, right?
- Yeah. We just got to think
of everything we can get. First of all, this is dangerous,
I mean very dangerous, because you can't just focus
on one particular dish. So you cover all bases
and shop for four cuts. I have a dish that would work with three
out of the four cuts. I couldn't have picked
a better partner. She's smart. She knows where she wants
to go with this dish. It's a New Delhi curry.
I've made it a million times. It's awesome.
It knocks everybody's socks off. I'm thinking to myself,
"Wow, man. Did I pick a winner,
finally." Are you cool with that?
I mean... Yeah, yeah, yeah, yeah, yeah. You tell me what you want.
That works for me. Stick to home.
Let's stick to home. I think the chicken
should be lemon pepper. That's kind of plain and simple. Okay, well,
think of something else. I think dumplings
with a butternut squash would be amazing. I don't think so. I told him I don't think chicken and dumplings
is a good idea, but Cutter don't listen. It's like
his way or the highway. Let's go, guys. Let's go. Right. In front of you is the key
to this challenge. Please open those boxes. - Get in.
- Come on, Courtney! What cut chicken have you got? I'm hoping
it's the big ol' breast. And it is. A big ol' chicken breast. - Oysters.
- Oysters. I don't want wings, 'cause that's
the biggest challenge as far as I'm concerned. We're really hoping
for the legs. It's the chicken legs. It's exactly what we wanted. I know we can make
an amazing dish with this. The wings.
Not what I wanted, man. Honestly, not what I wanted. It's got the least amount
of meat on it. That's gonna be a tough one
to knock out of the park. You will have 45 minutes
to cook us the very best chicken dish
of your entire life. Is everyone ready? - Yes, chef.
- Yes, sir. Your 45 minutes starts... Now. Christian and I are doing
a pan-seared chicken thigh over a "cannelli" bean puree
with a heirloom tomato sauce. I know that it's gonna work
for us. Come on, guys. Speed up. Wow. What about those teams? I mean, here's the big one
for me: Christian, Courtney. Never would have thought
that these guys would have picked each other. Well, you know, the past
is the past. I mean, we don't want to be
the ones to go home, you know? I'm thinking...
for the chicken oysters, I think we just season them
simply, simply. Yes, yes, yes, yes, yes. - Saute them in a pan.
- I agree. Why did Elizabeth pick Leslie? He convinced her.
He got on his knees and said, "I'll do whatever you want.
You got to pick me." Oh, wow. He's a crafty old dog,
this little schmuck. Okay, so how do you
want to do the wings? Jaimee and Daniel
have the wings. That's the devil in the box
tonight. That's the one
that nobody wants. Would they go down
that gourmet route? Would they do
that chicken lollipop, - you know, when you scrape
all the meat down? - Very technical. I don't know if they have
that kind of experience. - How do you get that out?
- I don't know. The dumplings may not
be the right way. Let's just get
that chicken in there, and then we can talk about it while we're doing
everything else. Cutter and Willie...
Dream cut was the breast. They should have
the best dish. So, here, you've got
the chicken, and I'll start making
the broth. I can get the hollandaise
going with the boil, and we'll get the asparagus. - What is he doing?
- Oh, no. Oh, no. Getting the hollandaise ready. Cutter, did you just say
hollandaise with a broth? No, hollandaise
on the asparagus. With a broth. No? Ten minutes gone. 35 minutes to go. Let's go. - Right, Elizabeth.
- Hi, chef. Describe the dish. A sauteed, marinated
chicken oyster, and then we're making
a green New Delhi curry to go around the outside. Love that idea.
Whose idea was this? This was my idea. - What's going on, Daniel?
- What's up, Joe? How's it going? How do you turn wings
into an entree? That's what
I was curious about. We got some oven-roasted
fingerling potatoes. We're gonna mix that up with
a little arugula at the end. We're gonna make sure that these things are packed
with flavor. But I still don't understand
the dish, because chicken wings
on the bone still doesn't seem like
an entree to me, especially a restaurant-quality
entree. But that's the hand
we were dealt, so we'd better roll with it,
right? - Big Willie, Cutter.
- Yes, chef. You got the breast,
the dream cut. Okay, what's the dish? It's a lemon pepper roasted
chicken that we're gonna make a butternut squash
chicken and dumplings with. Chicken and dumplings? What? I think of a chicken breast,
I don't think of a dumpling. - Whose idea was that?
- The dumpling was my idea. Dumplings? And it's gonna be
in a chicken broth. Cutter had all these ideas
that just didn't make sense. Rule number one: You don't put
a breast in a broth. Well, I just figured the lemon pepper chicken breast
was too simple. Really? You don't put a breast
that's beautiful In a [bleep] broth. There's only 20 minutes. We don't have time
to make another dish. We're in trouble.
Like, a lot of trouble. You don't put a breast
that's beautiful in a [bleep] broth. - Okay.
- You know that. - And you know that.
- Yes, chef. - Okay.
- Good luck. All right, guys. 18 minutes left to cook. 18 minutes left. Courtney,
what are you guys working on? This is my sauce, and our chicken
is resting here. We cut it,
so it would cook faster and have a really nice... So it's not like
one giant piece. How did you cook it? Because this stuff takes
at least 30 minutes. We pan-seared it very well, put it in the oven,
and then we basted it. We checked the temperature
on both pieces. Okay, 'cause remember,
close to the bone, if we cut into that and
it's bleeding and it's red... Yes, Christian got here
on fried chicken. His signature dish is chicken. I know he's not gonna go home
on a chicken. All right.
Good luck. Just under eight minutes to go. Come on. Please. Speed up. The dish of the night for me that sounds absolutely delicious is a light chicken oyster
curry... - Nice. So smart.
- With fragrant rice. Elizabeth and Leslie. She's actually
spoon-feeding him. - "Have a little taste of this,
darling." - No way. "Taste that."
I swear to god. No, it's like the MasterChef
love boat out there, honestly. Which team is not gelling? Cutter and Willie
are opposite ends. Yeah, they are
on two different teams. Just try this. It's like they each
made a dish and combined them into one. I like that.
I like that too. How are the dumplings? We're dropping it now. They're dropping the dumplings. Do they know what they're doing? I love that. And Jaimee and Daniel seem to be a little bit
in trouble, because they didn't consider
how challenging it would be to make an entree
out of chicken wings. They've got great flavor. One minute remaining. Run and get a ring mold
right now. Let's go, guys. Finish it up. Make sure that chicken
is cooked. The last thing we want to eat
is raw chicken. Ten, nine, eight, seven, six, five, four,
three, two, one and stop. Hands in the air. Well done. Okay, first up,
Elizabeth, Leslie. Beautiful. Describe your dish. These are marinated,
sauteed chicken oysters in an Indian curry sauce and roasted cumin ginger
baby carrots. Tell me about this curry. It's a shallot, mushroom,
and serrano pepper base with a lot of cumin
and some lime to finish. Wow. The curry's rich. The rice
is perfectly cooked, the chicken
caramelized perfectly, but they're still moist, and the carrots
are fabulous. It's kind of a dreamy dish. Thanks. Wow.
It looks beautiful. Vibrant, mouthwatering. How'd you cook the oysters? We marinated them in yogurt
and lime and scallions first, and then we just sauteed them
in a pan, high heat, just to get
the color on them. A little salt and pepper. Really simple. It's delicious.
I mean, phenomenal. but the smartest move
on this plate tonight was Leslie sticking to you
like a magnet. - Great job, seriously...
- Thank you, chef. Elizabeth... - and Leslie.
- Thank you. - Great job.
- Thank you. Good job, Leslie. Thank you, Elizabeth. Good job. I just got her
to cook me a meal, taught me her techniques. Think about that
for a minute. Who's the smart one here? Jaimee Vitolo, Daniel, please.
Let's go. Daniel and I had a really hard piece
of chicken to work with, but I'm feeling
pretty confident. Please describe your dish. We have chicken wings basted
with sage, rosemary, thyme, butter, chorizo, and bacon fat, fingerling potatoes
with arugula, and oven-roasted baby carrots. No matter how good wings taste,
they're probably the most unsexy thing
that you can watch somebody eat. I mean, it's a great dish. It's got some crispness
to the skin, but I would have liked
to have seen it just somehow cooked down
a little longer. That skin just continues
to crisp up. But overall, I mean,
you guys really did a great job
with what you were given. - Good job.
- Thank you so much. Thank you, chef. It looks like, you know,
a nice dish that I would expect to get
maybe in a airport restaurant. It's nice. The sauce is, like, very... It's a white wine lemon sauce,
very Italiano. Was that yours?
You made the sauce? He started it,
and I finished it. And the chicken is
actually crispy. - You cooked it?
- Yes, sir. It's good. Did it blow me away?
No. It's an interesting fusion
of your two visions, I think. Thank you. That was weird. Okay, the unlikely duo
of tonight... Let's go, Laurel and Hardy--
I mean, Cutter and Willie. Wow.
Wow, wow, wow. First it was a broth. It was
butternut squash dumplings. It was hollandaise. It was grilled asparagus. Where's the asparagus? Where's the hollandaise? Where's the broth? What the [bleep] happened? Well, it's a combination
of everything. We took
three grilled asparagus. And we had
the chicken breast laid it on top. We reduced the broth down
to a light sauce with the root vegetables. And what happened
to the hollandaise? It broke.
It broke on me, and I didn't have... Thank god for that. The chicken breast,
it's bland. The asparagus got
the butts on. I thought I cut
enough of the butt off. I apologize. I don't expect to see
that kind of crap at this stage of the game. Okay. And let's not forget that you had the cut
that everybody wanted. And then you give it
the clumsy look with the almost like the bottom
of a stockpot. The butts
of the asparagus. So I'm not impressed. - Are you impressed?
- No, chef. - Are you impressed?
- Not at all. Did you work together? Not as much
as we should have. Thank you.
Good night. Let's not forget that you had the cut
that everybody wanted. And then you give it
the clumsy look with the almost like the bottom
of a stockpot. So I'm not impressed. - Are you impressed?
- No, chef. - Are you impressed?
- Not at all. Did you work together? Not as much
as we should have. Thank you. Good night. Cutter had all these ideas and was not able to execute
any of them. And I'm even upset
because I didn't say anything. And now we could be facing
the pressure test. Last up, the team of Christian
and Courtney. I am so proud of this dish. We've applied all of the notes
the judges have given, so this dish should be
an A-plus. All right, so let's talk
about the teams first. Christian, how was it
working with Courtney? I definitely have
a brand-new respect for her. - Same for me. - And it was
great working with her. You guys are both equally great
home cooks, you know? Yes. So it's good that you
get to work side by side. All right, walk me through
what we have. What you have
is the leg and the thigh. I braised it
with tarragon, garlic, butter, and olive oil. And then Courtney, she braised
the brussels sprouts. Um, white beans? - Yes, we did "cannelli" beans.
- Cannellinis? And then I did
an heirloom tomato that I pan-roasted. That right there is... That's the money shot. - Look at that caramelization.
- Yeah, it is. Awesome. Really, really good job, guys. Wow, thank you.
Thank you, chef. Yeah, that's a dish
that I'd love to sit down
and have for dinner. - Great job working together.
- Thank you. Thank you, chef. Right, who cooked
the chicken? I did, chef. Chicken's got
a great sear on it, but I want a bit more work
on the plate at this stage of the game. Yes, chef. I thought the bone
would have come out the thigh. I thought you would have
trimmed the drum and got a really nice
presentation on there. Chicken tastes delicious. The seasoning is spot-on. White beans beautifully done. But the brussels sprouts
and the tomatoes I [bleep] hate. Caramelized brussels sprouts
do not go with tomatoes. - Yes, chef.
- Bacon, sprouts, definitely. Tomatoes, chicken,
definitely. But not sprouts and tomatoes.
Let's get that right. Yes, chef. Bit like you two. You're never gonna
get married, are you? No, chef. There you go.
Thank you. Thank you, chef.
Thank you. All four teams
took your chicken parts and attempted to elevate them
into restaurant-quality dishes. What we need to do now
is decide which two teams will be headed up
to the balcony to be safe and which two teams will go
into the pressure test. Please, we need a moment. Good job. Sorry, man. It was a team effort. Cutter and Willie
did not work together. - No.
- And we could taste that. Clearly, they're the one team
that's in the pressure. The other three
are pretty close. Elizabeth and Leslie's,
incredible. You made a whole curry? Yeah. Did you do it with dried spices,
or did you... Don't share our secrets. And Courtney and Christian... The cook on that chicken
was awesome. Brussels sprouts and the
tomatoes did not work together. Tomatoes
and brussels sprouts? What the [bleep]
were you thinking? Honestly, I didn't know. But Daniel's and Jaimee's,
I mean, they got the wings,
which is the toughest one. Much more impressive than
I thought it was gonna be. I think that the skin could have
been a little crispier. Let's go. It was a difficult challenge, and I have to tell you,
it was not an easy decision. The first team
that is safe easily the best dish
of the night, Leslie and Elizabeth. Great job. Well done. You're safe. Please head up to the balcony.
Good job. Finally, I'm a winner. I don't have to do
the pressure test. Great dish. - Thank you.
- Really well done. So nice to see a dish
with that kind of finesse at this stage
of the competition, brilliant. - Thank you.
- Thanks. The second team safe
from elimination tonight, with their very simple,
classic dish... Congratulations... Courtney and Christian. Well done. - Great job.
- Thank you. - Good job.
- Thank you. Great job. You four home cooks
cooked us the worst dishes
of the evening. You know what that means: a dreaded pressure test. Yes, chef. At least one of you
will be going home. Please take
those white aprons off and put these ones on. Thank you. Tonight's pressure test is going to work
a little differently. Oh, man. Or should I say... tests? Tonight's pressure test is going to work
a little differently. Or should I say... tests? Oh, man. We'll start
with four home cooks. Whoever wins the first
challenge will be saved. Then we'll head
into another battle with three home cooks, then two. Those two remaining home cooks
will then go head-to-head in an all-or-nothing,
do-or-die battle. Lose that battle, your time in this kitchen... is done. You don't want
to be involved in that final
head-to-head battle. Get safe on that balcony as quick as you can. Whatever this challenge is,
first round, I have to nail it, because I can't
go through these emotions. You all just took part
in that chicken challenge, but what comes first? The chicken or... the egg? Every dish that you
will have to make us tonight in every stage
of this pressure test will feature
the humble egg. First up, we want
all four of you to prepare an egg
in a simple fashion. For the first challenge,
you will need to perfect... the poached egg. Perfect, smooth, silky. And guess what. You only get one egg. - That's right, one egg or bust.
- God. Wow. Head to your stations. It's way too intense, knowing you only get
one shot at it, and failure could mean
going home. Can't go home because of eggs. You all have
everything you need to make us
one perfectly poached egg. Your ten minutes starts... Now. - Wow.
- This is really hard. Yeah, a tough one.
One egg. One mistake,
and you're out. What is the technique to keeping
that egg white together? Poached egg,
it takes 3 1/2 to 4 minutes, so if I was doing this
tonight, that five minutes, gotta get
the water perfectly done. Season the water first. Touch of vinegar in it. How much vinegar do you put in? A drop. Vinegar strengthens
the egg white, So it stops it from separating. The thing is, you do not want
to taste that vinegar. And then you would
get a vortex. Then crack it in
with three minutes to go. Only having one egg to poach,
that's the kicker, 'cause it's impossible
for this guy with these hands to just do everything perfect
the first time. Three minutes remaining. This is the secret. The secret is,
sing Amazing grace three times, you have
the perfect poached egg. I'm going up to that balcony. He's stirring it
with the egg inside, which is the most
dangerous thing to do, 'cause that spoon could slice
that egg in half. Come on, Daniel. Last ten seconds. Come on. Let's go. Nine, eight, seven, six, five, four, three, two, one,
stop. Hands in the air.
Well done. God! Bring 'em down. I get my egg out. And I nicked it,
and that's all it took was just a little small nick. Yolk just goes,
everywhere. Right, Jaimee. Okay. That's poached... nicely. The yolk, silky, warm, and absolutely spot-on. Needs a touch of salt,
seasoning, but by and large,
you've done a great job. Thank you. Willie, what's your technique
on this? I put
a tablespoon of vinegar, and I sung Amazing grace
three times in my head. and I'm hoping
that it came out right. Let's see if Jesus
is a fan of eggs. I'm worried,
with a tablespoon of vinegar, - that it's going to taste...
- Vinegary. A little too vinegary. You know what it tastes like? Vinegar? Delicious egg. Yes! Good job, Willie. Oh, thank you, Jesus. "Thank you, jesus," indeed. Oh, lordy. Okay, Daniel. Where's the rest of the egg? I broke the egg
in the water, and I lost the yolk. - You lost the yolk?
- I did. - There's no yolk in here?
- There's no yolk there. I apologize. Uh-oh, no one's home. Knock-knock. This is very difficult, to separate the white
from the yolk. Wow.
I don't need to taste that. No. If it wasn't so sad,
it'd be funny. Cutter. Damn. What happened? I went to set it
on the plate, and it broke. If there's one thing
you can't do, it's manhandle a poached egg. Damn.
What a shame. Actually tastes quite nice. Yolk, silky. Cooked beautifully. What a shame you burst it. Potentially could have been
one of the best of the night. Damn. It's cooked beautifully. Big floating island. They both look beautiful. Damn. The best egg, and the home cook
that is now safe to cook another day... Please head up to the balcony... The best egg, and the home cook
that is now safe to cook another day... Please head up to the balcony... Big Willie. Thank...
oh, thank you, jesus. Good job. Great job. Well done. So Big Willie is safe, and after this,
one more will be saved. Then, for the two remaining, it's a head-to-head battle
to see who will be going home. Cutter, Daniel, Jaimee, are you ready to find out
what all three of you are gonna have to cook
in this next battle? Yes, chef. We want you to make a dish that initially hides the egg: Egg yolk ravioli with a soft egg yolk inside. You want that yolk
to just ooze out, But it still needs to be warm. This is an incredibly technical,
difficult dish to pull off. On your stations, you'll find
everything that you need to make us one
egg yolk ravioli. Is everybody ready? Yes, chef. Your 15 minutes start... Now. Just think of the quantum leap
from a poached egg to an egg yolk ravioli. It's double the pressure now, because you're still doing,
in essence, A poached egg,
but with a wrapping of pasta. This is so tough. The secret's all about
the pasta being transparent, wafer thin. And then sealing that deal when you put those two disks
together, to make sure there's not
a speck of water in there. One little seep of water
through there, and you are done. What's he doing with a fork? He shouldn't be using
the fork on that. Gently, Cutter. Last minute. Come on. Ten... Put 'em up. nine, eight, seven, six... Let's go. This is it. - Five...
- Come on, guys. - Four, three...
- Run! Two, one. And stop. Good girl. Well done. Okay, Jaimee. And now,
for the moment of truth... You ready? - Yes.
- Let's do it. - Daniel.
- Chef. It looks like maybe
you didn't seal it enough here. And that means that the water
gets in there and starts cooking
that egg more. That's no bueno. Cutter. Shape looks great. What am I expecting
to get in the middle? Should have
a silky yellow center, chef. Not raw? No, sir. Yeah, I mean,
it's rich, it's silky. - But water got in.
- Boiling water got in. Hers was completely
liquid. The person that is safe, that produced the best
egg yolk ravioli, is... Cutter.
Great job. You nailed it, young man. 100%. Pasta cooked beautifully,
egg yolk rich, seasoned to perfection. Well done. Thank you, chef. Man, 1,000 pounds off my chest. That pressure test is no joke. Get me upstairs. And then there were two. One of you will stay, and one of you
will leave MasterChef. Daniel and Jaimee,
it all comes down to this: one last pressure test. We want you two to make
one of the most challenging and most technical egg dishes
anywhere in the entire world. We want you to make... A stunning cheese souffle. This is the humble egg
at its most elevated form. It takes finesse, skill. It will show us which one of you
truly belongs here and who should be going home. On your stations,
you will find eggs, Flour, butter,
white cheddar cheese, salt, and pepper. You will have just 40 minutes to make us one incredible
cheese souffle. Your 40 minutes starts... Now. Two talented individuals, both very good technicians. Can they handle the pressure
of a souffle? Souffle is intricate, hard. This is all about the chemistry and the even distribution
of those egg whites. The bechamel is the stability,
the foundation. The butter, the flour,
the milk... You let it cool down
then incorporate your egg yolks. There's so many things
that can go wrong. How much finesse do you need
to have this come out of the oven
and not collapse on you? It all depends on
how they mix those egg whites. What's the cook time? 12 to 14 minutes. 30 minutes remaining. You okay? Pretty confident, chef. What's the cheese? Mixture of parmesan
and white cheddar. Yeah, I honestly thought
you and Jaimee would be both on the balcony
earlier. You started as a team, and now
you're both head-to-head. Can't be angry about it.
Can't be pissed. You just gotta do
the best job you can. Jaimee is incredibly competent,
and so am I. - Good luck.
- Thank you. - How we doing, Jaimee?
- Good, chef. This is almost making, like,
a mornay sauce, where you're dissolving
the cheese in the bechamel. - My cheese is not dissolving.
- I know, I know. Looks like you're making
an omelet. You got to find a way
to get it warm, get that melted. Double boiler. Less than 20 minutes. You got to get these going in
in a bit. Come on, cheese. Jaimee's bechamel got too cold. The cheese is not dissolving. It's like a big bowl
of eggy mass With cheese in it,
so now she's trying To mix it again
and warm it up. Daniel's bechamel
looks very runny. I think he's added
too much milk. - And it'll never rise.
- Right. Be too heavy
for the egg whites. It's gonna make
a souffle soup. Right now, we're on course
for a disaster. 16 minutes to go. If you both don't get
your souffles in the oven in the next two minutes, both of you will be going home. I beg you to get a souffle
in the bloody oven. Jaimee's are in. And 30 seconds behind her, Daniel put two in as well. Right now it's all
in the fate of the ovens. Two minutes to go.
Which one are you taking out? The one on the right,
'cause it's cleaner. It's not about the cleanest one. It's about the best-tasting one. They should taste
the same. Have a look at Daniel's. Have a look at Jaimee's. Oh, those look good too. This is gonna be a close one. 30 seconds to go. Oh, my god. It's gorgeous! - Ten, nine...
- They look exactly the same. eight, seven, six, five, four... Oh, my god. three... two, one. Hands in the air.
Well done. Let's go. Knowing that my life depends
on a cheese souffle right now, it's so scary. This is $1/4 million souffle. My heart is pounding. They look almost identical. They've both risen
about the same. They have nearly
the same color, very close on consistency. It's gonna have to come down
to taste. Are you okay? I got nervous. All right, Jaimee, Daniel,
give us a minute, please. I think that they both have
their pluses and minuses. Jaimee's is not brilliant. The souffle, that's
so in Jaimee's wheelhouse. She's gonna have the edge
over Daniel. Daniel was generous
with the cheese and the flavors. I thought Daniel's souffle
looked the best. I had watched him
during the whole process. He had been seasoning it good
and tasting it as he went. I'm really thinking
Daniel's got this one. Four challenges in one night. Boy, have you two
been put through your paces. Well done. Two very gallant attempts. Jaimee, your souffle, great crust on the outside,
beautiful seasoning. On the whole,
it tasted good. But insufficient bechamel
and too much egg white. Could have done
with a bit more cheese. Daniel, beautiful crust. Little bit of nutmeg in there.
Good flavor. The bechamel beyond belief. The issue we had:
Too salty. Both of you did an amazing job. One person is leaving
this competition, and one is joining
everybody else on the balcony. The person that made
the best souffle... Jaimee Vitolo. Well done. Please say good night
to Daniel. Oh, Daniel, tough one,
that, buddy. I think what we admire more
about you is the sacrifices. Love the passion. But you quit your job
to come into this competition. Sure did. What do you want to do next? I'm gonna open a little bar that serves
really awesome plates, has some amazing beer on tap, and has some of the best
japanese arcade games in the world. I think it's ironic
what really probably sets you apart
is not staying within the lines. And I think sometimes
that hurts you in this competition. But I like that about you, and when you open up
that bar, never lose that attitude. Never conform
to the establishment. And I'll bring Graham,
and I'll buy the beers. Deal. Come say good-bye, man. Good luck. - Thanks, man.
- Good job, brother. Thank you, Daniel. I feel devastated, but it's not the end. I liked everything
about this dish. - Good job.
- Thank you, sir. I made tremendous sacrifices, but I'm proud of myself
for taking a chance, you know? My whole life, I've been afraid
to really gamble. You, sir, are a beast
with the sugar and yeast. MasterChef is the push
and the motivation I need to start taking more chances. The red team,
ladies and gentlemen! On to bigger things. I can't wait to see what's next. Next week... Switch! A chaotic tag team challenge... Get your pot stickers
on the pan. has the home cooks
on the run. Push it!
Let's do this! Go, go, go! Who will win the race... Set your partner up
for success. Way to go! and who will fall short
of the finish line? Ah!
It's breaking on me. Man, come on, willie!
Let's go! find out next time... - Get them on the tray!
- Three... on MasterChef. - Two...
- Lids on! one. Is she okay? I'm okay.
I'm fine.
