1 00:00:01,002 --> 00:00:03,306 Gordon: Previously on"MasterChef Junior"... 2 00:00:03,306 --> 00:00:04,943 Gordon: The pastry's raw. 3 00:00:04,943 --> 00:00:07,081 I don't think this dish is good. 4 00:00:07,081 --> 00:00:09,620 Eva, please say good-bye. 5 00:00:11,122 --> 00:00:12,626 - Bye! - Bye, Eva. 6 00:00:12,626 --> 00:00:17,669 Tonight, some tough guests come to wrestle it out... 7 00:00:17,669 --> 00:00:19,405 The Miz, what can you cook? 8 00:00:19,405 --> 00:00:21,209 If you guys got a microwave in here, 9 00:00:21,209 --> 00:00:22,913 - What? - ...just call me Chef Boy-R-Miz. 10 00:00:22,913 --> 00:00:27,589 - Oh, no. - ...in the ultimate tag-team smackdown. 11 00:00:27,589 --> 00:00:28,456 Switch! 12 00:00:28,456 --> 00:00:30,260 - Come on. - I don't know what to do. 13 00:00:30,260 --> 00:00:34,603 - Tag it out! - He's okay. 14 00:00:34,603 --> 00:00:36,072 And then it's the toughest 15 00:00:36,072 --> 00:00:37,609 elimination challenge of the season. 16 00:00:37,609 --> 00:00:40,915 Gordon: Tonight, you'll have to flawlessly recreate 17 00:00:40,915 --> 00:00:42,752 one of my signature dishes 18 00:00:42,752 --> 00:00:45,592 at the same time and speed as I do. 19 00:00:45,592 --> 00:00:48,230 And a fight for a spot in the semi-finals. 20 00:00:48,230 --> 00:00:49,700 Gordon: Molly, what are you doing? 21 00:00:49,700 --> 00:00:51,469 - Grabbing a spoon to my ravioli on. - Just get it on, girl. 22 00:00:51,469 --> 00:00:54,876 The construction of the pasta-- beautiful. 23 00:00:54,876 --> 00:00:56,312 Daphne: The pasta is gluey. 24 00:00:56,312 --> 00:00:58,618 It looks a little bit thrown together at last moment. 25 00:01:00,053 --> 00:01:01,557 ( squeals ) 26 00:01:10,608 --> 00:01:12,512 - Amazing. How cool... - Looks great. 27 00:01:12,512 --> 00:01:13,881 - ...do those stations look? - Guys. 28 00:01:13,881 --> 00:01:15,017 Get in the ring. 29 00:01:15,017 --> 00:01:16,352 You have no idea how excited I am. 30 00:01:16,352 --> 00:01:18,423 Yes, I can see you're like a five-year-old kid. 31 00:01:19,726 --> 00:01:22,799 ( cheering ) 32 00:01:22,799 --> 00:01:23,668 Welcome, guys. 33 00:01:23,668 --> 00:01:25,070 - Oh, my gosh. - What? 34 00:01:25,070 --> 00:01:26,205 - Whoa! - What? No! 35 00:01:26,205 --> 00:01:28,310 - No! - No! 36 00:01:28,310 --> 00:01:30,213 This is like a boxing ring. 37 00:01:30,213 --> 00:01:31,449 What are we doing today? 38 00:01:31,449 --> 00:01:33,320 Like, are we boxing? Are we cooking? 39 00:01:33,320 --> 00:01:34,656 What's going on right now? 40 00:01:34,656 --> 00:01:39,365 Tonight, you'll have to tap into your inner wrestler 41 00:01:39,365 --> 00:01:43,741 because it's time for the tag-team challenge. 42 00:01:43,741 --> 00:01:45,612 ( cheering ) 43 00:01:45,612 --> 00:01:49,452 But tonight, you will not be paired with each other. 44 00:01:49,452 --> 00:01:51,189 All of you are going to be paired 45 00:01:51,189 --> 00:01:55,097 with some very special guests, 46 00:01:55,097 --> 00:01:56,900 some people who know about tag-teams. 47 00:01:56,900 --> 00:01:58,436 They're tough, 48 00:01:58,436 --> 00:02:02,111 and they yell even louder than I do. 49 00:02:02,111 --> 00:02:07,054 Please welcome WWE superstars 50 00:02:07,054 --> 00:02:09,492 Dolph Ziegler. 51 00:02:09,492 --> 00:02:11,730 ( cheering ) 52 00:02:11,730 --> 00:02:13,701 Natalya. 53 00:02:13,701 --> 00:02:15,304 - Oh, my God. - Yes! 54 00:02:15,304 --> 00:02:16,707 Gordon: Ember Moon. 55 00:02:16,707 --> 00:02:18,243 Oh, wow! 56 00:02:18,243 --> 00:02:21,617 Gordon: And finally, The Miz and Maryse. 57 00:02:21,617 --> 00:02:24,355 It's WWE superstars. 58 00:02:24,355 --> 00:02:27,061 I watch the WWE with my brother a lot, 59 00:02:27,061 --> 00:02:28,463 so this is just so cool. 60 00:02:28,463 --> 00:02:31,369 - How cool is that, guys? - Awesome. 61 00:02:31,369 --> 00:02:32,872 Come on! Seriously, guys, all of you, welcome. 62 00:02:32,872 --> 00:02:34,408 It's a pleasure to have you here 63 00:02:34,408 --> 00:02:35,812 in the amazing MasterChef Junior kitchen. 64 00:02:35,812 --> 00:02:37,047 Thank you. 65 00:02:37,047 --> 00:02:38,784 Now, guys, you eat a lot, right? 66 00:02:38,784 --> 00:02:40,020 - Yes. - Yep. 67 00:02:40,020 --> 00:02:41,456 She's an amazing cook. 68 00:02:41,456 --> 00:02:43,093 And you are a proper tag-team. Husband and wife, right? 69 00:02:43,093 --> 00:02:44,295 - We are. - Right. 70 00:02:44,295 --> 00:02:46,366 Unfortunately, there's only room 71 00:02:46,366 --> 00:02:48,436 for one of you to cook tonight. 72 00:02:48,436 --> 00:02:50,307 - Who is the best cook? - No one beats my wife. 73 00:02:50,307 --> 00:02:53,380 - Wow. Wow! - Not even you, my friend. 74 00:02:53,380 --> 00:02:54,448 Oh! 75 00:02:54,448 --> 00:02:55,985 So the fact that you're an amazing cook, 76 00:02:55,985 --> 00:02:58,791 unfortunately that means you're not cooking this evening-- 77 00:02:58,791 --> 00:03:01,396 which you've got the bird's-eye view from the amazing balcony. 78 00:03:01,396 --> 00:03:05,370 - Good luck. - You are The Miz's manager, 79 00:03:05,370 --> 00:03:07,441 so you'll be doing the managing from upstairs. 80 00:03:07,441 --> 00:03:10,715 Now, Dolph, how good is your cooking skills? 81 00:03:10,715 --> 00:03:14,155 I can boil ramen noodles out of that package. 82 00:03:14,155 --> 00:03:15,825 - Oh, oh. Oh, gosh. - Oh, boy. 83 00:03:15,825 --> 00:03:19,198 - Oh, no. Oh, no. - Natalya, cooking skills? 84 00:03:19,198 --> 00:03:21,469 I can fry an egg if need be, 85 00:03:21,469 --> 00:03:23,306 but I toss a great Greek salad. 86 00:03:23,306 --> 00:03:25,310 - Okay. - Okay. 87 00:03:25,310 --> 00:03:27,448 That's at least better than what-- yeah. 88 00:03:27,448 --> 00:03:29,920 - We can work with that. - Ember Moon, give me something. 89 00:03:29,920 --> 00:03:31,222 I can sear salmon. 90 00:03:31,222 --> 00:03:34,462 - Oh, okay. Okay. - That's promising. 91 00:03:34,462 --> 00:03:35,832 The Miz, what can you cook? 92 00:03:35,832 --> 00:03:37,869 Look, if you guys got a microwave in here... 93 00:03:37,869 --> 00:03:40,073 - What? - ...I am your guy. 94 00:03:40,073 --> 00:03:41,910 Just call me Chef Boy-R-Miz. 95 00:03:41,910 --> 00:03:42,779 Oh, my. 96 00:03:42,779 --> 00:03:44,348 - Oh, no. - Nope, no. 97 00:03:44,348 --> 00:03:46,452 What do you mean, no? What do you mean, no? 98 00:03:46,452 --> 00:03:48,524 Now, which one of you wants me? 99 00:03:48,524 --> 00:03:49,860 Oh, gosh. 100 00:03:49,860 --> 00:03:51,663 Right, let's get you guys paired up, shall we? 101 00:03:51,663 --> 00:03:55,337 Dolph, you'll go tonight with Molly. 102 00:03:55,337 --> 00:03:59,378 - Oh, awesome. - No! 103 00:03:59,378 --> 00:04:01,683 Dolph is able to cook Ramen noodles. 104 00:04:01,683 --> 00:04:04,723 I mean, I guess that's something. 105 00:04:04,723 --> 00:04:08,697 Natalya, you're going to be cooking with Liya! 106 00:04:08,697 --> 00:04:10,167 - Come on. - Yay! 107 00:04:10,167 --> 00:04:12,906 Liya: I am actually really happy that I am paired with Natalya 108 00:04:12,906 --> 00:04:16,279 because I feel like she has some sort of idea of cooking, 109 00:04:16,279 --> 00:04:17,849 and, you know, girl power. 110 00:04:17,849 --> 00:04:21,890 - Really? Oh, yay! - You can wear my kitty-cat ears. 111 00:04:21,890 --> 00:04:23,661 Ember Moon. 112 00:04:23,661 --> 00:04:26,399 You're from Texas and so is he. 113 00:04:26,399 --> 00:04:28,436 You're with Grayson! 114 00:04:28,436 --> 00:04:32,177 Hey! 115 00:04:32,177 --> 00:04:34,115 Both: We got this. 116 00:04:34,115 --> 00:04:37,154 Which means Miz is with Ivy! 117 00:04:37,154 --> 00:04:39,793 - We're gonna win. - Sure. 118 00:04:40,728 --> 00:04:42,264 Boom! There we go. 119 00:04:43,233 --> 00:04:44,769 Ivy: The Miz? 120 00:04:44,769 --> 00:04:46,974 He says that he cooks everything in the microwave. 121 00:04:46,974 --> 00:04:49,880 I'm going to have to tell him how to cook everything, 122 00:04:49,880 --> 00:04:52,184 so that's gonna be so hard. 123 00:04:52,184 --> 00:04:53,554 All right, guys, listen closely. 124 00:04:53,554 --> 00:04:54,789 In case you don't know how a tag-team works, 125 00:04:54,789 --> 00:04:56,693 you'll each take turns cooking. 126 00:04:56,693 --> 00:04:59,599 When we call "switch," you'll tag your partner, 127 00:04:59,599 --> 00:05:01,637 climb through the ropes, and swap out. 128 00:05:01,637 --> 00:05:04,308 Daphne: The winner of this challenge 129 00:05:04,308 --> 00:05:06,445 will receive one of the coolest prizes 130 00:05:06,445 --> 00:05:08,717 we have ever given out... 131 00:05:09,586 --> 00:05:12,457 A free trip to WrestleMania! 132 00:05:12,457 --> 00:05:14,261 - Come on! - Hey, now. 133 00:05:14,261 --> 00:05:16,265 Molly: I am super pumped. 134 00:05:16,265 --> 00:05:18,002 Me and my family watch WWE, 135 00:05:18,002 --> 00:05:21,442 so it'd be incredible to go experience this. 136 00:05:21,442 --> 00:05:23,814 Gordon: Right, it's time to find out what you guys are going to be cooking. 137 00:05:23,814 --> 00:05:27,789 We have the perfect dishes for these big, brawny wrestlers. 138 00:05:33,634 --> 00:05:37,341 A platter of tiny, delicate finger foods. 139 00:05:37,341 --> 00:05:39,913 - Wow. - Ooh. 140 00:05:39,913 --> 00:05:42,886 Now, you've got the most amazing lobster rolls 141 00:05:42,886 --> 00:05:44,556 on a toasted brioche, 142 00:05:44,556 --> 00:05:46,459 curried chicken puffs, 143 00:05:46,459 --> 00:05:50,233 incredible buffalo chicken lollipops 144 00:05:50,233 --> 00:05:51,570 with a bleu cheese dressing, 145 00:05:51,570 --> 00:05:53,874 and then lamb meatball with a cucumber sauce. 146 00:05:53,874 --> 00:05:58,449 And then finally, a roasted beef horseradish popover. 147 00:05:58,449 --> 00:06:00,320 Are you good at any of this? 148 00:06:00,320 --> 00:06:01,790 - Yes. - Good. 149 00:06:01,790 --> 00:06:03,994 Just to make sure you understand what you're working with, 150 00:06:03,994 --> 00:06:06,967 come on up here and taste all of these dishes. 151 00:06:06,967 --> 00:06:08,303 - All right. - After you. 152 00:06:08,303 --> 00:06:09,506 Okay. 153 00:06:09,506 --> 00:06:12,144 Gordon: Ladies, gents, dig in, please. 154 00:06:12,144 --> 00:06:13,781 ( chattering ) 155 00:06:13,781 --> 00:06:15,483 I'm going to go for this thing. 156 00:06:15,483 --> 00:06:17,454 Ivy, that's a lobster roll. 157 00:06:18,624 --> 00:06:20,761 - Is this the popover one? - Yeah. 158 00:06:20,761 --> 00:06:21,663 What's in there? 159 00:06:21,663 --> 00:06:23,701 Curry and lamb definitely, because-- 160 00:06:23,701 --> 00:06:25,972 Curry and-- you can actually taste that? 161 00:06:25,972 --> 00:06:29,746 - So, that's horseradish. - It doesn't taste like horseradish at all. 162 00:06:29,746 --> 00:06:31,650 All of you, please head to your stations. 163 00:06:31,650 --> 00:06:34,923 Wrestlers, put on those MasterChef Junior aprons, please. 164 00:06:34,923 --> 00:06:38,296 I'm not really familiar with any of these foods, 165 00:06:38,296 --> 00:06:41,970 so I'm just going to have to trust what I know about cooking 166 00:06:41,970 --> 00:06:46,078 and hope that my partner knows something. 167 00:06:46,078 --> 00:06:48,984 At your stations, you'll find everything you need 168 00:06:48,984 --> 00:06:51,188 to make your gorgeous appetizer platter. 169 00:06:51,188 --> 00:06:54,529 You will have 60 minutes to make all of your dishes, 170 00:06:54,529 --> 00:06:56,533 so communication is key. 171 00:06:56,533 --> 00:06:57,802 Here's how it's going to work. 172 00:06:57,802 --> 00:06:59,506 All the kids are going to start, 173 00:06:59,506 --> 00:07:01,843 which means all the wrestlers 174 00:07:01,843 --> 00:07:03,379 are going to have to bring it home. 175 00:07:03,379 --> 00:07:05,718 - Oh, my God. - Oh, boy. 176 00:07:05,718 --> 00:07:07,220 Take a little time right now 177 00:07:07,220 --> 00:07:08,891 to strategize your appetizer platter. 178 00:07:08,891 --> 00:07:10,828 So the very first thing, what are we going to do? 179 00:07:10,828 --> 00:07:13,534 So the lamb is something you can do 180 00:07:13,534 --> 00:07:14,903 while you're doing the chicken. 181 00:07:14,903 --> 00:07:17,441 - Okay. - So let's talk about 182 00:07:17,441 --> 00:07:19,078 what we think should be in the crust of this 183 00:07:19,078 --> 00:07:20,881 because that's probably the first thing we want to get done. 184 00:07:20,881 --> 00:07:22,986 We should probably start off with the lobster 185 00:07:22,986 --> 00:07:24,756 because that takes the longest to cook. 186 00:07:24,756 --> 00:07:26,359 Okay, I need you to do the whole lobster. 187 00:07:26,359 --> 00:07:27,695 Yeah, the whole lobster is mine. 188 00:07:27,695 --> 00:07:29,699 Just can you, like, mallet-- can you, like, crush it? 189 00:07:29,699 --> 00:07:30,868 - No. I'm too scared to. - What? 190 00:07:30,868 --> 00:07:32,505 Well, then-- I'll do that part. 191 00:07:32,505 --> 00:07:33,741 Okay, I'll do anything else. 192 00:07:33,741 --> 00:07:35,143 We should cut everything up first. 193 00:07:35,143 --> 00:07:35,945 Mm-hmm. 194 00:07:36,045 --> 00:07:38,951 You cut things up, you put them in a fryer. 195 00:07:38,951 --> 00:07:41,723 There's five dishes. It's not that hard. 196 00:07:41,723 --> 00:07:42,825 Wrestlers, please exit the ring. 197 00:07:42,825 --> 00:07:44,261 Wish your partners good luck. 198 00:07:44,261 --> 00:07:45,998 - Good luck. You got this. - Thanks. 199 00:07:45,998 --> 00:07:47,835 - You got this. Team Texas. - We got this. 200 00:07:47,835 --> 00:07:49,171 - You got this. You got it. - We got this. 201 00:07:49,171 --> 00:07:51,543 - You got this! You! - Oh, okay. 202 00:07:51,543 --> 00:07:52,912 Gordon: This is it. 203 00:07:52,912 --> 00:07:55,250 Let's have 60 minutes on the clock, please. 204 00:07:55,250 --> 00:07:56,385 Are we ready? 205 00:07:56,385 --> 00:07:58,456 All: Yes, Chef! 206 00:07:58,456 --> 00:08:02,197 - Your time starts now. - Whoo! 207 00:08:02,197 --> 00:08:04,502 - Go, Liya. - Gordon: Let's go! 208 00:08:04,502 --> 00:08:06,773 There you go, there you go. 209 00:08:06,773 --> 00:08:08,911 Going fast and concise at the same time. 210 00:08:08,911 --> 00:08:10,881 - Yes, respect the knife. - Always. 211 00:08:10,881 --> 00:08:12,618 Okay, I'm dropping the lobster. 212 00:08:12,618 --> 00:08:15,991 Good, good job. Let's get that in there. 213 00:08:15,991 --> 00:08:17,929 - Ooh! - You're going to have to get it out. 214 00:08:17,929 --> 00:08:19,833 So the first thing you get done is the lobster, right? 215 00:08:19,833 --> 00:08:20,768 Absolutely. 216 00:08:20,768 --> 00:08:22,004 Gordon: Lobster straight into the water, 217 00:08:22,004 --> 00:08:23,774 and then take it out, and let it rest, 218 00:08:23,774 --> 00:08:25,811 and then shuck that lobster. 219 00:08:25,811 --> 00:08:27,481 Ivy: I'm working on the steak right now. 220 00:08:27,481 --> 00:08:28,851 There you go. Salt that bad boy up. 221 00:08:28,851 --> 00:08:30,286 Pop it in. Boom, boom, boom. 222 00:08:30,286 --> 00:08:32,959 And then I think I would move on to the roast beef popovers, 223 00:08:32,959 --> 00:08:35,163 get a nice seasoning on the outside, sear that, 224 00:08:35,163 --> 00:08:38,537 and let it cool down so when you start to slice that roast beef, 225 00:08:38,537 --> 00:08:40,073 it's not going to be very rubbery. 226 00:08:40,073 --> 00:08:41,643 It's probably the most stressful thing 227 00:08:41,643 --> 00:08:43,046 I think I've done in a very long time. 228 00:08:43,046 --> 00:08:44,582 Way different from being in the ring, 229 00:08:44,582 --> 00:08:46,586 - I tell you that, Grayson. - Whoo! 230 00:08:47,622 --> 00:08:48,791 - Natalya: Popover? - Liya: Yes. 231 00:08:48,791 --> 00:08:50,026 Natalya: How long do we keep those in? 232 00:08:50,026 --> 00:08:52,598 - For about 10 minutes or so. - Okay. 233 00:08:52,598 --> 00:08:53,734 But those trays need to be piping hot 234 00:08:53,734 --> 00:08:54,803 to get the rise on those popovers, 235 00:08:54,803 --> 00:08:56,138 otherwise you're in trouble. 236 00:08:56,138 --> 00:08:59,044 Yup, absolutely. They'll be cakey and weighed down. 237 00:08:59,044 --> 00:09:00,881 I am right now going to start on the curry puffs. 238 00:09:00,881 --> 00:09:02,384 Here, we need a little more vadouvan. 239 00:09:02,384 --> 00:09:03,620 You're doing amazing. 240 00:09:03,620 --> 00:09:05,725 Now, what about those amazing puffs? 241 00:09:05,725 --> 00:09:07,060 They're delicately spiced, 242 00:09:07,060 --> 00:09:08,664 they have that wonderful curry flavor, 243 00:09:08,664 --> 00:09:10,568 but if you add too much spice, 244 00:09:10,568 --> 00:09:11,737 they can become overpowering, 245 00:09:11,737 --> 00:09:13,339 and there's no way to recover. 246 00:09:13,339 --> 00:09:14,609 Ember: The meatballs, 247 00:09:14,609 --> 00:09:16,580 - let's not make them too big. - I know. 248 00:09:16,580 --> 00:09:18,483 The lamb meatball, the season, the shaping, 249 00:09:18,483 --> 00:09:19,652 the cooking is really important. 250 00:09:19,652 --> 00:09:21,690 Absolutely. Good point. 251 00:09:21,690 --> 00:09:24,194 I'm going to get started on the lollipop. 252 00:09:24,194 --> 00:09:25,296 Okay, great. 253 00:09:25,296 --> 00:09:28,069 Now, those chicken lollipops, I mean, that's not easy. 254 00:09:28,069 --> 00:09:30,875 You have to make sure that you have a really flavorful batter, 255 00:09:30,875 --> 00:09:32,545 making sure that it's not caked on. 256 00:09:32,545 --> 00:09:33,814 That's right. 257 00:09:33,814 --> 00:09:37,053 60 seconds to go to our first change. 258 00:09:37,053 --> 00:09:39,224 Whoo. Pressure is on. 259 00:09:39,224 --> 00:09:40,928 Yeah, I'm freaking out. This is so much pressure. 260 00:09:40,928 --> 00:09:44,268 Everyone is so intense and so zoned-in. 261 00:09:44,268 --> 00:09:46,105 You're going to have to break down the lobster, by the way. 262 00:09:46,105 --> 00:09:47,508 All you're doing is stirring and cutting. 263 00:09:47,508 --> 00:09:48,677 These are things that I can do. 264 00:09:48,677 --> 00:09:50,146 I don't know how to break down a lobster. 265 00:09:50,146 --> 00:09:52,250 - I mean, I'll cut it in half. - I'm sweating. 266 00:09:52,250 --> 00:09:54,823 I'm feeling so overwhelmed. I don't know where anything is. 267 00:09:54,823 --> 00:09:57,160 I don't know how to turn the oven on. 268 00:09:57,160 --> 00:09:59,131 I'm not sure if this is what I signed up for. 269 00:09:59,131 --> 00:10:00,400 This is just mayhem. 270 00:10:00,400 --> 00:10:01,503 Stand by! 271 00:10:01,503 --> 00:10:04,274 Judges: Five, four, three, 272 00:10:04,274 --> 00:10:05,544 two, one... 273 00:10:05,544 --> 00:10:06,546 - And switch! - Switch! 274 00:10:06,546 --> 00:10:07,748 Gordon: Let's go! 275 00:10:13,459 --> 00:10:15,898 Judges: Three, two, one... 276 00:10:15,898 --> 00:10:17,100 - And switch! - Switch! 277 00:10:17,100 --> 00:10:19,338 Gordon: Let's go! 278 00:10:19,338 --> 00:10:20,473 You got it. 279 00:10:20,473 --> 00:10:21,475 Go, go, go, go, go! 280 00:10:21,475 --> 00:10:22,477 Get in, get in, get in! 281 00:10:22,477 --> 00:10:23,647 - You got this. - I got it. 282 00:10:23,647 --> 00:10:24,782 - Okay. - All right, we're in. 283 00:10:24,782 --> 00:10:26,018 Liya: Season the steak. 284 00:10:26,018 --> 00:10:26,987 Okay. 285 00:10:26,987 --> 00:10:28,489 Okay, now bring it back over here. 286 00:10:28,489 --> 00:10:29,626 - The whole thing? - Yeah. 287 00:10:29,626 --> 00:10:31,897 The meatballs, just put them in the pan. 288 00:10:31,897 --> 00:10:34,602 The Miz: I have an eight-year-old bossing me around. 289 00:10:34,602 --> 00:10:36,606 Like, I don't get bossed around by anybody. 290 00:10:36,606 --> 00:10:37,875 I'm not going to lie about it. 291 00:10:37,875 --> 00:10:39,077 I'm a bit overwhelmed. 292 00:10:39,077 --> 00:10:40,013 Move fast. 293 00:10:40,013 --> 00:10:41,148 Oh, you know what you can start doing? 294 00:10:41,148 --> 00:10:43,419 You can start getting your meatballs. 295 00:10:43,419 --> 00:10:44,889 - Yeah, mix that. - Okay. 296 00:10:44,889 --> 00:10:46,458 - You don't need all of that. - Am I doing it wrong? 297 00:10:46,458 --> 00:10:48,029 No, it's okay, it's okay. 298 00:10:48,029 --> 00:10:49,464 Grayson: You're going to start our chicken puffs. 299 00:10:49,464 --> 00:10:50,568 Stir your garlic and onion. 300 00:10:50,568 --> 00:10:52,437 Garlic and onion, garlic and onion. 301 00:10:52,437 --> 00:10:54,709 Uh, oh, man. This'll work, right? 302 00:10:54,709 --> 00:10:56,245 There you go. That's perfect, that's perfect. 303 00:10:56,245 --> 00:10:58,517 I think it needs more, like, liquid or something. 304 00:10:58,517 --> 00:10:59,786 It's really dry. I don't know what to do. 305 00:10:59,786 --> 00:11:01,121 I feel like I should be doing something else. 306 00:11:01,121 --> 00:11:02,859 Just add the chicken and stir it, okay? 307 00:11:02,859 --> 00:11:05,698 - Put the chicken in. - We need perfect chicken. 308 00:11:05,698 --> 00:11:07,033 Start breaking that guy down. 309 00:11:07,033 --> 00:11:08,837 So what do I do? 310 00:11:08,837 --> 00:11:10,073 Crack off the tail. 311 00:11:11,175 --> 00:11:12,712 Yeah. Move, move. 312 00:11:12,712 --> 00:11:15,049 Now season it first. Season it first. 313 00:11:15,049 --> 00:11:16,686 Oh, jeez. Be careful, be careful! 314 00:11:16,686 --> 00:11:18,824 I like a lot of pepper, but maybe the chef doesn't. I don't know. 315 00:11:18,824 --> 00:11:20,861 Chicken. Use your hands and try to, like, coat it. 316 00:11:20,861 --> 00:11:21,997 Great, that's good. 317 00:11:21,997 --> 00:11:23,399 Bring it all the way to the fryer, 318 00:11:23,399 --> 00:11:25,370 and just drop them in. 319 00:11:25,370 --> 00:11:27,307 Good job. Yeah, there you go. 320 00:11:27,307 --> 00:11:28,544 Good! 321 00:11:28,544 --> 00:11:30,079 Is this enough onion or do I need more? 322 00:11:30,079 --> 00:11:31,382 That's enough, that's enough. 323 00:11:31,382 --> 00:11:32,484 - All right, Grayson. - Yes. 324 00:11:32,484 --> 00:11:34,421 How do you feel Ember's doing? 325 00:11:34,421 --> 00:11:36,392 - Ember is doing good. - Great. 326 00:11:36,392 --> 00:11:37,862 She made that curry chicken, 327 00:11:37,862 --> 00:11:39,331 and she's about to get ready to fold those. 328 00:11:39,331 --> 00:11:40,868 Oh, what am I needing? 329 00:11:40,868 --> 00:11:42,705 I don't even know what I need. I'm so flustered right now. 330 00:11:42,705 --> 00:11:44,943 First you're going to brush with the eggs, okay? 331 00:11:44,943 --> 00:11:46,212 Aarón: Okay, perfect. 332 00:11:46,212 --> 00:11:47,782 - A little bit less chicken. - Okay. 333 00:11:47,782 --> 00:11:49,384 Because you want to be able to fold it. 334 00:11:49,384 --> 00:11:50,386 Bam, I like it. 335 00:11:50,386 --> 00:11:51,422 Best of luck, okay, guys? 336 00:11:51,422 --> 00:11:52,758 - Okay, now what? - Salt. 337 00:11:52,758 --> 00:11:55,430 Maryse: This is why I do the cooking at home. 338 00:11:55,430 --> 00:11:57,000 Don't be a knucklehead. Come on. 339 00:11:57,000 --> 00:11:59,505 - Gordon: Right. How's it going, Ivy? - Good. 340 00:11:59,505 --> 00:12:00,541 How are we feeling? 341 00:12:00,541 --> 00:12:01,576 It's a little bit stressful. 342 00:12:01,576 --> 00:12:02,979 A little bit stressful. 343 00:12:02,979 --> 00:12:04,983 How would you describe The Miz's performance? 344 00:12:04,983 --> 00:12:06,720 For, like, his first time doing this... 345 00:12:06,720 --> 00:12:07,922 Yeah, he's fast, isn't he? 346 00:12:07,922 --> 00:12:08,957 He's pretty fast. 347 00:12:08,957 --> 00:12:10,126 Now what? Now what? 348 00:12:10,126 --> 00:12:12,430 I need you to start on the chicken. 349 00:12:12,430 --> 00:12:14,067 Put buttermilk in it. 350 00:12:14,067 --> 00:12:14,736 Got it. 351 00:12:14,836 --> 00:12:16,438 And then dip the chicken in it. 352 00:12:16,438 --> 00:12:19,011 We're going to marinate the chicken in the buttermilk. 353 00:12:19,011 --> 00:12:20,413 Keep it going. You got this. 354 00:12:20,413 --> 00:12:21,549 Okay, what I want you to do 355 00:12:21,549 --> 00:12:23,854 is I want you to put the yogurt and the cream-- 356 00:12:23,854 --> 00:12:25,691 Do you know which one the yogurt is? 357 00:12:25,691 --> 00:12:28,429 It's okay. Just give it a taste. 358 00:12:28,429 --> 00:12:29,866 They both taste like yogurt. 359 00:12:29,866 --> 00:12:31,603 - I'll let you figure it out. - Okay. 360 00:12:31,603 --> 00:12:33,005 Molly is extremely nervous. 361 00:12:33,005 --> 00:12:34,976 She's pacing. She's concerned. 362 00:12:34,976 --> 00:12:36,980 Hopefully she has enough confidence in Dolph 363 00:12:36,980 --> 00:12:38,316 to get things knocked out. 364 00:12:38,316 --> 00:12:40,521 Now put these on it. 365 00:12:40,521 --> 00:12:42,725 I'm okay, I'm okay. 366 00:12:42,725 --> 00:12:44,161 He's okay. 367 00:12:44,161 --> 00:12:45,396 Did not see that. 368 00:12:45,396 --> 00:12:48,402 - Make sure they're closed tightly. - I am. 369 00:12:48,402 --> 00:12:50,975 Grayson: Do your lamb meatballs have good color? 370 00:12:50,975 --> 00:12:53,379 Almost. Oh, my God, why won't these flip? 371 00:12:53,379 --> 00:12:56,452 - These... are great. - Molly: Those are done. 372 00:12:56,452 --> 00:12:58,055 Let's go! Whoo! 373 00:12:58,055 --> 00:12:59,726 - Liya: Check on the poppers. - I think they're done. 374 00:12:59,726 --> 00:13:00,728 Okay, now take them out. 375 00:13:00,728 --> 00:13:01,997 - Is it hot? - Yeah. 376 00:13:01,997 --> 00:13:05,838 Sorry. Oh! Watch out, watch out, watch out. 377 00:13:05,838 --> 00:13:07,975 If it's hot, let go of it. Just let go of it. 378 00:13:07,975 --> 00:13:09,879 Oh! 379 00:13:09,879 --> 00:13:12,618 Natalya dropped a whole tray of poppers. 380 00:13:12,618 --> 00:13:14,087 - ( Daphne gasps ) - Could you imagine? 381 00:13:14,087 --> 00:13:15,223 Oh. 382 00:13:15,223 --> 00:13:16,291 It's okay. 383 00:13:16,291 --> 00:13:18,462 We actually had three that stayed on the pan. 384 00:13:18,462 --> 00:13:21,936 I'm so relieved we have more popovers in the pan. 385 00:13:21,936 --> 00:13:23,339 We only need three. 386 00:13:23,339 --> 00:13:24,976 - You okay? - Yeah. 387 00:13:24,976 --> 00:13:27,414 We just got to hurry up now and get back on track. 388 00:13:27,414 --> 00:13:29,017 Gordon: You okay, Natalya? You good? 389 00:13:29,017 --> 00:13:30,186 - Yeah. - Good girl. 390 00:13:30,186 --> 00:13:31,556 Don't burn yourself. Please be careful. 391 00:13:31,556 --> 00:13:32,792 I'm, like-- I'm just not a good cook. 392 00:13:32,792 --> 00:13:34,161 Yeah, you are. You're doing well. 393 00:13:34,161 --> 00:13:35,396 You're doing very good indeed. 394 00:13:35,396 --> 00:13:37,500 Liya: Put it right here? Yeah, it's hot. 395 00:13:37,500 --> 00:13:38,603 It's very hot. Good. 396 00:13:38,603 --> 00:13:39,672 - How's she doing? - Good. 397 00:13:39,672 --> 00:13:41,008 Yeah, are you falling behind? 398 00:13:41,008 --> 00:13:42,477 No, I think we are on time and we're doing great. 399 00:13:42,477 --> 00:13:43,780 The clock's ticking fast. 400 00:13:43,780 --> 00:13:45,350 You need to speed up a little bit, okay? 401 00:13:45,350 --> 00:13:46,352 Keep it going, yes? 402 00:13:46,352 --> 00:13:47,521 - Parsley. - Parsley. 403 00:13:47,521 --> 00:13:48,523 Chop a little bit of parsley. 404 00:13:48,523 --> 00:13:49,659 Which one is parsley? 405 00:13:49,659 --> 00:13:51,763 The green leaf. The leaf. 406 00:13:51,763 --> 00:13:54,234 There's, like, three green leaves. 407 00:13:54,234 --> 00:13:56,606 15 seconds to go until your switch. 408 00:13:56,606 --> 00:13:59,044 Make sure you get it evenly coated. 409 00:13:59,044 --> 00:14:00,413 Gordon: Here we go. 410 00:14:00,413 --> 00:14:03,854 Five, four, three, two, one. 411 00:14:03,854 --> 00:14:05,624 - Let's go! Switch. - Let's go! 412 00:14:05,624 --> 00:14:06,960 - Good job, Liya: - Tag it in. 413 00:14:06,960 --> 00:14:08,262 By the way, you got to get everything done 414 00:14:08,262 --> 00:14:09,532 - so I can plate it. - I know. 415 00:14:09,532 --> 00:14:10,701 Let's go. We got this. 416 00:14:10,701 --> 00:14:11,936 You're doing great. 417 00:14:11,936 --> 00:14:13,406 Good job, good job, good job, good job. 418 00:14:13,406 --> 00:14:15,109 We're doing great. We're doing awesome. 419 00:14:15,109 --> 00:14:18,215 All right, so, Dolph, do you feel out of your comfort zone? 420 00:14:18,215 --> 00:14:20,854 1001% out of my comfort zone. 421 00:14:20,854 --> 00:14:22,457 Yes, I'm helpless sitting on the sidelines. 422 00:14:22,457 --> 00:14:24,595 And when I'm in there, I'm even more helpless. 423 00:14:24,595 --> 00:14:25,597 So I don't know what's helping. 424 00:14:25,597 --> 00:14:27,200 We just kissed the ends. 425 00:14:27,200 --> 00:14:28,637 Aarón: There you go, kiss the ends. 426 00:14:28,637 --> 00:14:30,039 It's beautiful. Can't wait to put that in the oven, 427 00:14:30,039 --> 00:14:31,442 Got to add a little, uh-- 428 00:14:31,442 --> 00:14:32,410 - Dijon. - Dijon. 429 00:14:32,410 --> 00:14:33,780 Molly, are you concerned about anything? 430 00:14:33,780 --> 00:14:35,651 The only thing that I am concerned about 431 00:14:35,651 --> 00:14:37,087 is definitely time management. 432 00:14:37,087 --> 00:14:38,890 Keep that pace up because don't forget, guys, 433 00:14:38,890 --> 00:14:40,527 you got to turn out five of these appetizers. 434 00:14:40,527 --> 00:14:42,565 - Yes, Chef. - Keep working, Molly. You got it. 435 00:14:42,565 --> 00:14:45,069 Come on, Liya, we got this. We got to finish strong. 436 00:14:45,069 --> 00:14:46,371 Now, Natalya and Liya, 437 00:14:46,371 --> 00:14:48,710 they were able to recover from the popovers, 438 00:14:48,710 --> 00:14:50,279 and now they are cranking big-time. 439 00:14:50,279 --> 00:14:51,516 They're way in front right now. 440 00:14:51,516 --> 00:14:54,822 Stand by. One minute to our final switch, guys. 441 00:14:54,822 --> 00:14:56,425 Wrestlers, you're going to bring it home. 442 00:14:56,425 --> 00:14:59,565 Ooh! Come on, Grayson. Set me up good. 443 00:14:59,565 --> 00:15:01,034 Set me up good with those sauces. 444 00:15:01,034 --> 00:15:03,372 Dolph: What about the little triangle thing? 445 00:15:03,372 --> 00:15:05,443 - Forgot about those. - Oh, the curry puff. 446 00:15:05,443 --> 00:15:07,681 Gordon: Here we go. 447 00:15:07,681 --> 00:15:09,986 Five, four, three, 448 00:15:09,986 --> 00:15:12,357 two, one, switch. 449 00:15:12,357 --> 00:15:13,827 Gordon: The last 10 minutes! Let's go. 450 00:15:13,827 --> 00:15:15,229 All your sauces are ready, okay? 451 00:15:15,229 --> 00:15:18,737 - Take the chicken wings out. - I am, I am, I am. 452 00:15:18,737 --> 00:15:21,008 These look really good, by the way. 453 00:15:21,008 --> 00:15:23,580 Get the lobster rolls. Start the lobster rolls. 454 00:15:23,580 --> 00:15:24,615 Should I put the lobster in them? 455 00:15:24,615 --> 00:15:26,084 Yes, put the lobster in them. 456 00:15:26,084 --> 00:15:27,153 It needs to be hot. 457 00:15:27,153 --> 00:15:28,657 It needs to be those nice buffalo-y-- 458 00:15:28,657 --> 00:15:29,826 Okay, yep. 459 00:15:29,826 --> 00:15:31,395 Aarón: Start plating some food, guys! 460 00:15:31,395 --> 00:15:34,769 - Come on, guys! - Grayson: Steak curling up really nice. 461 00:15:34,769 --> 00:15:36,806 Stand them upright. Stand it upright. 462 00:15:36,806 --> 00:15:38,142 Make it beautiful. 463 00:15:38,142 --> 00:15:39,411 What's left? Meatballs. 464 00:15:39,411 --> 00:15:41,850 Yes, yes, yes. Put the meatballs on. 465 00:15:41,850 --> 00:15:43,052 Is there a sauce for them? 466 00:15:43,052 --> 00:15:45,524 - Um.... - We're about to have one. 467 00:15:45,524 --> 00:15:47,060 Let's go, guys! Come on! 468 00:15:47,060 --> 00:15:49,464 - Wait. What sauce is that? - I don't know. 469 00:15:49,464 --> 00:15:50,901 You're number one, Mike. 470 00:15:50,901 --> 00:15:52,237 Ivy: Chives on meatballs. 471 00:15:52,237 --> 00:15:54,174 - On the meatballs? - Yes. 472 00:15:54,174 --> 00:15:55,677 Look at the speed of Miz. 473 00:15:55,677 --> 00:15:56,880 - Yes. - Look at him go. 474 00:15:56,880 --> 00:15:58,850 - Look at that. - Whoa, from behind. 475 00:15:58,850 --> 00:16:00,052 - Look at that. - Here he comes. 476 00:16:00,052 --> 00:16:02,190 Now sprinkle some on top of the meatballs. 477 00:16:02,190 --> 00:16:03,760 Come on,, go quick, go quick, go quick. 478 00:16:03,760 --> 00:16:05,329 - Gordon will love that. - Good. 479 00:16:05,329 --> 00:16:07,133 Last minute, guys. Come on, let's go. 480 00:16:07,133 --> 00:16:09,404 - Aarón: Final 60 seconds. - Daphne: They have to look beautiful, guys. 481 00:16:09,404 --> 00:16:10,974 Grayson: Chives go on top of the meat. 482 00:16:10,974 --> 00:16:13,045 - Beef? - A little bit. Hurry, hurry. 483 00:16:13,045 --> 00:16:15,784 Let's go, Natalya. You need to have those garnishes! 484 00:16:15,784 --> 00:16:17,655 Make sure it looks beautiful. 485 00:16:17,655 --> 00:16:18,890 Ivy: Take the chicken wings, 486 00:16:18,890 --> 00:16:20,293 finish them with hot sauce batter. 487 00:16:20,293 --> 00:16:22,297 - Grab the hot sauce-- - Oh, the batter, yeah, yeah. 488 00:16:22,297 --> 00:16:24,067 Grab the hot sauce. Grab the hot sauce batter. 489 00:16:24,067 --> 00:16:25,336 - Where is it? - It's the orange. 490 00:16:25,336 --> 00:16:27,207 Gordon: 30 seconds to go. 491 00:16:27,207 --> 00:16:28,375 - Home stretch. - You got it, you got it. 492 00:16:28,375 --> 00:16:30,814 Horseradish cream on the meat. 493 00:16:30,814 --> 00:16:32,016 - Oh, my God. - Plate, plate, plate. 494 00:16:32,016 --> 00:16:33,553 What now? What else? What else? We're done. 495 00:16:33,553 --> 00:16:34,722 Yeah, we're good! 496 00:16:34,722 --> 00:16:36,526 Let's go, let's go, let's go. 497 00:16:36,526 --> 00:16:39,799 - Aah! - Judges: Ten, nine, eight, 498 00:16:39,799 --> 00:16:43,807 seven, six, five, four, 499 00:16:43,807 --> 00:16:45,677 - three, two, one. - Yeah! 500 00:16:45,677 --> 00:16:48,048 Gordon: And stop! Well done. 501 00:16:49,819 --> 00:16:52,825 - Yes! - Hey, that was stressful, but you did it. 502 00:16:52,825 --> 00:16:55,329 - Good job. - Yay! 503 00:17:01,375 --> 00:17:04,180 Now it's time to see how you all fared. 504 00:17:04,180 --> 00:17:06,385 First up, Ivy and The Miz. 505 00:17:06,385 --> 00:17:08,155 Please bring your platter up. 506 00:17:08,155 --> 00:17:10,026 That looks great, Mike. 507 00:17:11,261 --> 00:17:14,167 - Excellent. - Bon appetit. 508 00:17:14,167 --> 00:17:16,839 So, visually, it looks good. 509 00:17:16,839 --> 00:17:18,510 The Miz: Well, I had someone leading me, 510 00:17:18,510 --> 00:17:20,246 and trust me, I didn't want to let her down. 511 00:17:20,246 --> 00:17:22,651 Now, who seared the meatballs in the pan? 512 00:17:22,651 --> 00:17:23,653 I did. 513 00:17:25,489 --> 00:17:27,861 They're cooked beautifully. Let's get that right. 514 00:17:27,861 --> 00:17:29,632 The lobster rolls. 515 00:17:31,201 --> 00:17:32,538 Lobster's cooked beautifully, 516 00:17:32,538 --> 00:17:34,709 but it's just too heavy-handed on the salt. 517 00:17:34,709 --> 00:17:36,345 Who put the salt in the lobster? 518 00:17:36,345 --> 00:17:38,583 - Uh, Miz. - Is that right? 519 00:17:38,583 --> 00:17:41,221 She just threw me under the bus. Yes. 520 00:17:41,221 --> 00:17:43,727 Come here, you. Eat that. 521 00:17:45,864 --> 00:17:48,469 - I mean, you got to try this. - Don't speak with your mouth full. 522 00:17:48,469 --> 00:17:50,908 That's the best thing I ever tasted in my life. Can I get more? 523 00:17:50,908 --> 00:17:52,210 Actually, can I have that other one, please? 524 00:17:52,210 --> 00:17:53,445 - No, you cannot. - Okay, just checking. 525 00:17:53,445 --> 00:17:55,717 That is way too salty. Back in line. 526 00:17:55,717 --> 00:17:59,825 Okay, so let's go for these chicken lollipops. 527 00:18:00,961 --> 00:18:02,531 Was that good or bad? 528 00:18:02,531 --> 00:18:04,902 That's delicious. 529 00:18:04,902 --> 00:18:06,238 Well done. 530 00:18:07,473 --> 00:18:10,547 Miss Ember Moon, and of course, young Grayson. 531 00:18:11,582 --> 00:18:13,285 Visually, it looks good. 532 00:18:13,285 --> 00:18:14,287 Did you guys form the meatballs 533 00:18:14,287 --> 00:18:15,456 kind of early on in the cook? 534 00:18:15,456 --> 00:18:18,028 With about 20, 30 minutes left to go, yeah. 535 00:18:18,028 --> 00:18:19,665 That sauce on the bottom, 536 00:18:19,665 --> 00:18:20,734 it's a little bit dense. 537 00:18:20,734 --> 00:18:22,303 It needed maybe a little touch of olive oil, 538 00:18:22,303 --> 00:18:24,307 - something to smooth it out. - Okay. 539 00:18:24,307 --> 00:18:25,911 Gordon: The curried chicken puffs, 540 00:18:25,911 --> 00:18:27,313 they feel very light. 541 00:18:27,313 --> 00:18:30,787 So as you can see, it's got all puff and no chicken. 542 00:18:32,056 --> 00:18:34,361 Daphne: The beef needs a better sear, 543 00:18:34,361 --> 00:18:35,530 and then it would be a perfect dish. 544 00:18:35,530 --> 00:18:37,166 - Thank you. - Thank you very much. 545 00:18:37,166 --> 00:18:38,503 You can both head back. Good job. 546 00:18:38,503 --> 00:18:40,741 Next up, Dolph and Molly, please. 547 00:18:40,741 --> 00:18:44,247 Visually, the platter looks all over the place. 548 00:18:44,247 --> 00:18:45,584 Dolph, do you play golf? 549 00:18:45,584 --> 00:18:48,455 - I have. - And do you hit a square ball? 550 00:18:48,455 --> 00:18:50,259 - I do not. - The meatballs, 551 00:18:50,259 --> 00:18:51,696 they look like Rubik's cubes. 552 00:18:55,169 --> 00:18:56,204 What is that sauce? 553 00:18:56,204 --> 00:18:57,473 What did you do? 554 00:18:57,473 --> 00:18:59,311 I thought it was some yogurt 555 00:18:59,311 --> 00:19:02,618 and lemon shavings I think we had? 556 00:19:02,618 --> 00:19:04,487 - Some zest? - Congratulations on 557 00:19:04,487 --> 00:19:06,124 the most mysterious sauce ever 558 00:19:06,124 --> 00:19:08,395 in the history of MasterChef. 559 00:19:08,395 --> 00:19:11,636 Aarón: Now let's taste some of these roasted beef popovers. 560 00:19:12,538 --> 00:19:16,679 I've got to say, that meat is very rare, 561 00:19:16,679 --> 00:19:19,852 but there's a good amount of flavors on the outside. 562 00:19:19,852 --> 00:19:24,294 So let's dig in on these chicken lollipops. 563 00:19:24,294 --> 00:19:26,699 A really nice crisp on the chicken itself. 564 00:19:26,699 --> 00:19:28,435 That might be the star on this plate. 565 00:19:28,435 --> 00:19:29,404 - Thank you. - Gordon: Please head back. 566 00:19:29,404 --> 00:19:32,276 Okay, Liya and Natalya, 567 00:19:32,276 --> 00:19:33,646 please bring us your tray. 568 00:19:33,646 --> 00:19:35,650 I think you guys worked really well as a team, 569 00:19:35,650 --> 00:19:36,986 and the plates show it. 570 00:19:36,986 --> 00:19:38,355 They really look lovely. 571 00:19:38,355 --> 00:19:39,725 Okay, let's try these meatballs. 572 00:19:42,531 --> 00:19:45,771 The lamb meatballs are nicely cooked, but quite dense. 573 00:19:45,771 --> 00:19:48,676 I feel like some lemon zest would've nailed it. 574 00:19:48,676 --> 00:19:52,751 I love the color on the outside of those lollipops. 575 00:19:52,751 --> 00:19:55,289 The sauce is delicious. It's well-balanced. 576 00:19:55,289 --> 00:19:57,427 Now, who cooked the roast beef? 577 00:19:57,427 --> 00:19:58,863 - We both did. - Both. 578 00:20:01,201 --> 00:20:02,771 I love the cook underneath. Solid. 579 00:20:02,771 --> 00:20:05,342 There's no sort of sogginess going on there. 580 00:20:05,342 --> 00:20:06,579 Horseradish, beautifully done. 581 00:20:06,579 --> 00:20:07,848 Right kind of tartness and the heat. 582 00:20:07,848 --> 00:20:10,252 - Well done, both of you. - Liya: Thank you. 583 00:20:10,252 --> 00:20:12,658 - That was great. - We nailed it. 584 00:20:12,658 --> 00:20:14,461 For a person who never, like, really cooked that much 585 00:20:14,461 --> 00:20:16,766 for her whole life before, she did really good. 586 00:20:16,766 --> 00:20:18,803 - Tough one, this one. - Yeah, absolutely. 587 00:20:18,803 --> 00:20:20,574 - Oh, boy. - Gordon: Now, 588 00:20:20,574 --> 00:20:22,511 instructing someone who has no idea how to cook 589 00:20:22,511 --> 00:20:24,582 - is no easy task. - I think we did better 590 00:20:24,582 --> 00:20:26,017 than some of the other people. 591 00:20:26,017 --> 00:20:27,821 A little bit fragmented to begin with. 592 00:20:27,821 --> 00:20:30,560 - I thought we killed it. - Their presentation was spot-on. 593 00:20:30,560 --> 00:20:31,929 - Gordon: They worked very well. - Daphne: I was very impressed 594 00:20:31,929 --> 00:20:33,800 - what they turned up. - Everything was cooked through. 595 00:20:33,800 --> 00:20:36,304 - Are we clear on the winner? - Yes, we are. 596 00:20:39,110 --> 00:20:41,783 Right, all of you, please come down to the front, thank you. 597 00:20:41,783 --> 00:20:44,588 I feel like The Miz and me did amazing, 598 00:20:44,588 --> 00:20:47,026 and I feel like we smacked down the other teams. 599 00:20:47,026 --> 00:20:49,497 Gordon: I've got to say, you all did an incredible job. 600 00:20:49,497 --> 00:20:51,368 But tonight, unfortunately, 601 00:20:51,368 --> 00:20:54,809 there can only be one winning team. 602 00:20:55,510 --> 00:20:59,384 Congratulations goes to... 603 00:20:59,384 --> 00:21:00,520 Liya and Natalya. 604 00:21:00,520 --> 00:21:04,227 - Well done. - Yay! Oh, my God. 605 00:21:04,227 --> 00:21:06,431 I am so happy. 606 00:21:06,431 --> 00:21:10,473 I finally get to go to a WWE match, 607 00:21:10,473 --> 00:21:12,544 and I'm just so proud of Natalya. 608 00:21:12,544 --> 00:21:14,982 Her cooking today was, like, amazing. 609 00:21:14,982 --> 00:21:16,451 Now, it's time to say good-bye 610 00:21:16,451 --> 00:21:17,654 to our amazing superstars. 611 00:21:17,654 --> 00:21:19,892 - Bye. - Bye, Grayson. Good luck. 612 00:21:19,892 --> 00:21:22,230 I'll see you at WrestleMania. 613 00:21:22,230 --> 00:21:24,000 Pleasure meeting you. Great job. 614 00:21:24,000 --> 00:21:24,969 Wait, the thing. 615 00:21:27,073 --> 00:21:28,075 Take care, guys. 616 00:21:28,075 --> 00:21:29,410 Great job. Awesome. 617 00:21:29,410 --> 00:21:30,547 Gordon: Thank you very much. 618 00:21:30,547 --> 00:21:32,718 Great job. Thank you. 619 00:21:32,718 --> 00:21:33,987 Both: Bye! 620 00:21:33,987 --> 00:21:35,757 Thank you. 621 00:21:35,757 --> 00:21:36,859 How cool was that? 622 00:21:36,859 --> 00:21:38,228 - Awesome. - So cool. 623 00:21:38,228 --> 00:21:39,297 That was so much fun. 624 00:21:39,297 --> 00:21:41,536 But listen up, playtime is over. 625 00:21:41,536 --> 00:21:44,809 It's time for your last elimination challenge. 626 00:21:44,809 --> 00:21:46,646 This is your moment 627 00:21:46,646 --> 00:21:50,186 to seal your spot into the top three. 628 00:21:50,186 --> 00:21:52,958 And trust me, this will be 629 00:21:52,958 --> 00:21:55,462 your hardest challenge yet. 630 00:22:18,543 --> 00:22:21,481 It's time for your last elimination challenge. 631 00:22:21,481 --> 00:22:23,418 This is your moment 632 00:22:23,418 --> 00:22:28,295 to seal your spot into the semi-finals. 633 00:22:28,295 --> 00:22:30,432 Tonight, you have to use all the skills 634 00:22:30,432 --> 00:22:32,236 that you have learned in this kitchen 635 00:22:32,236 --> 00:22:33,573 to replicate a dish 636 00:22:33,573 --> 00:22:38,750 by one of the greatest chefs in the entire world. 637 00:22:38,750 --> 00:22:41,689 - That's right, it's me. - Oh! 638 00:22:42,891 --> 00:22:44,929 Now, this is something that you'd find 639 00:22:44,929 --> 00:22:47,868 on the menu of my Michelin star restaurants. 640 00:22:47,868 --> 00:22:51,474 - ( whistles ) - You'll be making... 641 00:22:51,474 --> 00:22:55,482 truffle egg yolk ravioli with wild mushrooms, 642 00:22:55,482 --> 00:22:58,121 laced with an incredible truffle beurre blanc. 643 00:22:58,121 --> 00:23:00,794 Now, there's one big catch. 644 00:23:02,196 --> 00:23:05,102 You'll be cooking this dish 645 00:23:05,102 --> 00:23:09,010 at the same time and speed as I do. 646 00:23:09,010 --> 00:23:12,316 And you'll have to follow me every step of the way. 647 00:23:12,316 --> 00:23:15,724 - Oh, my God. - You're working at my pace. 648 00:23:15,724 --> 00:23:18,262 And tonight I'm your clock. 649 00:23:18,262 --> 00:23:21,034 Once I've finished my ravioli, 650 00:23:21,034 --> 00:23:23,907 you've then got 60 seconds to finish yours. 651 00:23:23,907 --> 00:23:25,777 Yes, Chef. 652 00:23:25,777 --> 00:23:28,015 And if your dish doesn't look as good 653 00:23:28,015 --> 00:23:30,553 and taste as delicious as mine, 654 00:23:30,553 --> 00:23:35,396 then unfortunately your time here has run out. 655 00:23:35,396 --> 00:23:37,233 All right, all of you head to your station. 656 00:23:37,233 --> 00:23:40,573 Right now, I'm really confident about this challenge 657 00:23:40,573 --> 00:23:42,577 because I have a lot of experience 658 00:23:42,577 --> 00:23:44,682 cooking with dumplings at my mom and dad's restaurant. 659 00:23:44,682 --> 00:23:46,919 And that's basically the same thing as ravioli, 660 00:23:46,919 --> 00:23:48,355 just, like, Chinese. 661 00:23:48,355 --> 00:23:50,660 - Kids, are you ready? - Yes, Chef! 662 00:23:50,660 --> 00:23:53,298 This is it. Our time... 663 00:23:53,298 --> 00:23:55,269 starts now. 664 00:23:55,269 --> 00:23:57,006 First things first, the pasta. 665 00:23:57,006 --> 00:23:59,511 Let's go, guys. Blender off. 666 00:24:00,212 --> 00:24:02,149 Take your flour 667 00:24:02,149 --> 00:24:05,189 straight into your mixer. 668 00:24:05,189 --> 00:24:07,093 Right, let's go. 669 00:24:07,093 --> 00:24:09,197 From there, we add eggs. 670 00:24:09,197 --> 00:24:11,368 We're going to use four egg yolks 671 00:24:11,368 --> 00:24:12,771 and two whole eggs. 672 00:24:12,771 --> 00:24:14,407 Daphne: Guys, it's about following exactly 673 00:24:14,407 --> 00:24:16,277 what Chef Gordon is showing you, okay? 674 00:24:16,277 --> 00:24:17,648 All: Yes, Chef! 675 00:24:17,648 --> 00:24:20,019 Gordon Ramsey has been making this dish 676 00:24:20,019 --> 00:24:21,622 for well over a decade. 677 00:24:21,622 --> 00:24:25,262 - Saffron water, one tablespoon in. - Tablespoon. 678 00:24:25,262 --> 00:24:27,233 After that, a teaspoon of oil in. 679 00:24:27,233 --> 00:24:29,538 And he is incredibly fast. 680 00:24:29,538 --> 00:24:31,709 Now we're going to start blending. 681 00:24:31,709 --> 00:24:33,078 I mean, I don't know how 682 00:24:33,078 --> 00:24:34,380 I'm going to be able to keep up with this. 683 00:24:34,380 --> 00:24:35,717 Good girl, Molly. 684 00:24:35,717 --> 00:24:37,654 I have to stay calm, I have to stay focused, 685 00:24:37,654 --> 00:24:39,390 and I have to use all of my ability 686 00:24:39,390 --> 00:24:40,960 to make sure this is perfect. 687 00:24:40,960 --> 00:24:42,029 30 seconds, let's go. 688 00:24:43,265 --> 00:24:45,537 Aarón: Pulse, everyone. Stop and start. 689 00:24:45,537 --> 00:24:48,442 From there, lift that up, lid off. 690 00:24:48,442 --> 00:24:50,513 No, leave that. I didn't say take that off. 691 00:24:50,513 --> 00:24:52,216 I don't know why you're not listening, Ivy, 692 00:24:52,216 --> 00:24:53,953 but we're going to be in trouble if you don't listen. 693 00:24:53,953 --> 00:24:56,491 Lid off. Now look at me, look. 694 00:24:56,491 --> 00:24:59,497 I'm rolling round, and look what's happening. 695 00:24:59,497 --> 00:25:00,667 It's all coming together. 696 00:25:00,667 --> 00:25:02,904 I've never done anything this hard, 697 00:25:02,904 --> 00:25:05,242 especially at Gordon Ramsay's speed. 698 00:25:05,242 --> 00:25:07,046 Lightly flour your board, 699 00:25:07,046 --> 00:25:08,950 and we start kneading the pasta dough. 700 00:25:08,950 --> 00:25:10,587 So I'm going to have to pay attention 701 00:25:10,587 --> 00:25:12,423 really, really good and get in my zone. 702 00:25:12,423 --> 00:25:13,926 Look how smooth that is. 703 00:25:13,926 --> 00:25:15,396 We've got this nice pliable dough. 704 00:25:15,396 --> 00:25:19,103 Take some plastic wrap, wrap it up nicely, 705 00:25:19,103 --> 00:25:22,476 and I'm going to stick that on the side to rest. 706 00:25:22,476 --> 00:25:24,280 - Pasta done, yes? - Yes, Chef. 707 00:25:24,280 --> 00:25:25,984 Ricotta into the bowl, 708 00:25:25,984 --> 00:25:28,990 nice and seasoned, salt and pepper. 709 00:25:28,990 --> 00:25:31,662 Come on, Ivy, pick it up. Salt and pepper. 710 00:25:31,662 --> 00:25:34,902 One nice tablespoon of chopped black truffle goes in. 711 00:25:34,902 --> 00:25:37,039 - One nice spoonful. - Whisk that in. 712 00:25:37,039 --> 00:25:39,778 This should be a nice firm mix. Look. 713 00:25:39,778 --> 00:25:42,884 It's a lot of pressure making a Michelin star dish. 714 00:25:42,884 --> 00:25:46,391 Pick up the ricotta. Stick that inside your pastry bag. 715 00:25:46,391 --> 00:25:50,265 Hurry up, Molly. Get it to the top of the nib, and then off. 716 00:25:50,265 --> 00:25:52,771 It's extremely technical, 717 00:25:52,771 --> 00:25:54,608 so I'm going to have to put on my A-game. 718 00:25:54,608 --> 00:25:57,179 Now we're going to go on to making the beurre blanc. 719 00:25:57,179 --> 00:26:01,354 Pan on, high heat, two nice knobs of butter in. 720 00:26:01,354 --> 00:26:05,597 This is first spot to get into the coveted semi-final. 721 00:26:05,597 --> 00:26:08,201 One finally diced shallot into the butter. 722 00:26:08,201 --> 00:26:09,671 Yes, Chef! 723 00:26:09,671 --> 00:26:12,209 So I need to prove that I can take it to the next level. 724 00:26:12,209 --> 00:26:15,082 - White wine goes in. - How much wine, Gordon? 725 00:26:15,082 --> 00:26:16,552 - All of it. - Okay. 726 00:26:16,552 --> 00:26:18,756 And add half the heavy cream into that. 727 00:26:18,756 --> 00:26:21,294 In. Good. That's the base of the beurre blanc. 728 00:26:21,294 --> 00:26:23,498 - Okay. Okay. - Gordon: Right. 729 00:26:23,498 --> 00:26:24,802 Next, look what I'm doing. 730 00:26:24,802 --> 00:26:28,074 In, two, three, four, five knobs of butter. 731 00:26:28,074 --> 00:26:29,945 - Is it looking nice and shiny? - Yes, Chef. 732 00:26:29,945 --> 00:26:32,717 Good. And finish your beurre blanc 733 00:26:32,717 --> 00:26:36,659 with a spoon of black truffle puree. 734 00:26:38,228 --> 00:26:41,635 And then you gently whisk in that truffle, 735 00:26:41,635 --> 00:26:44,875 and there we have our black truffle beurre blanc. 736 00:26:44,875 --> 00:26:47,714 Next, take your big truffle. 737 00:26:47,714 --> 00:26:49,551 My big truffle? 738 00:26:49,551 --> 00:26:53,425 And slice five nice slices down. 739 00:26:53,425 --> 00:26:54,595 Aarón: Thin. Thin, thin, thin. 740 00:26:54,595 --> 00:26:56,197 From there, julienne it, 741 00:26:56,197 --> 00:26:58,068 so we've got these nice truffle for the garnish. 742 00:27:01,274 --> 00:27:02,944 Nice knife work over here. That's gorgeous. 743 00:27:02,944 --> 00:27:06,552 Good. Now, tablespoon of olive oil into the pan. 744 00:27:06,552 --> 00:27:09,625 From there, sauté your mushrooms nicely. 745 00:27:09,625 --> 00:27:11,094 Really important to give them a proper sear. 746 00:27:11,094 --> 00:27:13,498 Aarón: Mushrooms should be going in. Let's go, Liya. 747 00:27:13,498 --> 00:27:15,035 You've got to step it up, young lady. 748 00:27:15,035 --> 00:27:17,473 Liya: Right now, I've got to get into my fast mode 749 00:27:17,473 --> 00:27:19,243 because it's for the semi-finals. 750 00:27:19,243 --> 00:27:22,851 Pick up your thyme and strip those little buds over the mushrooms. 751 00:27:22,851 --> 00:27:27,159 - Keep that pan super hot. - Deep breath, Liya. 752 00:27:27,159 --> 00:27:28,261 Okay, you got this. 753 00:27:28,261 --> 00:27:31,334 Lay the mushrooms out on your tray resting. 754 00:27:31,334 --> 00:27:33,773 Daphne: Great work. 755 00:27:33,773 --> 00:27:37,647 Now it's time to start rolling your pasta. 756 00:27:37,647 --> 00:27:40,285 - Yes, Chef. - Lightly flour your surface. 757 00:27:40,285 --> 00:27:42,657 Roll. Now, really important. 758 00:27:42,657 --> 00:27:44,795 I do not want the pasta too thick 759 00:27:44,795 --> 00:27:46,632 because it's only an egg yolk we're cooking, okay? 760 00:27:46,632 --> 00:27:48,401 Roll it out nicely. Here we go. 761 00:27:48,401 --> 00:27:49,738 - Yes, Chef. - Let's go, guys. 762 00:27:49,738 --> 00:27:52,944 Pasta goes into the machine twice. Heard? 763 00:27:52,944 --> 00:27:54,548 - Heard, Chef! - Yes, Chef! 764 00:27:54,548 --> 00:27:57,453 Thank you. Keep it going, guys. You're doing a great job. 765 00:27:57,453 --> 00:28:00,560 Ivy: It's so important to have the pasta the right thinness 766 00:28:00,560 --> 00:28:01,962 because if you do it too thick, 767 00:28:01,962 --> 00:28:04,968 like that thick, you're going to undercook it. 768 00:28:04,968 --> 00:28:08,141 And if you do it too thin, you're going to fry the egg. 769 00:28:08,141 --> 00:28:12,116 Good girl, Molly. Lovely. Down again. 770 00:28:13,451 --> 00:28:16,457 - Careful. You okay? - Yeah. 771 00:28:16,457 --> 00:28:18,829 Straighten it up. 772 00:28:18,829 --> 00:28:21,367 Use the back of your hand to navigate it in there. 773 00:28:21,367 --> 00:28:22,871 Now look where we are. 774 00:28:22,871 --> 00:28:24,908 We've got one more time. Keep it going, guys. 775 00:28:24,908 --> 00:28:28,683 Looking at my dough, it feels a little too hard. 776 00:28:28,683 --> 00:28:30,352 My dough may be too thick. 777 00:28:30,352 --> 00:28:33,626 So right now I've just got to press with all my strength 778 00:28:33,626 --> 00:28:35,128 and, like, just hope for the best. 779 00:28:35,128 --> 00:28:36,899 That's the length we're looking for. 780 00:28:36,899 --> 00:28:38,368 It's nice and thin. 781 00:28:38,368 --> 00:28:39,638 - Heard? - Yes, Chef. 782 00:28:39,638 --> 00:28:41,107 Now we're going to make two. 783 00:28:41,107 --> 00:28:43,345 Cut in and bring it down two, please. 784 00:28:43,345 --> 00:28:45,984 Push hard, Molly. Down, boom, and then slide it. 785 00:28:45,984 --> 00:28:49,457 - There you go. - Pipe on. 786 00:28:49,457 --> 00:28:51,427 Lightly heat up the egg. 787 00:28:51,427 --> 00:28:55,770 Just put the tip in the water, and then push that down there, 788 00:28:55,770 --> 00:29:00,379 - so I've got a little indent, yes? - Yes, Chef. 789 00:29:00,379 --> 00:29:04,554 Now for the most difficult part of the entire season. 790 00:29:04,554 --> 00:29:05,857 ( squeals ) 791 00:29:05,857 --> 00:29:07,827 Take your eggs, 792 00:29:07,827 --> 00:29:09,831 carefully taking all the white out, 793 00:29:09,831 --> 00:29:13,104 and then, bang, sit that in the middle. 794 00:29:13,104 --> 00:29:14,841 - Keep it going, guys. - Yes, Chef. 795 00:29:14,841 --> 00:29:15,910 Right, look at me. 796 00:29:15,910 --> 00:29:18,415 Take your pastry brush very carefully 797 00:29:18,415 --> 00:29:22,691 and gently go round the pasta. Gently, okay? 798 00:29:22,691 --> 00:29:24,628 And this is it, guys, the moment of truth, 799 00:29:24,628 --> 00:29:27,499 the $100,000 ravioli. 800 00:29:31,107 --> 00:29:33,111 We're going to close these beautiful raviolis up. 801 00:29:33,111 --> 00:29:35,717 I'm stressed and exhausted and I'm not even the one cooking. 802 00:29:35,717 --> 00:29:38,321 If they mess this up, they're done for. 803 00:29:40,660 --> 00:29:43,766 - Oh, mine popped. - Start again. 804 00:29:43,766 --> 00:29:46,137 Don't sit there, just start again. 805 00:29:46,137 --> 00:29:48,843 This egg yolk breaking is, like, 806 00:29:48,843 --> 00:29:51,582 the worst possible thing that could happen to me. 807 00:29:51,582 --> 00:29:55,122 The semi-finals is on the line. 808 00:29:55,122 --> 00:29:56,925 This could mean I'm out of here. 809 00:30:03,405 --> 00:30:06,044 We're going to close these beautiful raviolis up. 810 00:30:06,044 --> 00:30:08,248 Daphne: If they mess this up, they're done for. 811 00:30:09,785 --> 00:30:13,926 - Oh, mine popped. - Start again. 812 00:30:13,926 --> 00:30:15,797 Don't sit there, just start again. 813 00:30:18,368 --> 00:30:20,038 I'm a little bit panicky, 814 00:30:20,038 --> 00:30:21,675 but I know I have to stay composed, 815 00:30:21,675 --> 00:30:24,013 or else I'm not going to finish in time. 816 00:30:24,013 --> 00:30:25,850 Watch. Put it down. 817 00:30:25,850 --> 00:30:28,689 Carefully push that around, gently. 818 00:30:28,689 --> 00:30:29,958 Okay. 819 00:30:29,958 --> 00:30:33,098 All the egg white needs to be out. 820 00:30:33,098 --> 00:30:35,068 I have to get this ravioli done fast, 821 00:30:35,068 --> 00:30:37,206 'cause it's not this dish without a ravioli. 822 00:30:37,206 --> 00:30:39,578 Aarón: Grayson, take your time. 823 00:30:39,578 --> 00:30:40,880 Got it. 824 00:30:40,880 --> 00:30:42,216 There you go, mijo. I like that. 825 00:30:42,216 --> 00:30:44,053 Lift it up and get all the air out. 826 00:30:44,053 --> 00:30:46,491 If the air doesn't come out, it'll burst open. 827 00:30:48,094 --> 00:30:49,931 - Grayson, gently. - Yes, Chef. 828 00:30:49,931 --> 00:30:51,067 Hurry up, Molly. 829 00:30:51,067 --> 00:30:52,971 I'm looking for my paintbrush 830 00:30:52,971 --> 00:30:54,206 to wipe the egg yolks on. 831 00:30:54,206 --> 00:30:56,979 Use your fingers. It doesn't matter. 832 00:30:56,979 --> 00:30:59,216 - Ivy, well done. - Okay, we're done. 833 00:30:59,216 --> 00:31:01,054 Does everybody have a ravioli? 834 00:31:01,054 --> 00:31:02,991 - All: Yes, Chef! - Gordon: Come on, Molly. 835 00:31:02,991 --> 00:31:05,897 I've almost got it. Oh, gosh. 836 00:31:05,897 --> 00:31:07,734 Gordon: Gently pick up that ravioli. 837 00:31:07,734 --> 00:31:09,203 Gently. Look at me. 838 00:31:09,203 --> 00:31:12,711 $100,000 ravioli, and place it in that water. 839 00:31:12,711 --> 00:31:14,480 The ravioli needs to cook for 90 seconds 840 00:31:14,480 --> 00:31:15,883 so the egg yolk is runny, 841 00:31:15,883 --> 00:31:17,721 but the pasta itself is cooked through. 842 00:31:17,721 --> 00:31:19,958 Now we start dressing the plate, guys. 843 00:31:19,958 --> 00:31:22,096 Take your mushrooms. 844 00:31:22,096 --> 00:31:24,100 Come on, Molly. Speed up. 845 00:31:24,100 --> 00:31:26,270 Start plating. Make it beautiful, guys. 846 00:31:26,270 --> 00:31:28,475 Your batters of truffle around the outside. 847 00:31:31,915 --> 00:31:33,586 I'm going to lift my ravioli out, 848 00:31:33,586 --> 00:31:34,487 drain like this. 849 00:31:34,487 --> 00:31:36,390 Off, and then from there, 850 00:31:36,390 --> 00:31:40,198 carefully, it goes onto my plate gently. 851 00:31:40,198 --> 00:31:43,371 And then carefully sauce my ravioli, 852 00:31:43,371 --> 00:31:47,012 sauce my mushrooms, and then finish 853 00:31:47,012 --> 00:31:51,522 with a little touch of chopped truffle on top. 854 00:31:51,522 --> 00:31:53,091 There we have a beautiful egg yolk ravioli. 855 00:31:53,091 --> 00:31:56,230 All of you, you've got 60 seconds now 856 00:31:56,230 --> 00:31:59,036 to finish your ravioli. Let's go, guys! 857 00:32:00,338 --> 00:32:02,109 Daphne: Remember, don't lose that ravioli. 858 00:32:02,109 --> 00:32:05,148 Let's go. Well done, Ivy. Well done, Liya. 859 00:32:05,148 --> 00:32:07,052 Aarón: Come on, you got to put that ravioli 860 00:32:07,052 --> 00:32:08,488 on your plate and get the sauce. 861 00:32:08,488 --> 00:32:11,461 30 seconds to go. Come on! Molly, what are you doing? 862 00:32:11,461 --> 00:32:14,133 - I'm grabbing a spoon. - Just get it on. Let's go! 863 00:32:14,133 --> 00:32:16,170 Daphne: Truffle shavings, remember. 864 00:32:16,170 --> 00:32:17,540 Gordon: Sauce, beurre blanc, 20 seconds to go. 865 00:32:17,540 --> 00:32:19,376 - Well done, Liya. - Aarón: More sauce! Let's go! 866 00:32:19,376 --> 00:32:21,815 - Let's go! This is great! - You need truffles on top! 867 00:32:21,815 --> 00:32:24,588 Ten, nine, eight, seven, 868 00:32:24,588 --> 00:32:28,128 - six, five, four... - Truffles, truffles. 869 00:32:28,128 --> 00:32:30,465 ...three, two, one. 870 00:32:30,465 --> 00:32:31,802 - Gordon: And stop! - Aarón: Hands in the air. 871 00:32:31,802 --> 00:32:32,904 Daphne: Time! 872 00:32:32,904 --> 00:32:34,908 Hands in the air. Well done. 873 00:32:34,908 --> 00:32:37,246 Liya: Oh, my-- oh, my God, that was... 874 00:32:37,246 --> 00:32:38,916 I'm literally, like, shaking right now. 875 00:32:38,916 --> 00:32:41,120 Gordon: Well done. 876 00:32:41,120 --> 00:32:42,356 I wish I put more sauce on it. 877 00:32:42,356 --> 00:32:44,528 I don't think I have enough sauce. 878 00:32:44,528 --> 00:32:46,532 Looking around, everybody else's dish 879 00:32:46,532 --> 00:32:47,499 looks really, really good. 880 00:32:47,499 --> 00:32:49,504 So I don't know if I've earned my spot 881 00:32:49,504 --> 00:32:51,240 in the semi-finals. 882 00:32:51,240 --> 00:32:53,579 I just wish it had a little more sauce on the whole plate. 883 00:32:55,616 --> 00:32:59,858 It's safe to say that Chef Gordon's dish was flawless. 884 00:32:59,858 --> 00:33:03,131 Now the question is, were you able to keep up with his standards? 885 00:33:03,131 --> 00:33:06,638 Gordon: First up, Molly, please. Let's go. 886 00:33:06,638 --> 00:33:08,709 Molly: Keeping up with Gordon was very stressful 887 00:33:08,709 --> 00:33:09,811 and nerve-wracking. 888 00:33:09,811 --> 00:33:11,615 - Good job, Molly. - It looks amazing. 889 00:33:11,615 --> 00:33:13,919 I'm nervous they're going to call me out 890 00:33:13,919 --> 00:33:16,057 on my lack of sauce. 891 00:33:16,057 --> 00:33:19,096 But I really hope that the judges 892 00:33:19,096 --> 00:33:20,633 will really see past the plating 893 00:33:20,633 --> 00:33:23,404 and see that all of my flavors are there. 894 00:33:23,404 --> 00:33:25,408 Fingers crossed. 895 00:33:25,408 --> 00:33:27,580 Gordon: Okay, so visually, it looks a little bit 896 00:33:27,580 --> 00:33:29,250 - thrown together at last moment. - Yes, Chef. 897 00:33:29,250 --> 00:33:31,254 Okay? There's no glaze on the ravioli, 898 00:33:31,254 --> 00:33:34,159 and there's no sauce on top of the ravioli. Why? 899 00:33:34,159 --> 00:33:35,495 I just ran out of time, Chef. 900 00:33:35,495 --> 00:33:38,268 Right. But it's all about that yolk in the middle. 901 00:33:38,268 --> 00:33:40,138 - Let's see, shall we? - Yes, Chef. 902 00:33:41,875 --> 00:33:44,714 The egg yolk... 903 00:33:48,254 --> 00:33:49,925 ...is beautiful inside. 904 00:33:49,925 --> 00:33:51,762 Thank you, Chef. 905 00:33:51,762 --> 00:33:53,197 Oh, my God. 906 00:33:56,003 --> 00:33:58,074 You've seasoned it beautifully. 907 00:33:58,074 --> 00:34:01,180 - Thank you, Chef. - The egg yolk is rich, 908 00:34:01,180 --> 00:34:04,588 but I'm going to give that to you. 909 00:34:07,760 --> 00:34:08,762 It's raw. 910 00:34:11,535 --> 00:34:15,442 That pasta needs at least another 60 seconds to cook. 911 00:34:15,442 --> 00:34:17,547 Yes, Chef. 912 00:34:22,890 --> 00:34:26,230 Molly, you got a beautiful caramelization on these mushrooms. 913 00:34:26,230 --> 00:34:28,234 - Thank you. - The sauce, delicious. 914 00:34:28,234 --> 00:34:30,773 But as we said, the pasta itself is undercooked. 915 00:34:30,773 --> 00:34:33,077 - Yeah. - Aarón: Molly, I think right here, 916 00:34:33,077 --> 00:34:35,448 your dish, because it's so scattered 917 00:34:35,448 --> 00:34:36,785 and none of the components are interacting, 918 00:34:36,785 --> 00:34:39,223 I think that's really affecting the flavor of it. 919 00:34:39,223 --> 00:34:40,325 - Yeah. - But that pasta, 920 00:34:40,325 --> 00:34:42,262 I love the thinness of it. 921 00:34:42,262 --> 00:34:43,699 I think the yolk's cooked perfectly, 922 00:34:43,699 --> 00:34:45,569 so you should feel very good about that. 923 00:34:45,569 --> 00:34:47,205 - Thank you, Chef. - Gordon: Thanks, Molly. 924 00:34:47,205 --> 00:34:49,911 - Good job, Molly. - Ivy: Good job, Molly. 925 00:34:49,911 --> 00:34:51,581 Thank you. 926 00:34:52,449 --> 00:34:55,155 Next up, Grayson, please. Thank you. 927 00:34:55,155 --> 00:34:58,227 This one ravioli could mean 928 00:34:58,227 --> 00:35:00,666 me getting into the semi-finals 929 00:35:00,666 --> 00:35:02,235 or me going home tonight, 930 00:35:02,235 --> 00:35:04,541 so I'm feeling quite nervous. 931 00:35:06,310 --> 00:35:09,216 Young man, visually it looks like it's got finesse. 932 00:35:09,216 --> 00:35:10,920 Let's get that absolutely clear. 933 00:35:10,920 --> 00:35:12,757 Some of the mushrooms could've been a little bit smaller, 934 00:35:12,757 --> 00:35:15,195 but the thinness of the pasta looks good from here. 935 00:35:15,195 --> 00:35:17,332 - Thank you, Chef. - Let's see how it tastes. 936 00:35:17,332 --> 00:35:19,269 Now, how long did you cook it for? 937 00:35:19,269 --> 00:35:22,442 I cooked it for about 90 seconds. 938 00:35:38,609 --> 00:35:40,613 Young man, you know, these last couple of weeks 939 00:35:40,613 --> 00:35:42,617 have been a bit of a roller coaster for you, haven't they? 940 00:35:42,617 --> 00:35:44,988 - Yes. Yes. - You've been up, you've been down. 941 00:35:44,988 --> 00:35:46,858 But tonight, young man, you've gone back up. 942 00:35:48,796 --> 00:35:50,800 - It's good. It's really good. - Thank you so much. 943 00:35:50,800 --> 00:35:53,605 What would I change? A heavier sear on the mushrooms. 944 00:35:53,605 --> 00:35:56,110 Seasoning's on point. Sauce is delicious. 945 00:35:56,110 --> 00:35:57,747 The ravioli is cooked beautifully. 946 00:35:57,747 --> 00:35:59,450 Really, really well done. 947 00:35:59,450 --> 00:36:01,521 Grayson, your dish, it looks like Chef Gordon's. 948 00:36:01,521 --> 00:36:04,794 It is really beautifully balanced and well-seasoned. 949 00:36:04,794 --> 00:36:06,832 - You really nailed this dish. - Thank you. 950 00:36:06,832 --> 00:36:09,604 Grayson, the construction of the actual ravioli 951 00:36:09,604 --> 00:36:12,677 has the right amount of ratio between ricotta and yolk, 952 00:36:12,677 --> 00:36:15,248 - and you cooked it perfectly. - Thank you so much. 953 00:36:15,248 --> 00:36:17,653 - Thank you, well done. - Good job, Grayson. 954 00:36:17,653 --> 00:36:19,123 - Ivy: Good job, Grayson. - Great job. 955 00:36:19,123 --> 00:36:22,229 Good job. Good job. 956 00:36:23,565 --> 00:36:25,268 Next up, Liya, please. Thank you. 957 00:36:25,268 --> 00:36:27,305 - Good job, Liya. - Thank you. 958 00:36:27,305 --> 00:36:28,742 Liya: I'm really nervous right now. 959 00:36:28,742 --> 00:36:30,980 The judges, they were really tough on Molly, 960 00:36:30,980 --> 00:36:34,621 so right now I'm just hoping that the judges like my plating, 961 00:36:34,621 --> 00:36:37,125 and I could make it to top three. 962 00:36:37,125 --> 00:36:39,363 So, visually, it looks good. 963 00:36:39,363 --> 00:36:41,868 - Thank you, Chef. - Is the yolk intact? 964 00:36:41,868 --> 00:36:45,175 - Yes, Chef. - We'll find out in a minute. 965 00:36:53,424 --> 00:36:56,263 - And it is. - ( no audible dialogue ) 966 00:37:09,223 --> 00:37:10,893 Liya, mushrooms cooked beautifully. 967 00:37:10,893 --> 00:37:12,329 Great sear, great seasoning. 968 00:37:12,329 --> 00:37:14,834 I have one big concern about it. 969 00:37:17,072 --> 00:37:19,711 Your pasta is too thick. 970 00:37:19,711 --> 00:37:21,648 Why have you left your pasta so thick? 971 00:37:21,648 --> 00:37:23,952 When I was rolling it out in the thinner piece, 972 00:37:23,952 --> 00:37:24,988 I didn't roll it enough. 973 00:37:24,988 --> 00:37:28,595 Liya, the balance of the mushrooms 974 00:37:28,595 --> 00:37:30,833 to the beurre blanc is delicious. 975 00:37:30,833 --> 00:37:33,705 But I have to tell you, the pasta is gluey. 976 00:37:34,574 --> 00:37:35,976 Liya, you approached these ravioli 977 00:37:35,976 --> 00:37:37,513 almost as if you were making dumplings, I think. 978 00:37:37,513 --> 00:37:39,717 - Yeah. - This is pasta that needs 979 00:37:39,717 --> 00:37:42,189 - to be followed accurately. - Yes, Chef. 980 00:37:42,189 --> 00:37:45,495 And I think your ravioli suffered because of that, and that's a shame. 981 00:37:45,495 --> 00:37:48,034 But I think you have the most compelling 982 00:37:48,034 --> 00:37:49,771 beurre blanc that I've tasted so far, 983 00:37:49,771 --> 00:37:52,944 It's helping almost the imperfection of the pasta. 984 00:37:52,944 --> 00:37:54,179 That's how good that sauce is. 985 00:37:54,179 --> 00:37:55,516 Thank you, Chef. 986 00:37:55,516 --> 00:37:58,387 - Thank you. - Thank you. 987 00:37:58,387 --> 00:38:01,561 Right now, I think I'm in a lot of trouble. 988 00:38:01,561 --> 00:38:03,030 The ravioli is the star of the dish. 989 00:38:03,030 --> 00:38:07,339 Since the dough is really that bad, I may go home. 990 00:38:13,552 --> 00:38:15,756 Next up, Ivy, please. 991 00:38:15,756 --> 00:38:17,292 Good job, Ivy. 992 00:38:17,292 --> 00:38:19,029 Ivy: No matter what happens right now, 993 00:38:19,029 --> 00:38:20,533 I'm really proud of what I did. 994 00:38:20,533 --> 00:38:23,437 But, I mean, like, I really, really want to see 995 00:38:23,437 --> 00:38:25,141 that I make it into the top three 996 00:38:25,141 --> 00:38:26,377 because that would be amazing. 997 00:38:26,377 --> 00:38:30,285 I'm so close to semi-finals right now. 998 00:38:31,555 --> 00:38:33,057 So, visually, could've done with 999 00:38:33,057 --> 00:38:34,727 a few more mushrooms on there. 1000 00:38:34,727 --> 00:38:36,163 Sauce looks a nice consistency. 1001 00:38:36,163 --> 00:38:38,034 Pasta looks beautifully thin. 1002 00:38:38,034 --> 00:38:40,171 And the thinner it goes, 1003 00:38:40,171 --> 00:38:42,075 the more difficult it is to nail. 1004 00:38:42,075 --> 00:38:44,747 - Mm-hmm. - But the essence for me 1005 00:38:44,747 --> 00:38:47,319 is what's inside those sheets of pasta. 1006 00:38:47,319 --> 00:38:48,722 How long did you cook it for? 1007 00:38:48,722 --> 00:38:50,458 Um, 90 seconds. 1008 00:38:50,458 --> 00:38:51,661 Let's find out. 1009 00:38:53,599 --> 00:38:54,734 Wow. 1010 00:39:04,654 --> 00:39:08,160 Ivy, the egg yolk is delicious. 1011 00:39:08,160 --> 00:39:10,331 The pasta is super-thin, 1012 00:39:10,331 --> 00:39:12,503 in fact, one of the thinnest of the evening. 1013 00:39:12,503 --> 00:39:15,275 I just wish you'd cooked the mushrooms a little bit better, 1014 00:39:15,275 --> 00:39:17,379 because that would be a near-perfect dish. 1015 00:39:17,379 --> 00:39:19,617 - Yes. - You nailed this pasta. 1016 00:39:19,617 --> 00:39:23,592 It's thin, it's delicate, it's cooked perfectly well. 1017 00:39:23,592 --> 00:39:25,563 Aarón: Yeah, Ivy, you know, 1018 00:39:25,563 --> 00:39:29,704 the sauce is that good that we need more of it. 1019 00:39:29,704 --> 00:39:33,411 But the construction of the pasta and the ravioli? 1020 00:39:33,411 --> 00:39:35,081 - Beautiful. - Thank you. 1021 00:39:35,081 --> 00:39:37,653 Thank you. Wow. 1022 00:39:39,156 --> 00:39:40,559 Good job. 1023 00:39:43,331 --> 00:39:47,305 Right, Ivy, Liya, Grayson, Molly, all of you, well done. 1024 00:39:47,305 --> 00:39:48,675 What an extraordinary performance. 1025 00:39:48,675 --> 00:39:51,413 But right now, Miss Daphne, Chef Aaron, and myself 1026 00:39:51,413 --> 00:39:53,251 need to really seriously talk this out, 1027 00:39:53,251 --> 00:39:56,123 because there's very few mistakes 1028 00:39:56,123 --> 00:39:58,662 separating all four dishes. 1029 00:39:58,662 --> 00:39:59,897 Excuse us. 1030 00:39:59,897 --> 00:40:01,333 Wow. 1031 00:40:01,333 --> 00:40:04,540 Liya: I'm going home because my dough was not even thin enough. 1032 00:40:04,540 --> 00:40:06,310 Molly: But at least it was cooked well. 1033 00:40:06,310 --> 00:40:07,980 I couldn't get away from Liya's pasta. 1034 00:40:07,980 --> 00:40:09,651 It looked like more of a pierogi to me. 1035 00:40:09,651 --> 00:40:13,090 But Liya really nailed that beautiful beurre blanc. 1036 00:40:13,090 --> 00:40:16,063 And her plating was just-- it perfectly mirrored yours. 1037 00:40:16,063 --> 00:40:17,867 Incredible. Now, Molly's plating 1038 00:40:17,867 --> 00:40:19,737 was a little bit all over the place 1039 00:40:19,737 --> 00:40:20,940 and the pasta was undercooked. 1040 00:40:20,940 --> 00:40:22,342 - Daphne: Right. - But her seasoning 1041 00:40:22,342 --> 00:40:23,712 on that beurre blanc was incredible. 1042 00:40:23,712 --> 00:40:25,281 Yeah, it made you want more. 1043 00:40:25,281 --> 00:40:26,952 Daphne: Ivy, I think, really crushed it, 1044 00:40:26,952 --> 00:40:28,956 but she missed having the sauce on the plate. 1045 00:40:28,956 --> 00:40:30,559 I got a good amount of sauce from Grayson's. 1046 00:40:30,559 --> 00:40:32,697 I think we can all agree who is going home, yes? 1047 00:40:32,697 --> 00:40:34,567 - I think so. - Yeah. 1048 00:40:40,111 --> 00:40:41,313 Gordon: There are four of you. 1049 00:40:41,313 --> 00:40:42,817 Unfortunately, only three of you 1050 00:40:42,817 --> 00:40:44,621 can move into the semi-finals. 1051 00:40:44,621 --> 00:40:47,727 Tonight, we went to extraordinary lengths 1052 00:40:47,727 --> 00:40:50,365 to determine who that is. 1053 00:40:50,365 --> 00:40:52,803 We've made our decision, and trust me, 1054 00:40:52,803 --> 00:40:56,911 this has been a tough one and somewhat of a shock. 1055 00:40:59,249 --> 00:41:02,690 And the person that we feel slightly missed the mark 1056 00:41:02,690 --> 00:41:06,698 and therefore will not be moving on into the semi-finals... 1057 00:41:09,837 --> 00:41:11,741 That person is... 1058 00:41:17,753 --> 00:41:19,624 Molly. 1059 00:41:19,624 --> 00:41:22,295 Unfortunately, your pasta dough was raw. 1060 00:41:22,295 --> 00:41:24,567 - It's okay. - You did so good. 1061 00:41:24,567 --> 00:41:26,437 - Molly... - You did so good. 1062 00:41:26,437 --> 00:41:27,773 - Molly! - It's okay, it's okay. 1063 00:41:27,773 --> 00:41:30,378 Oh, Molly, you are the princess of proteins, 1064 00:41:30,378 --> 00:41:33,685 and you, young lady, will go down in history 1065 00:41:33,685 --> 00:41:36,490 as one of the most sought-after grill masters 1066 00:41:36,490 --> 00:41:38,494 in the history of this competition. 1067 00:41:38,494 --> 00:41:40,699 - We are going to miss you. - Thank you, Chef. 1068 00:41:40,699 --> 00:41:42,202 Molly: I'm really, really proud of myself, 1069 00:41:42,202 --> 00:41:44,339 even though I'm leaving. 1070 00:41:44,339 --> 00:41:47,145 This whole journey has been incredible. 1071 00:41:47,145 --> 00:41:50,251 Hello! Welcome to you all. 1072 00:41:50,251 --> 00:41:53,792 - ( cheering ) - I knew it! 1073 00:41:53,792 --> 00:41:57,399 I've grown so much as a cook. 1074 00:41:57,399 --> 00:41:59,469 - I did it! Woohoo! - Let's go, Molly. 1075 00:41:59,469 --> 00:42:01,106 I came in as the grill master, 1076 00:42:01,106 --> 00:42:02,777 but now I can do so many more things. 1077 00:42:02,777 --> 00:42:04,279 Daphne: So this is your signature biscuit dough? 1078 00:42:04,279 --> 00:42:07,185 - Just trying to-- - Oh, yeah, impress you guys. 1079 00:42:07,185 --> 00:42:08,522 - Yes! - Okay, I like it. 1080 00:42:08,522 --> 00:42:10,526 I got to work with some of the most amazing 1081 00:42:10,526 --> 00:42:12,696 judges and cooks in the whole entire world. 1082 00:42:12,696 --> 00:42:16,003 Looks good. You should be so proud of what we see tonight. 1083 00:42:16,003 --> 00:42:17,038 Thank you, Chef. 1084 00:42:17,038 --> 00:42:18,775 And now I'm a lot more confident, 1085 00:42:18,775 --> 00:42:20,211 and I want everybody to know 1086 00:42:20,211 --> 00:42:22,550 just to keep pushing yourself. 1087 00:42:22,550 --> 00:42:24,587 I will always, always keep cooking. 1088 00:42:24,587 --> 00:42:27,258 - Bye, darling. - All: Bye! 1089 00:42:27,258 --> 00:42:28,829 Bye, Molly. 1090 00:42:34,139 --> 00:42:35,609 Gordon: Next time on"MasterChef Junior"... 1091 00:42:35,609 --> 00:42:38,715 Welcome to our incredible semi-final. 1092 00:42:38,715 --> 00:42:40,919 ...the home cooks get a taste of home. 1093 00:42:40,919 --> 00:42:42,723 Liya! 1094 00:42:43,491 --> 00:42:45,194 And the pressure is intense... 1095 00:42:45,194 --> 00:42:46,598 You can do it! 1096 00:42:46,598 --> 00:42:48,702 - I'm doing-- - I don't know what she does. 1097 00:42:48,702 --> 00:42:50,371 - Really tense. Come on. - Daphne: Wow. 1098 00:42:50,371 --> 00:42:54,312 ...as they battle it out to claim a spot in the finale. 1099 00:42:54,312 --> 00:42:55,549 Gordon: This is a dish that can sit 1100 00:42:55,549 --> 00:42:57,887 in any good restaurant in America. 1101 00:42:57,887 --> 00:42:59,924 - It's that good. - Wow! 1102 00:42:59,924 --> 00:43:02,295 The two home cooks who will be facing off 1103 00:43:02,295 --> 00:43:04,667 in the grand finale are...