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[upbeat music playing]
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{\an8}Okay, only three of you
are going to get a chance
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00:00:17,434 --> 00:00:19,602
{\an8}to impress us
with your Pringle-making skills.
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Christian!
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[all cheering]
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Oh-ho-ho, boy.
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{\an8}[Christian] Pringles seem really simple,
but it's super complex.
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But I'm confident
that I can nail this for the judges.
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Let's do this.
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Clara!
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[cheering]
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{\an8}Of course, the Clara box drops,
and I'm mortified.
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Because the Pringle
is this unnatural shape
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that fits perfectly in your mouth.
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And you're expecting us
to do it with our two hands
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and some pretty nice
kitchen equipment in an hour.
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[tense music playing]
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Hari!
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[Lauryn] Hari, you got it.
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[Hari]
Pringles are a specific type of chip.
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{\an8}The shape makes it
really difficult to make.
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{\an8}It's not something I've done before,
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but it's something I'm excited to try.
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{\an8}Every bag of potato chips you've ever had
has had at least one or two duds in it.
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Until Pringles came along
and literally changed the game
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with a meticulously-crafted,
perfectly-intentioned shape,
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and it sits on your tongue
like a little ergonomic starch saddle.
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[chuckles]
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Hey, Pringles. I'm ready to ride.
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[laughing]
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{\an8}The complication is, unlike regular chips,
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{\an8}they're not just
whole potatoes cut into slices.
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They're fabricated from the ground up.
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Trying to make a dough out of dried potato
is a crumbly challenge.
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Once you've created basically
a ship in a bottle out of potatoes,
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you've got to chuck it into
a maelstrom of boiling hot fryer oil
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and hope it survives.
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You're gonna need
to be a master fry navigator.
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Because if you aren't,
you won't get that perfect shape,
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and it ain't gonna stack.
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{\an8}Are y'all ready
to mingle with the Pringle?
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-Oh, yeah!
-Yes!
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You'll have 90 minutes
for this recreation.
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Which starts...
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right now.
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[Hari] {\an8}Unlike most potato chips,
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Pringles are not made
from sliced potatoes.
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So the chefs will have to create the dough
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using a combination of starches
like corn and rice flour
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with dried potato
to nail that unique taste
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and delicate texture of a Pringle.
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There's salt. It's airy. It's grainy.
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There's definitely a lot of potato.
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There's umami.
It's inside the Pringle as well.
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It tastes, uh, really salty.
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[Hari] The second part of the challenge,
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the chefs will need to mold their dough
into that iconic Pringles shape,
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known as the hyperbolic paraboloid,
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which gives Pringles
their stacking superpower.
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Finally, the bakers will need
to fry their chips correctly
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to achieve that delicate
yet crumbly Pringles perfection.
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[Christian] I know that Pringles
are gonna take a long time to finesse
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and get exactly the way they need to be.
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I mean, hyperbolic paraboloid.
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Say that five times fast,
then make them five times fast.
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That's what I gotta do.
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[Francis] Come on!
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[contestant] Come on!
You're good! All right!
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What are the biggest challenges
to get the perfect Pringle?
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[Ali] You'll need a lot of starch.
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Crazy thing about starch
is it's not all the same.
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So, starch from corn behaves
different than starch from potatoes,
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which behaves different
than starch from rice.
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Pulling together the right mix,
it's like making a boy band.
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[chuckles]
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[Ali] You get to make your own
starch sugar mixtape
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with all the perfect flow,
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so you get something that will brown
at the rate you choose.
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You have to cook it
at correct temperature.
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You cook it too high
regardless of how you formulate it,
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it will burn before it can cook.
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If you cook it too low,
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it will become hard and greasy
before it gets any color.
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I'm gonna go for potato flour,
rice flour, and cornstarch.
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Because the Pringle is a very fine grain.
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It's, like, translucent.
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If you look at it in the light,
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those ridges are kind of consistent.
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{\an8}Where I come from,
I'm definitely the dough boy.
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{\an8}I mean not just the thick boy.
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But the "dough boy."
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Biscuits!
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I am chef and owner
of Boomtown Biscuits and Whiskey.
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I made top six chefs "Best of Cincinnati."
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I learned to cook in the kitchen.
I didn't go to school.
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I learned from every single place
I've ever cooked.
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Experience.
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We'll just go ahead and stir this up.
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I feel I'm ahead of the game
because I work with dough so often.
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But Pringle dough is no joke.
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-[quacking]
-[laughs]
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That is the best thing
to do with the Pringles.
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[laughing]
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Look at Clara.
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Breaking it down, yeah.
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So, I'm looking at the Pringle
and I know there's corn flour in it.
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Then I'm gonna add cornstarch
for some crunchiness.
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But I think I got it.
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{\an8}I think what sets me apart
in this competition is
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I was a line cook
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in some of the nation's best restaurants
in New York, San Francisco, Philadelphia.
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00:05:03,928 --> 00:05:07,265
I was able to do recipes for Questlove,
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Campbell's consumer test kitchen,
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Tabasco.
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I did Korean menu translation
for Anthony Bourdain and Eric Ripert.
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Probably the best
career moment of my life.
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The dough smells really potato-y.
So, I am really happy
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because it's sort of lumpy.
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I think someone called me
a "silent assassin"
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because I'm really quiet and focused.
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You don't know what will happen,
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but you'll probably end up dead.
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[playful music]
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I'm smelling this dough
and it's smelling like Pringles to me,
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so that's a really good sign.
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The majority of this dough
is made from pre-cooked potatoes
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that are already dried into flakes.
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I'll break it up with other starches,
it'll get really crispy.
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{\an8}Food has always played
a big role in my life.
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In high school,
I started working in restaurants.
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It was something that
I instantly fell in love with
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and became my life's work and passion.
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When I was 20 years old,
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I set a goal to own a restaurant
by the time I was 30,
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00:06:07,742 --> 00:06:10,078
and I made it happen when I was 29.
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I'm not pulling any punches
and I'm giving it my all.
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Usually that hard work
has paid off for me.
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This is, like, perfect.
It's what I'm looking for.
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Hari? How you doing over there, bub?
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Man, you know,
this is what I'm born to do.
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They say that dough
is in the dough, so, you know.
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The only way we get any dough
is if we get this dough right.
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Make fat stacks to make fat stacks.
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[clucks]
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Clara!
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♪ How are you? ♪
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Christian, I'm living my best life.
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[Hari] So, just from meeting
Christian and Clara, I'm not scared.
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I can handle any challenge,
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but I know they are gonna be
really tough competitors.
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Now, I just need precise focus.
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[laughing]
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All right.
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[Hari] Seventy-five minutes left, chefs.
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-Seventy-five minutes.
-Thank you.
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00:07:08,845 --> 00:07:12,723
I'm really curious about
how a chip like this was even created.
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Did they start
with the tennis ball container
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and say, "This is
what will make us distinctive
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if we could find a way
to fit a chip or a product in here"?
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-The fairy tale theory I tell myself...
-Yeah.
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...is that somebody wanted
to come in and, like,
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"The market needs another potato chip.
What hasn't been done before?"
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"Perfection? All right. Let's do it."
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[Christian] Okay.
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So, this dough is super mealy.
It hasn't really come together yet.
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It's kind of like a pie dough of sorts.
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So, I'm gonna layer it
with just a bit of water,
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some cornstarch as a binder.
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I'm using water because
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it's more or less
getting it to come together.
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And me being able to get thin as I want.
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Let's give this a whirl.
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So, I'm using a pasta extruder
to get my dough as thin as tissue paper.
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00:08:08,196 --> 00:08:12,325
This dough is extremely delicate,
but I also think that's what I need
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{\an8}in order to get it
to the precise level of, like,
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melt-in-your-mouth crispiness.
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Now I just need to do it... 64 more times.
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Thinner is the winner.
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{\an8}One hour, chefs.
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{\an8}[Hari] Make your Pringles
like you know how.
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[grunts]
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00:08:34,514 --> 00:08:36,307
Get the tortilla press, y'all.
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[Lauryn] I think the tortilla press
is too thick still.
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00:08:39,519 --> 00:08:42,563
[contestant] It is, but it gets you to
that level to where you can roll it out.
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00:08:42,647 --> 00:08:43,481
[Lauryn] Okay.
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00:08:43,564 --> 00:08:45,399
[Hari] That worked. That felt good.
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00:08:45,483 --> 00:08:48,569
I thought if I could use
the tortilla press,
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00:08:48,653 --> 00:08:50,446
I'd get some nice formation from it.
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00:08:50,530 --> 00:08:53,574
So it'd be easier for me to use
the pasta machine to get it through.
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That's what I'm talking about right there.
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00:09:00,122 --> 00:09:03,125
{\an8}You know, any time
you're against a ticking clock,
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00:09:03,209 --> 00:09:04,961
{\an8}it's always sort of nerve-wracking.
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00:09:07,922 --> 00:09:09,340
[Clara] Ugh.
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00:09:11,217 --> 00:09:14,428
It's too fat. It's not coming through.
It's not sticking together.
195
00:09:15,721 --> 00:09:18,432
It's breaking apart.
It's not a cohesive dough.
196
00:09:19,016 --> 00:09:23,062
I need something to bind the dough,
which the easiest is flour and water.
197
00:09:23,729 --> 00:09:26,816
I need the dough to stick together
or else I'm dead in the water.
198
00:09:31,404 --> 00:09:33,364
Oh, yeah. That feels much better.
199
00:09:34,323 --> 00:09:38,119
[playful music]
200
00:09:38,202 --> 00:09:41,664
Christian, you look like
you're having too much fun over here.
201
00:09:41,747 --> 00:09:44,333
[Christian] Too much fun? Oh, boy.
202
00:09:44,417 --> 00:09:47,628
[Megan] You are getting that pretty thin.
Are you worried about the thickness?
203
00:09:47,712 --> 00:09:51,841
I got the sickness for the thickness,
but I need thin to win.
204
00:09:51,924 --> 00:09:52,967
Yeah.
205
00:09:53,050 --> 00:09:56,971
[Hari] I noticed, on the other
cutting boards, they seemed pretty clean.
206
00:09:57,054 --> 00:09:59,056
It looks like you're really working.
207
00:09:59,140 --> 00:10:01,100
It seems everyone else is slacking a bit.
208
00:10:01,183 --> 00:10:03,144
It's like that chaotic neutral.
209
00:10:03,227 --> 00:10:05,563
-Wow.
-You've come to make a little mischief.
210
00:10:05,646 --> 00:10:08,024
-Just a bit.
-Are you nervous about time at all?
211
00:10:08,107 --> 00:10:10,401
I'm not nervous about time
until there's no time.
212
00:10:10,484 --> 00:10:12,028
Oh, there we go.
213
00:10:17,992 --> 00:10:19,910
[Ali] So, another thing
that's gonna be tough
214
00:10:19,994 --> 00:10:21,537
is obviously the shape.
215
00:10:21,621 --> 00:10:24,040
We're looking at a hyperbolic paraboloid.
216
00:10:24,123 --> 00:10:25,333
-[needle scratch sound]
-What?
217
00:10:25,416 --> 00:10:27,835
What does that mean?
What are we really looking for?
218
00:10:27,918 --> 00:10:29,795
A paraboloid means this.
219
00:10:30,504 --> 00:10:34,467
Hyperbolic means it exaggerates a lot
and it lies to you at parties.
220
00:10:34,550 --> 00:10:35,801
[laughing]
221
00:10:35,885 --> 00:10:36,844
That's a good one.
222
00:10:36,927 --> 00:10:40,514
Because it has exact shape, you have
to make the thing that makes the shape.
223
00:10:40,598 --> 00:10:41,432
[Hari] Wow.
224
00:10:43,684 --> 00:10:46,187
Right now,
I'm getting them into the fryer.
225
00:10:46,270 --> 00:10:50,358
I'm using mesh screens
that I formed into the shape to create
226
00:10:50,441 --> 00:10:51,609
that perfect paraboloid.
227
00:10:51,692 --> 00:10:53,527
So, I'm gonna do a tester.
228
00:10:59,909 --> 00:11:01,327
Uh-oh!
229
00:11:01,994 --> 00:11:04,413
These chips are not staying in the molds.
230
00:11:04,497 --> 00:11:06,332
Some of them are falling apart,
231
00:11:06,415 --> 00:11:10,127
and they're not forming
that perfect shape I was looking for.
232
00:11:10,211 --> 00:11:11,337
Hmm.
233
00:11:11,420 --> 00:11:13,339
So, all bets are off.
234
00:11:16,258 --> 00:11:17,635
How's Christian doing?
235
00:11:18,636 --> 00:11:20,179
Still mandoling his dough.
236
00:11:20,262 --> 00:11:23,307
At least cook a piece,
so you know where your dough's at.
237
00:11:23,391 --> 00:11:24,225
Yeah.
238
00:11:25,351 --> 00:11:28,521
{\an8}Thirty minutes!
You have 30 minutes left, chefs.
239
00:11:28,604 --> 00:11:30,523
I think I got them thin enough,
240
00:11:30,606 --> 00:11:34,193
but I also... I'm worried
that I did not get them thin enough.
241
00:11:34,944 --> 00:11:36,112
What are you doing?
242
00:11:36,821 --> 00:11:38,280
Just make some Pringles.
243
00:11:38,989 --> 00:11:41,575
Turn off the pasta extruder.
244
00:11:41,659 --> 00:11:44,203
Stop struggling here and get to bubbling.
245
00:11:46,580 --> 00:11:49,583
-Clara's dough looked a little wet, no?
-It's definitely wet.
246
00:11:49,667 --> 00:11:52,378
[Ali] That's gonna have to fry
for, like, three days.
247
00:11:54,547 --> 00:11:56,257
[Clara] This is not what I want.
248
00:11:56,340 --> 00:11:57,466
Oh!
249
00:11:57,550 --> 00:12:00,219
So, it's not cooking.
It's, like, super dense.
250
00:12:00,302 --> 00:12:02,263
The color's all wrong.
It's not puffing up.
251
00:12:02,346 --> 00:12:04,223
Uh, a lot of stuff is going wrong.
252
00:12:04,306 --> 00:12:07,059
You have 20 minutes left.
253
00:12:07,143 --> 00:12:08,227
Oh my God.
254
00:12:10,521 --> 00:12:12,690
[frantic music plays]
255
00:12:12,773 --> 00:12:16,736
The way to get the hyperbolic paraboloid,
parabolic, parabola.
256
00:12:16,819 --> 00:12:18,028
Tool, favorite song.
257
00:12:18,112 --> 00:12:22,616
I think the way to do that
is gonna be to use these mesh strainers,
258
00:12:22,700 --> 00:12:25,619
gently mold them
into the shape I really want.
259
00:12:27,288 --> 00:12:28,205
Come on, shape.
260
00:12:29,373 --> 00:12:30,624
-Clara!
-[Clara] Yes?
261
00:12:30,708 --> 00:12:32,376
-You good, boo-boo?
-[Clara] I'm really bad.
262
00:12:32,460 --> 00:12:33,961
Okay, what do you need?
263
00:12:34,044 --> 00:12:35,588
[Clara] A dough that works.
264
00:12:36,088 --> 00:12:38,174
I don't feel good,
but I gotta keep moving.
265
00:12:38,257 --> 00:12:41,510
I have to try to MacGyver
a solution from this.
266
00:12:41,594 --> 00:12:46,557
How can I make this lighter and crisper
before I put it in the fryer?
267
00:12:46,640 --> 00:12:47,516
And I go, "Ah!"
268
00:12:48,476 --> 00:12:50,311
I could stick it in the convection oven.
269
00:12:50,394 --> 00:12:52,229
But it's basically a Hail Mary.
270
00:12:59,028 --> 00:13:00,446
Okay, new plan.
271
00:13:00,529 --> 00:13:03,783
I'm frying one time
to help dehydrate and crisp them
272
00:13:03,866 --> 00:13:06,410
and the second to set the shape.
273
00:13:06,494 --> 00:13:11,874
I have 15 minutes left,
so I have to do them expeditiously.
274
00:13:11,957 --> 00:13:13,167
This is interesting.
275
00:13:13,250 --> 00:13:16,629
Hari is par-frying
without any shape support.
276
00:13:16,712 --> 00:13:18,297
I like that there's efficiency.
277
00:13:18,380 --> 00:13:20,633
He's getting that
initial release of moisture,
278
00:13:20,716 --> 00:13:23,052
then taking time to carefully shape.
279
00:13:23,886 --> 00:13:26,388
Look at that!
That's a paraboloid right there.
280
00:13:26,472 --> 00:13:28,390
-[contestants cheering]
-[Francis] Hey!
281
00:13:28,474 --> 00:13:30,267
Come on!
282
00:13:31,435 --> 00:13:34,313
[Sandy] She's baking those
for an awful long time, isn't she?
283
00:13:36,148 --> 00:13:38,484
[Clara] When I go to pull them
out of the oven,
284
00:13:38,567 --> 00:13:41,195
thank the Lord, they are a lot drier.
285
00:13:41,278 --> 00:13:42,780
They are crispier.
286
00:13:43,989 --> 00:13:49,787
I gotta figure out how I'm gonna make
hyperbolic paraboloid shape for the chips.
287
00:13:54,917 --> 00:13:58,212
They have these taco shell presses.
288
00:13:59,547 --> 00:14:01,549
Hallelujah! It's got the right shape.
289
00:14:02,132 --> 00:14:05,386
Come hell or high water,
I will get something on all these plates.
290
00:14:05,469 --> 00:14:07,972
-Yeah! Let's go!
-Yeah!
291
00:14:08,055 --> 00:14:09,849
[contestants cheering]
292
00:14:09,932 --> 00:14:11,892
{\an8}Five minutes left.
293
00:14:11,976 --> 00:14:14,436
[Christian] All right.
I've got aeration. I've got bubbles.
294
00:14:14,520 --> 00:14:16,480
I have... The bubbles are too big.
295
00:14:17,898 --> 00:14:21,026
The added moisture I put in
to get it through the extruder
296
00:14:21,110 --> 00:14:24,113
is causing more bubbles
to form on the Pringle.
297
00:14:25,322 --> 00:14:27,449
That's too much aeration, so...
298
00:14:27,533 --> 00:14:30,870
I almost need to roll it thinner,
but I don't feel like I have the time.
299
00:14:32,204 --> 00:14:33,622
I gotta get these fried.
300
00:14:34,206 --> 00:14:37,126
{\an8}Two minutes, everyone. Two more minutes.
301
00:14:37,918 --> 00:14:40,838
-[Lauryn] They look a little brown.
-[Sandy] They look mad brown.
302
00:14:41,422 --> 00:14:44,884
[Hari] I got popcorn salt on,
so a very fine salt.
303
00:14:50,055 --> 00:14:52,641
Some of them are acting up.
304
00:14:52,725 --> 00:14:54,143
Christian, you're money, baby!
305
00:14:54,226 --> 00:14:55,561
You got this, Christian!
306
00:14:55,644 --> 00:14:56,729
[screams]
307
00:14:57,438 --> 00:15:00,399
-[Clara] You're gonna get this done.
-[Christian] I'm gonna get this done!
308
00:15:00,482 --> 00:15:02,151
They still might fall apart.
309
00:15:02,234 --> 00:15:04,028
Yeah, it's gonna disintegrate.
310
00:15:04,111 --> 00:15:07,072
Or he's gonna win
and we're all completely wrong.
311
00:15:07,156 --> 00:15:08,574
[suspenseful music playing]
312
00:15:08,657 --> 00:15:10,284
[Clara] Anyone off the street
will be like,
313
00:15:10,367 --> 00:15:12,161
"Hey, those look like janky Pringles."
314
00:15:13,287 --> 00:15:14,830
Thirty seconds, chefs.
315
00:15:15,664 --> 00:15:18,000
{\an8}Oh, it's broken down at the end.
316
00:15:21,670 --> 00:15:23,088
{\an8}[Francis] It's five seconds.
317
00:15:26,383 --> 00:15:27,843
{\an8}-[Megan] Time's up.
-Best I can do it.
318
00:15:27,927 --> 00:15:30,137
{\an8}[horn honking]
319
00:15:30,220 --> 00:15:32,181
Let's serve some Pringles.
320
00:15:32,264 --> 00:15:33,182
[Sandy] Good job, guys.
321
00:15:37,269 --> 00:15:39,813
Christian, please tell us
about your Pringle.
322
00:15:39,897 --> 00:15:44,234
{\an8}I feel like that I got
my overall formula close.
323
00:15:44,902 --> 00:15:48,030
{\an8}But my mold wasn't holding up
the way I wanted it to.
324
00:15:49,281 --> 00:15:53,160
So, my production time
was greatly decreased by
325
00:15:53,243 --> 00:15:55,621
how much I had to just mess with them.
326
00:15:57,790 --> 00:16:00,167
So, obviously Pringles aren't hollow.
327
00:16:01,251 --> 00:16:02,378
No.
328
00:16:02,461 --> 00:16:04,004
-[Ali] You got some puffing.
-I did.
329
00:16:04,088 --> 00:16:05,798
This might be an imbalance of water.
330
00:16:07,007 --> 00:16:09,301
These two are sort of
like fried flour tortillas.
331
00:16:09,385 --> 00:16:10,636
-[Christian] Yes.
-For me,
332
00:16:10,719 --> 00:16:13,555
they're soggy with bubbles
which I do love a fried flour tortilla.
333
00:16:13,639 --> 00:16:16,141
-That's not a Pringle.
-That's not a Pringle. Right. [chuckles]
334
00:16:16,225 --> 00:16:18,060
-The point of the challenge is shape.
-Yes.
335
00:16:18,143 --> 00:16:19,061
The accuracy.
336
00:16:19,144 --> 00:16:20,479
[Ali] But I will say that
337
00:16:20,562 --> 00:16:24,441
it is uncannily reminiscent
of the aroma of a Pringle.
338
00:16:24,525 --> 00:16:26,652
It gives you waves of potato.
339
00:16:26,735 --> 00:16:28,904
Sometimes a potato itself
can't even do that.
340
00:16:29,780 --> 00:16:33,158
A potato itself
can't even do what you did.
341
00:16:33,242 --> 00:16:34,159
Thank you.
342
00:16:35,536 --> 00:16:39,790
My dearest namesake,
tell us about your Pringle.
343
00:16:39,873 --> 00:16:44,420
{\an8}[Hari] I really was trying to nail
the hydration of the dough.
344
00:16:45,170 --> 00:16:49,008
{\an8}But working with a dough this dry
was more difficult
345
00:16:49,091 --> 00:16:53,721
than I thought it would be,
but I gave it the old college try.
346
00:16:53,804 --> 00:16:58,142
I like the potato flavor.
I think it definitely tastes like potato.
347
00:16:58,225 --> 00:17:00,310
I think they're crazy thick.
348
00:17:00,394 --> 00:17:03,272
They got greasy
before they could start cooking.
349
00:17:03,355 --> 00:17:04,189
[Hari] Agreed.
350
00:17:04,273 --> 00:17:07,735
But it didn't look like
the moisture was so wrong.
351
00:17:07,818 --> 00:17:10,612
If you had gotten it thinner,
I wonder how it would've cooked.
352
00:17:10,696 --> 00:17:15,367
But some of this looks kind of going
in the right direction for a first fry.
353
00:17:15,451 --> 00:17:18,120
Seasoning-wise,
this is what I'm looking for.
354
00:17:18,203 --> 00:17:19,913
-In terms of the level of salt.
-Yeah.
355
00:17:19,997 --> 00:17:23,333
But it feels like we got a bit
of the bag of chips thing going on.
356
00:17:23,417 --> 00:17:26,545
Where it's like, here's one
that looks like it's in the sweet spot.
357
00:17:26,628 --> 00:17:28,130
Here's one that's a little thick.
358
00:17:28,213 --> 00:17:32,176
I wish the consistency was there
to capture the magic of Pringles,
359
00:17:32,259 --> 00:17:36,346
which you don't have to compromise.
Every chip is equally as good as the last.
360
00:17:36,430 --> 00:17:38,557
Duly noted and thank you.
361
00:17:39,516 --> 00:17:40,684
-Hello.
-[Hari] Hello.
362
00:17:40,768 --> 00:17:42,686
Can you tell us about your Pringles?
363
00:17:42,770 --> 00:17:45,689
So, this is my best attempt at a Pringle.
364
00:17:47,149 --> 00:17:52,613
{\an8}So, I apologize for the marks
from the taco wire press maker.
365
00:17:52,696 --> 00:17:54,907
It's got a better name,
but this is literally
366
00:17:54,990 --> 00:17:58,077
one of the most difficult things
I've had to cook in my entire life.
367
00:17:58,160 --> 00:17:59,369
I did my best. [chuckles]
368
00:18:00,579 --> 00:18:02,956
Right out of the gate,
I think you got some stacking.
369
00:18:03,040 --> 00:18:03,874
[Clara] Whoo!
370
00:18:03,957 --> 00:18:05,793
-[Ali] Which I approve.
-[Megan] Oh, yeah.
371
00:18:05,876 --> 00:18:08,504
[Ali] It's not a perfect stack,
but a stack is had.
372
00:18:08,587 --> 00:18:11,090
There is nothing perfect
about this chip. I apologize.
373
00:18:11,173 --> 00:18:12,883
[Ali] The potato flavor is really good.
374
00:18:13,592 --> 00:18:16,095
There is a bit of yellow corn flavor
that comes through.
375
00:18:16,178 --> 00:18:17,304
Okay.
376
00:18:17,387 --> 00:18:19,973
You may have just been okay
with cornstarch by itself
377
00:18:20,057 --> 00:18:21,892
-with a bit more neutral flavor.
-[Clara] Okay.
378
00:18:21,975 --> 00:18:24,103
But the flavor is overall very pleasing.
379
00:18:24,186 --> 00:18:25,771
Thank you.
380
00:18:25,854 --> 00:18:28,649
I also liked the seasoning
that it's even and salty enough.
381
00:18:28,732 --> 00:18:29,566
[Clara] Thank you.
382
00:18:29,650 --> 00:18:32,111
[Helen] I'd say
each of my Pringles did stack.
383
00:18:32,194 --> 00:18:34,571
-But they're different from each other.
-[Clara] Yes.
384
00:18:34,655 --> 00:18:37,658
The first one I picked up broke,
but it is really good.
385
00:18:37,741 --> 00:18:39,493
Well, thank you. [laughs]
386
00:18:41,578 --> 00:18:43,580
Fantastic effort, everyone.
387
00:18:43,664 --> 00:18:46,542
But as you know,
we have to pick a winner for this round.
388
00:18:47,668 --> 00:18:48,502
[Hari] Judges.
389
00:18:48,585 --> 00:18:51,922
[tense music builds]
390
00:18:53,006 --> 00:18:54,633
Congratulations, Clara.
391
00:18:55,551 --> 00:18:57,553
You made our favorite Pringle.
392
00:18:57,636 --> 00:18:58,470
Yes!
393
00:18:59,012 --> 00:19:00,806
-[applause]
-Thank you.
394
00:19:02,891 --> 00:19:04,560
[Christian] I didn't win this challenge.
395
00:19:04,643 --> 00:19:07,396
So, for round two,
I'm pushing myself to the limit.
396
00:19:07,479 --> 00:19:09,064
I got my work cut out for me.
397
00:19:10,315 --> 00:19:12,860
Thank you. No one is more surprised
than I am right now.
398
00:19:12,943 --> 00:19:13,986
[chuckles]
399
00:19:14,820 --> 00:19:18,073
Great work in Pringland, everybody.
But don't get too comfortable.
400
00:19:18,157 --> 00:19:20,242
[Megan] You'll still need
to impress our judges
401
00:19:20,325 --> 00:19:22,703
in a second round
in order to move on to the finals.
402
00:19:22,786 --> 00:19:26,874
Because you'll be judged by
your combined performance for your dishes.
403
00:19:26,957 --> 00:19:28,917
[Hari] In this round, we want your snack
404
00:19:29,001 --> 00:19:32,045
to embody the edible functionality
of the Pringle.
405
00:19:32,713 --> 00:19:35,716
[Hari] Just as the Pringles functionality
is its ability to stack,
406
00:19:35,799 --> 00:19:38,594
you'll need to create a snack
with a function of its own.
407
00:19:40,220 --> 00:19:43,182
Helen, Ali, what will be
so challenging about this?
408
00:19:43,265 --> 00:19:45,517
Shape of the snack
must contribute to its purpose
409
00:19:45,601 --> 00:19:48,437
or a functional element of its edibility.
410
00:19:48,520 --> 00:19:51,481
We wanna see something cool
that also tastes great.
411
00:19:52,900 --> 00:19:55,569
You'll have 90 minutes for this challenge.
412
00:19:55,652 --> 00:19:58,906
{\an8}And your time starts now.
413
00:19:58,989 --> 00:20:01,825
{\an8}[contestants screaming]
414
00:20:05,537 --> 00:20:07,247
[Hari] I'm sad because I didn't win.
415
00:20:07,331 --> 00:20:09,333
But I know I have
to keep on fighting because
416
00:20:09,416 --> 00:20:13,837
I really wanna move on to the finals
and I wanna cook as many dishes
417
00:20:13,921 --> 00:20:17,257
in this competition as possible
and come out victorious.
418
00:20:17,341 --> 00:20:19,885
-[sizzling]
-[Hari] I'm channeling my inner child
419
00:20:19,968 --> 00:20:23,180
and making something I know
my son would love to play with and enjoy.
420
00:20:23,263 --> 00:20:26,516
When I think about snacks,
I think about my childhood,
421
00:20:26,600 --> 00:20:28,602
all the food that makes me really happy.
422
00:20:28,685 --> 00:20:31,939
{\an8}Then I think about what kind of things
would I serve to my boys
423
00:20:32,022 --> 00:20:33,982
{\an8}and what would they be stoked on.
424
00:20:34,066 --> 00:20:37,736
So, the name of my snack
is Maxwell's Silver Hammer
425
00:20:37,819 --> 00:20:39,780
after my son whose name is Maxwell.
426
00:20:39,863 --> 00:20:41,740
A solid sugar hammer
427
00:20:41,823 --> 00:20:47,496
that you're able to take a little army man
and smash him into pieces.
428
00:20:48,121 --> 00:20:49,915
The function is to smash sugar
429
00:20:49,998 --> 00:20:52,918
so you can eat it and share it
in smaller pieces and enjoy it.
430
00:20:53,794 --> 00:20:57,297
So, the first thing I need to do
is cook my sugar to a stage
431
00:20:57,381 --> 00:20:59,716
where the moisture is cooked out of it.
432
00:20:59,800 --> 00:21:02,261
Reason I chose sugar
is because you can really make it
433
00:21:02,344 --> 00:21:05,639
and form it any way
that you want to form it.
434
00:21:05,722 --> 00:21:09,476
The flavor that I chose
is a green strawberry and raspberry.
435
00:21:09,559 --> 00:21:13,313
I really wanted to go for that
olive drab military type color.
436
00:21:13,397 --> 00:21:15,774
That's a beautiful hue of army man green.
437
00:21:18,443 --> 00:21:21,363
I'm making Cracklin' Roses.
438
00:21:21,446 --> 00:21:24,324
Not to be confused with
the Neil Diamond song "Cracklin' Rosie."
439
00:21:24,408 --> 00:21:28,203
I love roses. Rose Garden in Philadelphia
is one of my favorite places in the world.
440
00:21:28,287 --> 00:21:30,914
When you get there
and walk through at the right time,
441
00:21:30,998 --> 00:21:34,042
it's this fragrant aroma
of all these roses
442
00:21:34,126 --> 00:21:36,628
as you walk for a couple of hundred yards.
443
00:21:36,712 --> 00:21:41,758
{\an8}So, I'm making rice cracker roses
with sesame seeds.
444
00:21:41,842 --> 00:21:45,762
{\an8}The petals are adding
extra surface area for more crunch,
445
00:21:45,846 --> 00:21:48,432
{\an8}but also more surface area
for more dipping ability.
446
00:21:48,515 --> 00:21:51,852
Edible functionality is how much dip
and stuff you can get on it.
447
00:21:51,935 --> 00:21:55,397
If you have all these intricate things,
the surface area goes up 1,000%.
448
00:21:55,480 --> 00:21:59,985
It's white rice flour, toasted sesame oil,
a bit of sugar, a bit of salt.
449
00:22:00,068 --> 00:22:02,571
This will be the base of the uh,
the rice cracker.
450
00:22:02,654 --> 00:22:04,823
I love that it's creamy and light.
451
00:22:04,906 --> 00:22:08,285
The nice white batter
is gonna lend itself nicely
452
00:22:08,368 --> 00:22:10,245
to lots of bursts of color.
453
00:22:10,329 --> 00:22:13,081
To make them, like, legit colorful roses.
454
00:22:13,165 --> 00:22:14,249
Go big or go home.
455
00:22:14,333 --> 00:22:16,418
Something different, something new.
456
00:22:16,501 --> 00:22:19,129
Innovation and so, uh, I'm here for it.
457
00:22:20,922 --> 00:22:24,801
[Christian] Quite frankly, I'm bummed
that I botched the first challenge.
458
00:22:24,885 --> 00:22:27,846
At least right now,
I'm not running out of "thyme."
459
00:22:27,929 --> 00:22:29,306
But there's still hope.
460
00:22:29,389 --> 00:22:31,266
I'm ready to win here today.
461
00:22:31,350 --> 00:22:32,809
So, I'm making an edible...
462
00:22:32,893 --> 00:22:33,727
Ha!
463
00:22:33,810 --> 00:22:35,812
I'm making an edible spoon for soup.
464
00:22:35,896 --> 00:22:38,190
So, I'm gonna make Spoon Me.
465
00:22:38,273 --> 00:22:41,860
The tasty soup spoon cracker
for your soup.
466
00:22:41,943 --> 00:22:44,863
You can use it as the spoon it is
to eat your soup
467
00:22:44,946 --> 00:22:48,700
or break it up in there
like a cracker and enjoy.
468
00:22:48,784 --> 00:22:54,081
So, the edible functionality
is clearly spoon!
469
00:22:54,164 --> 00:22:58,085
So, in my spoon dough,
I have dried carrots, sage, thyme,
470
00:22:58,168 --> 00:23:01,171
paprika, and then tomato powder,
471
00:23:01,254 --> 00:23:04,174
so that it's vaguely tasting
of tomato soup.
472
00:23:04,257 --> 00:23:07,886
I really love soup, stews and chilis.
I love all those things.
473
00:23:07,969 --> 00:23:12,182
It's refreshing to be able to step back
into something that I know.
474
00:23:12,265 --> 00:23:15,727
Something comforting and hopefully
will bring comfort to other people.
475
00:23:15,811 --> 00:23:18,188
[upbeat music playing]
476
00:23:18,271 --> 00:23:20,190
In the center of this challenge,
477
00:23:20,273 --> 00:23:23,443
you're talking about
the functionality of the product.
478
00:23:23,527 --> 00:23:24,820
What are we looking for?
479
00:23:24,903 --> 00:23:26,363
We're looking forward to
480
00:23:26,446 --> 00:23:29,157
not just something
that's a cool and delicious snack.
481
00:23:29,241 --> 00:23:30,575
Like, what does it do?
482
00:23:30,659 --> 00:23:33,703
Yeah, it has to do something.
It can't just be an aesthetic choice.
483
00:23:33,787 --> 00:23:35,705
With Pringles,
it's pretty straightforward.
484
00:23:35,789 --> 00:23:37,666
They stack. That is what they do, right?
485
00:23:37,749 --> 00:23:39,876
They stack and they straddle your tongue.
486
00:23:39,960 --> 00:23:42,546
-Huh.
-Did they straddle or saddle?
487
00:23:42,629 --> 00:23:45,632
-I said straddle. I meant straddle.
-Straddle's naughty.
488
00:23:45,715 --> 00:23:47,426
They straddle your tongue.
489
00:23:47,509 --> 00:23:48,552
Huh.
490
00:23:53,056 --> 00:23:55,225
[Hari] I'll start my mold-making process.
491
00:23:55,308 --> 00:23:56,893
This is a food-safe silicone.
492
00:23:56,977 --> 00:23:59,062
And it actually...
You can heat it in the oven.
493
00:23:59,146 --> 00:24:01,022
It's a really fun thing to do.
494
00:24:01,106 --> 00:24:03,400
I brought along some
of Maxwell's toys with me
495
00:24:03,483 --> 00:24:06,111
to actually make molds of those toys.
496
00:24:06,194 --> 00:24:08,029
To make it feel authentic.
497
00:24:08,697 --> 00:24:10,282
Stop! Hammer mold!
498
00:24:11,116 --> 00:24:13,118
They need to cool
to a certain point of time
499
00:24:13,201 --> 00:24:15,829
where I'm able to unmold them
without them bending.
500
00:24:15,912 --> 00:24:17,998
Working with sugar is really difficult,
501
00:24:18,081 --> 00:24:21,585
but I know I'm gonna need
to be able to get the sugar
502
00:24:21,668 --> 00:24:24,796
to set to the right texture in my molds.
503
00:24:24,880 --> 00:24:27,090
With the little men,
I'm gonna need to make sure
504
00:24:27,174 --> 00:24:29,050
that each one stands up nicely,
505
00:24:29,134 --> 00:24:32,262
so you're able to crash that hammer
down on the little man's head.
506
00:24:33,680 --> 00:24:35,056
Ooh!
507
00:24:35,140 --> 00:24:37,601
I got asbestos fingers. It's all good.
508
00:24:42,481 --> 00:24:44,941
{\an8}Chefs, you have one hour left!
509
00:24:45,025 --> 00:24:47,277
{\an8}[Christian] Hey, blue!
It's my favorite color.
510
00:24:47,360 --> 00:24:49,029
{\an8}For my next step,
511
00:24:49,112 --> 00:24:52,949
I'm gonna put the rice flour batter
512
00:24:53,033 --> 00:24:56,745
onto hot Silpat-lined half-sheet trays.
513
00:24:56,828 --> 00:24:59,581
That's gonna help me get
a really thin layer,
514
00:24:59,664 --> 00:25:02,792
which is gonna be crucial
when I do the rose curls.
515
00:25:02,876 --> 00:25:06,129
What I have here is black sesame seeds
and white sesame seeds.
516
00:25:06,838 --> 00:25:09,549
I just toasted them
to release some of the oils
517
00:25:09,633 --> 00:25:12,427
and make them
more aromatic, a bit crunchier,
518
00:25:12,511 --> 00:25:14,846
to make it a sesame rice cracker.
519
00:25:16,473 --> 00:25:18,141
Fingers crossed it works that way.
520
00:25:18,225 --> 00:25:19,976
-Clara!
-[Clara] Yes, chef?
521
00:25:20,685 --> 00:25:23,438
-I brought you a slushy.
-A slushy that matches your hair?
522
00:25:23,522 --> 00:25:25,565
That the idea?
I think of you when I eat it?
523
00:25:25,649 --> 00:25:26,483
I mean, you can.
524
00:25:26,566 --> 00:25:27,817
-Thank you.
-You're welcome.
525
00:25:27,901 --> 00:25:30,111
[Clara] Hari and Christian are hardcore.
526
00:25:30,195 --> 00:25:31,863
Christian has got bright blue hair.
527
00:25:31,947 --> 00:25:34,658
You don't strut a hairdo like that
unless you're confident.
528
00:25:34,741 --> 00:25:37,577
-A blue slushy to match your blue hair.
-It is.
529
00:25:37,661 --> 00:25:40,330
Hari's got the thick glasses.
He's got all the tats.
530
00:25:40,413 --> 00:25:43,375
I have no tattoos.
I have my natural hair color.
531
00:25:43,458 --> 00:25:47,587
That gives me an edge because
they have no idea who they're up against.
532
00:25:48,463 --> 00:25:49,589
[Hari] Oh, that's so good.
533
00:25:52,259 --> 00:25:55,136
I really wanna know
what Christian's doing.
534
00:25:57,264 --> 00:26:02,435
{\an8}I'm basically using silicone chocolate
slash candy molds to make a cracker.
535
00:26:02,519 --> 00:26:04,938
And the reason is because
536
00:26:05,021 --> 00:26:08,483
cracker molds don't really exist.
537
00:26:08,567 --> 00:26:11,361
So, it's a bit of a punt,
a bit of a stretch.
538
00:26:11,444 --> 00:26:13,154
My concern is that
539
00:26:13,238 --> 00:26:18,702
it's gonna rise out and create
too much of a non-cracker blob of...
540
00:26:19,578 --> 00:26:20,662
cracker-stick.
541
00:26:22,205 --> 00:26:25,458
Hopefully, the right amount of dough
gets me the right amount of dough.
542
00:26:26,126 --> 00:26:29,045
I like competing
and pushing myself to the limit.
543
00:26:29,129 --> 00:26:31,006
[humming circus music]
544
00:26:31,673 --> 00:26:33,633
$50,000, I'm thinking...
545
00:26:34,426 --> 00:26:37,804
that's a pretty piece of change.
It's a lot of snacks I could buy.
546
00:26:37,887 --> 00:26:41,141
It should all come out
nice and crackery in the end.
547
00:26:41,224 --> 00:26:42,309
Maybe.
548
00:26:46,146 --> 00:26:48,148
Ha-ha-ha, we got army men.
549
00:26:52,360 --> 00:26:53,278
Uh-oh.
550
00:26:53,361 --> 00:26:55,447
[Hari] A little bit of breakage.
551
00:26:57,866 --> 00:26:59,868
Man, my candy's breaking.
552
00:26:59,951 --> 00:27:01,244
Oh.
553
00:27:02,037 --> 00:27:03,580
This guy's arms broke off.
554
00:27:03,663 --> 00:27:06,333
If the pieces aren't a lot more durable,
555
00:27:06,416 --> 00:27:08,752
there's no shot that I can win.
556
00:27:08,835 --> 00:27:10,378
So, I need to think quick.
557
00:27:10,462 --> 00:27:12,047
Oh, man. That's sketchy.
558
00:27:13,715 --> 00:27:15,634
{\an8}Thirty minutes left!
559
00:27:17,636 --> 00:27:20,388
It looks okay to me now.
It's coming out of the oven.
560
00:27:20,472 --> 00:27:22,474
I like that the color got darker
561
00:27:22,557 --> 00:27:24,601
once the water evaporated
through the cook.
562
00:27:26,811 --> 00:27:30,607
I'm rolling them to have
all these, like, you know, petals.
563
00:27:30,690 --> 00:27:32,567
It's a bit doughier than I want it to be.
564
00:27:32,651 --> 00:27:35,862
As I'm rolling,
everything starts to kinda fall apart.
565
00:27:35,945 --> 00:27:37,656
[Clara chuckles]
566
00:27:38,865 --> 00:27:40,450
A little bit concerned.
567
00:27:40,533 --> 00:27:41,993
It's not working.
568
00:27:42,952 --> 00:27:46,206
I'm putting the rice cracker roses
into the dehydrator
569
00:27:46,289 --> 00:27:49,334
so I can suck out moisture
to get them as crunchy as possible.
570
00:27:49,417 --> 00:27:52,962
I will reassess to see
how dried out the crackers are.
571
00:27:57,926 --> 00:27:59,302
[Christian] This ain't gonna work.
572
00:27:59,386 --> 00:28:02,347
I'm trying to create
Spoon Mes, not Log Mes.
573
00:28:02,931 --> 00:28:05,058
Ah! No one wants a Log Me.
574
00:28:06,017 --> 00:28:07,394
They wanna be spooned.
575
00:28:07,477 --> 00:28:10,647
This is one of those ones they pick out.
It's a bad batch one.
576
00:28:10,730 --> 00:28:13,983
We don't wanna serve this to the judges,
so I'll try to trim them up
577
00:28:14,067 --> 00:28:17,487
to give them a more dedicated spoon shape.
578
00:28:19,572 --> 00:28:21,157
[Hari] Let's try to fix this one.
579
00:28:21,241 --> 00:28:24,244
I really want them to be as perfect
as possible for the judges.
580
00:28:24,327 --> 00:28:27,080
So, I will be taking the torch.
581
00:28:27,872 --> 00:28:32,669
Use the torch like that
and fuse it back together.
582
00:28:36,798 --> 00:28:39,384
He just needed a little surgery,
but he's back together.
583
00:28:40,176 --> 00:28:43,430
I think my snack is so different
from my competitors,
584
00:28:43,513 --> 00:28:46,433
and I really hope
that the playful vision of it
585
00:28:46,516 --> 00:28:48,059
will lead me to a victory.
586
00:28:48,143 --> 00:28:49,060
Great.
587
00:28:49,144 --> 00:28:51,062
You have 15 minutes.
588
00:28:52,147 --> 00:28:54,441
[upbeat music playing]
589
00:28:58,945 --> 00:29:03,491
These hammers, I'm gonna put
one nice layer of edible silver on them.
590
00:29:03,575 --> 00:29:07,871
Then I'll go back and touch up the pieces
that need more love and attention.
591
00:29:07,954 --> 00:29:08,872
Oh, here we go.
592
00:29:09,789 --> 00:29:12,584
-Bam, bam, bam!
-See? It was a hammer.
593
00:29:12,667 --> 00:29:15,670
-I knew there was something else.
-Silver hammer! All right.
594
00:29:15,754 --> 00:29:17,922
[Sandy] You use the hammer
to smash the army dudes.
595
00:29:18,006 --> 00:29:20,508
[Francis] Why would you do that
to the guy? He served his country.
596
00:29:24,679 --> 00:29:28,183
I just really want it to make sure
that it resembles a spoon
597
00:29:28,725 --> 00:29:33,938
and not a cracker that was
in a mold that's not a spoon.
598
00:29:34,022 --> 00:29:35,523
It needs to retain a spoon shape.
599
00:29:35,607 --> 00:29:37,984
It's the functional part
of edibleness of my snack.
600
00:29:38,067 --> 00:29:39,235
[Francis] Come on, Christian.
601
00:29:39,319 --> 00:29:42,447
It's like a mani-pedi for a cracker.
602
00:29:43,740 --> 00:29:46,159
[suspenseful music playing]
603
00:29:47,535 --> 00:29:50,413
[Hari] I really want
the soldiers to stand up,
604
00:29:50,497 --> 00:29:53,333
and that's a difficult thing
to do with sugar.
605
00:29:54,125 --> 00:29:55,251
Oh-oh.
606
00:29:55,335 --> 00:29:58,421
When they stand, that's gonna be
the part that matters in this.
607
00:29:58,505 --> 00:30:00,340
So they can get smashed down.
608
00:30:00,423 --> 00:30:02,926
You stay, you little man.
This one's kinda leaning.
609
00:30:04,385 --> 00:30:06,638
The plan of attack is to use the torch
610
00:30:06,721 --> 00:30:11,309
to lightly melt the bottom of the feet
and set them on the marble.
611
00:30:12,143 --> 00:30:13,937
[imitates blowtorch sound]
612
00:30:17,732 --> 00:30:21,027
I just tried one.
It's a bit softer than I want it.
613
00:30:21,694 --> 00:30:25,365
I would rather err on the side of caution.
614
00:30:25,448 --> 00:30:29,202
I'll do plan B and fry
to get that really light airy texture.
615
00:30:29,285 --> 00:30:31,287
I am hopeful.
616
00:30:31,371 --> 00:30:36,584
Frying is a quick route to get water out,
whereas a dehydrator is a slow burn.
617
00:30:36,668 --> 00:30:38,962
It takes hours. It takes overnight.
618
00:30:39,045 --> 00:30:42,298
[Clara] I am concerned
if it's dried all the way through.
619
00:30:42,382 --> 00:30:46,094
Without just biting into all of them,
I can't figure that out.
620
00:30:47,762 --> 00:30:48,930
[Hari] Let's get it done.
621
00:30:52,225 --> 00:30:53,309
Please stand up.
622
00:30:53,393 --> 00:30:54,477
Hari. Pressure.
623
00:30:55,770 --> 00:30:57,188
Mm-hmm. [blows]
624
00:30:58,982 --> 00:31:00,483
Oh, look it, man.
625
00:31:00,567 --> 00:31:01,985
[Hari] The men are standing.
626
00:31:02,068 --> 00:31:05,947
{\an8}Your time in this particular world
ends in a minute.
627
00:31:06,030 --> 00:31:06,865
{\an8}One minute.
628
00:31:06,948 --> 00:31:09,617
[suspenseful music playing]
629
00:31:17,709 --> 00:31:18,793
{\an8}Time is up!
630
00:31:20,128 --> 00:31:22,463
{\an8}[applauding]
631
00:31:25,049 --> 00:31:26,050
Well done.
632
00:31:26,134 --> 00:31:29,429
Meet us out by the checkout line
because it's judgement time.
633
00:31:30,346 --> 00:31:31,514
That sounded harsh.
634
00:31:33,683 --> 00:31:35,268
-Hi, guys.
-[Ali] Hello.
635
00:31:35,351 --> 00:31:37,854
-Thank you.
-Tell us about your snack.
636
00:31:37,937 --> 00:31:40,857
I was really thinking
about my son, Maxwell.
637
00:31:40,940 --> 00:31:42,942
One of his favorite things to do
638
00:31:43,026 --> 00:31:46,613
is set things up
and then smash them back down.
639
00:31:46,696 --> 00:31:48,531
So this snack's called Maxwell's Hammer.
640
00:31:50,742 --> 00:31:53,995
What I've created is
lightly-caramelized sugar candy.
641
00:31:54,078 --> 00:31:57,999
The sugar itself is nice and moist
and should be pretty stable.
642
00:31:58,082 --> 00:32:02,837
But then, I've sprayed a scant amount
of edible glaze on the top.
643
00:32:03,379 --> 00:32:07,216
I really wanted to make him
that iconic army man color as well.
644
00:32:07,300 --> 00:32:08,301
[Megan] He's cute.
645
00:32:08,384 --> 00:32:09,344
Are they single?
646
00:32:09,427 --> 00:32:11,012
[laughing]
647
00:32:11,721 --> 00:32:14,015
[Hari] The edible function of this snack
648
00:32:14,098 --> 00:32:17,435
is using the hammer
and breaking it into pieces to share.
649
00:32:17,518 --> 00:32:19,437
You can get some of your aggression out.
650
00:32:19,520 --> 00:32:22,440
You stand him up
and smash a head or an arm.
651
00:32:22,523 --> 00:32:23,608
[Helen] Oh, my.
652
00:32:24,901 --> 00:32:26,194
[all] Ooh!
653
00:32:26,277 --> 00:32:27,236
We got smash.
654
00:32:27,320 --> 00:32:29,989
-[Megan] Ooh, wow.
-That's deeply satisfying.
655
00:32:30,073 --> 00:32:34,077
I really think this is fun.
Though isn't this murder candy?
656
00:32:34,160 --> 00:32:35,370
[laughing]
657
00:32:36,329 --> 00:32:37,830
[Helen] I super love the concept.
658
00:32:37,914 --> 00:32:41,250
I really love the way the hammer came out.
659
00:32:41,334 --> 00:32:43,586
I like that the name makes sense.
660
00:32:43,670 --> 00:32:45,338
[Hari K.] What was the intended flavor?
661
00:32:45,421 --> 00:32:47,799
[Hari] I wanted it to be,
like, fruit-flavored.
662
00:32:47,882 --> 00:32:49,550
It tastes a little bitter.
663
00:32:50,301 --> 00:32:51,344
Which is a shame.
664
00:32:51,427 --> 00:32:55,181
It's cool to be able to shatter it,
but it almost tastes a bit adult.
665
00:32:55,264 --> 00:32:57,141
-[Helen] Yeah.
-Almost like negroni...
666
00:32:57,225 --> 00:32:59,560
-Negroni army men.
-[Ali laughs]
667
00:32:59,644 --> 00:33:03,564
Hari, I like smashing stuff,
and you've allowed me to smash things.
668
00:33:03,648 --> 00:33:05,066
Thank you very much.
669
00:33:05,942 --> 00:33:08,319
So, Christian, what do you have for us?
670
00:33:08,403 --> 00:33:10,530
In front of you today is Spoon Me.
671
00:33:12,532 --> 00:33:16,786
{\an8}A cracker that is very dense on the inside
and crispy on the outside.
672
00:33:16,869 --> 00:33:20,665
And it's meant to be used
either in soup or by itself.
673
00:33:20,748 --> 00:33:23,084
That way, it stands alone as a cracker,
674
00:33:23,167 --> 00:33:26,671
but also can be utilized
as the spoon to go in your soup.
675
00:33:28,256 --> 00:33:29,173
[Helen] Mm.
676
00:33:29,882 --> 00:33:32,260
Very tasty. Super savory, which I like.
677
00:33:32,343 --> 00:33:33,803
I'm a savory boy.
678
00:33:33,886 --> 00:33:34,929
I like that.
679
00:33:35,013 --> 00:33:38,057
Things this thick can easily
be like a cinder block.
680
00:33:38,141 --> 00:33:42,186
And I was very pleasantly surprised
that it was yielding enough
681
00:33:42,270 --> 00:33:45,273
to be eaten without having
to be soaked in the soup.
682
00:33:45,898 --> 00:33:48,943
This is super fun,
but mine's undercooked.
683
00:33:49,027 --> 00:33:50,653
-Okay.
-[Helen] Right.
684
00:33:50,737 --> 00:33:55,241
And considering the amount of time
it spent somewhere in a device with heat,
685
00:33:55,324 --> 00:33:57,785
that's a lot of undercookness, right?
686
00:33:57,869 --> 00:34:02,040
So, how could you have pivoted
in all the time you were allotted
687
00:34:02,123 --> 00:34:03,833
to still achieve the concept?
688
00:34:03,916 --> 00:34:05,209
Yeah, true.
689
00:34:05,293 --> 00:34:07,587
{\an8}Thank you so much
for your beautiful snack.
690
00:34:07,670 --> 00:34:08,546
Thank you.
691
00:34:09,297 --> 00:34:12,550
Clara, we are so excited
to hear about your snack.
692
00:34:12,633 --> 00:34:13,593
[Clara] Well, thank you.
693
00:34:13,676 --> 00:34:15,344
I made you guys Cracklin' Roses.
694
00:34:15,428 --> 00:34:17,680
It's a crisp rice cracker
with sesame seeds.
695
00:34:17,764 --> 00:34:19,932
The functionality is
increased surface area
696
00:34:20,016 --> 00:34:22,101
for more crunch
and you can dip more with it.
697
00:34:22,185 --> 00:34:25,313
Each fold is helping you get
a little bit more sauce.
698
00:34:26,439 --> 00:34:27,273
[loud crunch]
699
00:34:27,356 --> 00:34:28,858
Sounds crunchy.
700
00:34:28,941 --> 00:34:30,693
-It is crunchy.
-[laughs]
701
00:34:30,777 --> 00:34:32,612
-[Clara] That's what I was going for.
-What?
702
00:34:32,695 --> 00:34:35,156
So, I'm gonna try your hypothesis
703
00:34:35,239 --> 00:34:38,367
that this grabs on to more sauce
than an average chip.
704
00:34:41,829 --> 00:34:43,498
-Look at that cling.
-[Clara] Yes!
705
00:34:43,581 --> 00:34:46,584
-[Ali] Look at all the ridges.
-[Clara] There you go. [laughs]
706
00:34:46,667 --> 00:34:47,502
I'm hearing it.
707
00:34:47,585 --> 00:34:49,587
-Covered in sauce, still crunchy.
-[Clara] Awesome.
708
00:34:49,670 --> 00:34:52,465
Mine are kind of medium-rare,
medium, and medium-well.
709
00:34:52,548 --> 00:34:54,050
-None are well-done.
-Okay.
710
00:34:54,133 --> 00:34:55,384
I'm glad you fried them.
711
00:34:55,468 --> 00:34:59,055
The pieces that are crunchy
are super crunchy and delicious.
712
00:34:59,138 --> 00:35:00,932
-[Clara] Good.
-Like, so nutty.
713
00:35:01,015 --> 00:35:02,225
-Really good.
-Thank you.
714
00:35:02,308 --> 00:35:04,393
-I also wish it was slightly saltier.
-Okay.
715
00:35:04,477 --> 00:35:07,522
Yeah, a bit of seasoning
and more well-done pieces.
716
00:35:07,605 --> 00:35:08,606
-[Clara] Okay.
-Yeah.
717
00:35:08,689 --> 00:35:09,982
Thank you.
718
00:35:12,235 --> 00:35:15,321
[Hari] All right, chefs.
The judges have made a decision
719
00:35:15,404 --> 00:35:18,366
based on your performances in both rounds.
720
00:35:18,449 --> 00:35:23,371
You are one step closer to the next round
and winning that $50,000.
721
00:35:23,454 --> 00:35:25,706
Are y'all ready to find out who won?
722
00:35:25,790 --> 00:35:26,916
[all] Yeah.
723
00:35:26,999 --> 00:35:31,462
As always, the decision will be revealed
inside our magical vending machine.
724
00:35:31,546 --> 00:35:33,673
Let's find out who the judges chose.
725
00:35:34,173 --> 00:35:36,050
[Hari] My heart is just racing.
726
00:35:36,134 --> 00:35:38,970
The judges really liked
the function of my snack.
727
00:35:39,053 --> 00:35:42,181
I feel pretty confident
that I have a great shot at winning.
728
00:35:42,265 --> 00:35:45,143
[Christian] I'm wishing that
vending machine was a time machine,
729
00:35:45,226 --> 00:35:48,271
so I could go back in time
and do this all over again.
730
00:35:49,730 --> 00:35:50,898
[Clara] I'm nervous.
731
00:35:50,982 --> 00:35:56,279
I know what I've made is delicious
and nails the challenge parameters,
732
00:35:56,362 --> 00:36:00,032
but I don't know if it's exciting enough
for what the judges are looking for.
733
00:36:00,116 --> 00:36:03,870
[suspenseful music builds]
734
00:36:08,833 --> 00:36:11,127
-Ooh!
-Clara!
735
00:36:11,210 --> 00:36:13,212
[all cheering]
736
00:36:16,507 --> 00:36:20,011
You achieved successfully
the edible functionality
737
00:36:20,094 --> 00:36:23,472
and definitely gave us
a crunchy, delicious sesame snack.
738
00:36:23,556 --> 00:36:25,558
Awesome. Thank you so much.
739
00:36:25,641 --> 00:36:27,727
[Clara] I'm completely flabbergasted.
740
00:36:27,810 --> 00:36:29,604
Yeah, I can't believe it.
741
00:36:29,687 --> 00:36:31,564
I'm going to the finals!
742
00:36:32,190 --> 00:36:33,774
We now have two winners
743
00:36:33,858 --> 00:36:36,152
that have landed
guaranteed spots in the finals.
744
00:36:36,235 --> 00:36:39,947
You're one step closer
to becoming a snack food god.
745
00:36:42,450 --> 00:36:45,369
All right, chefs. Incredible snacks today.
746
00:36:45,453 --> 00:36:48,915
But if you thought stacking those Pringles
was a snack Jenga nightmare,
747
00:36:48,998 --> 00:36:50,791
you're in for it in our next challenge.
748
00:36:52,001 --> 00:36:56,505
Let's see what our magical vending machine
has in store for our chefs.
749
00:36:56,589 --> 00:36:59,175
[suspenseful drumroll]
750
00:37:00,468 --> 00:37:01,469
Ooh!
751
00:37:02,053 --> 00:37:03,846
It's Kit Kat!
752
00:37:03,930 --> 00:37:06,390
[cheering]
753
00:37:07,683 --> 00:37:11,938
I see the Kit Kat drop
and automatically my stomach drops.
754
00:37:12,647 --> 00:37:15,399
Please, don't make me make the Kit Kat.
755
00:37:15,483 --> 00:37:17,860
I can tell some of you
are excited for this one.
756
00:37:17,944 --> 00:37:19,445
-Yeah!
-Whoo!
757
00:37:19,528 --> 00:37:21,530
So who's gonna be competing?
758
00:37:21,614 --> 00:37:22,531
[Danny] Oh, boy.
759
00:37:22,615 --> 00:37:25,451
Vending machine, do your thing.
760
00:37:31,082 --> 00:37:33,292
[closing theme music playing]