Author Topic: MASTERCHEF PROFESSIONALS 2019  (Read 3710 times)

touchingcloth

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Re: MASTERCHEF PROFESSIONALS 2019
« Reply #30 on: November 28, 2019, 09:08:17 PM »
Exose smashing it AND unreasonably handsome too!

Yes - fondant potato AND soufflé AND ice cream, all in critics’ week as well.

On the subject of fondant potatoes, why does anyone ever bother with them on this show? They go wrong most of the time, and even when they go perfectly the reaction to them never raises above a meh.

What's up with cunt eye?

I think the critics’ week episodes have all been shot together, so he keeps lurching back and forth with his horrid pink eye from episode to episode.

Blue Jam

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Re: MASTERCHEF PROFESSIONALS 2019
« Reply #31 on: November 28, 2019, 09:12:42 PM »
Are women just shit cooks?

Hello mook!

;)

Re: MASTERCHEF PROFESSIONALS 2019
« Reply #32 on: November 30, 2019, 01:15:43 AM »
You do not need to poach an egg using vinegar, Monica you dunce. Chef my arse!

Elderly Sumo Prophecy

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Re: MASTERCHEF PROFESSIONALS 2019
« Reply #33 on: November 30, 2019, 01:41:31 AM »
I always put a bit of vinegar in when I'm boiling an egg. It's meant to stop the shell from cracking, although that may be bollocks.

touchingcloth

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Re: MASTERCHEF PROFESSIONALS 2019
« Reply #34 on: November 30, 2019, 12:54:40 PM »
I’ve definitely heard of the vinegar trick for poaching an egg, but when I’ve tried it it doesn’t make the egg less likely to break up, it just makes it taste of vinegar.

The only reliable thing I’ve found to keep a poached egg in tact is to use eggs that are as fresh as possible, and for older eggs to boil them in their shells for a few second before poaching them. It’s a bit rum that they gave contestants eggs of different ages and then blamed the shitness on a lack of vinegar. Maybe they’re too used to only having really fresh eggs in their kitchen, but do the vinegar thing out of superstition more than science and have confused a correlation for causation.

BlodwynPig

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Re: MASTERCHEF PROFESSIONALS 2019
« Reply #35 on: November 30, 2019, 01:16:57 PM »
I’ve definitely heard of the vinegar trick for poaching an egg, but when I’ve tried it it doesn’t make the egg less likely to break up, it just makes it taste of vinegar.

The only reliable thing I’ve found to keep a poached egg in tact is to use eggs that are as fresh as possible, and for older eggs to boil them in their shells for a few second before poaching them. It’s a bit rum that they gave contestants eggs of different ages and then blamed the shitness on a lack of vinegar. Maybe they’re too used to only having really fresh eggs in their kitchen, but do the vinegar thing out of superstition more than science and have confused a correlation for causation.

Its the bbc, engineering reality to create drama and villains

Re: MASTERCHEF PROFESSIONALS 2019
« Reply #36 on: November 30, 2019, 01:25:02 PM »
I have a feeling you don't like the bbc much Blodwyn.

Re: MASTERCHEF PROFESSIONALS 2019
« Reply #37 on: November 30, 2019, 03:18:44 PM »
Believe it or not, the easiest way to poach an egg is actually in the microwave. Half a cup of water in a tea cup, microwave 40-50 seconds, take out immediately. Just have to calibrate the water temp and length of time based on your individual microwave to get the perfect doneness.

Elderly Sumo Prophecy

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Re: MASTERCHEF PROFESSIONALS 2019
« Reply #38 on: November 30, 2019, 03:35:54 PM »
I do scrambled egg in the microwave. Tastes exactly the same, and there's no pans to clean up afterwards.

touchingcloth

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Re: MASTERCHEF PROFESSIONALS 2019
« Reply #39 on: November 30, 2019, 05:46:25 PM »
I do scrambled egg in the microwave. Tastes exactly the same, and there's no pans to clean up afterwards.

Don’t you stir it as you cook?

Elderly Sumo Prophecy

  • In France we call it le bellend
Re: MASTERCHEF PROFESSIONALS 2019
« Reply #40 on: November 30, 2019, 06:20:56 PM »
Alright, so theres a spoon to wash up.

Neomod

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Re: MASTERCHEF PROFESSIONALS 2019
« Reply #41 on: November 30, 2019, 08:49:16 PM »
Mayonnaise from Bean juice. I wonder what student came up with that one when the garage Tesco was closed.

Re: MASTERCHEF PROFESSIONALS 2019
« Reply #42 on: December 01, 2019, 09:30:38 PM »
I do scrambled egg in the microwave. Tastes exactly the same, and there's no pans to clean up afterwards.

Absolute nonsense unless you are shit at cooking eggs

Vinegar definitely reduces poached egg break up by the way.

touchingcloth

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Re: MASTERCHEF PROFESSIONALS 2019
« Reply #43 on: December 04, 2019, 09:30:52 AM »
I would've liked to have seen what went into mussel hummus apart from just mussels. A shame he didn't do well, it would be nice to see a time when "mussel hummus" replaces standard hummus and quinoa as a thing dullards associate with the middle classes.

Re: MASTERCHEF PROFESSIONALS 2019
« Reply #44 on: December 05, 2019, 03:26:56 PM »
M:TP is a really good barometer of what is hip in cooking right now. Only seen one dashi this year, couple of years ago we were drowning in them.

Tough quarter final yesterday, they basically put my five favourites together. Though Big Yann would go as the camera seemed to love sleepy Tom.

Exose will be a star no matter what.

Re: MASTERCHEF PROFESSIONALS 2019
« Reply #45 on: December 05, 2019, 03:30:25 PM »
Does Galetti even have a Michelin star to her name?

Re: MASTERCHEF PROFESSIONALS 2019
« Reply #46 on: December 05, 2019, 03:35:15 PM »
Does Galetti even have a Michelin star to her name?

she was senior sous at Le Gavroche which has had 2 stars for ages but I don't think she even had her own gaff until recently.

I quite like her actually. Not just because it prevents Masterchef becoming a blokezone, but she feels more chef than presenter. always preferred actual experts hosting factual telly.

touchingcloth

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Re: MASTERCHEF PROFESSIONALS 2019
« Reply #47 on: December 05, 2019, 10:02:26 PM »
M:TP is a really good barometer of what is hip in cooking right now. Only seen one dashi this year, couple of years ago we were drowning in them.

Tough quarter final yesterday, they basically put my five favourites together. Though Big Yann would go as the camera seemed to love sleepy Tom.

Exose will be a star no matter what.

The flavour du hour seems to be sauces split with oils, though I think overall the series has had less in the wave of recurring fads like the sous vides, gels and tuiles of previous series.

Agreed on the finalists yesterday - I didn’t want to see any of them go. Ridiculous fucking hipster round, though - what was with the names of those places? Orange Baboon or whatever it was and Smoke and Salt are quite different names, but they’re pulled from the same cunt barrel. Also I lolled at “no oven, obviously - this is a pop up kitchen!”, and yet one candidate had a sous vide machine and another whatever apparatus is needed for making gels.

Re: MASTERCHEF PROFESSIONALS 2019
« Reply #48 on: December 05, 2019, 10:19:33 PM »
even worse bag of hipster scum today at the pop-up.

have hit my ceiling of "...but they've got to get it right" cut-aways. I KNOW, THAT'S WHY I'M WATCHING IT.

Blue Jam

  • The corpuscles are corpusclin'
Re: MASTERCHEF PROFESSIONALS 2019
« Reply #49 on: December 06, 2019, 12:11:57 PM »
Has Marcus Wareing ever killed a man?

Yes.

And his dad is Paul Hollywood. Who has also killed a man.

Re: MASTERCHEF PROFESSIONALS 2019
« Reply #50 on: December 06, 2019, 02:37:42 PM »
Who’d have thought courgette 5 ways would fail?

Re: MASTERCHEF PROFESSIONALS 2019
« Reply #51 on: December 06, 2019, 04:16:36 PM »
Who’d have thought courgette 5 ways would fail?

[tag]vegetarian town planners of Birmingham rue[/tag]

Re: MASTERCHEF PROFESSIONALS 2019
« Reply #52 on: December 09, 2019, 02:22:46 AM »
"American mustard mayonnaise"

What the fuck?

Re: MASTERCHEF PROFESSIONALS 2019
« Reply #53 on: December 11, 2019, 11:59:08 AM »
man Exose is just taking names in this competition and Monica is very sexually into him

felt Malin's race was run. seems like a good lad. I'd have a pint and a packet of pork scratchings with any of the last 8.

Re: MASTERCHEF PROFESSIONALS 2019
« Reply #54 on: December 11, 2019, 07:56:51 PM »
Calling Yann, Exose and Stu final reet noo

We’re also approaching the boring episodes where they have to go to some mad restaurant

touchingcloth

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Re: MASTERCHEF PROFESSIONALS 2019
« Reply #55 on: December 11, 2019, 08:30:17 PM »
man Exose is just taking names in this competition and Monica is very sexually into him

felt Malin's race was run. seems like a good lad. I'd have a pint and a packet of pork scratchings with any of the last 8.

Exose is great - he keeps giving himself dishes like soufflé which get fucked up 90% of the time in this show, sometimes multiple elements like that in a single dish. And he’s just sailing through.

Not too keen on this Welsh lad’s restaurant. Looks like Michelin slop designed for shovelling.

Re: MASTERCHEF PROFESSIONALS 2019
« Reply #56 on: December 11, 2019, 09:22:54 PM »
I quite liked the look of the restaurant tonight but he does seem a bit of a one trick pony that chef - bbq a thing, bung ketchup on in wriggly chefy pattern, add crunchy stuff - repeat

Edit - if anyone watched the across wales in a single line YouTube thing I am pretty sure he stumbles past this restaurant?

Re: MASTERCHEF PROFESSIONALS 2019
« Reply #57 on: December 11, 2019, 10:16:40 PM »

Edit - if anyone watched the across wales in a single line YouTube thing I am pretty sure he stumbles past this restaurant?

not watched tonight's ep in full but it's not far away but a little bit to the south. like 10 miles.

Re: MASTERCHEF PROFESSIONALS 2019
« Reply #58 on: December 11, 2019, 11:09:45 PM »
thought that Welsh restaurant was partly ruining nice bits of meat with a silly gimmick. I'd go there though, seemed very pleasant.

I think Olivia might pull this one out you know. Unflustered.

Re: MASTERCHEF PROFESSIONALS 2019
« Reply #59 on: December 12, 2019, 07:11:40 AM »
thought that Welsh restaurant was partly ruining nice bits of meat with a silly gimmick. I'd go there though, seemed very pleasant.

I think Olivia might pull this one out you know. Unflustered.

You might be right on young Olly there - need to revise my finalists shout to Olly, Exose and I still think Yann will get there, raw duck n all (though he was bloody lucky the other fella had a mare, “turmeric” ice cream ffs)

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