Author Topic: MASTERCHEF PROFESSIONALS 2019  (Read 1605 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

  • AM NO A GRASS
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

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Re: MASTERCHEF PROFESSIONALS 2019
« Reply #40 on: November 30, 2019, 06:20:56 PM »
Alright, so theres a spoon to wash up.

Neomod

  • Oh my genitals | I'm a janitor
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

  • AM NO A GRASS
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: Yesterday at 02:22:46 AM »
"American mustard mayonnaise"

What the fuck?