All language subtitles for Masterchef.S06E03.LOL.English-WWW.MY-SUBS.CO

WWW.MY-SUBS.CO

Previously...

The 40 best home cooks in America
came from across the country...

- I'm from Milwaukee, Wisconsin.
- Seattle, Washington.

- New Jersey.
- Louisiana.

California.

To prove themselves

to three of the food world's
biggest names:

culinary legend
Gordon Ramsay,

America's youngest
four-star chef Graham Elliot,

and James Beard Award-winning
pastry chef and owner

of seven internationally
renowned bakeries

across North America,
new judge Christina Tosi.

Dream big, everyone.

You never know where
your food dreams might take you.

The most talented cooks
in the nation faced off

in the culinary battles
of their lives...

Going head to head to win
a white apron

and earn a place in
the MasterChef kitchen...

and a chance to win
$1/4 million,

their own cookbook,
and the title of MasterChef.

This is one of the best things
that we've had so far.

Yes!

In the end...

Only the very best
made it through.

Mom? I'm going to be
on MasterChef.

Oh, my God.

- Tonight...
- Whoo!

They've won their aprons

but for the top 22,

it's an all-out war
to keep them.

Keep your friends close
and your enemies closer.

The pressure rises...

Stop!

And an unexpected twist...

Two of you will be leaving
the MasterChef kitchen.

Shakes up the competition.

You've just sort of crashed
to the bottom.

It's a wonderful feeling to be

one of the top 22 home cooks
of America.

Because just like,
two weeks ago I was on a roof

fixing air conditioners

and now I'm where I want to be,
in the kitchen

cooking for the three top chefs
of the world.

So really, this is
my dream come true.

This opportunity is
everything to me.

I'm a hairdresser from
Massachusetts.

I'm a single mom.

I want to put my shears down
and just cook.

I want a better future
for my family.

I'm from Wisconsin.

You know, like,
I work on a 1970s gas stove.

And the kitchen here is amazing.

I've always dreamt
or thought about it.

I just think it's surreal.

I really want to impress
Christina Tosi.

Christina's my idol

and she's one of
the top cookbook authors.

I want to be her.
I want that path.

We're on the biggest stage
in the culinary world

and Chef Tosi is, like,
the best pastry chef

on the face of this earth.

This competition has gone
to a whole new level.

Welcome!

You are the top 22
home cooks across America.

One of you
standing here will be

America's next MasterChef.

It's time for the world's
biggest culinary competition

to officially begin.

This is the moment all of us
have been waiting for...

Your first ever
mystery box challenge.

We want you all to take
whatever ingredients

you find under those boxes

and transform them
into something

that shows us
who you are as a cook.

We'll taste everything
as you cook.

Remember, we miss nothing.

The person
with the best dish

will get a huge advantage

in the next stage
of the competition.

Trust me, you want
to win this one.

It's the biggest advantage
that we have ever given

to a mystery box winner.

On the count of three,
you'll lift your boxes.

One!

Two.

Three!
Lift.

Oh, this is mine.

Look around.

- No way.
- Oh!

Oh, they're all different.

I got canned... canned ham.

Do any of you recognize
what's in front of you?

- Yes, chef.
- Yes.

- Yes, chef.
- Yes, chef.

This is my refrigerator.

My kitchen.

I have turmeric.

I have goat cheese,
feta cheese.

I'm like,
they made this for me.

That's right.

You all have a station
of ingredients

that each of you left behind
in your very own kitchen

when you left to travel here.

Unfortunately, back home
I cook so eclectically

and make so many varieties
of dishes

that now I have a bunch
of different ingredients

that don't fit together.

What's a girl to do?

We want to get to know you
through your food.

But I just want to be clear.

We're not looking for any old
dish that you'd make at home.

This is your chance
to prove to us

that you deserve to stay here

and that you deserve
to keep that apron on.

Is everybody ready

to make us the best dish
of your lives?

Yes, Chef.

Your one hour starts...

Now!

This is it.
The very best 22.

I'm excited for this year.

Yeah, 13 states
represented this year.

- Wow.
- Illinois, Jersey,

Texas, Louisiana.

I love that.

I mean, that's the best part
about food right now, right?

The diversity of
cultures and flavors

regardless of
what state you're from.

Whoop! Intensity.
That's me.

This is very different
than being at home.

Christina, this is
their first big challenge

and your first big
mystery box as a judge.

What do you think?

I am so excited to
join the search

for the next
MasterChef.

Back in New Orleans,
Louisiana,

this is stuff I always find
in my fridge

and that, you know,
I'm comfortable with using.

I'm doing spicy wings
with a side salad.

I'm going to pan sear
the chicken,

and then I'm going to make
a spicy Cajun sauce to glaze it.

I'm just trying to get it done,
trying to get the flavors right,

and elevate a basic dish.

Beautiful.

- Hetal.
- Yes.

Tell me about the dish.

So, I'm making
a coconut curry soup,

- and I'm going to be making...
- No protein?

No protein.

I'm actually Indian,
but even further than that

I'm Gujarati Indian.
It's a state I'm from.

And most Gujaratis
don't eat meat.

You know the competition's
fierce.

How do you think
you're gonna fare

when you have to go through
each and every stage

having to cook
the most exotic proteins?

Um, I'm not going to lie.
I'm going to be a little nervous

just because I've never
really been around it.

But I really want to
surprise people.

- Good luck.
- Thank you.

I'm doing
a pan-seared black cod

with a purple
cauliflower purée.

I'm going to roast
some Brussels sprouts.

This is going to be
the most beautiful plate

any rocker has put on a dish.

This is my stage.
I'm here to win.

30 minutes gone.
13 minutes to go.

- Hey, Dan.
- Hi, chef.

- How's it going?
- I'm good, how are you?

Good. So, this looks
like Pate a Choux to me.

This is pâte a choux,
or éclairs

I'm going to do
my Italian version

of a savory éclair, actually.

Interesting.

I like the risk-taking.

If you can pull it off, I know
we'll be impressed for sure.

Thank you.
I appreciate that, Chef.

Good luck, Dan.

- Katrina.
- Yes, Chef.

You look like
you're in the zone.

- Thanks.
- What's the dish?

It's a pork tenderloin
schnitzel.

Right, ooh, wow.
What's in there?

Um, bacon,
apple cider vinegar.

Mmm.
That's delicious.

Thank you.

- You love cooking, right?
- Yeah.

It's the best thing
about life.

Now, why didn't you come to us
five years ago?

I didn't have the confidence.

- Really?
- No!

Are you kidding me?

I didn't see myself here
and this year I did.

Well, I'm glad you're here.

Stay here for a long time,
will you?

I will try.

Especially cooking cabbage
like that, okay?

- Good luck.
- Thank you.

We are coming up
to the last ten minutes.

Aah!

Timing is everything.

Wow, it's exciting.

Yeah, it smells awesome.

I'm so psyched by
the level this year.

So, guys, we're tasting
the top three dishes.

Who do you have your eye on?

Katrina's braised cabbage
and bacon.

Incredible.

Behind is Dan who's making
savory éclairs, right?

- Yeah.
- That sounds good.

60 seconds to go.

Think about plating,
garnishing, wiping.

Finishing touches.

Push, guys.

Speed up.

Ten.

Nine.
Eight.

Seven.

Six.
Five.

Four.

Three.

Two.

One.
And stop.

Hands in the air.

- Whoo!
- Oh, I did it.

Finishing touches.

We want to see you
on a plate.

Push, guys.

Oh, ho, ho.

Five.
Four.

Three.
Two.

One.
And stop.

Hands in the air.

- Whoo!
- Oh, I did it.

Well done.

After observing and tasting

throughout
the mystery box challenge...

Wow.

The judges now take
one final look...

These came out nice, huh?

To determine
which dishes stand out.

It was so nice to see you guys

working with the ingredients
that you are most familiar with.

Great-looking dishes.

But there are three dishes
that we want to take

an even closer look at.

This first home cook
really stuck to their roots.

It was a clever interpretation

of their home-cooked dish.

Please step forward...

Katrina.

Oh, [bleep].

Oh, my gosh, I didn't expect it.

To have Gordon Ramsay
saying my name.

I'm so grateful.

I'm floating up to heaven.

Katrina, describe the dish,
please.

It is a pork schnitzel
with a braised red cabbage

with bacon and Christmas peas

which is what my mom makes
every Christmas.

The visual impact,
it looks beautiful,

and you've got finesse.

How long did you cook
the bacon with the cabbage?

Probably about five minutes.

Any acidity in the cabbage?

Yes. Apple cider vinegar.

It's hearty.
It's warm. It's got charm.

It's everything
we wanted to see tonight.

The pork, delicious,

could be done with
30 seconds less cooking.

Okay.

However, you've got
that sumptuous richness

of the cabbage and the bacon,

and your mum's Christmas peas.

You know, right now I feel like
Father Christmas.

Just jump down the chimney.

Great job.

Thank you.

The braised cabbage is so good.

You have the perfect balance
of sweet and acidity.

For me the schnitzel
is delicious,

but I would have loved
to see more color,

a little bit more breading.

That's the only thing that's
sort of holding me back

a little bit between, like,
loving this dish

- and loving this dish.
- Yep.

But, man, do I love
that braised red cabbage.

- Thank you, thank you.
- Good job.

So, tell me exactly
about the dish.

The inspiration behind it.

I grew up in
a Slovenian-German family.

We would make schnitzel
once in a while

and I hope you like it.

I don't really like it.

I love it.
I think it's delicious.

I mean, it's...
it's so good, right?

I love that you got
your heritage on a plate here.

That's like cooking where
you go back in time.

You know, Old World, Europe,

stewing those kinds of things
down and they just taste great.

- Good job
- Thank you.

Next up, this dish is definitely
this home cook on a plate.

It's beautifully delicious
to look at,

and, man, perfectly seasoned.

Please step forward...

Dan.

I feel incredible right now.

Of all those amazing
dishes out there,

I'm one of the top three
and everybody's on notice here.

I came to play.

So, this is a savory take
on a pâte a choux

There's a creamy mushroom
filling with two sauces:

a deep tomato sauce
and a basil pesto.

Have you done this dish before?

I've never actually done it in
a savory way quite like this.

So with pâte a choux,

with these sort of
cream puff casings,

the filling inside should be
creamy and fluffy.

There's nothing worse than
a pâte a choux ball

that's under-filled.

You either have it totally right
or you have it totally wrong.

And...

You got 'em right.

Beautiful consistency,
perfectly filled.

I'm really impressed,

both on the sweet end
and the savory end.

You took a risk in sort of
combining those two things,

and it really worked.

Man, you guys gotta watch out.

Dan.

- Where are you from?
- Chicago.

- 100% Chicago Italian.
- Describe the sauce.

How did you make
the sauce underneath?

My mom taught me how to
make red sauce,

since I was little,
and working with tomatoes,

they can be acidic
so adding a little butter

to add some richness
really balances it out.

Really delicious.

It's a gallant, brave,
strong, thoughtful effort.

A bit too much
cream for me.

However, there's
heart there.

- Well done.
- Thank you very much.

Now, the next dish that
we want to examine further,

that home cook showed
really creative thinking.

This home cook put some
complex flavors on the plate.

They also showed that
they had a lot of guts.

Please step forward...

Hetal.

What?

My spices and my flavors
are on point.

I want to make a huge impression
on the judges

and let them know, like,
hey, look out for me.

Tell us what you have.

It's a coconut curry soup

and I made a coconut
red chili chutney on top.

And cilantro, mint,
and basil oil.

Holy [bleep].
That... that's so good.

The flavor balance is perfect.

Sweet, spice, acidity, richness.

You're definitely batting
a thousand when it comes to

that flavor control.

You know, you could probably
beef it up with some lentils

or something else kind of
with that, but good job.

Thank you so much.

Um, I'm as surprised that you
got something so flavorsome

with such little ingredients.

You know, the garlic
comes through.

Love the shallots
at the bottom.

Is this the kind of thing you
would cook for your husband?

Yeah, my husband loves
coconut-based soups.

And he loves South Indian food
and it's really typical.

Your husband's a lucky man,
let me tell you.

I'd have to come home for dinner
early seven nights a week

for that soup.

The depth of flavor feels like
it's been cooked for four hours.

Could have done with
a bit more heat but a great job.

- Thank you so much.
- Thank you.

Katrina, Dan, Hetal.

Three incredible dishes.

But there can
only ever be one winner.

Katrina made
this beautiful schnitzel,

and Dan's Italian dish
was pretty and he showed skill,

but I also showed skill
with little to no ingredients.

I made something
out of nothing.

I have to win.

The best mystery box dish.

Congratulations...

goes to...

The best mystery box dish...

Congratulations...

goes to...

Dan.

Great job.
Well done.

Thank you so much.

I have the number one
dish today,

so right now
I'm riding this high.

And look who's
standing on top.

But I know there's 21 other
competitors right behind me

and I'm going to work
my butt off to make sure

that I keep them behind me.

Let's go.

As the winner of
the mystery box challenge,

Dan is in control of
the first elimination test.

Please, come over.

At the end of this challenge,

at least one home cook
will leave the competition.

Congratulations, Dan.

You won the very first
mystery box challenge.

Your first advantage is

you will not have to cook in
the upcoming elimination test.

I'm sure you've noticed

all these incredible desserts
up here.

Wow.

This is a chef's dream.

And they all have
one major thing in common.

Each and every one
was created by...

Christina Tosi.

It's incredible.

Christina is truly one of
the most revered pastry chefs

anywhere in the world.

Christina, you're still
in your early 30s.

Where did it all
start for you?

I was raised by women
that love to bake.

So moms, grandmas, aunts.

And they took me
under their wing.

And I loved it so much
that I went to New York City

and I went to culinary school
and I worked my way up

until I opened my own place.

So in my bakery, Milk Bar,
in New York City,

we make pies,
we make some crazy pies,

cookies,
in all different flavors,

and then we make
these ridiculous layer cakes.

But tonight, I'm not going to
ask anyone to try and make

one of my crazy,
difficult creations.

Instead, there's a benchmark
for all bakers,

something that every
great American home cook

should know how to make.

Apple pie.

The true American classic.

Flaky crust

cradling
that perfectly spiced filling.

When you get it right,
it's delicious.

Dan,
for your second advantage...

Here is a bag,

and you're going to
fill it up with apples.

Now, this is going to be a big,
big strategic moment for you.

Are you ready to find out
what you'll be facing

in tonight's
elimination challenge?

Yes, Chef.

Tonight, you are baking...

Apple pie.

Holy crap.

Baking in general is
a bit of a weakness for me.

But as a teacher, if my
students were in this situation,

I would tell them
to concentrate on the positive

and do their best.

Tonight I want to see your take
on this classic apple pie.

Dan does not
have to cook tonight.

And there's another huge
advantage that Dan got

back in the pantry.

We asked Dan to pick
as many apples as he wanted,

knowing that each apple
represented salvation

for a home cook.

So those who don't get an apple

will have to bake,

and will be
staring elimination in the face.

- Come on.
- Dan...

It's time to make
some friends and a few enemies.

Yes, Chef.

Go ahead

and hand out those apples.

The decision-making is
almost political to some extent.

Oh, you're the best.

I can use this advantage
in a couple different ways.

Thank you.

Are they someone that I want
to kind of make an ally

and give them an apple
and save them here?

Thank you.

I saved some people
because I thought they might be

winning challenges in the future
so that they can save me later.

Yes!

Mwah!

It's kind of all about
building friends

and building enemies.

Aaah!

Oh, [bleep].

Oh, baby.

But at the end of the day,
it's a competition.

Everybody's an enemy
at some point.

Keep your friends close
and your enemies closer.

Maybe, man.

I think this is
my last one.

Thank you, Dan, thank you.

Good luck, guys.
I'll be up there.

All of you with an apple

head up to the safety
of the balcony.

You nine will be baking tonight

to avoid elimination.

And two of you

will be going home.

You will all have
just 90 minutes

to make us
an incredible apple pie.

Is everyone ready?

Yes, Chef.

Your 90 minutes...

Starts...

Now.

Come on!

All of my grandkids
love my apple pie.

I'm super stoked about
baking this pie.

I can't remember
how many apple pies

I've made in my lifetime.

A kazillion.

Let's go!

Christina, we put
you in control.

Why apple pie?

There's no hiding
behind anything

- when you make an apple pie.
- Right, right.

You either have
the basic techniques down

or you don't.

So what's the A to Z
of apple pie work?

Apple pie starts with the crust.

You take flour, some sugar,
a little salt, some sort of fat.

I like to use butter.

From there, it's
all about the filling.

Making the apples, slicing them
and seasoning them,

getting them ready to go
into the pie crust.

So the biggest mistake tonight
potentially could be what?

Crust too thin?

The thickness, I think,
will be a real struggle.

One thing I learned
being a drummer,

being in the music business,

is when you overplay,
you overdo it.

You ruin it.

So, I'm going to make a
really spectacular, simple

Granny Smith apple pie

with a little rock and roll
flair in the whipped cream.

I'm going to do
a bourbon whipped cream.

I'm making my mom's apple pie.

She uses honeycrisp apples
and Granny Smith apples.

I'm going to use
a little mint

and a little bit
of fresh ginger.

I'm going to make an apple pie

with a caramel walnut
raisin hat.

I think the taste
will be amazing.

if the judges don't love this,
then they've got to

then they gotta check
their medication.

Hi, Veronica.

- Hi, Christina.
- Are these graham crackers?

- Yes.
- So what do you have planned

with the graham crackers?

I bake the butter crust first,

and then I bake the graham
cracker crust a second time

just before
the other one's done.

The flavor together is amazing.

And that's what you have planned
for your apple pie?

I cook creatively,
so I create as I go.

That's risky, but...

- But that's who I am.
- Okay. Good luck.

All right, Olivia,
how are you doing?

Great.

- Confident?
- Yes.

What about the crust?

What's the top?
Are you going lattice?

Are you going round?
What are you doing?

I don't know if I'm
doing a crust.

You don't know if you're
doing a crust.

I don't know if I'm
doing a crust... yet.

Well, what did
Christina request?

She asked for apple pie.

Apple pie.
What does that mean?

I know that it's apple pie,
but I've got to do me.

Apple pie.

Mm-hmm.

I don't know
if I'm doing a crust.

You don't know if
you're doing a crust.

I don't know if
I'm doing a crust. Yet.

Well, what did
Christina request?

She asked for apple pie.

Apple pie.
What does that mean?

I know that it's apple pie,
but I've got to do me.

Apple pie.

Mm-hmm.

I guess, yeah,
pie has a crust.

I was thinking
more of a tart.

You're right.
You're right, Gordon.

Gordon's always right.

I guess I'm
doing crust.

Tell me about the filling.
What you got over there?

Blueberries.

Blueberry, almond,
lemon zest,

there's a little bit
of almond extract, goat cheese.

Wow.
Goat's cheese, blueberry.

Why together on
a night like tonight?

I want there to be,
that, like, fine line

between savory and sweet.

Goat's cheese apple pie.

Yeah?

Good luck.

- Mateo.
- Yes.

You're a teacher,
so you should have had

all kinds of students trying to
butter you up with apples.

- Right?
- Exactly.

Tell me about
the filling.

I've added some ginger,
some fresh ground cardamom,

a little bit of nutmeg,
a touch of cinnamon,

and a little bit
of lemon zest.

- It's a lot going on.
- It is.

I mean, I know you're
going with the spice route,

but, you know,
a lot of those,

as they cook down they can get
really concentrated.

Did you get
that right mix in there?

- I think it's there.
- Good luck.

Wow.

Come on. Let's go!

Your pies should be
on their way into that oven.

Graham, who's looking good?

Uh, to me, Christopher.

I think, you know,
he's cocky, he's whistling.

But that pie looks good.

I'm really nervous
about Charlie.

Charlie, 'cause the apples
are way too big.

I don't think he's rolled
his pastry out even.

So, how's Sara doing?

She is super confident.

Cool, calm, I mean,
this one's in the bag for her.

I mean, she's almost like,
working with her eyes closed.

15 minutes to go.
All of you, speed up.

No, come on.

There's no single apple pie
that's the same in this kitchen.

Right. Everybody's got so many
different things going on.

They're starting
to come out.

Last minute.

Come on, guys. Push.

Ten.
Nine.

Eight.
Seven.

Six.
Five.

Four.

Three.
Two.

One.
And stop.

Hands in the air.

Hands up, hands up, hands up!

Well done.

That was
an intense 90 minutes.

Let's start off with...

- Veronica!
- Yes!

I look at this flying saucer
of clumpiness.

It's not my prettiest apple pie,

but I know that
the flavors are there.

Describe the dish.

Well, the dish is, uh...

Uh...

Tell me the name
of the dish.

Uh, it's an apple pie.

- Yeah!
- She nailed it!

A very simple
apple pie.

Right. Can I borrow those
glasses two seconds, please?

Let's be honest.

That does not look
like a simple apple pie.

Let's get that right.

Okay, and what have you
got in there?

It is a delicious, buttery,

caramel-walnut apple pie.

Right. You're an amazing
grandmother with a big family.

How many times a month
do you cook apple pie?

I don't cook apple pie a lot.

I make a lot of
birthday cakes.

Wow.

What have you done
to the top of the pastry?

I rolled into the pastry dough
the graham crackers.

Okay, here's
the real bizarre thing.

That pie actually
tastes delicious.

Crust is delicious,
caramel's tasty.

Looks a mess,
but it tastes delicious.

Damn! It tastes good.

Thank you.

Oh, my gosh.

I gotta tell you,

that pie is delicious.

- Thank you!
- It's really good.

Thank you, thank you,
thank you, thank you, thank you!

You used just the right amount
of sugar,

just the right amount
of cinnamon,

just the right amount
of corn starch.

I mean, it's a beautiful
cross-section of pie.

You know, for me,
this challenge

was about, like,
basic techniques.

And you clearly know how to
roll out a pie crust evenly.

- Really great job.
- Thank you.

I like the cook
on the apples.

Tastes ten times
better than it looks.

Nice, assertive use
of cinnamon.

I would definitely take
another slice.

- Thank you, sir. Thank you.
- Good job.

Right. Next up, Christopher.

I feel very nervous because I've
never made an apple pie before.

But I'm ready to prove myself.

Let's go.

I'm ready to make
the judges respect me.

- Christopher.
- Chef Ramsay.

I'm not just about
talking the talk.

I'm about
walking the walk.

Describe your pie.

I did a maple syrup
and bourbon filling,

some cinnamon, pinch of nutmeg,

and I put five tablespoons
of cornstarch.

Five tablespoons of cornstarch.

I could build a [bleep] house
with that.

Why five tablespoons?

The corn starch I needed
to thicken up the bourbon

in case it didn't
evaporate enough.

I didn't want
a big, soupy mess,

because then you'd be like,
this [bleep] little guy,

you know, he sucks,
he's like, look at this...

I don't know.

I thought it was
a good measurement.

Five tablespoons.

Yeah.

- Half a cup.
- I get it.

I don't know.

Just, just... just eat it.

Five tablespoons
of cornstarch.

I thought it was
a good measurement.

Five tablespoons.

Yeah.

I don't know.
Just, just... just eat it.

Oh, my God!

Whoof. What does it mean,
that defensiveness?

What is it, little chip
on the shoulder?

Yeah. Been picked on a lot,
you know,

natural defense mechanism.

I'm... listen,
I'm just keeping my mouth shut.

Christopher, do you have
any idea how many times

I've been picked on
in my life?

Thick-skinned,
let it bounce off.

Okay, gotcha.

- Proof's in the what?
- In the food.

There you go.

All right, what kind of apples
did you use?

I used Granny Smith.
I figure Grandma can't be wrong.

- You're funny.
- Why?

You're just funny,
I mean,

you've got a
great sense of humor,

and you light up the room,
but I just wanted you to relax.

'Cause that is delicious.

Thanks.
At least I did something right.

Apples, delicious.
Pastry cooked beautifully.

Color, amazing.

It's definitely,
definitely up there.

- Good job.
- Thanks, Chef, appreciate it.

- Love it.
- Really appreciate that.

Thank you so much, really.
That means the world to me.

Good job.

- Good job, Chris.
- Good work, Chris.

The next apple pie that
we'd like to taste

belongs to Olivia.

On a scale of
one to hate-this-pie,

I hate this pie.

I'm so angry.
It's not what I wanted it to be.

If someone gave me
the option to shave my head

or serve you this pie right now,
I would shave my head.

So you're not proud of it?

- No.
- What is it?

It's a goat cheese, apple,
and blueberry pie

flavored with lemon and almonds.

The lemon-blueberry kind of
works with the apple.

Really, really tasty.

The goat cheese,
I'd totally nix.

With a pie, it just
does not belong.

It's just weird.

You get that weird, goat-y,
farm kind of flavor in there,

and you don't know
what's going on.

So, huge miss.

I love the polka dot top.

From a flavor
standpoint,

goat cheese is
such a poignant flavor.

I think another cheese
like a ricotta or a mascarpone

could have been
nice instead.

I think you were going
in the right direction

from an inspiration
standpoint,

but definitely not
a success.

Ugh.

Right. Next up, Derrick.
Let's go.

- Derrick.
- Yes, chef.

Describe your pie.

I did a Granny Smith apple pie.

I did put a little orange zest
in there for some fragrance,

a little brown sugar in
the filling

to give a little caramelization.

I did a butter crust
with a lattice top.

Kept it simple.

Delicious.

Fragrant, texture of the apples
nicely done.

Pastry, crispy, flaky,
melting in the mouth.

The thing you're missing
is just more apples.

- Noted.
- Stephen!

I mixed several types of apples

and I put a little
mascarpone cheese here

and caramel and
a little crab apple garnish.

I love the balance of flavor
that you tossed the apples with.

What?

Pastry crust nice
and flaky and delicate.

The problem with
any pastry crust,

no matter how
delicate and flaky,

if you don't
bake it long enough,

it still tastes wrong.

All right, the next apple pie
that we would like to taste,

Charlie.

I got Grandma's apple pie with
Granny Smith apples on it.

Looking at it, it looks
kind of like the pie

that you would steal out of
someone's windowsill.

Rustic, but with
a lot of charm.

The filling, good.
The crust, great.

But the technique
isn't there.

I know you can
do better, though.

- Thanks.
- Thank you.

- Good job Charlie.
- All right, Charlie!

Next up,
Mateo, please.

Right.
Describe the pie, please.

We have here
a ginger cardamom apple pie

with a salted bourbon
caramel glaze.

Ugh.

Oh!

It's just
disintegrating.

Look how thick
the apples are.

So, the apples are
way too thick

and you've got the pastry that
is way, way, way, way too thin

to sustain the weight
of the apples.

So you've gone all fancy with
the trellising and the caramel,

but the content
is the pie filling,

and mainly those apples.

Damn!

The spice,
like the ginger, for me,

is just a little
too much.

I taste more ginger,
more of that cardamom,

before I taste
anything else.

It seems to be
all about everything

except for the apples.

This one really doesn't
make the grade.

The next apple pie we
want to try belongs to Sara.

Damn, that's
a big pie, Sara.

Walk me through exactly
what's going on here.

Back in Wisconsin, we have
all kinds of apple orchards,

and every fall,
this is the hot ticket item.

The caramel pecan apple pie.

There's apples with
a good amount of cinnamon,

and some toasted pecans,

and then on the top we have
some caramel sauce

as well as
some glazed pecans.

It's like
a slice of autumn.

You know, you could be
blindfolded and taste it

and you know
what it's like outside.

The color, the sheen,
the flavor, texture.

It's... it's textbook.

It's... uh, it's delicious.
Good job.

Thank you.

- Nicely done, Sara.
- Yeah!

Last up, Brianna.

- Hi, Brianna.
- Hello.

What have you
got for me?

I made a apple pie

with a little bit
of ginger, cinnamon,

nutmeg, sugar,
brown sugar, and mint.

Okay. First of all,
I want to commend you

for your lattice work.
It's beautiful.

However...

It's very, very watery.

I thought I'd put them
in the oven fast enough

but apparently
I didn't.

It is literally
like apple soup.

It feels like you've just
sort of crashed to the bottom.

It's very, very watery.

It is literally
like apple soup.

When I'm making
apple pie at home,

if I'm worried
about my apples

sort of bleeding out
too much liquid,

I'll toss them
in the corn starch

before I toss them
in the sugar

and the spices
and stuff like that.

The apples are
nice and tart

but sort of lacking
real depth of flavor.

The liquid makes it
hard to eat.

Two are going home.

I hope one of them
is not you.

- Thank you.
- Thank you.

My pie wasn't the best.

It might have been
a little bit soupy,

but my flavors were there

and I have hope
these simple mistakes

aren't enough to send me home.

That was your first taste
of an elimination test.

There was one
stand-out apple pie.

This home cook really
baked with confidence.

Congratulations...

Christopher.

I feel so excited right now.

I'm the champ.
I'm the pie king.

I believe everyone now sees
the dedication I have

and the skill sets I have.

- Good job.
- Thank you.

I proved to everyone
that I can deliver.

Now for
the bad news.

The three worst pies
of the night,

please come and
join us down front.

Brianna.

The second
disappointment...

Mateo.

And Olivia.

Bad news is that
two of you three home cooks

will be going home.

Please step forward Mateo.

You are a high school teacher

and your...

summer break
has come early.

It's time to take the apron off
and put it back on your station.

Thank you, Mateo.

Thank you
for the opportunity.

All right,
Mateo.

I am proud of what I've done.

I have come further than
tens of thousands of people

who've tried to be here.

So I have nothing
to be ashamed of.

And just because
I'm leaving early doesn't mean

I'm going to stop.

I'm going to continue to cook,
just never an apple pie.

And, Brianna,
your pie was clumsy.

Just not your best performance.

Olivia, you cook
in a confused manner

because you had
the basic set-up for success,

but then you blended it
with goat's cheese.

That didn't work.

There's very little separating
both your apple pies.

Olivia, step forward.

Olivia,

you are going...

Back to the bench.

Say goodnight to Brianna.

I'm so grateful that I have
another opportunity

to continue on and cook again
in the MasterChef kitchen.

I literally want to like,
run back up

and give each of the judges
a hug.

Brianna, you cook with heart.

You cook with passion.

But tonight, that was not
your best performance.

Continue cooking.

And keep that head up high,
please.

Take your apron off
and say goodnight.

Thank you.

Leaving here today,
it's bittersweet.

I'm sad that I went so soon,
but it's okay, you know.

I get to go see my kids.

I get to go work on starting
my actual career.

I have a lot of passion.
I love to cook.

I know I'm going to succeed
in the culinary world.

Kick ass, guys.

Next time on MasterChef...

Are you ready for
the ride of your lives?

It's the first team challenge
of the season.

Here are our guests!

This is going to be insane.

And the top 20...

- Let's go!
- Come on, come on, come on!

Are in for an emotional
roller coaster.

Stop! That is ice-cold and raw.

Right now, this is dangerous.

But for some home cooks,

the ride comes to an end...

Oh, my God.

In the dreaded pressure test.

What in the [bleep] is that?

Sync & corrections: Ajvngou
www.MY-SUBS.com