All language subtitles for masterchef.us.s10e05.720p.web.x264-tbs

Gordon: Previously...

The hottest party celebrating
10 seasons of "MasterChef."

...the top 18 battled
it out for immunity

in an epic team challenge.

Do not ruin our party,

or your team will
face elimination.

Stop pissing around!
It's ( bleep ) raw!

Michael: It's chaos right now.

Gordon: Blue Team won immunity,

while the Red Team
faces elimination.

But it was a bittersweet victory

for team captain Noah.

Blue Team, it was clear
to us that not everyone

was pulling their weight.

Someone from the winning team

will also be facing elimination.

Noah, the choice is yours.

- And tonight...
- Joe: Please put on your blindfolds.

...a Season 10
elimination challenge

like you've never seen before.

Holy crap-balls!

And for one home cook, it
will be their last night

inside the MasterChef kitchen.

Cook for your life.

Joe: Whoa!

- Noah.
- Yes, Chef.

Who from your winning team
will face elimination?

As the team captain, if I would've
lost, I'd fall on the sword right now.

But I believe Subha was
hurting us immensely.

I don't think that's fair.

Well, Blue Team, everyone
except for Subha,

- please head up to the balcony.
- Let's roll, guys.

- Good luck, Subha.
- Good luck, Subha.

That's crazy.

Red Team, and Subha,

put on your black aprons.
Let's go.

Subha: I feel awful.

I'm going into another
elimination challenge.

Because I actually contributed
to the winning thing.

Noah's very threatened by me,

and now I have to
fight my way back.

Tonight, it's all about

what's under here.

It's actually been
cooked on "MasterChef"

more times than anything else.

It's the most delicious,

most spectacular...

- chicken.
- Yes.

An absolute stunning protein.

- In fact, a chef's dream.
- Not going home tonight.

I am so happy. My
husband loves chicken.

I cook chicken
sometimes twice a day.

So I'm feeling very confident.

Now, to be a true MasterChef,

you have to be able to take
a stunning bird like this,

and break it down into
all its delicious parts.

Yep.

It's so easy, honestly, for me,

I could do it with
my eyes closed.

- Really, Gordon?
- Yeah.

- All right, well, here's the deal.
- Go on.

- Oh!
- Oh, my God.

Put that on for size, my friend.

- Lord have mercy.
- Oh, my gosh.

Unbelievable.

Sarah: He's actually gonna cut up
this chicken with a blindfold?

Wow.

Two drums, two thighs,

two wings, two
breasts, one carcass.

- You watching up there?
- Yes, Chef!

Lift up the knife, pierce back the
skin, literally slice through.

Pull back, pop out that joint.

Come 'round, slice off.

Again, pierce, pull
back, pop out.

Slice down. From there,
feel where the knuckle is.

Off. One thigh, one drum.

And now, for the exciting part.

Chicken wing.

- Oh.
- Cut through the wing.

- Snap off.
- Unreal.

Snap off. Back to the
main part of the bird.

Feel the breastbone
down the middle.

Come through the wishbone.

And let the knife do the work.

Breast on. Peel back that skin.

Very carefully, feel the knife.

In.

Through. Down.

Incredible.

Pull back the filet, and off.

One carcass, two
drums, two thighs,

two wings, two breasts. Done.

Noah: Well done. Well done.

Easy.

"Zorro" Ramsay.

I hope all of you are ready
to follow Chef Gordon's lead.

Please, head to your stations.

As a vegetarian, I've never
broken down a chicken in my life,

so I'm really freaking out
that I may not get the chicken

exactly how Gordon wants it.

Okay, guys, if you are
able to wow us today,

you'll join the Blue
Team on the balcony

and save yourselves
from elimination.

Please open up your drawers

and put on your blindfolds.

Dorian: This can't be real.

Holy--

What?

That is insane.

- Is this really happening?
- Medics. Medics.

Gordon: Just stand on
this side, please.

Joe: At least three medics.

We have to do this blindfolded?

Like, holy crap-balls!

You can take your
glasses off, Subha.

- 'Cause you're not gonna need 'em, buddy.
- You're not gonna need 'em.

I can try. I might not
have any phalanges,

but I can try it.

Your five minutes...

starts now.

Okay, guys. Take your time.
Focus.

- Noah: Come on, guys.
- Fred: Be careful.

Stop! Stop, stop, stop.

We're kidding. Really?
Thank you, medics.

Whew!

Wuta: Thank God. Thank God.
Thank God.

Right. Everybody ready to
break down your chickens?

- Yes, Chef.
- This time for real.

Your five minutes start now.
Let's go.

Let's go, guys. Let's go, guys.
Focus!

Precision, Wuta. Precision.

Being able to break down a chicken is
something that every home cook learns.

It's a fundamental of cuisine.

Gross.

For me, it's a great
way to identify

their sort of basic
technical skills.

Joe: And it's not just
about knife skills.

You have to know where
the joints are,

where the give points are,
because you have to use

the anatomy of the chicken
to help you break it down.

Exactly that. One minute gone, guys.
Four minutes to go.

- Joe: Sarah's nervous. She's shaking.
- Gordon: I know.

Come on, Sarah! You got this.
You've got this.

Oh, yes.

I have broken down
a cooked chicken,

but I am no expert
at butchering,

so I am so relieved that
I don't have to do it.

Subha's got both the wings and
legs off already. Very fast.

Subha: It's redemption time. I
want to get back on the balcony.

Guys, we're coming up now. Just two
and a half minutes to go. Halfway.

Oh, jeez.

Gordon: Let's go, Micah.

- Subha's done. First one finished.
- Gordon: Very good job. Wow.

Subha: I feel good about this one,
because every part looks good.

I even completed the
task well ahead,

so I'm confident that I'm
going to get upstairs.

90 seconds to go, guys. You
should be on the breast.

Micah, let the
knife do the work.

Let's go, Kimberly.

- Breast.
- Joe: A lot of home cooks,

I think, probably when they
do this the first time,

they leave lots of breast
meat on the breastplate.

Biggest mistake. How
do you eliminate that?

So, you find that
center backbone

and you run your knife in a way

that you don't leave any
flesh on that carcass.

I can't get the
second breast off.

Gordon: That second
breast is the hardest,

because there's no
leverage anywhere,

so you got to be super careful.

We're down to 30 seconds to go!

Come on, put your chicken
pieces on display.

Not today. I ain't
going home today.

- Looking good, Jamie.
- Let's go, guys.

Ten, nine, eight, seven,

six, five, four, three,

two, one.

Five, four, three, two, one.

- That's it. Hands in the air.
- Stop, guys! Hands in the air.

Beautiful.

Great job, guys! Proud of y'all.

Okay. Now it's time to
take a much closer look

and to see how well you've done.

If you are able to wow us today,

three of you will be
joining the Blue Team

up in the balcony,
safe from elimination.

Gents.

Shari: I grew up with my
grandparents owning a farm.

They would butcher
their own chicken.

And it's hitting me really
hard at this moment.

I'm just thinking, "Why did I
not listen to my grandma more?"

Wuta, have you ever done a
chicken like this before?

- Never.
- All right, let's see how you did.

- Think I left some meat on it. - Yeah, you
left a little bit of meat on here. It's heavy.

- Wow.
- These are real sloppy.

- Gordon: But they're flat, aren't they?
- Mangled.

Not quite the plumpness that
we want in a chicken breast.

Yeah.

Jamie, how do you
feel that you did?

I wish my skin was a little bit
cleaner on the chicken breast,

but the thighs and the
legs I feel good about.

I think you're being a
little bit too critical.

I think you did a fantastic job.

You left a really great amount
of skin on there. I love that.

- You made some really clean cuts.
- Thank you, Chefs.

- Dorian. Well, that's a skinny
carcass, huh? - Yes, it is.

- Nothing left.
- Very little.

But that's the best
part of the chicken.

- You've done this before.
- Yeah, I have.

- It's apparent.
- Plenty of times.

The question, Dorian, is it good
enough to get you upstairs?

- Yes.
- We'll see.

Michael, let me say, you do have that
beautiful robustness with the breast,

and you were able to leave
a lot of the skin intact.

Kimberly.

- There's a lot of weight on that.
- Yeah.

That's a lot of weight.

Sarah: This is so
stressful right now.

The judges are being
very critical

of everyone's chickens.

Shari, it's like-- there.

You know, I think I just
got a little bit too much

of the thigh left
on the carcass.

Aarón: It's disproportioned.

It's half the size,
as you can see.

Sarah: I have to
redeem myself in this,

so I made sure every cut

was the best that I could do.

You got another half
an inch on the bottom.

And that's why when you
pop out that bone,

it opens up for the knife
to come down in here.

It's a shame.

Renee: I'm getting
kind of worried.

My confidence level
is kind of going...

Gordon: Micah, here's
the issue here.

It's like a
three-breasted chicken.

- There's a third portion on there.
- Did you wear the blindfold?

No, Chef.

Renee: I think my
chicken looks good.

But we shall see what the
judges will say. Ugh.

Renee, how do you feel you did?

- I give myself a 90.
- A 90?

- That's, like, an A-minus.
- I'm my worst critic.

This is the actual spine of
the chicken right there.

And this is the ass of
the chicken right here.

- So, you still thinking 90?
- An 80. Or a "D." A 60.

So the weight's inside there.

Renee, I appreciate how much
you think of your ability,

but you left a lot here.

Thanks.

First of all, Subha, I mean,
you did it in three minutes.

It wasn't the fastest. We're
looking for the most accurate.

- Yes, Chef.
- Have you been accurate?

I believe so, Chef.

Right. Well, let's talk
about the chicken.

Thighs, nicely done.
Wings, good job with that.

The issue I've got,
this bit here.

It's like another portion.
What happened there?

I went too fast, perhaps.

Joe: Look how much
you left on there.

Look, you can invite another
family member to dinner.

- Subha: Agreed, Chef.
- Had you paced yourself,

it could have been perfect.

Right. Thank you.

Precision. It's not about time.
It's about accuracy.

Tonight's task was to perfectly
break down an amazing chicken.

It's a job I could do
with my eyes closed.

Some of you didn't even do it
properly with your eyes open.

But, for those few
that did excel,

tonight, you are
worthy of immunity.

Now, when I call your name,

please make your way
to the balcony.

- Jamie.
- Oh, boy.

- Woohoo!
- Attaboy!

Gordon: Michael,
congratulations.

- Dorian, head upstairs.
- You go, Dorian.

I'm so proud of my
chicken carcass.

I got my white apron back,

and I got to show the judges
that I can break chicken down

as well as any butcher.

So those of you who are
still at your stations,

I hope you are all up for
your next challenge.

Because after this, one of
you will be eliminated.

And guess what all of you guys
are gonna be working with?

- Any guesses?
- Chicken?

Exactly. Our hope is that you
didn't butcher things too badly.

In this challenge, you will
have to take your chicken,

and turn it into a dish
worthy of this competition.

There is no better test
of home cook skills

than to deal with
a humble chicken.

You know those
breasts can go dry.

Those thighs can be undercooked.

And it can be so bland.

Trust me, we have tasted
so many incredible

chicken dishes across nine
seasons of "MasterChef."

This is season 10.

You need to work extra
hard to wow us.

Along with that chicken that
you all have broken down,

you will have access to the full

and unbelievably stocked
MasterChef pantry.

And of course, our
beautiful herb garden.

Get creative.

You are the top 18 of the
best home cooks anywhere.

Prove that once again tonight.

I completely butchered
the challenge today.

Are you ready to cook
the most outstanding

chicken dish of
your entire lives?

- Yes, Chef.
- Renee: So now I have no idea

what I'm going to do.

Gordon: Your 45
minutes starts...

- now.
- Let's go, guys! Come on.

Oh, crap.

Your 45 minutes starts...

- now.
- Let's go.

Come on.

Oh, my goodness!

Sarah: Having led my team
to a loss, and now this?

I really have to redeem myself.

I have to prove to these
judges that I am a good cook,

I deserve my spot here.

I need to wow them.

Let's go, guys. Come on.

- Keep it going.
- Aarón: Let's go.

Guys, a whole chicken
broken down like this,

is truly the culinary
white canvas.

You can paint anything on it.

- You can express yourself.
- Yeah, chicken is so bland,

you need to bring in
big, bold flavors.

- It is the perfect opportunity to shine.
- Absolutely.

7 minutes gone. 38 minutes remain.
Let's go.

Oh, God. Wuta's handling that
chicken breast kind of all over.

I'm going to use my breasts that they
said was a little bit on the sloppy side,

to show them that even with sloppy
meat, you can make something amazing.

Thing about living in the Bronx,

sometimes you have a bad cut.

So you make do with
what you have.

- Right, young man, I know you're
feeling pissed off. - Yes.

- However, that was the captain's choice.
- Yes, sir.

But what you need to do now is cook
your way back up to that balcony.

- Yes, Chef. - Tell me about
the dish. What are you doing?

It's called Chettinad chicken.

It's from the southern
part of India,

and it's usually done
with very dry spices

and it's cooked in the gravy.

Southern India? Are we spending
three hours doing this dish?

- Yes.
- Are you mad?

I have done-- I believe that
I can get this thing done.

You can't fast-track a curry.

I will try my best to make
sure that the chicken

is fully cooked for you
and fully flavorful.

- And then...
- And then?

- Plate it with some finesse.
- Yes. Yes, sir.

- And speed up a little, yes?
- Yes, Chef. Absolutely. Thank you, Chef.

Gordon: Use your time wisely,
guys, okay? Let's go.

The golden color on
that gravy is insane.

She's got everything in the bag.

Renee: Comfort food is
my style of cooking.

So I'm going to make
pan-fried chicken

with mashed potatoes and homemade
drop biscuits with a pan gravy.

My granny used to make it

all the time when
she was living.

And that's something that's
very, very dear to me.

And I'm 100% sure they're
gonna love the taste.

Hello, Kimberly. Oh, look,
you got the spice rack out.

I do have the whole
spice rack out.

Aarón: What is your dish?

So I'm doing a roasted
rosemary chicken,

with a Mediterranean
rice and a sauce.

- And you're just using the wings
and drumsticks. - That's correct.

So more of the economical cut.

Something you would have at a regular
family dinner during the week.

Correct. This is something that
I feel comfortable making.

It's something that
is a personal request

- from my friends and family.
- Joe: You think that bringing

a home dish is what
is gonna save you?

Hopefully, I can elevate
the flavors enough

that it will save me in this.
Thanks, guys.

Kimberly: I feel incredibly
confident right now.

My mother is, like, a
master of chicken,

so I'm hoping that I can
channel my mother's energy

to push me through this
elimination round.

Oh, my God. This is
just too stressful.

- Young man, what's the dish?
- Yes, sir.

What are you doing to
stay in the competition?

I'm doing coq au vin with
herb-roasted carrots.

- Gotcha. Coq au vin is a classic
French dish. - Yes, Chef.

- What inspired this dish?
- Julia Child. I love her.

She's completely bold. She didn't
care what anybody else thought.

- And I love this recipe. It
tastes like home to me. - Good.

Coq au vin is a hard
dish to pull off.

But it's a chance to prove
that I have everything

I need and more to be
a serious competitor.

Micah's is the most refined.

- It's a French culinary classic.
- Yeah.

Gordon: 25 minutes remaining.

- So what have you seen, Gordon?
- I'm really worried about Micah.

- You know, coq au vin. - And it's
one of those dishes that's so iconic

with traditional French cuisine.

You can't mess it up, 'cause
there's nowhere to hide.

Here's the problem. I
already saw him pour

a bottle of wine
into the chicken.

That's gonna be chicken
sangria, not coq au vin,

because he's not gonna be able to
burn the alcohol out of the wine.

He may have time
to get that done.

- Hurry up, Subha, run!
- One of you is leaving the competition.

- That oil is about to ( bleep ) on fire.
- Yeah, it is.

- What?
- I see that, too.

It's about to catch on fire.

Whoa!

Shari: I'm making a
tandoori-inspired chicken leg.

Because I wanna stay here,

I'm going back to those
flavors that I know,

and this is what I
feed my family.

Shari.

- What are we doing?
- I'm doing a tandoori.

- Stop it. A tandoori?
- I am. I am.

- What's happening to you?
- I like to cook Indian food.

- Subha!
- Yes, Chef?

Shari's doing a tandoori.
We have no tandoori oven.

I don't have a
tandoori at home, so--

I feel like there's something
missing in this competition.

A little Minnesota.

What other cuisines
can you cook?

I grew up in the midwest. I
can cook midwestern food.

- Italian dishes. French-- - Italian?
I can do some Italian.

- Spanish-inspired.
- I can do a bouillabaisse.

Now you're talking.
Everything you're doing here

is a little bit of
the mother-in-law.

You're cooking for
her every time!

It's not about the
mother-in-law.

- I know.
- It's "MasterChef,"

not "Master Mother-In-Law."

It's gonna be good, Chef.
It's gonna be good.

Gordon: 10 minutes to go.

Great move, Sarah.

- I'm expecting Sarah to bounce back.
- Yeah.

She led her team to the loss,
so tonight is redemption.

I'm not going home tonight.
This is my dish.

I'm staying here, and I'm going to
get myself back on that balcony.

That is fantastic!

Start thinking about
the plating, let's go.

Taste everything.

Renee, make sure those
biscuits are cooked.

- Subha?
- Yes, Chef?

Get out of neutral, get into first gear.
Let's go!

- Yes, yes, yes.
- Come on, two minutes! Here we go!

Subha, looks like you got a lot
of flavors going on there, buddy.

Yeah. Thanks for
sending me here.

- Oh! Oh-ho!
- You're welcome, Subha.

You're welcome, my brother.

Kimberly, do you like where the
consistency of that sauce is?

- Taste! Taste, young lady! - 90
seconds to go, guys. Let's go!

What's he doing? Left, right?

You're not bringing
in an airplane!

Put the pan down, Subha!
Work with two hands!

- Come on!
- Oh, jeez ( bleep )!

- Put the pan down!
- Not with your hands!

Two hands! Let's go! Come on!

- 45 seconds to go!
- Aarón: Come on, Subha!

Let's go! There you go.
With finesse!

- 30 seconds, guys! Come on!
- Come on, guys!

Come on, Subha, let's go!
Get all the elements!

- What do you have up there?
- Less is more, Micah.

Nice, Sarah. 20 seconds to go!

Aarón: All right,
here we go, guys!

Gordon: That's enough. That's enough.
Don't go crazy.

Aarón: All right! Let's go!

Ten, nine, eight,

seven, six, five,

four, three, two, one!

Aarón: That's it.
Hands in the air.

Kimberly: I'm a perfectionist,

so I'm not happy with the plate.

I'm not sure how it compares
to everybody else's dish,

but I did the best I could.

So, you know, only--
only time will tell.

- Great job, Wuta.
- I didn't know if I can get it done,

but I got it done, you know?

What an incredible cook-off.

Now it's time to taste

those extraordinary
chicken dishes.

First up, Wuta,
make your way down.

I think a lot of people are
counting me out this challenge.

I haven't tasted the chicken,

but I always think that food
is more about the love,

the timing, and paying
attention to it.

Wuta, describe the dish, please.

So what we have here
is fried chicken

with about eight
spices in the batter,

- and roasted potato. - So you used
the breast, which is interesting.

Because traditionally,
it's a tough one to fry.

It's a brave one.

I wanted to show you guys
that even with something

that you guys told me
wasn't good enough,

that you can still make
good food from it.

Let's see how that's cooked.

- Hmm.
- Mm-hmm. Yeah.

I like the boldness.
I like that you have

a chip on your shoulder and
you want to prove us wrong.

That really says
a lot about you.

But I feel like you need a
fresh element to this dish.

There's no greens.

There's nothing that's a
departure from fried.

You need something
to give you a break.

It's not really my type of dish,

but I think that you're finally

- putting yourself on a plate, Wuta.
- Thank you, Chef.

Wuta, you've made one
crucial faux pas.

There's a couple of almost like nodules
of flour that haven't been cooked out.

When you have a chicken
breast that thick,

the coating needs
to be super thin.

- Just a light-- - You need
to pat and dust that off

because it's super-thin chicken.

With this delicacy, I don't
want to taste the flour.

Thank you, Chef.

Great job, Wuta.

Sarah, can you bring
your dish down?

Gordon: Describe the
dish please, Sarah.

Today I have for
you a buttermilk

spicy fried chicken with
celery root two ways.

I have a puree and a
celery root slaw.

Sarah: My heart is pounding

because I really want
to redeem myself.

I'm, like, trying to
read their faces,

but their faces are
totally blank,

and I'm getting nothing.

Which is strange for me,
because I'm an interrogator.

That's what I do for a living.

Visually, it's got finesse.
I've never seen such

a beautiful, artistic
piece of fried chicken.

Joe: It's super modern. It's like
gastro-pub New York, London.

Yeah, and I love the textbook
cuts on all the celery root.

Gordon: What's the seasoning
in the coating, please?

Buttermilk, a little bit
of salt, and pickle juice,

actually, for the brine.

Chicken's cooked beautifully.

You know what, Sarah? You have done
something that's very remarkable.

That puree and that slaw

can go with just about any
protein in the world.

I mean, that's how
good the setup is.

Gordon: What you've proved
tonight is that your perform

so much better cooking
individually,

than you can driving a team.

I'm hoping, if you're still
here, that controlling a team

and standing above
the competition

bounces back, because that's
what it's gonna take.

- Thank you.
- Thank you, Chef. Thank you.

Sarah: I'm feeling so validated.

As team captain, this
weight that I've had on me

losing the challenge
is totally gone.

Subha, come on down.

Gordon: Let's go.

Subha: I'm happy to present
this dish to the judges,

because this is the time
for me to show them

that I can cook
good Indian food.

This is my redemption,
and also a chance

to prove to those in the balcony

that I can be better utilized
in the team challenges.

I made Chettinad chicken,

which is traditionally from the south
India region called Chettinad.

It's cooked with roasted coconut,
pepper, and a lot of dry spices.

And I contrasted that with a saffron
basmati rice, cabbage, and peas.

So, visually, you know...

I see food like this,

I want to send you
to LensCrafter.

- Joe: Aww, come on.
- It doesn't look attractive.

- Come on. Oh, really?
- It looks nice.

It looks like the cat's
crawled all over the plate.

What is this thing here?

- Uh, it's the sauce. It's the Chettinad
sauce. - Joe: It's the sauce.

- It's a home dish. - I know it's
a home dish. Here's the thing.

At this stage of the competition,
I just want finesse.

Everybody's sharpening
their knives

and everyone's getting
way more finesse.

So, shall we?

I gotta say, sadly,
sometimes Indian food,

the presentation doesn't live up

to the flavors
that are involved.

And here...

it tastes a lot
better than it looks.

This is such a smart dish.

For me, it tastes delicious.

I just wanna go back with
my blindfold on and eat it.

Because it's not gonna win
a beauty contest, is it?

- Yes, Chef, I agree with you.
- Let's be honest.

You and I are never gonna be
on the cover of "GQ," are we?

- No, Chef.
- No, but the flavors are there!

- It's bloody delicious.
- Joe: I think it's fantastic.

It conjures up everything I think
about southern Indian food.

I think the white
heat is really great.

The cabbage and peas,
I've never had before.

- Excellent.
- Thank you.

And, um, this dish, Subha,
is "Subha-dooba" good.

- Good job!

- I've never seen you eat three
bites of curry. - It's really good.

I think you're turning
Joe on to curries.

- Which is a hard proposition.
- It's been 10 years coming.

Subha, you might be the
guy who breaks the code.

Subha: I made Joe love curries.

- That is an amazing thing.
- Good job, Subha!

I think Noah is going to regret
putting me in this position,

because what goes
around comes around.

- You did great, Subha. Absolutely amazing.
- Deep breaths, Subha.

- Thank you.
- Noah. Huh? See?

Awesome. Grew in
front of our eyes.

Unbelievable. It looked awesome.

Now the question is, does he forgive
you or does he come at you?

- I hope he comes at me.
- Hmm.

Next up, Renee, please.

I believe my granny's gonna
really be proud of me.

I put my passion
into this plate.

So I know she's
looking down on me

in heaven saying, "Good girl."

Describe the dish, please.

This is me on a plate.

It's my southern fried chicken,

garlic-roasted mashed
potatoes, and a biscuit.

It might seem basic, but it's
really dear to my heart,

'cause my grandmother
was very poor.

And when they could afford meat,

she'd make pan-fried chicken
in a cast iron skillet.

Gordon: I'm dying to taste it.
Where's the gravy gone?

The gravy's on top of
the mashed taters.

- Gotcha.
- Taters?

Taters. Or potatoes.

When I think of southern
home cooked food,

- I think of this dish.
- Thank you.

And this could be a cover
picture of a southern cookbook.

I think tonight you've taken a big
risk, you're baking biscuits.

Nobody else is baking anything
else separate, so I'm pleased.

Thank you.

How's the chicken cooked?
All right?

Mm-hmm.

Aarón: I love the
seasoning of the chicken.

The mashed potatoes, I would
imagine grandma making those.

But good stuff right here.
I can capture the essence.

- Thank you. Appreciate it.
- It looks like it tastes.

It's super, super homey.

The one issue I've
got with this dish

is the fact that the mashed
potatoes are so wet.

You've overcooked the potatoes.
It's taken on too much water.

And so whatever you add into that,
it just becomes even more watery.

Chicken, for me, is cooked fine.

And the star of this dish

has to be those biscuits.

But what a shame that
mash is nowhere near

the standard of MasterChef
or even your grandma.

Thank you.

Chin up, Renee. Chin up.

Next up, Shari. Please come
down with your dish, thank you.

Shari: Gordon wants me to
cook different cuisines,

so it makes me nervous

knowing that this is
another Indian dish.

I know that my chicken and
my potatoes are good.

But there's not gonna be
any BS-ing him with this.

I did a tandoori chicken with a
traditional yogurt marinade,

some turmeric and cumin
spiced potatoes,

- and then my chutney turned into a foam.
- Wow.

Unfortunately, I added
too much liquid.

I had to save it.
I thought fast.

- I ran back...
- Sure.

- grabbed some cream...
- Smart.

threw it in a siphon.
You get a foam.

Let's get it straight.

Visually, it looks beautiful.

- Thank you, Chef.
- Yeah, and one

of the difficult challenges
with Indian food

is how do you present
it beautifully?

- And I think you've solved that riddle.
- Thank you.

Joe: Yeah, it looks really nice.

It's a great balance between,

certainly, Indian colors
and upscale plating.

- Thank you.
- Gordon: Should we taste?

- Now how long did you cook the drums for?
- For about 15 minutes.

The chicken's delicious.
I love what you've done.

- It's the foam that spoils the dish.
- It was supposed to be

- a nice chutney.
- I know what it was supposed to be.

- But I'm a firm believer, if it's not good
enough... - Don't put it on the plate.

- Don't put it on.
- Gordon: ...Don't put it on.

So you make this
delicious chicken,

beautiful spiced potatoes.

And then you spoil it
with, you're saying,

a fake chutney.

- It's a mess.
- Yeah, you know what?

I have to disagree with Gordon.

I actually like this little
faux chutney, whatever you did.

It's a cooling element
to all the spice.

Yeah, I think that the sauce,
the foam, is excellent.

The potato recipe I'm
going to steal from you,

- because it's spot-on.
- I would love to share it.

It's spicy, delicious.

- Very good dish.
- Good job.

Next up, Micah, please.
Let's go.

Micah: Making coq au vin
was definitely a risk.

It is a tricky dish.

But I think that it'll be--

it'll be-- it'll be good.

Today I've made coq au vin
with sautéed pearl onions

and mushrooms and
roasted carrots.

Have you ever had
coq au vin before?

- Yeah.
- Where had you eaten it?

Um, I've made it for myself
and my uncle made it for me.

- Never eaten it in a restaurant?
- No.

Unfortunately, you picked a dish

that without having tried
an original version

is impossible to duplicate.

It's just that particular.

You've got balls of
steel, young man,

to try and do a coq
au vin in 45 minutes.

In France tonight, that
dish takes four hours.

It's got that red wine
taint, but there's no sauce.

Coq au vin is traditionally
served almost in,

like, a casserole, with
ladles of red wine.

- Rich, delicious flavor.
- Yes.

Chicken is cooked beautifully.

- It's just not a coq au vin.
- Yes, Chef.

Kimberly, please, let's go.

Kimberly: I look around the
kitchen and I feel like

I'm not worried about
myself at this point.

I wasn't super confident in
breaking down the chicken,

but I feel like I've cooked
this dish enough times

that it's good
enough to save me.

Describe the dish, please.

I made a rosemary herb chicken

with a Mediterranean rice
and pureed mushroom sauce.

I love the fact that
you used the wing.

Even in my restaurant--
at the highest level,

we use the wings as well.
You know that.

Joe: The plating leaves a
little bit to be desired.

- I would expect more finesse.
- You know, I'm puzzled

just by the description,
Kimberly, to be very honest.

You're saying mushroom sauce,
and I don't see any mushroom--

What is a mushroom sauce? When's the
last time you pureed mushrooms?

If I'm make a mushroom sauce, it's
rehydrating a dried mushroom.

- But pureeing?
- I've never pureed a mushroom, no.

- Aarón, when's the last time you pureed
a mushroom? - You don't do that. No.

Gordon: Should we taste? So...

I want to taste the sauce.

It's not really a sauce.
It's a cream.

It's curdled.

- What did you put in there?
- I put in some butter and heavy cream.

Heavy cream. You
know what you made?

Mushroom-flavored
cottage cheese.

Kimberly, the actual chicken
you've cooked well.

Great color on it.

The thing that absolutely
destroys this dish

is that texture of the sauce.

It's like a cold vomit.

Crap.

- Grainy bits in there.
- It's curdled.

Aarón: I've gotta say, the
rice has beautiful flavor.

The chicken is cooked
well, to your point.

But that sauce is very
off-putting, Kimberly.

- Mm-hmm. - I'd prefer to see
the mushrooms in the rice.

It's a shame, because you've
cooked the chicken beautifully.

- Okay.
- Thank you.

Kimberly: I'm super
disappointed.

Based on the criticism,

I think that there's
a possibility

that I might be going home.

But Gordon is telling me

that my chicken is
cooked perfectly,

that the flavors are there.

So I'm thinking,
"Chicken challenge?

You know, Kim, you
still got this.

You're still in it."

Some outstanding dishes.

- I mean, where do you go?
- Look, there's two roads here.

I think the people who went
the super-traditional route

did recipes that are
familiar to them--

and those who pushed
the envelope.

And I think there are
winners on both sides.

- Aarón: Yeah.
- It's those that fell short

- we need to penalize.
- Yeah, I agree.

Okay.

First of all, well done.
That cook was extraordinary.

The energy? You did
yourselves proud.

But it is a competition,

and sadly, somebody
is leaving tonight.

Shari...

- Sarah...
- Yes, Chef.

Please, head upstairs.

Two of the best
dishes of the night.

Way to go.

Micah, you presented
us a coq au vin.

It wasn't a coq au vin.

It was a sautéed chicken

finished with
mushrooms and onion.

But the chicken was
cooked beautifully.

- Head upstairs.
- Thank you.

Good job, Micah.

Thank you, Jesus.
Thank you, Jesus.

- Subha.
- Yes, Chef.

Tonight you executed a
southern Indian-inspired dish.

It didn't look the
most attractive,

but we all agree, it
certainly tasted on-point.

Subha, head back upstairs
where you belong.

Thank you, Chef.

Thank you, Chef.

Good luck, guys. Good luck.

Great job, Subha.

Subha: It feels good
walking up to the balcony,

and I wanted Noah to come and
put the apron back on me,

because he was the one
who put me down there.

- Hold on.
- That's redemption.

- I got you.
- I'm here to stay.

I'm here in it to win it.

The rest of you, please
come down to the front.

It sucks. I thought I hit
the home run with this.

But once again, I find
myself in the bottom three.

This is not where I want to be.

One of you three has cooked
for the very last time

in the MasterChef kitchen.

Kimberly, the only one that
cooked a chicken wing.

But the sauce was broken

and the texture of
a cottage cheese.

Wuta, the fried chicken--
crisp on the outside,

slightly dredged in flour,

a little bit too heavy.

Potatoes delicious.

A touch of seasoning missing.

Renee, you gave us a take on grandma's
fried chicken with a biscuit.

It lacked a touch of finesse,

especially with the
mashed potatoes.

You should know how to
nail a mashed potato.

Somebody has to go home.

Kimberly, please step forward.

Kimberly,

I'm really sorry to say,

but you've cooked
for the last time

in the MasterChef kitchen.

- Aww.
- Wuta, Renee,

head upstairs, please.

Thank you, Chefs.

Wuta: I'm feeling
really relieved.

But I need to start delivering
on these challenges,

because I don't want to be
in the bottom three again.

I want people to know
that I'm a force

to be reckoned with
in this kitchen.

Thank you, God. Thank you.

Kimberly, promise us you're
gonna continue cooking.

I will definitely keep cooking.

- It's okay, girl.
- You got it.

Thank you for giving
me the opportunity

to cook in this kitchen.

It's something that
I will never forget

for the rest of my
life, so thank you.

Great job, Kim.
Proud of you, Kim.

Kimberly: I feel sad
that I'm going home.

At the same time, I'm grateful
that I had this opportunity.

Go kill it, guys. Go kill it!

This is not the end for me.

This is just the beginning.