Original subtitles

- Previously on "MasterChef"... - We're in our element now.

The barbeque team challenge brought the heat...

Joel and Adam with their advantage got to pick the team,

they got to pick the protein.

Joel's gonna come behind and place the steak.

They got exactly what they wanted.

And while the Red Team struggled...

I would refire those grills. They're all raw.

Enjoy. Thank you.

The Blue Team kept their cool.

Jesse's on his own handling those pork chops.

They've knocked it out of the park.

- Jesse, well done. - Thank you, sir.

- Congratulations, Blue Team. - Sorry, guys.

Sadly, Red Team, you will face the dreaded pressure test.

I'm a bit nervous going in the pressure test.

There's two powerhouse duos that we've got to go against.

Tonight, in the final pressure test of the season...

- Let's go, mi amor. We got this. - Yeah.

The duos must divide and conquer...

- We want to see a three course meal. - Of course.

To pull off a triple threat challenge.

It's gonna get sticky.

- Hell. - We're totally screwed.

You're wrong already. You made a mistake.

- This is a disaster. - Oh, you didn't start with the ravioli?

- No, sir. - That's interesting,

'cause I would have started with the ravioli.

- This is the worst dish. - Absolutely.

I know you can perform better than that.

You can see it's broken. You soaked it.

I did, Chef.

This is the final pressure test of the season. And, boy, what a way to end it.

It's gonna be a challenging one.

- Here we go. - Whoo!

- Welcome back, Blue Team. - Here we are!

Head up to the safety of the balcony.

We are safe from another pressure test.

After last week's challenge, I think we earned our place up here on the balcony.

And it feels good to be up, up top watching them below.

Red Team, line up, please.

Our team lost last week.

But as brothers, we've always got each other's backs, through the good and the bad.

And now we've got to pick each other up

and get through this pressure test.

Let's start off with a hearty congratulations

- to the Blue Team. - Yeah!

- Good job, guys. - Good job.

You all deserve your spots in the top five. Well done.

- Thank you, Chef. - Thank you.

As for you three dynamic duos on the floor tonight,

Adam and Joel, you had the whole challenge

- in the palm of your hands. - Absolutely.

- What happened? - Chef, it was a comedy of errors.

We had steaks all over the place from a temperature perspective.

And, Chef, I put too much emphasis on helping get the panzanella out.

I should have gone with the hero protein and helped him out.

I know, at the bottom of my heart,

you can perform better than that.

Right, all of you, take off those red aprons

and put on your black aprons, please.

Going into tonight, top five on the line,

I know this is gonna be harder than the last pressure test.

Yeah, I don't want to be in a pressure test

against any of these people.

Those are our toughest competitors.

It's going to be scary.

Tonight, for this final pressure test,

we're stepping things up even more.

And we are gonna be testing your technical abilities

with a true "MasterChef" classic.

Oh, boy.

Tonight, from one of my restaurants,

you will be cooking...

egg yolk raviolo with sage and brown butter.

It's a super delicate dish that requires technique,

precision, and finesse.

I've seen the raviolo on "MasterChef" before,

and I'm a little frightened.

This is a pretty technical dish.

- Wow. - Yeah, it's Joe's signature dish.

You've got to execute it flawlessly.

And unfortunately, I've never even made it.

- It's a lot. - Wait, wait, wait, wait, wait, Joe.

Oh, my gosh.

I think they can handle a little more heat.

So let's add a second dish, an entrée to the menu.

Crap.

This is a dish from one of my restaurants.

Pan seared scallops with Texas creamed corn,

pickled mushroom, cornbread, hot sauce.

Ooh!

There's a lot of elements you really have to nail

in order to pull this dish off.

- Difficult. - Difficult.

- Well, hold up a minute. - Obviously.

- Oh, no. - Of course.

Surely, we have to round this off with a delicious dessert.

Uh-oh.

That is featured in many of my restaurants.

It is...

sticky toffee pudding with toffee sauce,

whipped mascarpone, and pistachio.

This dessert should be rich, gooey, and delicious.

This just feels impossible. We're not bakers at home.

And with three dishes to make before that clock ends,

this is an uphill battle.

Tonight, this pressure test is unique.

We want to see a three course meal.

Three distinct complex dishes,

two home cooks, and one hour to get it done.

This is only possible tonight as a dynamic duo.

Oh, wow.

So you need to divide and conquer.

To pull this off, it's not gonna be easy.

So to give you a helping hand,

let me demonstrate how I make my scallop entrée.

Please.

What an honor to see you cooking!

I'm gonna show you how easy it is to make some scallops.

- Yes, Chef. - The other two dishes we've made before,

but Chef Tiffany's scallops, we have never done it.

And this is the one that we are really worried about.

So first things first, I'm going to make my hot sauce.

It's basically mustard seeds, bay leaf, some vinegar, water,

and a little salt that goes in, and some sugar.

- A lot of flavors. - Bring that up to a boil,

and then all of those flavors will come together.

- All right. - Now let's make some creamed corn.

Onion. Give me a small dice.

- Y'all with me, right? - Yes, Chef.

A little bit of the bell pepper.

And then add in my onions first.

If you don't hear that, not cooking, all right?

Peppers, a little salt, a little pepper.

Everything that she does is just like with such ease.

- Sauté. - I'm just trying to remember as much as I possibly can.

Get my corn in. A little cream.

Hoping that if I miss something, he's catching and vice versa.

But there's a lot.

The main part of this is making sure the texture of the corn is right.

A little soft, but I don't want it to be mushy.

It's not puréed. It's textured.

Next, so cornbread.

That's gonna toast it, brown it, give it some flavor.

- Oh, cool. - Great idea.

While that's working, we're going to finish our corn.

There's a lot of components.

So I'm going to put about a third of that corn in here.

- Yes, Chef. - This is the part of the dish you have to nail.

I'm gonna add a little bit more cream.

- I'm going to pulse it up just a little, right? - Yes, Chef. Yes, Chef.

- Goes back in with the rest of the corn. - I love that consistency.

Nothing like Texas sweet cream corn. I love it!

- Okay. - Awesome.

Now I'm gonna make a quick hot sauce.

All I'm gonna do is take my pickling solution,

pour over my Fresno chili.

And now all I'm gonna do is blend it.

- I want it just really smooth. - Nice.

Careful. Don't breathe it in.

This hot sauce is gonna go in my breadcrumbs. Oh, yeah.

- Take that home. - Smells delicious.

Now we are going to start cooking our scallops.

It's gonna be a tough one, this one.

The dish sounds easy, but it's nothing but easy.

- No. - Especially the cook on the scallops.

- Absolutely. - Main thing about scallops

is making sure that they're all the way dry.

- Dry scallops. - Wet scallops will not sear no matter what we do.

- Yes, Chef. - You've got to hear that sear.

If you don't hear the sear, you ain't cooking, baby.

Add in your butter. I want to baste with that butter.

All that flavor. You see that right there? We're not there yet.

- No. - A little more. A little more.

You want to sear. You don't want to overcook your scallops.

- All right. - We're done.

- Perfect. - Beautiful.

Everything can go wrong right now.

You undercook scallops, they're awful.

You overcook them, they're rubbery.

There's like 300 things on Tiffany's dish.

This is gonna be the hardest "MasterChef" challenge yet.

Now, let's plate.

So first, I'm going to take my corn.

Look at that. Gorgeous.

See that basil? You see those peppers?

- That's why I added the peppers. - Lovely.

All right, scallops go down. I have my blossoms here.

Give a little bit of that zucchini flavor.

- Amazing. - Yeah, looks incredible.

Pickled mushrooms and radishes.

Next, the cornbread crumbles as well

and that is how you make scallops like a MasterChef.

Wow.

Incredible.

That looks delicious. Great job.

- Whoo! - Right.

Listen up. Tonight, you have one hour

to replicate our three course menu.

Now, it may sound and seem like a monumental task,

but we have helped you out with a few shortcuts.

Pasta's been made for you.

Ingredients have been weighed out for the dessert.

However, you still have to roll out the pasta dough

and construct the raviolis yourself.

Now, remember, two duos will survive tonight's pressure test.

But sadly, one duo will be going home.

- Make sure it's not you. - Yes, Chef.

Right, your 60 minutes starts now. Off you go.

- Let's go! - Let's go!

- Come on! Go! - All right, so let's get our game plan going.

So I'll start on the cake, since that's gonna need to go in the oven.

- Okay, - I'm gonna get the pasta going,

- and then you and I can start working on Tiffany's dish. - Okay.

You need to have a strategy, you know, it's very important.

- Yeah, it's very important. - Vinegar's going in.

- All right? - Okay.

- Plenty of time, Michelle. - Okay.

I want to see what Joel and Adam do.

So our plan of attack is Adam's gonna start working on the toffee cake,

and I'm gonna start working on the mise for the entrée.

I think this is a great strategy,

because Adam is a bit more detailed in the kitchen.

We've got to make sure that cake goes in quickly,

'cause it takes about 30 minutes to cook.

60 minutes for three dishes is much more difficult to execute.

And not only that, they're three signature dishes from the judges.

We've got to knock this pressure test out,

get those white aprons back, and get to the finals.

All right, I'm going down with the pickling liquid first.

- All right. - I'm working on the cake right now.

I'm gonna start creaming the butter.

Rachel has to jump on the desserts, because that's her wheelhouse.

I have to jump on the pasta, because I've done this dish hundreds of times,

and we're gonna come together to work on Chef Tiffany's Southern sea scallops dish.

We need to make sure that we nail all of the elements,

because we're going against two really strong competitors.

And we know how important it is to be top five.

It's an incredible milestone.

We got this. Let's go.

Divide and conquer is the essence of tonight's pressure test.

I think what needs to happen is you need to have both duos working on different things.

So you got to separate a little bit.

I'm gonna need pans as well.

- I already got the greased trays on the pans. - Great.

So let's start to prioritize these three dishes.

I mean, the first and foremost,

we've got to get that sticky toffee pudding in the oven.

Gonna start creaming the butter and the sugar.

The aeration of that batter, and making sure there's no lumps in there.

Really important. If it granulates, then it just becomes horrible.

- A granulated batter for that dessert... - Ruin it.

Is a sure ticket out of the MasterChef kitchen tonight.

- Absolutely. - How are you working on that?

- I'm finishing the ricotta. - And then the pasta.

It is a smart move to actually make those raviolis early and let them dry a little bit.

- Dessert in the oven, rolling pasta. - Exactly.

If you're not doing it that way, you're wrong already.

- You made a mistake. - Yup.

All right, so mushrooms are marinating.

And then you can start focusing on the entrée dish.

- Yeah. - That should be the last thing to do.

And everything else in between, you get yourself set up for success.

45 minutes to go.

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

- They're looking beautiful. - Perfect.

What's happening? Oh, my God.

- I messed this up. - All right. What happened?

I did what you told me not to always do.

Damn, look at Michelle. She's flapping.

- Oh, no. - I creamed the coffee mixture instead of the sugar,

so it didn't turn out light and fluffy like it should have.

I put the wrong ingredients into the cake batter.

And literally, I'm so panicked.

It didn't get light and fluffy

because it was coffee and not sugar.

I did.

But I don't know that it's gonna get light and fluffy.

- I'll try. - Michelle's having a problem with the...

- Yeah, because she's nervous now. - Yeah, she's nervous.

We can keep creaming it and see if it'll happen now.

But I don't know that it will.

Oh, my gosh.

I'm trying to whip it more, seeing if it will get fluffier.

It's not getting fluffier. This is a disaster.

We're totally screwed.

We can keep creaming it and see if it'll happen now.

But I don't know that it will.

I've messed up the cake. The wrong ingredients end up in the cake batter.

Oh, my God. This is totally messed up.

- Zach? - Yeah?

- I think you need to step in on this. - Okay.

- And I need to start on the pasta. - Okay. Sounds good.

I am panicking at this point in time.

We have so much else to do. There are two other dishes that we need to make.

And this cake is totally screwed. We have to start over.

I want to get off the fried.

- They have to do it again. - Oh.

We've lost some time.

But we didn't come here to lie down this close to the end.

We came here to chase after our dreams.

So we don't want to go home until we bring that trophy back with us.

- Oh, my God. - Just breathe and recoup. You got this.

Just under 40 minutes to go. Come on!

You should be getting the sticky toffee pudding in the oven.

- Cakes are going in. - Julio, cakes are going into the oven now.

- And pasta needs to start getting rolled. - Come on, guys.

The clock is moving fast. Let's go.

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

Keep going. Keep going.

Julio's already rolling his pasta.

- And he is rolling with a vengeance. - Yes, he is.

- All right, corn's going in. - All right, it's smelling good, man.

- Got it. - Two minutes until it's light and fluffy,

plus the zest, orange zest.

- You okay? - Yes.

Right, Zach and Michelle, how we doing?

Not so great. We made some mistakes with the cake right off the bat.

Right, cake mix. How are we doing?

We're recovering here. We had a little bit of a mix-up at the beginning.

The espresso powder was added into this,

and I'm just trying to bring it back.

It doesn't look good when you first start it off like that, okay?

- It doesn't. - You guys need to talk to each other

- and get back on track. - Yes, Chef.

- Scallops don't get cooked till the end. - Yes.

Raviolis don't get cooked to the end as well.

So we've got the corn to go now, the pickling.

- Okay, off you go, guys. Good luck. - Thank you.

I'm almost done with the pasta. Come on, not right now.

It's sticking right now. Oh, my God. The pasta.

Zach and Michelle, if they get it together, they do well.

- Yeah, they do well. - Yeah.

- The cake is in the oven. - Set up the timer.

- Okay. Yup. - Timer.

All right, I've got the corn done.

Looks like Zach and Michelle and Julio and Rachel

started on the pasta and dessert, but Joel and Adam...

- Are doing components from the scallop dish. - Okay, interesting start.

All right, boys, how are we doing?

Doing well, sir. Just getting rolling.

Let's talk about Tiffany's dish. Feel comfortable with it?

- Is it something you can get your head around? - Yeah. Yeah, absolutely.

I make creamed corn quite a bit at home, so I really love those flavors.

What do you think, between you two guys,

the most challenging dish of the three is?

- The pasta raviolo. - The pasta?

I've rolled out pasta, but I haven't made a big raviolo like that, so.

- Where are the ravioli? Did you make them already? - We're about to work on that.

- Oh, you didn't start with the ravioli? - No, sir.

That's interesting, 'cause I would have started with the ravioli.

- Okay. - You think there's any tricks to this raviolo

or it's all pretty straightforward?

I'm a little bit confused on the thickness, on how thick you want it.

You have to judge by the size of how much ricotta you put in

and how big the egg yolk is to the thickness of the pasta,

because the pasta has to cook until it's cooked through

and not become overcooked, or else it'll explode.

- Right. - Good luck.

- Yep. - Joel's starting on pasta now.

I'm gonna start filling the pasta.

Wow, Julio, he's already doing the ravioli.

Rachel, Julio, how are we dividing and conquering?

So I'm working on the dessert.

Julio's working on the pasta,

and then we're gonna try and work together on the scallops.

Good. Is your dessert in the oven?

- Yes. - Okay, good.

So you're gonna make the sticky toffee sauce now?

No, I'm gonna make it once... as soon as I get it out of the oven.

All right, I just want you to be mindful of everything that has to get done.

If you can get more things ready early on, do it.

Because when it comes time to plate,

- I promise it's gonna get sticky. - Yeah. I know.

And so you just have to plan for that.

How is that, Julio? Look like you've done this before.

Chef, I love making egg yolk raviolo.

Of course, at home, I have all the time in the world.

- Sure. - But Rachel's feeling confident.

I'm feeling confident. And I think we're gonna nail this.

Beautiful. Good job. Move on to the next right after that.

Good luck, y'all. Finish strong.

- You working on the corn? Okay. - Yep.

Just under 20 minutes remaining. Come on, guys. Let's go.

Come on, guys. Let's go. You can do it! - Let's go, guys.

- Come on, guys. - Oh, boy.

Once that dessert is in the oven,

then you can start focusing on the ravioli

and get that corn done.

My God, it's a lot of work.

There you go.

I'm worried about Joel and Adam's,

because Joel made the creamed corn first,

and he's sheeting the pasta now.

Yeah, I mean, that's weird.

- They are not prioritizing themselves right. - No.

Hell.

And what I'm finding out with Adam and Joel

is their weakness is pasta.

- Oh. - Is it really? Wow.

They've only made pasta a couple of times before,

so that's a little bit concerning.

Damn. Damn, damn, damn.

How you feeling, man?

I'm worried about Adam and Joel's pasta.

- Yep. - It looks thick and dry.

The difficulty of this dish is the construction of raviolo.

- There is a ton of technique, and I've never done it. - Ay.

Last week, we picked the two best duos to win that challenge.

And unfortunately, tonight, we've got to cook against them for our lives.

And they've probably got the edge on the raviolo.

So if this is not perfect, we're going home.

They got to get it together.

Right, 15 minutes remaining.

Let's go. Come on.

Sticky toffee pudding should be coming out of the oven.

Oven open.

Smell good up here.

Is this is what they're supposed to look like?

I think so. Let them cool off.

- I'd say that's done, man. - Yep.

- Does it look all right? - I think it's good.

- Yeah. - Yolk up.

- Perfect. - Right.

- Brothers in arms. - Hey, Chef.

Make sure when you put the lid on there...

okay, it's really nice and jammed tight together, okay?

Don't go too firm on top,

otherwise you'll burst that yolk, please.

- Yes, Chef. - Cracks will start to form,

so be careful there, please. What are you doing next, Adam?

I've got the pistachios toasting,

and then get the toffee sauce going and the brown butter.

- Divide and conquer, yes? It's the name of the game. - Yes, sir.

- That's the name. - Yes, Chef.

Good job, Adam. So proud of you.

- Thank you, Tina. - Love you! Mwah!

- What's the time on the cake? - Six minutes.

- Okay. - Zach and Michelle, y'all look like y'all are moving.

Yeah, we had a little bit of an error at the start, Chef,

with the cake, so we had to recover from that.

You're good, yep. Who normally makes the pasta in your house, Zach?

Michelle normally makes the pasta dough itself,

- but I'm a close assistant. - All right.

- I'm a good helper. - Nice.

All you got to do is get yourself together. You're almost there.

Have all your mise en place ready for the creamed corn dish.

Clean all of that. You don't have a lot of time.

- Beautiful. - Whoa.

- Michelle's ravioli, it's gonna be delicate. - Right, good luck, y'all.

- Feeling confident? - Yes.

Rachel and Julio definitely look the most composed so far.

Okay. You guys look very calm and collected.

- Trying to be, Joe. - You happy? Everything good?

- Where are your raviolos? - They're in the fridge already.

- Oh, you have them in the fridge. - We have three of them ready.

It's gonna be colder. You just have to consider that in the boil time,

because when you're gonna boil, you got to really think about the temperature.

- Good luck. - Thank you, Joe.

- Let's go, Julio. - How do we know when it's done?

What do you think? Here, come tap it.

- I mean, it feels good. Yeah, let it cool. Okay. All right.

- They're catching up. - They are catching up.

- They're catching up. - They have time.

- Come on, Julio. Come on. - Look.

Okay, what are you working on right now?

- I'm working on... - Only a third.

- Yup. - A little cream in there?

- Yeah, cream. - Rachel and Julio look super organized,

- very well in sync. - They got a plan.

I think Rachel and Julio may be the furthest ahead right now.

But they put those raviolis in the refrigerator.

Anything they thought of a cook time

is gonna be different than the cook time of the other two.

This is definitely not one we're gonna go with.

Adam and Joel's raviolis have got air trapped in.

I said, guys, be careful of the air.

That's a disaster. If the water gets in the ravioli, game over.

We are down to our final five minutes to go. Come on. Let's go.

You should be cooking right now.

You have to cook scallops, pasta, sauces.

You've got to be cooking right now.

- Scallops gone down, raviolis in. - Scallops are down.

I'ma put a last glaze on the toffee.

- I'ma put the sauce on the plate. - All right.

- Ravioli's going in. - Yeah, ravioli going.

All right, we got this. We got this.

Come on, come on, come on, guys. Let's go.

We are coming down to our final three minutes.

Divide and conquer. Come on!

- Here, let me put it on your side. - Where's your scallop?

Rachel, Julio, you need three minutes for the scallops.

- Let's go. - Three minutes.

Start working on the scallop, yeah?

Come on, Rachel. Come on, come on, come on.

Come on, stop flapping.

Rachel hasn't even started the scallops.

- Come on, Rachel and Julio. - Brown butter.

- Oh, come on, guys. - Come on, come on, guys.

You've got to be plating. Let's go.

- You good on the scallops? - Yup.

- Oh, my gosh. - Let's go.

- Let's go! - Here we go!

I'm on it. I'm on it. Come on, Julio.

Joel's scallops, how long have they stayed in the pan there?

They've been in the pan now for over two and a half minutes.

It looks like he's poaching them more than he's searing them.

- That doesn't look good to me. - He's basting them.

Do not overcook those scallops.

We're down to our final one minute to go. Come on.

Let's go. Come on, Rachel.

Let's go, I just need the scallops.

Just a little bit more corn?

- No, that's good. Yep. - You think that's good?

- Here we go, push. - Come on, Julio!

- Here, here. - Where'd the radishes go? Right here.

- Did you add the lemon juice? - Huh?

- Did you add the lemon? - No, go ahead.

- There we go, 15. - Come on, guys!

Move some stuff out of my way.

- Let's go. - Put it right there.

I know. Should I dump this out?

- No, it's okay. - Too much. Pull some of that out.

Five, four, three, two, one.

Stop. Hands in the air.

- Well done. - Whoo.

- Great job, guys. - Wow.

- Hey, great job. - Great job.

- Good job, guys. - Looks good.

- That was our most intense cook yet. - Absolutely.

This was harder than giving birth 100%.

I totally fudged the cake batter.

So if that goes wrong, then we're totally screwed.

We're feeling relieved right now.

I mean, it was a lot to get done in only one hour.

But it's only three couples.

So there is literally no room for error right now.

One of us is going home today.

So we did everything that we could.

The pasta was definitely the toughest part for me

because we've only got a little bit of experience

rolling out big raviolo like that.

Hopefully the egg isn't overcooked.

And the scallops didn't get seared.

It feels awful because this is something

that I think we can pull off with no problem

and little things tripped us up.

Hopefully we did enough to get through.

Well done, all six of you.

Give yourselves a round of applause. Come on.

- Yeah, guys. - Amazing.

- That was tough. - Great job, dudes.

This was your final pressure test of this season.

Across tonight's pressure test,

you had to replicate our three course menu.

Joe's appetizer, that beautiful egg yolk ravioli.

Tiffany's entrée, those sea scallops with that Texas sweet corn.

And of course, my dessert,

that delicious sticky toffee pudding.

Now, two duos will be joining the other three duos on the balcony.

And sadly, we'll have to say goodbye to one duo after our tasting.

Right, it's time to get up to speed on what you've done

and see how they stack up against our originals.

- So first up, Zach and Michelle. - Let's go.

This is for sure the hardest challenge that we've done.

I really thought that it was over for us for a while there.

But our biggest concerns right now are this egg yolk.

I feel like it's beautiful and runny,

but you just never know until it's being cut through.

And obviously, this cake.

Jesus take the wheel on the cake.

Yeah, be good. Be good, cake.

Okay, so my appetizer, the egg yolk ravioli.

I have nothing to say negative about it,

except it looks like the dish I presented.

- Thank you, Joe. - Let's hope it performs like that.

- I think so. - You think so?

I think it's gonna ooze.

- Indeed. - Ooh, baby.

- Beautiful. - Yes.

This is exactly what we're looking for.

Wow. It's perfection.

- Great job. - Oh, my God.

- Nice. - Whoo!

Great job on the raviolo itself.

Brown butter, I'd like it a little bit stronger.

But the way all of it's coming together, flavors are there.

That ravioli's cooked beautifully.

Crisp up that sage a bit more? Big deal. Good job.

- Thank you. - All right, let's go to my entrée.

The scallops are nicely browned.

And my sauce itself is thicker, but texturally looks good.

- Thank you, Chef. - All right.

Scallops are seasoned and seared properly.

Corn's delicious, nice and creamy.

I will say, though, I wish that it had a little bit more hot sauce in the cornbread,

so it can get a little spice, because the whole thing is about balance.

- Yes. - My scallop was cooked beautifully.

The color's exceptional. It's restaurant quality color.

- Very well done. - Thank you, Chefs.

I think you captured the spirit of the dish.

It's a proper representation of your intention.

- Am I correct? - You are correct, Joe. You are correct.

That's the greatest compliment you could have.

- Thank you, both. Thank you. - Thank you, Chefs. Thank you.

All right, dessert. Sticky toffee pudding.

The volume doesn't look as light as it should be.

I love the color of the toffee sauce.

Could be a little bit more finessed. I've got to nitpick.

Somebody's going home tonight, and it's gonna come down to the wire.

Let's see what it's like inside.

We are looking for a light and airy texture.

Unfortunately, yeah, it is dense.

So you can see there's insufficient aeration there.

The dough tastes undercooked, but it's not undercooked.

It's just heavy, because there's no aeration.

So therefore, unfortunately, it's completely missing the mark.

And sadly, you can't eat a second, third, fourth mouthful on that one.

It's just too rich. Sorry.

It's very sweet.

Feels like a little more salt is needed as well.

And the pistachios are under toasted, so you don't get the crunch.

It's just out of balance, for sure.

Yup. Yes, Chef.

It's like eating a muffin with a caramel sauce on top.

And I think, as opposed to the other two dishes,

you totally missed the intention of Gordon's dessert.

- Thank you, Zach and Michelle. - Thank you.

- Good job, guys. - Wow.

Way too dense. What a shame.

Okay, Rachel, Julio, please come forward.

We feel confident right now,

but we know there are other two very strong duos

with the same dishes we made.

And if there's one small mistake in our dishes,

that could be the end of it.

Okay, first up, we have the appetizer, the egg yolk ravioli.

The dimension of the raviolo looks right.

The egg yolk looks to be the proper consistency.

The real trick's gonna be here... is everything cooked?

It'll have to come in the cut. Shall we?

Yeah.

Yeah.

The pasta structurally looks good.

The technical components of this dish are all really good.

The pasta has the right density.

The ricotta is also quite delicious.

The one criticism I would make,

I would have liked 30% more ricotta. Aside from that, excellent.

- Prego. - Grazie.

I really like the flavor combination that we're getting.

And I love that the sage is nice and crispy.

Thank you, Chef.

This ravioli's been put together with some finesse.

There's no two ways about that.

The volume's there. The skill is there.

- Well done. - Thank you, Chef.

All right, here on your sea scallops.

Visually, the scallops do not have enough of a sear.

They're pretty white. Shall we?

- Yeah. - Mm-hm.

- Wow. - Damn.

This is the thing. Scallops, it's the quickest cooking.

But you have to make sure you hit it.

And unfortunately, I have zero color.

And it's raw still in the center.

You just don't serve raw food.

This might be the end of us in this competition.

It's awful.

It's so raw. Who cooked the scallops?

- I did, Chef. - Oh, boy.

This is a disaster.

It's so raw. Who cooked the scallops?

- I did, Chef. - Oh, boy.

I'm upset for both of you. The scallops are way undercooked.

The seasoning on the corn is delicious.

The heat's there with the hot sauce across the crumbs.

Beautifully done, but the hero, way undercooked.

Okay, so creamed corn.

Good flavor, properly seasoned, lots of flavor going on there.

But it's just really hard to get past that.

- Like, this is a scallop dish. - Yep.

- Ay, yi, yi. - They're raw scallops.

The rest of the dish doesn't matter to me.

Finally, the dessert, sticky toffee pudding.

It looks delicious. It looks textbook.

Honestly, I can't tell the difference between mine and yours.

The sauce is just thick and rich.

You soaked it, and it's just oozing out.

You can just eat that thing all night long.

Toffee sauce is smooth, rich, everything you want.

I mean, it is one of the most technical desserts, and you've nailed it.

Absolutely nailed it. Well done.

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

I just love the texture here,

and I like that there's not too much orange.

Some of the orange can be really aggressive,

but this is like the right balance of all of it.

That dessert was delicious.

- Thank you, Chef. - Thank you.

Yeah, it's all executed very, very well.

The idea of bain-marie or double-boiling

baking in the oven is really difficult.

So when you get that kind of result,

it means you're really kind of doing it right. Really good.

- Thank you. - Thank you, guys.

- Hey, good job. - Good job!

The weird thing about the scallops,

on the back of your demonstration,

I expect it to be perfect. I'm sorry.

Mm-hm. Yep.

Yeah.

Ripping, ripping hot.

Now, step forward Joel and Adam, please. Thank you.

Whoo!

This challenge has tested us from a technical perspective to the max.

It's gonna come down to the smallest of details,

and I'm just hoping that we've nailed enough of those details.

First up, we have the pasta appetizer,

the egg yolk ravioli.

- Is this a crack? - I'm not sure.

This is basic, poor construction.

But, visually, it looks like the egg yolk may be runny,

and we'll have to cut it open to see.

It looks good. You cooked the egg properly.

Good job, guys.

Just let me taste it.

The cook on the egg is fine.

But the pasta is undercooked, a little bit too thick.

- It should have been thinner. - Got it.

The ricotta is a little bit too watery,

and the lemon component of the ricotta is way out of balance.

It's super lemony, super sweet,

and I don't know what to make of it.

- Understood. - Got it.

Kudos to not overcooking the egg yolk.

But, yes, the dough itself is just a little hard.

But the sage is nice. You know, you really get

- that warm spice that adds to the plate. - Thank you, Chef.

This is such a tricky dish, let me tell you.

But that pasta needs to be transparent.

You should be able to see the egg and the ricotta through that pasta.

Just wish you'd gone down maybe two more times

that machine and got it transparent.

- Understood, Chef. - Thank you, Chef.

Let's have a look at the entrée, my sea scallops.

You have everything in proportion with sizes.

The cream corn itself is a little watery.

Shall we taste?

Okay.

Well, scallops are overcooked,

which is bad news because it's the star of the plate.

Cream corn is delicious. The texture is not quite there,

but there's lots of flavor going on from the garlic

- and the peppers and the onion. - Understood.

Corn actually tastes better than it looks. It's a really nice season.

I think you got the right amount of hot sauce in there

across those crumbs, 'cause it really does lift that.

The scallops a little bit rubbery, but I love the corn.

What you really have is just a bunch of flawed techniques

that, at this level, we're expecting a higher level of dish.

Finally, dessert, my sticky toffee pudding.

This looks delicious, by the way.

It's aerated. The cream looks like it's over-whipped

'cause there's a little bit of a sheen on there,

like the fat's coming out of the cream.

But the actual hero, it looks delicious.

How long was that in the oven for?

- About 28 and a half minutes. - Yeah.

Yeah, beautiful. It's so light, so light.

That is lovely. Yeah.

Gentlemen, you've nailed the dessert.

It's beautiful. It really is.

- Thank you, Chef. - It's textbook, without a doubt.

I didn't touch the cream because you can see it's broken.

I didn't want to spoil that mouthful.

The toffee sauce is textbook.

- Thank you, Chef. - Delish.

I mean, it almost feels like I can eat two of them, no problem.

I mean, it may not be the best thing for me, but I could.

- Very nice. - Thank you, Chef.

Excellent baking. The sauce is amazing.

The cream is a little broken, but really good.

- Thank you. - Thanks, gents.

- Thank you. - Good job, guys.

- Good job, guys. - That's the best dish.

- It is the best dish. - This is the worst dish.

- Absolutely. - Yeah, what a shame.

If they nailed the scallop, they'd looking pretty right now.

Oh, well.

- Scallops? - Yeah.

What a night.

Three duos, two spots remaining in the top five,

and one very important discussion ahead of us.

Please give us a moment and make your way down to the front.

Thank you.

- Good luck, everyone. - Great job.

You guys, too, seriously.

Let's start off with Zach and Michelle.

- Egg raviolo was spot on. - And the color on the scallops?

Color on the scallops was great.

- But the dessert was too dense. - Right.

- Tasted like a bran muffin. - Yeah.

With Adam and Joel, the appetizer.

I mean, aside from everything else,

- they just didn't get the spirit of it. - No.

I mean, the scallop was so overly cooked.

- Yeah. - What about the dessert, Chef?

The dessert was good. They nailed it.

Julio and Rachel. I mean, what they doing

with those scallops, Julio and Rachel?

- And it was just completely raw. - The ravioli.

The balance was off a little bit.

But aside from that, it was executed well and edible.

Yeah. The dessert.

- Best of the night. - Yeah.

- All in agreeance? - Yes.

Well done, all three dynamic duos.

Irrespective of the result tonight,

that was the most difficult pressure test we've ever thrown.

And all six of you really did give it your all.

So well done. Seriously.

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

Tonight left us with a very tough decision.

But there is one duo that did stand out,

nailing two out of three dishes.

And beyond a doubt, have earned themselves a spot in the top five.

I think you know who you are.

All of you give it up, please, for Michelle and Zach.

Make your way up to the balcony.

I don't know how we pulled that off.

But I am so grateful right now.

Against all of those odds, it just feels incredible.

I never saw this coming.

Well done, Zach and Michelle.

Now, unfortunately, there is only one spot left

in the top five duos.

And after discussing it at length,

we've decided the duo

leaving "MasterChef" tonight is...

The duo leaving "MasterChef" tonight is...

Adam and Joel.

- Good job, guys. - Good job.

Congratulations.

It was a pleasure meeting you.

Rachel and Julio, your dessert was textbook.

Your seasoning was on point.

And you just made it into the top five.

Congratulations. Make your way up to the balcony.

- Thank you. - Thank you, Chefs.

Wow.

I'm very thankful that we made it through,

because I felt that we were going home.

Dodged a bullet.

- Being in top five is just an amazing feeling. - It is amazing feeling.

Yes, we had our bumps, but we're here. We've made it.

- And now it's dust it off. - Dust off.

- And continue. - Let's go.

Adam and Joel, honestly, your dessert was delicious.

However, two of your renditions tonight did miss the mark

in terms of execution and attention to detail.

But this brotherly bond has made both of you

a force to be reckoned with in this kitchen.

Adam and Joel, how's it been? Come on.

Honestly, it's been a blast. And while it's stressful,

each one of these challenges have been a blast.

- It's a lot of fun. - So like, we've really enjoyed it.

Yeah, you stood strong, and you stood out for all the right reasons.

A credit to yourselves, a credit to your families, and of course, to your parents.

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

Come up and say goodbye. Big hug.

- Yeah! - Come on, man.

- Thank you! - Nice to meet you guys.

Well we're disappointed we're not going home with the trophy.

We're not going home with the 250K.

- Very nice meeting you. - Pleasure to meet you, sir.

It's a little bit of a crush, I'm not gonna lie.

You know, it's disappointing. We're super competitive,

but this has just been a lovely experience from the beginning.

The next duo who we think deserves these white aprons tonight is...

Adam and Joel. Come on up, brother!

- I'm shocked. - Those shrimp and grits.

These two brothers from the South,

we brought a lot of passion and focus.

What you know about okra?

A lot about okra. It's my favorite veggie.

I would say that our relationship has grown,

and I think we put together some pretty awesome dishes.

- Plates look great. - I think we killed it.

Yeah, the communication was on the table, and now it's on the plate.

It looks like the brother ESP really worked out on this one.

Delicious. It's charming, but it's you guys on a platter, let me tell you.

This dish reeks of ambition.

They're delicious, more-ish, everything you want.

I think more than anything, what you did have was a great synergy.

- Thank you, Chef. - There was one exceptional tower of macarons.

Congratulations goes to Adam and Joel.

Holy.

We've absolutely exceeded our expectations.

Do we have a clean spot?

This experience with Joel by my side is priceless.

- Yeah! - Great job, guys! Great job, guys.

- Bye, you guys. - Take care, guys.

We haven't spent this much time together since we were kids.

There are not a lot of adult siblings

that get to do what we've gotten to do.

So we'll be talking about this for the rest of our lives.

Whoo!

- Next time... - Oh!

- There it is. - It's the wall.

The duos take on our gigantic challenge.

The fearsome "MasterChef" wall.

You will have to cook two dishes

that look and taste identical.

However, you cannot see each other.

This is my worst nightmare.

Verbal communication will be the key to your success tonight.

- What is our first step here? - What?

- Half a cup! - What?

I can't hear you.

They'll need to be in total sync...

- Jessica! - What?

- The purée's at the top! - Jesse, wait for me!

They're on two different islands right now.

- I have no onion! - To earn their spot in the semifinals.

- They're definitely the same. - It's just miles apart.

What a shame.

Boy, that's brutal.