All language subtitles for MasterChef.US.S15E13.1080p.HEVC.x265-MeGusta[EZTVx.to]

- 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.