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Masterchef The Professionals 2016 |
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#601 |
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Join Date: Dec 2015
Posts: 78
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I agree. Surely it would be better to just give them a classic challenge which would demonstrate that they have sound grounding from which to progress. And if they want to see some potential, ask them to then make a sauce of their choosing or something.
It's almost like they are picking really obscure things just to humiliate them. I thought the steak Diane yesterday was ok (and the tart at a push), but tonight's were both stupid. Comes across pretty patronising to sneer at them for knowing what a T bone plaice is or exactly how to make a random green soup.... They're better (imo) when they have to demonstrate a knowledge of basic butchery or filleting - things that you would expect a decent chef to know.... |
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#602 |
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Join Date: Jan 2016
Posts: 709
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But they should have known how to make the viege and the veloute. Also to cook the fish correctly, the cut in f from she was almost secondary, Monica said as much herself. The dishes are versions of modern classics in the fine dining world and the competition is about fine dining professionals. Always has been. MRJ used to give them some dishes that are rather obscure these days, old French classics which are not seen much outside of French restaurants, the dishes do far have been of the "Modern British" or "Modern French" genre that a compeitor could reasonably expect to have knowledge of, especially f they have been properly trained as chefs.
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#603 |
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Forum Member
Join Date: Aug 2008
Posts: 2,424
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Quote:
But they should have known how to make the viege and the veloute. Also to cook the fish correctly, the cut in f from she was almost secondary, Monica said as much herself. The dishes are versions of modern classics in the fine dining world and the competition is about fine dining professionals. Always has been. MRJ used to give them some dishes that are rather obscure these days, old French classics which are not seen much outside of French restaurants, the dishes do far have been of the "Modern British" or "Modern French" genre that a compeitor could reasonably expect to have knowledge of, especially f they have been properly trained as chefs.
A lot of these tests are set almost knowing it will expose gaps in their knowledge or stuff they have forgotten about but they are also looking to see how they perform when they are put on the spot and how good their general skills are. For instance the T-Boning of the Plaice, OK they may not have done it before but they will be looking at the care they handle and prepare the fish, how well is the piece they end with cooked and seasoned etc. The french guy(?) - how was that whole plaice going to cook properly in the pan like that?! They could have sent him home then to be honest. |
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#604 |
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Join Date: Dec 2009
Posts: 25,462
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Quote:
A lot of these tests are set almost knowing it will expose gaps in their knowledge or stuff they have forgotten about but they are also looking to see how they perform when they are put on the spot and how good their general skills are.
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#605 |
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Join Date: Nov 2009
Posts: 1,504
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Quote:
When is crackling dehydrated Pork skin?
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#606 |
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Join Date: Jul 2003
Location: Northumberland
Posts: 6,387
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Evening everyone
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#607 |
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Join Date: Jun 2009
Location: London
Posts: 4,904
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Present qf already
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#608 |
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Forum Member
Join Date: Nov 2008
Posts: 80,211
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Hello all
![]() Most of these were pants, just less pants than the others. |
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#609 |
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Forum Member
Join Date: Jan 2007
Location: Howich
Posts: 13,322
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Evening all
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#610 |
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Forum Member
Join Date: Sep 2011
Location: 🇬🇧
Posts: 60,766
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Evenin' foodies. Wow Fay Maschler has really aged. Well she must be about 102 now. She's been around forever.
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#611 |
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Forum Member
Join Date: Jul 2007
Location: Dirty thirty and proud!
Posts: 54,328
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Evening all!
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#612 |
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Forum Member
Join Date: Nov 2008
Location: London
Posts: 24,685
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Evening foodies
![]() Lovely roast chicken dinner. |
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#613 |
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Forum Member
Join Date: Jun 2009
Location: London
Posts: 4,904
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Pretty glasses Monica I lurves her anyway
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#614 |
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Forum Member
Join Date: Sep 2011
Location: 🇬🇧
Posts: 60,766
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Monica looks like Eric Morecambe tonight. "You've cooked with the right ingredients but not necessarily in the right order".
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#615 |
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Join Date: Jan 2007
Location: Howich
Posts: 13,322
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Chicken dinner ... needs roasties if nothing else
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#616 |
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Forum Member
Join Date: Nov 2008
Location: London
Posts: 24,685
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Monica's touched up her hair, it looks bleached to the death...
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#617 |
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Join Date: Jun 2002
Posts: 13,934
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Evening all
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#618 |
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Forum Member
Join Date: Sep 2011
Location: 🇬🇧
Posts: 60,766
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Quote:
Monica's touched up her hair, it looks bleached to the death...
She reminds me of one of the Rugrats with the hair and specs.
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#619 |
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Forum Member
Join Date: Jun 2009
Location: London
Posts: 4,904
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I've always hated an English roast.
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#620 |
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Forum Member
Join Date: Jan 2007
Location: Howich
Posts: 13,322
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Fatty Cabbage ... yum
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#621 |
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Forum Member
Join Date: Nov 2008
Posts: 80,211
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Quote:
Chicken dinner ... needs roasties if nothing else
The chicken is totally confied and then smashed, reconstituted and then arranged as confectionary. The veg is raw and sparse, with lots of sea weed on top. |
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#622 |
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Forum Member
Join Date: Mar 2011
Posts: 117
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Here we go: William 'balloNtine' Sitwell. There's no such word in either English or French. I was horrified to see it used in the Waitrose Christmas catalogue. Rather than admit he's wrong, he persuaded somebody in the company to adopt it.
Anyway, I hope there won't be any 'ballontines' today as it does get on my nerves considering how much he must be paid. |
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#623 |
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Forum Member
Join Date: Jan 2007
Location: Howich
Posts: 13,322
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Quote:
Sous vide with hay and fricaseed yeast and sea vegetables.
The chicken is totally confied and then smashed, reconstituted and then arranged as confectionary. The veg is raw and sparse, with lots of sea weed on top. |
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#624 |
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Forum Member
Join Date: Jun 2002
Posts: 13,934
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Quote:
I've always hated an English roast.
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#625 |
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Forum Member
Join Date: Jul 2007
Location: Dirty thirty and proud!
Posts: 54,328
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Quote:
I've always hated an English roast.
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She reminds me of one of the Rugrats with the hair and specs.