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Burning Masterchef Professionals question
8 replies to this topic
Posted 23 January 2013 - 08:23 AM
Last night before Anthony had his tantrum and got eliminated (hahaha, glad it happened to him and his massive ego), Matt Preston said something along the lines of "souffle in an egg cup is not what we expect at this level".
So my question is...what is wrong with souffle in an egg cup? Is it amateur? Help me understand!
Posted 23 January 2013 - 08:28 AM
I think it's because they asked for a meal and got a tasting plate.
Posted 23 January 2013 - 08:32 AM
Maybe he would have got away with one on the plate, but he had two.
Posted 23 January 2013 - 08:37 AM
I thought he left them in the oven for too long as well, so maybe he shouldn't have served them.
Edited by Sunnycat, 23 January 2013 - 08:37 AM.
Posted 23 January 2013 - 09:33 AM
I was just reading a few other places about this and one said that the shape of the eggcup would make it rise differently and the inside wouldn't be as souffle-ish as one made in a baking dish with straight sides. That sounds reasonable to me. And yes, they looked overcooked so they should have been left off the plate.
Posted 23 January 2013 - 09:37 AM
I've never cooked a soufflé, but an egg cup isn't very big, and I'd think it would be overcooked on the inside before the top has got a crust on it. It seems like there needs to be less surface area.
Posted 23 January 2013 - 05:34 PM
Isn't there a 'rule' when you make a soufflé that it must be in a straight sided dish? I imagine an egg cup wouldn't allow the souffle to puff up and pop as it should (says she who has never made a souffle in her life!)
Posted 23 January 2013 - 05:45 PM
The souffle looked pretty sh*t anyway regardless of whether Penelope Cruz liked it or not. Lol I'm glad he's gone!
Posted 23 January 2013 - 05:46 PM
That's what I thought too, Scootaloo. I think the egg cup would be too small and completely the wrong shape. I thought it was an odd collection of dishes to serve on one plate when the challenge was to create a dish that meant a lot to them (or something like that, I missed the beginning).
But I really thought the chef who served raw brains should have gone home. He knew they were raw, he's a professional chef who should know better, but he served them anyway with no warning!
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