Looking forward to the new season of Masterchef!

[meganjane]

I missed that episode as I had a meeting last night. I didn't realise it was on every night!

I only watched a bit tonight, but got bored. The tests are lame. I much prefer the British version, no repeated bits, no silly commercial breaks at the important moment and, actual cooking for tests. I also think they should be tested on their food knowledge, or have they had a test like that and I missed it?

[Thermomixer]

Think it is better this year - at least they are asking them to do the things they would do if they started work in a restaurant.

Amazing how many say - "i've never ......... before!"  and they are our best ?

[versaceyoyo]

Is anyone else wondering what happens to all the food???  For example, last night, there was a mountain of food left over from the challenge where they separated eggs, julienned carrots (not to mention the salmon).  Does this not seem like a massive waste?!

[Chelsea (Thermie Groupie)]

I often wonder the same thing.  I would like to think it is distributed to soup kitchens and homeless shelters around the city (or even staff-members permitted to take it home), but I doubt it. 

[em]

i wondered the same thing, according to this http://www.masterchef.com.au/about-masterchef-australia-season-two.htm Surplus food from the MasterChef kitchen is donated to OzHarvest. i find it hard to believe that they would have saved all that food last night though, i really hope they did, its so disgusting really when you think of all the people who are starving all over the globe...

[Chelsea (Thermie Groupie)]

What a great link. Thanks Em. 

[cookie1]

I'm watching it but am still unsure how I feel about it. I'll probably miss a month of it when we're away so that will help me decide to watch it or not when we return.

[Thermomixer]

I didn't see all of it.  But thought I saw lots of eggs being thrown out and lots of fish that was filleted.  It may be the food that doesn't get used for the challenges and doesn't get touched by grubby hands?

[CreamPuff63]

you know what i really hate seeing on these shows...the men sweating...it drops from their foreheads, noses, chins (gross). they should be covering their hair too, as quite often when they get stressed they run their hands through their hair --YUK! glad i am not the person tasting the food.

[meganjane]

you know what i really hate seeing on these shows...the men sweating...it drops from their foreheads, noses, chins (gross). they should be covering their hair too, as quite often when they get stressed they run their hands through their hair --YUK! glad i am not the person tasting the food.

Yes, that irks me too.

It does only say, that 'surplus' food is donated to OzHarvest, not left over food. I see those as two different things. So, food that isn't mashed, chopped, filleted or sweat on goes to OzHarvest.

[versaceyoyo]

I tried to make Garry's pureed carrot tonight - after copping up the carrots I cooked it (2 carrots, 30g butter) for 6 minutes on 100 degrees speed1, but when I pureed it, it didn't really go smooth and liquid like his. 

Any ideas as to how my methodology could be improved?  Surely this is a no-brainer for Thermie (but not perhaps for his user)?

[Very Happy Jan]

A friend made the prawns & squid that Matt Moran did & they were fantastic. She couldn't get the Powderbrick pastry so used spring roll pastry instead. Worked perfectly although she said she had to put 2 sheets at a time through her pastry cutter.

[Thermomixer]

I tried to make Garry's pureed carrot tonight -

Think you may need to cook them longer - maybe 20 mins before blending.  You blitzed them firts before cooking? 

I actually prefer the smoked yoghurt dressing that the original recipe had -from Matt Wilkinson at Circa the Prince in St Kilda

http://www.starchefs.com/cook/photos/chef-matthew-wilkinson-circa-prince-melbourne-australia

You can imitate the dressing with yoghurt & smoked paprika, or other flavours.  The carrot puree sounds a bit rich.