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1 | 00:00:01,040 | 00:00:03,080 | MAEVE O'MEARA: It's Mexican Week on The Chefs' Line. | MAEVE O'MEARA: It's Mexican Week on The Chefs' Line. |
2 | 00:00:03,279 | 00:00:04,559 | Salud! | Salud! |
3 | 00:00:04,759 | 00:00:08,560 | And on the menu tonight, a delicate and traditional sweet, | And on the menu tonight, a delicate and traditional sweet, |
4 | 00:00:08,759 | 00:00:09,599 | flan. | flan. |
5 | 00:00:09,800 | 00:00:11,400 | Here we go... | Here we go... |
6 | 00:00:11,599 | 00:00:15,400 | This baked caramel custard dessert comes both savoury and sweet | This baked caramel custard dessert comes both savoury and sweet |
7 | 00:00:15,599 | 00:00:17,839 | and although simplistic in looks, | and although simplistic in looks, |
8 | 00:00:18,039 | 00:00:19,920 | it is difficult to perfect. | it is difficult to perfect. |
9 | 00:00:20,120 | 00:00:21,760 | I just made impossible cake possible. | I just made impossible cake possible. |
10 | 00:00:21,960 | 00:00:23,480 | Some of Australia's best home cooks | Some of Australia's best home cooks |
11 | 00:00:23,679 | 00:00:26,399 | will be putting their culinary skills to the test | will be putting their culinary skills to the test |
12 | 00:00:26,600 | 00:00:29,760 | against top Mexican restaurant Mamasita. | against top Mexican restaurant Mamasita. |
13 | 00:00:29,960 | 00:00:31,879 | The flavour, unbelievable. | The flavour, unbelievable. |
14 | 00:00:32,079 | 00:00:35,759 | And tonight, the home cooks will face the second stop in their chefs' line, | And tonight, the home cooks will face the second stop in their chefs' line, |
15 | 00:00:35,960 | 00:00:38,119 | station chef Ray. | station chef Ray. |
16 | 00:00:38,320 | 00:00:39,240 | One portion. | One portion. |
17 | 00:00:39,439 | 00:00:41,079 | Gonna pick the best out of the best, Chef. | Gonna pick the best out of the best, Chef. |
18 | 00:00:41,280 | 00:00:43,159 | As the week progresses... Uno, dos... | As the week progresses... Uno, dos... |
19 | 00:00:43,359 | 00:00:46,240 | ..the competition will escalate in difficulty... | ..the competition will escalate in difficulty... |
20 | 00:00:46,439 | 00:00:47,719 | Wow! | Wow! |
21 | 00:00:47,920 | 00:00:49,520 | ..from the apprentice, all the way... | ..from the apprentice, all the way... |
22 | 00:00:49,719 | 00:00:51,000 | Vamonos. Vamonos! | Vamonos. Vamonos! |
23 | 00:00:51,200 | 00:00:52,880 | ..to the head chef. | ..to the head chef. |
24 | 00:00:54,000 | 00:00:57,920 | But whose Mexican flan will get them one step closer | But whose Mexican flan will get them one step closer |
25 | 00:00:58,119 | 00:01:01,000 | to the end of the chefs' line? | to the end of the chefs' line? |
26 | 00:01:07,920 | 00:01:10,400 | DAN HONG: It's Mexican Week in the Chefs' Line kitchen | DAN HONG: It's Mexican Week in the Chefs' Line kitchen |
27 | 00:01:10,599 | 00:01:14,200 | and top restaurant Mamasita are back in the kitchen. | and top restaurant Mamasita are back in the kitchen. |
28 | 00:01:14,400 | 00:01:16,120 | And on the menu this time, | And on the menu this time, |
29 | 00:01:16,319 | 00:01:18,840 | it's Mexico's famous flan! | it's Mexico's famous flan! |
30 | 00:01:19,039 | 00:01:21,400 | Whoo! Whoo! | Whoo! Whoo! |
31 | 00:01:23,079 | 00:01:24,920 | MELISSA LEONG: But can these professionals | MELISSA LEONG: But can these professionals |
32 | 00:01:25,120 | 00:01:26,840 | beat you three home cooks at desserts? | beat you three home cooks at desserts? |
33 | 00:01:27,039 | 00:01:28,879 | No! | No! |
34 | 00:01:29,079 | 00:01:31,519 | I had a feeling you were going to say that. | I had a feeling you were going to say that. |
35 | 00:01:31,719 | 00:01:35,079 | Head Chef Michael, restaurant Mamasita, | Head Chef Michael, restaurant Mamasita, |
36 | 00:01:35,280 | 00:01:37,000 | thanks for joining us again. | thanks for joining us again. |
37 | 00:01:37,200 | 00:01:38,599 | Who's next up for Mamasita? | Who's next up for Mamasita? |
38 | 00:01:38,799 | 00:01:40,960 | Next from Mamasita will be chef Ray. | Next from Mamasita will be chef Ray. |
39 | 00:01:41,159 | 00:01:44,920 | Now the home cooks have already defeated apprentice chef Miguel. | Now the home cooks have already defeated apprentice chef Miguel. |
40 | 00:01:45,120 | 00:01:47,159 | Are you worried about their competition tonight? | Are you worried about their competition tonight? |
41 | 00:01:47,359 | 00:01:50,759 | Probably not, with our award winning dish, I would say. | Probably not, with our award winning dish, I would say. |
42 | 00:01:50,960 | 00:01:52,280 | Award winning! ALL: Ooh. | Award winning! ALL: Ooh. |
43 | 00:01:52,479 | 00:01:54,200 | Hmm. | Hmm. |
44 | 00:01:54,400 | 00:01:56,200 | Well, good luck, Station Chef Ray... Thank you. | Well, good luck, Station Chef Ray... Thank you. |
45 | 00:01:56,400 | 00:01:58,079 | Please step up to the bench. | Please step up to the bench. |
46 | 00:02:00,319 | 00:02:02,920 | Tonight's blind judge will be... | Tonight's blind judge will be... |
47 | 00:02:03,120 | 00:02:04,599 | ..me! | ..me! |
48 | 00:02:06,359 | 00:02:07,480 | No way am I missing out on that. | No way am I missing out on that. |
49 | 00:02:07,680 | 00:02:09,800 | But don't worry, I'll pop myself outside | But don't worry, I'll pop myself outside |
50 | 00:02:10,000 | 00:02:12,039 | so I don't know who's cooking what, OK? | so I don't know who's cooking what, OK? |
51 | 00:02:12,240 | 00:02:14,080 | See ya. (LAUGHTER) | See ya. (LAUGHTER) |
52 | 00:02:15,159 | 00:02:17,439 | Station Chef Ray, home cooks, | Station Chef Ray, home cooks, |
53 | 00:02:17,639 | 00:02:21,360 | you have 60 minutes to get your fantastic flans on the pass. | you have 60 minutes to get your fantastic flans on the pass. |
54 | 00:02:21,560 | 00:02:22,759 | Let's cook! | Let's cook! |
55 | 00:02:23,840 | 00:02:25,599 | DAN HONG: Good luck! | DAN HONG: Good luck! |
56 | 00:02:35,319 | 00:02:36,840 | Well, how good is flan? | Well, how good is flan? |
57 | 00:02:37,039 | 00:02:40,280 | Flan is basically a Mexican creme caramel | Flan is basically a Mexican creme caramel |
58 | 00:02:40,479 | 00:02:42,879 | and it's loved all over Mexico | and it's loved all over Mexico |
59 | 00:02:43,079 | 00:02:46,280 | but not only Mexico, all over Latin America basically. | but not only Mexico, all over Latin America basically. |
60 | 00:02:46,479 | 00:02:48,240 | Absolutely. Who doesn't love a custard dessert? | Absolutely. Who doesn't love a custard dessert? |
61 | 00:02:48,439 | 00:02:51,719 | Exactly, so look, I'm pumped to see what type of flans | Exactly, so look, I'm pumped to see what type of flans |
62 | 00:02:51,920 | 00:02:54,240 | the home cooks and the chef put up. | the home cooks and the chef put up. |
63 | 00:02:57,840 | 00:02:59,159 | My name is Alejandra. | My name is Alejandra. |
64 | 00:02:59,360 | 00:03:00,560 | I'm from Venezuela. | I'm from Venezuela. |
65 | 00:03:01,680 | 00:03:02,960 | Yes! | Yes! |
66 | 00:03:03,159 | 00:03:04,199 | I won a trophy last night. | I won a trophy last night. |
67 | 00:03:04,400 | 00:03:06,000 | Congratulations, Alejandra. | Congratulations, Alejandra. |
68 | 00:03:06,199 | 00:03:08,919 | You beat the restaurant which means that you get this trophy. | You beat the restaurant which means that you get this trophy. |
69 | 00:03:09,120 | 00:03:10,680 | Come on and get it! Whoo! | Come on and get it! Whoo! |
70 | 00:03:10,879 | 00:03:15,120 | And tonight, it's going to be the second. | And tonight, it's going to be the second. |
71 | 00:03:15,319 | 00:03:18,159 | I'm making a Mexican cream caramel flan. | I'm making a Mexican cream caramel flan. |
72 | 00:03:18,360 | 00:03:20,439 | Yep, that's really typical from Mexico. | Yep, that's really typical from Mexico. |
73 | 00:03:20,639 | 00:03:22,920 | Actually in Venezuela as well. | Actually in Venezuela as well. |
74 | 00:03:23,120 | 00:03:27,920 | I'm doing the caramel at the moment and I'm going to put in the ramekins | I'm doing the caramel at the moment and I'm going to put in the ramekins |
75 | 00:03:28,120 | 00:03:29,960 | and then just into the oven. | and then just into the oven. |
76 | 00:03:30,159 | 00:03:33,719 | To make the caramel I use just sugar and water. | To make the caramel I use just sugar and water. |
77 | 00:03:33,920 | 00:03:35,639 | I hope the judges are going to like it. | I hope the judges are going to like it. |
78 | 00:03:40,599 | 00:03:44,800 | When I cook, it remind me, like, my childhood. | When I cook, it remind me, like, my childhood. |
79 | 00:03:45,000 | 00:03:47,319 | I used to see my grandmother. | I used to see my grandmother. |
80 | 00:03:48,639 | 00:03:51,680 | I get that feeling I'm in my grandmother's kitchen | I get that feeling I'm in my grandmother's kitchen |
81 | 00:03:51,879 | 00:03:53,680 | with all my family. | with all my family. |
82 | 00:03:53,879 | 00:03:58,479 | This is our culture, this is our food, our Latin cuisine. | This is our culture, this is our food, our Latin cuisine. |
83 | 00:03:58,680 | 00:04:00,800 | (WEEPS) | (WEEPS) |
84 | 00:04:02,039 | 00:04:04,400 | I'm really proud to be Latina. | I'm really proud to be Latina. |
85 | 00:04:07,759 | 00:04:13,560 | To make the flan, I just use, uh, condensed milk, water, powder milk, | To make the flan, I just use, uh, condensed milk, water, powder milk, |
86 | 00:04:13,759 | 00:04:16,199 | vanilla and eggs. | vanilla and eggs. |
87 | 00:04:16,399 | 00:04:20,240 | Normally in Venezuela we use rum. | Normally in Venezuela we use rum. |
88 | 00:04:20,439 | 00:04:23,800 | Because we have a Mexican party tonight, | Because we have a Mexican party tonight, |
89 | 00:04:24,000 | 00:04:26,120 | I'm going to put a little secret tonight. | I'm going to put a little secret tonight. |
90 | 00:04:26,319 | 00:04:28,240 | Tequila. Ooh! | Tequila. Ooh! |
91 | 00:04:28,439 | 00:04:31,800 | Salud! (LAUGHS) | Salud! (LAUGHS) |
92 | 00:04:34,959 | 00:04:38,720 | Uno, dos, tres... | Uno, dos, tres... |
93 | 00:04:38,920 | 00:04:40,800 | My name is Juan. | My name is Juan. |
94 | 00:04:41,000 | 00:04:43,159 | I know it's hard for Australians to pronounce it. | I know it's hard for Australians to pronounce it. |
95 | 00:04:43,360 | 00:04:46,159 | They call me Joanne, they call me One, | They call me Joanne, they call me One, |
96 | 00:04:46,360 | 00:04:48,480 | I'm the Juan and only, things like that. | I'm the Juan and only, things like that. |
97 | 00:04:48,680 | 00:04:50,199 | I am from Mexico. | I am from Mexico. |
98 | 00:04:50,399 | 00:04:52,279 | I am cooking vanilla flan, | I am cooking vanilla flan, |
99 | 00:04:52,480 | 00:04:55,639 | uh, known in Mexico as flan napolitano. | uh, known in Mexico as flan napolitano. |
100 | 00:04:55,840 | 00:04:59,759 | It is a flan that it's slightly heavier | It is a flan that it's slightly heavier |
101 | 00:04:59,959 | 00:05:01,720 | from the usual flan. | from the usual flan. |
102 | 00:05:01,920 | 00:05:05,199 | Obviously it has a lot of eggs, it has five eggs. | Obviously it has a lot of eggs, it has five eggs. |
103 | 00:05:05,399 | 00:05:08,680 | In my case, I am adding some cream cheese | In my case, I am adding some cream cheese |
104 | 00:05:08,879 | 00:05:13,079 | because I really love the creaminess that you get from it. | because I really love the creaminess that you get from it. |
105 | 00:05:13,279 | 00:05:18,480 | You add some evaporated milk with condensed milk and fresh milk. | You add some evaporated milk with condensed milk and fresh milk. |
106 | 00:05:20,360 | 00:05:21,800 | Uno. | Uno. |
107 | 00:05:23,120 | 00:05:25,040 | Dos. They're ready to go. | Dos. They're ready to go. |
108 | 00:05:25,240 | 00:05:27,879 | What inspired me to make this type of flan, | What inspired me to make this type of flan, |
109 | 00:05:28,079 | 00:05:32,199 | my mother had a next-door neighbour for 50 years, | my mother had a next-door neighbour for 50 years, |
110 | 00:05:32,399 | 00:05:36,079 | and she is the one who passed the recipe onto us | and she is the one who passed the recipe onto us |
111 | 00:05:36,279 | 00:05:39,199 | and then to my sisters and then to me | and then to my sisters and then to me |
112 | 00:05:39,399 | 00:05:43,240 | and then, well, it was part of a staple in family events. | and then, well, it was part of a staple in family events. |
113 | 00:05:47,120 | 00:05:49,199 | My name is Maria. I'm from Mexico. | My name is Maria. I'm from Mexico. |
114 | 00:05:49,399 | 00:05:53,639 | So, I'm making a... it's called impossible cake | So, I'm making a... it's called impossible cake |
115 | 00:05:53,840 | 00:05:56,199 | or pastel imposible in Spanish, | or pastel imposible in Spanish, |
116 | 00:05:56,399 | 00:06:01,000 | so it's a mix of brownie and flan. | so it's a mix of brownie and flan. |
117 | 00:06:02,639 | 00:06:04,279 | Hope you enjoy, guys. | Hope you enjoy, guys. |
118 | 00:06:04,480 | 00:06:06,639 | I love cooking because it's the way I connect | I love cooking because it's the way I connect |
119 | 00:06:06,839 | 00:06:08,519 | with my friends, with my family. | with my friends, with my family. |
120 | 00:06:08,720 | 00:06:13,480 | It reminds me the Sundays that we used to, uh, cook | It reminds me the Sundays that we used to, uh, cook |
121 | 00:06:13,680 | 00:06:15,560 | and eat all together at the table. | and eat all together at the table. |
122 | 00:06:15,759 | 00:06:19,279 | It's called impossible cake because it has two layers, | It's called impossible cake because it has two layers, |
123 | 00:06:19,480 | 00:06:21,600 | a chocolate layer and a flan layer, | a chocolate layer and a flan layer, |
124 | 00:06:21,800 | 00:06:23,839 | so when you pour it into the pan, | so when you pour it into the pan, |
125 | 00:06:24,040 | 00:06:28,399 | you pour first the chocolate part and after the flan part | you pour first the chocolate part and after the flan part |
126 | 00:06:28,600 | 00:06:30,759 | and at the end when you take it out of the oven, | and at the end when you take it out of the oven, |
127 | 00:06:30,959 | 00:06:34,040 | it will become... it will come the other way around | it will become... it will come the other way around |
128 | 00:06:34,240 | 00:06:36,560 | so the flan on top and the chocolate at the bottom. | so the flan on top and the chocolate at the bottom. |
129 | 00:06:37,920 | 00:06:39,480 | I first do the chocolate part. | I first do the chocolate part. |
130 | 00:06:39,680 | 00:06:44,040 | I mix in some cocoa powder, eggs, sugar, | I mix in some cocoa powder, eggs, sugar, |
131 | 00:06:44,240 | 00:06:47,800 | flour, baking powder and milk. | flour, baking powder and milk. |
132 | 00:06:48,000 | 00:06:51,159 | So this is the mix for the flan. | So this is the mix for the flan. |
133 | 00:06:51,360 | 00:06:53,800 | Condensed milk, evaporated milk | Condensed milk, evaporated milk |
134 | 00:06:54,000 | 00:06:56,480 | and eggs and vanilla extract. | and eggs and vanilla extract. |
135 | 00:06:58,360 | 00:07:00,639 | So this is called cajeta. | So this is called cajeta. |
136 | 00:07:00,839 | 00:07:03,399 | It's a kind of dulce de leche but Mexican | It's a kind of dulce de leche but Mexican |
137 | 00:07:03,600 | 00:07:06,959 | so instead of being cow's milk, it's made of goat's milk. | so instead of being cow's milk, it's made of goat's milk. |
138 | 00:07:07,160 | 00:07:09,480 | It's a very rich candy. | It's a very rich candy. |
139 | 00:07:09,680 | 00:07:12,360 | I pour a little bit of the chocolate mix | I pour a little bit of the chocolate mix |
140 | 00:07:12,560 | 00:07:15,600 | on top of a little bit of the flan mix | on top of a little bit of the flan mix |
141 | 00:07:15,800 | 00:07:18,879 | and foil it up and put it into the oven. | and foil it up and put it into the oven. |
142 | 00:07:19,079 | 00:07:22,720 | Just like magic, that's what we're doing here. | Just like magic, that's what we're doing here. |
143 | 00:07:25,120 | 00:07:26,959 | Ahh! | Ahh! |
144 | 00:07:27,160 | 00:07:28,560 | Avocados don't grow on trees, mate. | Avocados don't grow on trees, mate. |
145 | 00:07:28,759 | 00:07:30,040 | I thought they did, mate. | I thought they did, mate. |
146 | 00:07:30,240 | 00:07:31,319 | MAEVE O'MEARA: Station chef Ray | MAEVE O'MEARA: Station chef Ray |
147 | 00:07:31,519 | 00:07:35,360 | is hoping Mamasita's modern and savoury twist on the classic flan | is hoping Mamasita's modern and savoury twist on the classic flan |
148 | 00:07:35,560 | 00:07:38,240 | will be enough to give the restaurant a win tonight. | will be enough to give the restaurant a win tonight. |
149 | 00:07:38,439 | 00:07:41,159 | Ray, he's been at Mamasita for a year. | Ray, he's been at Mamasita for a year. |
150 | 00:07:41,360 | 00:07:43,879 | His background is South-East Asian cooking | His background is South-East Asian cooking |
151 | 00:07:44,079 | 00:07:46,399 | and I think the flavour profile that he understands | and I think the flavour profile that he understands |
152 | 00:07:46,600 | 00:07:48,759 | is probably one of his strongest points. | is probably one of his strongest points. |
153 | 00:07:48,959 | 00:07:51,279 | Tonight, I'm making an avocado flan | Tonight, I'm making an avocado flan |
154 | 00:07:51,480 | 00:07:54,159 | with mezcal orange juice jelly | with mezcal orange juice jelly |
155 | 00:07:54,360 | 00:07:56,840 | and a mezcal syrup. | and a mezcal syrup. |
156 | 00:07:57,040 | 00:07:58,800 | The avocado flan is very different. | The avocado flan is very different. |
157 | 00:07:59,000 | 00:08:03,120 | I am incorporating the avocado into the flan mixture itself | I am incorporating the avocado into the flan mixture itself |
158 | 00:08:03,319 | 00:08:05,120 | and hopefully Mark loves it. | and hopefully Mark loves it. |
159 | 00:08:05,319 | 00:08:06,879 | I'm going to like it. | I'm going to like it. |
160 | 00:08:08,000 | 00:08:09,720 | To make the flan, the first thing I do | To make the flan, the first thing I do |
161 | 00:08:09,920 | 00:08:13,800 | is combine full cream milk, sweetened condensed milk, | is combine full cream milk, sweetened condensed milk, |
162 | 00:08:14,000 | 00:08:15,600 | full evaporated milk, | full evaporated milk, |
163 | 00:08:15,800 | 00:08:17,439 | vanilla bean and sugar | vanilla bean and sugar |
164 | 00:08:17,639 | 00:08:19,279 | in a pot and just put it on the stove. | in a pot and just put it on the stove. |
165 | 00:08:19,480 | 00:08:21,560 | Watch that milk, Ray. Probably close, is it? | Watch that milk, Ray. Probably close, is it? |
166 | 00:08:21,759 | 00:08:23,720 | Almost there, Chef. | Almost there, Chef. |
167 | 00:08:23,920 | 00:08:27,240 | And I add the strained mixture into the avocado and blend it. | And I add the strained mixture into the avocado and blend it. |
168 | 00:08:29,319 | 00:08:30,839 | That's it, that's it, that's it. | That's it, that's it, that's it. |
169 | 00:08:31,879 | 00:08:35,720 | I am incorporating the hot mixture into the eggs, | I am incorporating the hot mixture into the eggs, |
170 | 00:08:35,919 | 00:08:37,480 | so you've got to add it slowly | so you've got to add it slowly |
171 | 00:08:37,679 | 00:08:40,120 | so you don't actually cook the eggs while you're adding it. | so you don't actually cook the eggs while you're adding it. |
172 | 00:08:40,320 | 00:08:43,759 | I put it into a bowl and then a water bath | I put it into a bowl and then a water bath |
173 | 00:08:43,960 | 00:08:45,320 | and then straight into the oven. | and then straight into the oven. |
174 | 00:08:45,519 | 00:08:47,600 | DAN HONG: How's station chef Ray going? | DAN HONG: How's station chef Ray going? |
175 | 00:08:47,799 | 00:08:49,000 | He's doing well so far. | He's doing well so far. |
176 | 00:08:49,200 | 00:08:52,080 | Uh, the flan's in nice and early which is great. | Uh, the flan's in nice and early which is great. |
177 | 00:08:52,279 | 00:08:56,960 | And where did this idea or recipe for avocado flan come from? | And where did this idea or recipe for avocado flan come from? |
178 | 00:08:57,159 | 00:09:00,080 | We were playing around with it at work as an idea for a new dessert. | We were playing around with it at work as an idea for a new dessert. |
179 | 00:09:00,279 | 00:09:02,159 | I just wanted to do something a little bit different | I just wanted to do something a little bit different |
180 | 00:09:02,360 | 00:09:03,840 | and the flan usually has a caramel | and the flan usually has a caramel |
181 | 00:09:04,039 | 00:09:05,919 | that's in the base when it's baking... | that's in the base when it's baking... |
182 | 00:09:06,120 | 00:09:07,480 | Yeah. ..and then you turn it out. | Yeah. ..and then you turn it out. |
183 | 00:09:07,679 | 00:09:09,960 | Well, it sounds absolutely delicious. | Well, it sounds absolutely delicious. |
184 | 00:09:10,159 | 00:09:11,039 | Hope so. | Hope so. |
185 | 00:09:11,240 | 00:09:12,799 | Ray. Hello. | Ray. Hello. |
186 | 00:09:13,000 | 00:09:14,360 | How's it going? Good. | How's it going? Good. |
187 | 00:09:14,559 | 00:09:15,879 | What are you about to do now? | What are you about to do now? |
188 | 00:09:16,080 | 00:09:18,360 | Uh, I'm going to put on the orange and mezcal gel | Uh, I'm going to put on the orange and mezcal gel |
189 | 00:09:18,559 | 00:09:19,879 | that goes on top to garnish. | that goes on top to garnish. |
190 | 00:09:20,080 | 00:09:22,480 | Yep, and what else... what else is going with the flan? | Yep, and what else... what else is going with the flan? |
191 | 00:09:22,679 | 00:09:24,759 | Uh, we have a mezcal caramel on top | Uh, we have a mezcal caramel on top |
192 | 00:09:24,960 | 00:09:26,720 | instead of actually baking it with the caramel. | instead of actually baking it with the caramel. |
193 | 00:09:26,919 | 00:09:28,200 | Oh, nice. | Oh, nice. |
194 | 00:09:28,399 | 00:09:30,320 | You think you're going to get it done on time? | You think you're going to get it done on time? |
195 | 00:09:30,519 | 00:09:32,639 | Hopefully I'll get everything done in time. | Hopefully I'll get everything done in time. |
196 | 00:09:41,320 | 00:09:43,840 | MAEVE O'MEARA: It's a Mexican cook-off tonight, | MAEVE O'MEARA: It's a Mexican cook-off tonight, |
197 | 00:09:44,039 | 00:09:46,320 | as station chef Ray and our four home cooks | as station chef Ray and our four home cooks |
198 | 00:09:46,519 | 00:09:49,679 | have only one hour to create their best flan. | have only one hour to create their best flan. |
199 | 00:09:49,879 | 00:09:53,919 | Blind judge Mark knows exactly what the perfect flan needs | Blind judge Mark knows exactly what the perfect flan needs |
200 | 00:09:54,120 | 00:09:55,799 | to satisfy his sweet tooth. | to satisfy his sweet tooth. |
201 | 00:09:56,000 | 00:09:59,840 | What I'm looking for in the perfect flan is that creamy texture, | What I'm looking for in the perfect flan is that creamy texture, |
202 | 00:10:00,039 | 00:10:03,120 | that silky smooth look through the flan. | that silky smooth look through the flan. |
203 | 00:10:03,320 | 00:10:06,399 | Nothing too undercooked where it's not holding together. | Nothing too undercooked where it's not holding together. |
204 | 00:10:06,600 | 00:10:08,799 | It could be a real tough challenge tonight. | It could be a real tough challenge tonight. |
205 | 00:10:10,039 | 00:10:12,440 | I use the same caramel for the flan | I use the same caramel for the flan |
206 | 00:10:12,639 | 00:10:14,039 | to do the spun sugar. | to do the spun sugar. |
207 | 00:10:14,240 | 00:10:16,600 | Doing a bit of sugar work, Alejandra? | Doing a bit of sugar work, Alejandra? |
208 | 00:10:16,799 | 00:10:18,879 | Yes, just having fun here. | Yes, just having fun here. |
209 | 00:10:19,080 | 00:10:22,840 | If you want a little bit of tip it's better to do it at more of a height | If you want a little bit of tip it's better to do it at more of a height |
210 | 00:10:23,039 | 00:10:25,200 | because then it sort of stretches down | because then it sort of stretches down |
211 | 00:10:25,399 | 00:10:28,279 | and then you'll get longer, thin strands of caramel. | and then you'll get longer, thin strands of caramel. |
212 | 00:10:28,480 | 00:10:30,080 | Well, you are really good with the sugar | Well, you are really good with the sugar |
213 | 00:10:30,279 | 00:10:33,320 | but I want to know how is you dance. | but I want to know how is you dance. |
214 | 00:10:33,519 | 00:10:34,559 | Melissa... Me? | Melissa... Me? |
215 | 00:10:34,759 | 00:10:37,200 | Yeah, Melissa, she danced with me. No, you can't make me dance. | Yeah, Melissa, she danced with me. No, you can't make me dance. |
216 | 00:10:37,399 | 00:10:38,679 | I'm not... no, I'm not Melissa. | I'm not... no, I'm not Melissa. |
217 | 00:10:38,879 | 00:10:40,120 | Come on! Come on! | Come on! Come on! |
218 | 00:10:40,320 | 00:10:41,600 | We're gonna do it. Ready? Oh, my gosh. | We're gonna do it. Ready? Oh, my gosh. |
219 | 00:10:41,799 | 00:10:42,960 | Ready? | Ready? |
220 | 00:10:43,159 | 00:10:45,159 | Yeah, one, two, three! Whoo! | Yeah, one, two, three! Whoo! |
221 | 00:10:45,360 | 00:10:47,279 | Yeah! Whoo! Whoo! Whoo! | Yeah! Whoo! Whoo! Whoo! |
222 | 00:10:49,080 | 00:10:51,039 | No, Melissa is the winner, yeah! | No, Melissa is the winner, yeah! |
223 | 00:10:51,240 | 00:10:52,519 | This is not... this is not the... | This is not... this is not the... |
224 | 00:10:52,720 | 00:10:55,360 | This is not, you know, The Dancing Line or whatever. | This is not, you know, The Dancing Line or whatever. |
225 | 00:10:55,559 | 00:10:57,440 | No, I'm not crazy, I'm Latina. Whoo! | No, I'm not crazy, I'm Latina. Whoo! |
226 | 00:10:57,639 | 00:10:59,679 | And I'm happy! (LAUGHS) | And I'm happy! (LAUGHS) |
227 | 00:10:59,879 | 00:11:01,679 | I'll let you, uh, continue with these sugar cages. | I'll let you, uh, continue with these sugar cages. |
228 | 00:11:01,879 | 00:11:03,519 | Thank you so much, Dan, for your help. | Thank you so much, Dan, for your help. |
229 | 00:11:03,720 | 00:11:05,720 | Well, good luck. Thanks. | Well, good luck. Thanks. |
230 | 00:11:07,279 | 00:11:09,600 | Spun sugar. I'm a bit worried, mate. | Spun sugar. I'm a bit worried, mate. |
231 | 00:11:09,799 | 00:11:12,480 | I'm watching candied sugar being spun over there. | I'm watching candied sugar being spun over there. |
232 | 00:11:12,679 | 00:11:13,960 | It's a hard cook this one | It's a hard cook this one |
233 | 00:11:14,159 | 00:11:16,639 | because he's got a few more elements on the go and all at once. | because he's got a few more elements on the go and all at once. |
234 | 00:11:16,840 | 00:11:21,240 | Tonight, I'm making an avocado flan with orange and mezcal jelly, | Tonight, I'm making an avocado flan with orange and mezcal jelly, |
235 | 00:11:21,440 | 00:11:23,799 | fresh dragon fruit and a glass tuile. | fresh dragon fruit and a glass tuile. |
236 | 00:11:24,000 | 00:11:27,039 | So this is our glass tuile mix | So this is our glass tuile mix |
237 | 00:11:27,240 | 00:11:30,159 | so it's made from glucose, butter, flour and sugar, | so it's made from glucose, butter, flour and sugar, |
238 | 00:11:30,360 | 00:11:32,879 | so what we do is make a mix and we cool it down | so what we do is make a mix and we cool it down |
239 | 00:11:33,080 | 00:11:35,840 | and then literally we roll it into the ball then we just bake it. | and then literally we roll it into the ball then we just bake it. |
240 | 00:11:36,039 | 00:11:39,000 | I'm really worried that the flan doesn't cook in time | I'm really worried that the flan doesn't cook in time |
241 | 00:11:39,200 | 00:11:43,159 | because I also need to cook the tuile in the oven | because I also need to cook the tuile in the oven |
242 | 00:11:43,360 | 00:11:45,480 | but they cannot be cooked at the same time | but they cannot be cooked at the same time |
243 | 00:11:45,679 | 00:11:47,799 | because they are cooked at different temperatures. | because they are cooked at different temperatures. |
244 | 00:11:48,000 | 00:11:50,720 | How long left on the flan? I'm about to check it now, Chef. | How long left on the flan? I'm about to check it now, Chef. |
245 | 00:11:50,919 | 00:11:51,919 | Sweet. | Sweet. |
246 | 00:11:53,279 | 00:11:55,360 | Still no, Ray? How long do you think? | Still no, Ray? How long do you think? |
247 | 00:11:55,559 | 00:11:58,039 | Four minutes... Yeah? It's close, then? | Four minutes... Yeah? It's close, then? |
248 | 00:11:58,240 | 00:11:59,960 | It's getting there but it's just... | It's getting there but it's just... |
249 | 00:12:00,159 | 00:12:03,039 | You just don't want to go from not quite ready to over ready. | You just don't want to go from not quite ready to over ready. |
250 | 00:12:03,240 | 00:12:04,799 | We end up with sweet scrambled eggs. | We end up with sweet scrambled eggs. |
251 | 00:12:07,799 | 00:12:11,759 | I'm doing a mix of flan and chocolate cake | I'm doing a mix of flan and chocolate cake |
252 | 00:12:11,960 | 00:12:17,600 | with some Mexican dulce de leche and some caramel cage. | with some Mexican dulce de leche and some caramel cage. |
253 | 00:12:17,799 | 00:12:20,519 | The mix, it's already in the oven | The mix, it's already in the oven |
254 | 00:12:20,720 | 00:12:22,279 | and I'm struggling a little bit, | and I'm struggling a little bit, |
255 | 00:12:22,480 | 00:12:26,279 | I think it's a bit runny and it probably won't cook on time. | I think it's a bit runny and it probably won't cook on time. |
256 | 00:12:27,759 | 00:12:30,840 | So right now I'm just finishing my caramel. | So right now I'm just finishing my caramel. |
257 | 00:12:31,039 | 00:12:34,679 | This is to decorate on top of the flan. | This is to decorate on top of the flan. |
258 | 00:12:34,879 | 00:12:37,840 | Oh, wow! We're doing some sugar work here. | Oh, wow! We're doing some sugar work here. |
259 | 00:12:38,039 | 00:12:39,840 | Yes. Where did you learn this recipe? | Yes. Where did you learn this recipe? |
260 | 00:12:40,039 | 00:12:44,080 | My dad, um, gives me the recipe for the flan | My dad, um, gives me the recipe for the flan |
261 | 00:12:44,279 | 00:12:48,399 | and I just add the chocolate one but it's a very popular one in Mexico | and I just add the chocolate one but it's a very popular one in Mexico |
262 | 00:12:48,600 | 00:12:51,679 | so in every party and every fiesta there should... | so in every party and every fiesta there should... |
263 | 00:12:51,879 | 00:12:53,039 | Always be a flan? | Always be a flan? |
264 | 00:12:53,240 | 00:12:54,879 | Yeah, they should always have a flan. | Yeah, they should always have a flan. |
265 | 00:12:55,080 | 00:12:56,679 | Oh, fantastic. Well, I can't wait to see it. | Oh, fantastic. Well, I can't wait to see it. |
266 | 00:12:56,879 | 00:12:59,519 | So, Alejandra has a trophy. Are you chasing one tonight? | So, Alejandra has a trophy. Are you chasing one tonight? |
267 | 00:12:59,720 | 00:13:02,759 | I'm working on it and hopefully I can get it, yes. | I'm working on it and hopefully I can get it, yes. |
268 | 00:13:02,960 | 00:13:05,000 | Fantastic, well, you seem very, very confident | Fantastic, well, you seem very, very confident |
269 | 00:13:05,200 | 00:13:06,600 | so I'll let you go back to your sugar work. | so I'll let you go back to your sugar work. |
270 | 00:13:06,799 | 00:13:08,480 | Good luck! Thank you very much. Bye-bye. | Good luck! Thank you very much. Bye-bye. |
271 | 00:13:10,639 | 00:13:12,080 | Ooh, ooh, ooh! | Ooh, ooh, ooh! |
272 | 00:13:13,320 | 00:13:15,399 | Ahhh! Yes. | Ahhh! Yes. |
273 | 00:13:16,480 | 00:13:18,039 | Yay! | Yay! |
274 | 00:13:18,240 | 00:13:20,759 | DAN HONG: There's 15 minutes to go! | DAN HONG: There's 15 minutes to go! |
275 | 00:13:21,840 | 00:13:23,679 | Flan check take six! | Flan check take six! |
276 | 00:13:23,879 | 00:13:26,039 | Please be ready. | Please be ready. |
277 | 00:13:26,240 | 00:13:27,519 | It's not... it's not yet. | It's not... it's not yet. |
278 | 00:13:27,720 | 00:13:29,320 | Not yet. What?! | Not yet. What?! |
279 | 00:13:29,519 | 00:13:30,879 | It's still a bit under. | It's still a bit under. |
280 | 00:13:31,080 | 00:13:32,720 | Everything's going pear-shaped at the moment | Everything's going pear-shaped at the moment |
281 | 00:13:32,919 | 00:13:35,480 | because my flan is not cooking and my jelly's not setting. | because my flan is not cooking and my jelly's not setting. |
282 | 00:13:35,679 | 00:13:39,159 | This is very stressful but as a chef we go through this all the time. | This is very stressful but as a chef we go through this all the time. |
283 | 00:13:39,360 | 00:13:43,240 | The best thing we can do is just to try and make everything work. | The best thing we can do is just to try and make everything work. |
284 | 00:13:43,440 | 00:13:45,120 | It's still a bit wobbly but... | It's still a bit wobbly but... |
285 | 00:13:45,320 | 00:13:47,480 | If you leave it in the tray with the lid on for a minute... | If you leave it in the tray with the lid on for a minute... |
286 | 00:13:47,679 | 00:13:49,559 | Yep and then throw it in the blast chiller. | Yep and then throw it in the blast chiller. |
287 | 00:13:49,759 | 00:13:51,679 | And then get your tuile in the oven. | And then get your tuile in the oven. |
288 | 00:13:51,879 | 00:13:54,120 | So... That's it. Perfect. | So... That's it. Perfect. |
289 | 00:13:56,600 | 00:13:58,799 | JUAN: Tonight, alongside my flan | JUAN: Tonight, alongside my flan |
290 | 00:13:59,000 | 00:14:01,120 | I'm going to make my special alegria. | I'm going to make my special alegria. |
291 | 00:14:01,320 | 00:14:04,519 | Alegria is a really popular snack in Mexico. | Alegria is a really popular snack in Mexico. |
292 | 00:14:04,720 | 00:14:08,080 | The sugar heats just the right amount of time | The sugar heats just the right amount of time |
293 | 00:14:08,279 | 00:14:11,200 | and I just mix it with the amaranth. | and I just mix it with the amaranth. |
294 | 00:14:11,399 | 00:14:14,799 | And then I needed a rolling pin and I didn't have one. | And then I needed a rolling pin and I didn't have one. |
295 | 00:14:16,600 | 00:14:18,919 | So what are you doing here? You're making your shapes? | So what are you doing here? You're making your shapes? |
296 | 00:14:19,120 | 00:14:24,039 | I am making a triangle and I'm going to let it set. | I am making a triangle and I'm going to let it set. |
297 | 00:14:25,399 | 00:14:29,120 | Tell me about what the cream cheese adds to your flan? | Tell me about what the cream cheese adds to your flan? |
298 | 00:14:29,320 | 00:14:33,799 | The cream cheese adds a little bit of richness, uh, thickness... | The cream cheese adds a little bit of richness, uh, thickness... |
299 | 00:14:34,000 | 00:14:35,039 | Oh, gorgeous. | Oh, gorgeous. |
300 | 00:14:35,240 | 00:14:36,799 | I hope it does. You hope? Fingers crossed? | I hope it does. You hope? Fingers crossed? |
301 | 00:14:37,000 | 00:14:38,600 | Sometimes it does, sometimes it doesn't. | Sometimes it does, sometimes it doesn't. |
302 | 00:14:38,799 | 00:14:40,440 | So, best of luck. Thank you. | So, best of luck. Thank you. |
303 | 00:14:40,639 | 00:14:42,559 | This is for the pass. | This is for the pass. |
304 | 00:14:46,559 | 00:14:48,039 | Ooh, yes. | Ooh, yes. |
305 | 00:14:48,240 | 00:14:51,639 | The flans are looking really good. There's five minutes to go. | The flans are looking really good. There's five minutes to go. |
306 | 00:14:53,799 | 00:14:55,840 | The glass tuile has burnt | The glass tuile has burnt |
307 | 00:14:56,039 | 00:14:58,559 | because the temperature was too low when I put it in | because the temperature was too low when I put it in |
308 | 00:14:58,759 | 00:15:01,240 | and then it just didn't melt evenly. | and then it just didn't melt evenly. |
309 | 00:15:01,440 | 00:15:02,960 | I'm putting another one in | I'm putting another one in |
310 | 00:15:03,159 | 00:15:05,200 | because it's pretty much up to temp at the moment. | because it's pretty much up to temp at the moment. |
311 | 00:15:05,399 | 00:15:08,279 | MELISSA LEONG: Everyone, you should start thinking about plating. | MELISSA LEONG: Everyone, you should start thinking about plating. |
312 | 00:15:10,159 | 00:15:11,840 | The jelly ready? | The jelly ready? |
313 | 00:15:22,360 | 00:15:24,360 | (GASPS) DAN HONG: Oh, wow! | (GASPS) DAN HONG: Oh, wow! |
314 | 00:15:24,559 | 00:15:26,360 | MELISSA LEONG: Looking fantastic! | MELISSA LEONG: Looking fantastic! |
315 | 00:15:26,559 | 00:15:28,279 | Let's go. | Let's go. |
316 | 00:15:28,480 | 00:15:30,759 | Looking really, really great, Juan. | Looking really, really great, Juan. |
317 | 00:15:32,919 | 00:15:36,000 | Oh, that looks beautiful! | Oh, that looks beautiful! |
318 | 00:15:37,200 | 00:15:39,279 | You happy? Yep, I'm happy with that. | You happy? Yep, I'm happy with that. |
319 | 00:15:39,480 | 00:15:41,559 | One minute guys, come on. | One minute guys, come on. |
320 | 00:15:43,200 | 00:15:47,080 | DAN HONG: Nice one, Maria! Maria, first on the pass! | DAN HONG: Nice one, Maria! Maria, first on the pass! |
321 | 00:15:47,279 | 00:15:49,200 | Awesome. (APPLAUSE) | Awesome. (APPLAUSE) |
322 | 00:15:50,840 | 00:15:54,159 | I just made impossible cake possible. Yes! | I just made impossible cake possible. Yes! |
323 | 00:15:54,360 | 00:15:58,240 | OK, you're running out of time. You need to finish up now. | OK, you're running out of time. You need to finish up now. |
324 | 00:15:58,440 | 00:16:00,639 | Juan! Hey! | Juan! Hey! |
325 | 00:16:00,840 | 00:16:02,480 | All three! Amazing! | All three! Amazing! |
326 | 00:16:02,679 | 00:16:05,120 | Wow, the home cooks are all on the pass. | Wow, the home cooks are all on the pass. |
327 | 00:16:07,759 | 00:16:10,240 | Well done, home cooks. Amazing work. | Well done, home cooks. Amazing work. |
328 | 00:16:13,320 | 00:16:14,679 | Ray, let's go mate. | Ray, let's go mate. |
329 | 00:16:14,879 | 00:16:17,720 | CHEF: So, to the line, buddy, to the line. | CHEF: So, to the line, buddy, to the line. |
330 | 00:16:19,120 | 00:16:20,639 | Oh, here comes the chef! | Oh, here comes the chef! |
331 | 00:16:20,840 | 00:16:22,519 | (ALL CHEER) Nice one. | (ALL CHEER) Nice one. |
332 | 00:16:23,759 | 00:16:25,639 | Come on, Juan. Well done! | Come on, Juan. Well done! |
333 | 00:16:28,600 | 00:16:30,799 | Well done, everyone. | Well done, everyone. |
334 | 00:16:32,000 | 00:16:33,120 | You did well. | You did well. |
335 | 00:16:41,480 | 00:16:42,679 | MAEVE O'MEARA: Our home cooks | MAEVE O'MEARA: Our home cooks |
336 | 00:16:42,879 | 00:16:46,080 | and station chef Ray from Mexican restaurant Mamasita | and station chef Ray from Mexican restaurant Mamasita |
337 | 00:16:46,279 | 00:16:49,559 | have served up their own interpretations of flan. | have served up their own interpretations of flan. |
338 | 00:16:49,759 | 00:16:52,759 | Blind judge Mark will try all the dishes on the pass | Blind judge Mark will try all the dishes on the pass |
339 | 00:16:52,960 | 00:16:55,159 | without knowing who cooked each one. | without knowing who cooked each one. |
340 | 00:16:55,360 | 00:16:57,519 | Mark, I know you're a fan of the flan. | Mark, I know you're a fan of the flan. |
341 | 00:16:57,720 | 00:16:59,159 | I do like a flan. | I do like a flan. |
342 | 00:16:59,360 | 00:17:00,720 | Where do you want to start? | Where do you want to start? |
343 | 00:17:00,919 | 00:17:03,519 | You know, this is looking very restaurant-y up here. | You know, this is looking very restaurant-y up here. |
344 | 00:17:03,720 | 00:17:05,880 | I'm going to go and have a look up here. | I'm going to go and have a look up here. |
345 | 00:17:06,079 | 00:17:09,000 | This is called impossible cake. | This is called impossible cake. |
346 | 00:17:09,200 | 00:17:12,480 | Impossible cake. Where's the flan? | Impossible cake. Where's the flan? |
347 | 00:17:12,680 | 00:17:15,720 | The impossible part is that it's two cakes in one. | The impossible part is that it's two cakes in one. |
348 | 00:17:15,920 | 00:17:19,720 | There's a chocolate cake layer and then the flan itself. | There's a chocolate cake layer and then the flan itself. |
349 | 00:17:19,920 | 00:17:21,680 | That looks fantastic. | That looks fantastic. |
350 | 00:17:23,039 | 00:17:24,359 | Not bad. | Not bad. |
351 | 00:17:32,519 | 00:17:35,039 | Kind of got two desserts for the price of one. | Kind of got two desserts for the price of one. |
352 | 00:17:35,240 | 00:17:39,359 | The flan itself is a little bit too firm for my liking. | The flan itself is a little bit too firm for my liking. |
353 | 00:17:39,559 | 00:17:41,960 | I can see what this person was trying to achieve. | I can see what this person was trying to achieve. |
354 | 00:17:42,160 | 00:17:46,319 | The cake gives it a nice flavour that you get a hit from | The cake gives it a nice flavour that you get a hit from |
355 | 00:17:46,519 | 00:17:49,640 | and the sweetness from the cage on the top, from that sugar, | and the sweetness from the cage on the top, from that sugar, |
356 | 00:17:49,839 | 00:17:51,039 | brings it all together | brings it all together |
357 | 00:17:51,240 | 00:17:53,200 | and the caramel's really not bad. | and the caramel's really not bad. |
358 | 00:17:55,640 | 00:17:59,519 | This is Mexican cream caramel flan. | This is Mexican cream caramel flan. |
359 | 00:18:02,000 | 00:18:05,200 | They tried to do sugar work but it melted. | They tried to do sugar work but it melted. |
360 | 00:18:10,279 | 00:18:12,160 | Whoo! | Whoo! |
361 | 00:18:13,839 | 00:18:15,359 | Tequila! | Tequila! |
362 | 00:18:15,559 | 00:18:17,640 | There's a shot of something in there. It's strong. | There's a shot of something in there. It's strong. |
363 | 00:18:17,839 | 00:18:20,400 | Look, it pulls away really well. | Look, it pulls away really well. |
364 | 00:18:20,599 | 00:18:22,799 | It's not too firm, which is nice. | It's not too firm, which is nice. |
365 | 00:18:23,000 | 00:18:25,000 | It's not wobbly either. | It's not wobbly either. |
366 | 00:18:25,200 | 00:18:26,960 | I like the look of it - very simple. | I like the look of it - very simple. |
367 | 00:18:27,160 | 00:18:28,839 | Could have been a little bit thicker I feel. | Could have been a little bit thicker I feel. |
368 | 00:18:29,039 | 00:18:30,759 | The tequila is too much. | The tequila is too much. |
369 | 00:18:30,960 | 00:18:33,680 | Could have been just a subtle hit of tequila in there | Could have been just a subtle hit of tequila in there |
370 | 00:18:33,880 | 00:18:35,680 | and the spun sugar, pity it dissolved in there | and the spun sugar, pity it dissolved in there |
371 | 00:18:35,880 | 00:18:37,440 | 'cause it would have looked really nice | 'cause it would have looked really nice |
372 | 00:18:37,640 | 00:18:40,559 | but it's just made it a little bit too sweet. | but it's just made it a little bit too sweet. |
373 | 00:18:42,599 | 00:18:46,000 | This is vanilla flan or flan napolitano. | This is vanilla flan or flan napolitano. |
374 | 00:18:46,200 | 00:18:49,720 | The presentation's great. Is that like a quinoa? | The presentation's great. Is that like a quinoa? |
375 | 00:18:49,920 | 00:18:52,640 | It's actually amaranth. Superfood. | It's actually amaranth. Superfood. |
376 | 00:18:53,920 | 00:18:55,200 | (SNAP!) Ooh, nice. | (SNAP!) Ooh, nice. |
377 | 00:18:55,400 | 00:18:57,960 | Sticky too. Beautiful. | Sticky too. Beautiful. |
378 | 00:19:00,519 | 00:19:03,400 | I mean, it's so perfect you almost don't want to ruin it. | I mean, it's so perfect you almost don't want to ruin it. |
379 | 00:19:03,599 | 00:19:06,799 | Oh, look at that. Oh! Ooh, look at that. | Oh, look at that. Oh! Ooh, look at that. |
380 | 00:19:07,000 | 00:19:08,160 | Boom! | Boom! |
381 | 00:19:17,440 | 00:19:18,880 | Mmm. | Mmm. |
382 | 00:19:19,920 | 00:19:21,880 | That's creamy. | That's creamy. |
383 | 00:19:22,079 | 00:19:25,640 | The texture's just beautiful, it's really smooth. | The texture's just beautiful, it's really smooth. |
384 | 00:19:25,839 | 00:19:29,200 | Overall, this plate's a stunner, it really is. | Overall, this plate's a stunner, it really is. |
385 | 00:19:29,400 | 00:19:32,079 | It's got everything that you want in a flan. | It's got everything that you want in a flan. |
386 | 00:19:32,279 | 00:19:34,759 | It's just velvety | It's just velvety |
387 | 00:19:34,960 | 00:19:37,640 | and, to me, this is the perfect flan. | and, to me, this is the perfect flan. |
388 | 00:19:39,079 | 00:19:41,119 | This is avocado flan. | This is avocado flan. |
389 | 00:19:41,319 | 00:19:44,319 | It's a different take on the whole flan, isn't it? | It's a different take on the whole flan, isn't it? |
390 | 00:19:44,519 | 00:19:47,519 | OK, let's pour on the syrup. | OK, let's pour on the syrup. |
391 | 00:19:51,039 | 00:19:52,960 | It's nice and thick. | It's nice and thick. |
392 | 00:19:57,480 | 00:19:58,720 | Ooh. | Ooh. |
393 | 00:20:10,319 | 00:20:11,519 | I don't mind the colour | I don't mind the colour |
394 | 00:20:11,720 | 00:20:13,599 | and I don't mind that they've used avocado. | and I don't mind that they've used avocado. |
395 | 00:20:13,799 | 00:20:14,720 | That's creative. | That's creative. |
396 | 00:20:14,920 | 00:20:17,240 | It's just a pity that in 60 minutes | It's just a pity that in 60 minutes |
397 | 00:20:17,440 | 00:20:19,480 | they didn't get time to set this properly. | they didn't get time to set this properly. |
398 | 00:20:19,680 | 00:20:23,000 | OK, the glass biscuit. Let's try the biscuit. | OK, the glass biscuit. Let's try the biscuit. |
399 | 00:20:27,039 | 00:20:28,200 | Mm. | Mm. |
400 | 00:20:28,400 | 00:20:30,759 | Now, this is good. | Now, this is good. |
401 | 00:20:30,960 | 00:20:33,119 | The mezcal syrup, look, nice and sweet, | The mezcal syrup, look, nice and sweet, |
402 | 00:20:33,319 | 00:20:35,319 | you can taste those spices through there. | you can taste those spices through there. |
403 | 00:20:35,519 | 00:20:38,559 | I feel bad that they just didn't have time for this to set, | I feel bad that they just didn't have time for this to set, |
404 | 00:20:38,759 | 00:20:41,519 | which is a real pity because it could have been unique. | which is a real pity because it could have been unique. |
405 | 00:20:41,720 | 00:20:46,119 | Well, there are some amazing examples of flan on the pass. | Well, there are some amazing examples of flan on the pass. |
406 | 00:20:46,319 | 00:20:48,079 | Do you think you've chosen a winner? | Do you think you've chosen a winner? |
407 | 00:20:48,279 | 00:20:51,200 | I think I know the way I'm going to go. | I think I know the way I'm going to go. |
408 | 00:20:59,519 | 00:21:03,119 | MAEVE O'MEARA: Mamasita's station chef Ray and our home cooks, | MAEVE O'MEARA: Mamasita's station chef Ray and our home cooks, |
409 | 00:21:03,319 | 00:21:04,880 | have tested their sweet tooth | have tested their sweet tooth |
410 | 00:21:05,079 | 00:21:07,799 | with classic Mexican dessert flan. | with classic Mexican dessert flan. |
411 | 00:21:08,000 | 00:21:10,480 | Blind judge Mark has tasted all the dishes, | Blind judge Mark has tasted all the dishes, |
412 | 00:21:10,680 | 00:21:12,559 | not knowing who has cooked them, | not knowing who has cooked them, |
413 | 00:21:12,759 | 00:21:15,079 | and now it's time for the verdict. | and now it's time for the verdict. |
414 | 00:21:15,279 | 00:21:17,240 | Home cooks, tonight we asked you to make | Home cooks, tonight we asked you to make |
415 | 00:21:17,440 | 00:21:20,240 | Mexico's most traditional and treasured dessert | Mexico's most traditional and treasured dessert |
416 | 00:21:20,440 | 00:21:22,039 | and you did not disappoint. | and you did not disappoint. |
417 | 00:21:22,240 | 00:21:25,920 | Some truly fantastic flans on the pass. Well done. | Some truly fantastic flans on the pass. Well done. |
418 | 00:21:27,200 | 00:21:29,680 | Station Chef Ray, how did you go tonight? | Station Chef Ray, how did you go tonight? |
419 | 00:21:29,880 | 00:21:31,240 | I did what I could with what I had | I did what I could with what I had |
420 | 00:21:31,440 | 00:21:33,799 | and I think I put up a great dessert. | and I think I put up a great dessert. |
421 | 00:21:34,000 | 00:21:37,079 | Mark, whose pudding pleased you the most? | Mark, whose pudding pleased you the most? |
422 | 00:21:37,279 | 00:21:38,960 | I could eat them all over again | I could eat them all over again |
423 | 00:21:39,160 | 00:21:42,839 | but one of your desserts really stood out from the rest. | but one of your desserts really stood out from the rest. |
424 | 00:21:44,119 | 00:21:47,680 | Tonight, the best flan on the pass is... | Tonight, the best flan on the pass is... |
425 | 00:21:53,039 | 00:21:57,240 | Tonight, the best flan on the pass is... | Tonight, the best flan on the pass is... |
426 | 00:22:04,160 | 00:22:06,359 | ..the flan napolitano. | ..the flan napolitano. |
427 | 00:22:06,559 | 00:22:08,480 | Whoo! (APPLAUSE) | Whoo! (APPLAUSE) |
428 | 00:22:08,680 | 00:22:11,759 | That's mine. (LAUGHS) | That's mine. (LAUGHS) |
429 | 00:22:11,960 | 00:22:13,599 | Gracias, gracias. | Gracias, gracias. |
430 | 00:22:15,480 | 00:22:17,359 | Mate, this flan was perfect. | Mate, this flan was perfect. |
431 | 00:22:17,559 | 00:22:20,400 | It was smooth, well baked, | It was smooth, well baked, |
432 | 00:22:20,599 | 00:22:23,720 | had the right amount of sweetness with the caramel. | had the right amount of sweetness with the caramel. |
433 | 00:22:23,920 | 00:22:25,160 | Beautiful. Congratulations. | Beautiful. Congratulations. |
434 | 00:22:25,359 | 00:22:26,799 | Thank you. | Thank you. |
435 | 00:22:28,279 | 00:22:31,279 | I wasn't expecting to be honestly the best dish on the pass. | I wasn't expecting to be honestly the best dish on the pass. |
436 | 00:22:31,480 | 00:22:32,759 | Gracias. Gracias. | Gracias. Gracias. |
437 | 00:22:32,960 | 00:22:34,920 | I am so happy, I'm so satisfied. | I am so happy, I'm so satisfied. |
438 | 00:22:35,119 | 00:22:36,480 | Now to the tough part. | Now to the tough part. |
439 | 00:22:36,680 | 00:22:38,680 | Could you please tell us which flan | Could you please tell us which flan |
440 | 00:22:38,880 | 00:22:41,839 | didn't quite hit as many sweet notes for you tonight? | didn't quite hit as many sweet notes for you tonight? |
441 | 00:22:44,559 | 00:22:48,079 | The plate that didn't live quite up to the level I was looking for... | The plate that didn't live quite up to the level I was looking for... |
442 | 00:22:49,680 | 00:22:51,480 | ..the avocado flan. | ..the avocado flan. |
443 | 00:22:51,680 | 00:22:52,960 | Who made this? | Who made this? |
444 | 00:22:54,319 | 00:22:55,680 | Oh, no. | Oh, no. |
445 | 00:22:55,880 | 00:22:59,039 | Station Chef Ray, it was beautiful visually, | Station Chef Ray, it was beautiful visually, |
446 | 00:22:59,240 | 00:23:00,720 | a real work of art. | a real work of art. |
447 | 00:23:00,920 | 00:23:04,839 | The avocado was rich, the mezcal syrup was beautiful | The avocado was rich, the mezcal syrup was beautiful |
448 | 00:23:05,039 | 00:23:08,000 | and the glass biscuit brilliant, | and the glass biscuit brilliant, |
449 | 00:23:08,200 | 00:23:10,079 | but I had to judge on the flan | but I had to judge on the flan |
450 | 00:23:10,279 | 00:23:14,599 | and I'm so sorry to say, your flan just wasn't set enough. | and I'm so sorry to say, your flan just wasn't set enough. |
451 | 00:23:14,799 | 00:23:17,640 | I feel disappointed but I tried my best. | I feel disappointed but I tried my best. |
452 | 00:23:17,839 | 00:23:19,519 | They are showing us how good they are. | They are showing us how good they are. |
453 | 00:23:19,720 | 00:23:21,359 | The home cooks are doing a great job. | The home cooks are doing a great job. |
454 | 00:23:21,599 | 00:23:24,079 | You should be very proud of yourself. Thank you. | You should be very proud of yourself. Thank you. |
455 | 00:23:24,279 | 00:23:28,240 | I think Ray tried his best, uh, but we just didn't get there in the end. | I think Ray tried his best, uh, but we just didn't get there in the end. |
456 | 00:23:28,440 | 00:23:31,279 | Home cooks, you should all be smiling | Home cooks, you should all be smiling |
457 | 00:23:31,480 | 00:23:33,599 | because what this means is that all three of you | because what this means is that all three of you |
458 | 00:23:33,799 | 00:23:35,119 | get to come back tomorrow night | get to come back tomorrow night |
459 | 00:23:35,319 | 00:23:38,119 | and all three of you get to cook again! | and all three of you get to cook again! |
460 | 00:23:41,240 | 00:23:43,000 | Well done! | Well done! |
461 | 00:23:46,039 | 00:23:50,240 | Big congratulations to Juan. You beat the restaurant. | Big congratulations to Juan. You beat the restaurant. |
462 | 00:23:50,440 | 00:23:52,960 | Come and get your trophy! | Come and get your trophy! |
463 | 00:23:53,160 | 00:23:54,720 | Thank you. | Thank you. |
464 | 00:23:54,920 | 00:23:56,480 | Everyone come in! | Everyone come in! |
465 | 00:24:04,279 | 00:24:08,160 | Yum! Oh, man! That's so beautiful. | Yum! Oh, man! That's so beautiful. |
466 | 00:24:08,359 | 00:24:10,279 | We get another tomorrow! | We get another tomorrow! |
467 | 00:24:11,759 | 00:24:13,720 | Next time on The Chefs' Line... | Next time on The Chefs' Line... |
468 | 00:24:13,920 | 00:24:14,880 | Muy bueno. | Muy bueno. |
469 | 00:24:15,079 | 00:24:19,200 | ..we're taking on the many interpretations of Mexican tamales. | ..we're taking on the many interpretations of Mexican tamales. |
470 | 00:24:19,400 | 00:24:21,559 | This is my grandmother's recipe. | This is my grandmother's recipe. |
471 | 00:24:21,759 | 00:24:23,079 | And our home cooks... | And our home cooks... |
472 | 00:24:23,279 | 00:24:24,480 | ALL: (SING) ♪ Ai, yai, yai, yai... ♪ | ALL: (SING) ♪ Ai, yai, yai, yai... ♪ |
473 | 00:24:24,680 | 00:24:27,519 | Will be facing Mamasita's sous-chef, Ivan. | Will be facing Mamasita's sous-chef, Ivan. |
474 | 00:24:27,720 | 00:24:29,559 | The pressure is definitely on. | The pressure is definitely on. |