- Hey guys it's Brad,
We're here in the test kitchen
and today we're having a
little secret conversation
about Chris Morocco.
We wanna once again
put Chris' super taster
abilities to the test.
Oh this here, this is Paul
Hollywood's Cornish pasty
and we're going to be asking Chris
to replicate this dish in every aspect,
ingredients, appearance,
everything; in just two days.
He'll be able to taste
it, touch it, smell it,
but at no means at any point
will he be able to look at the dish.
At the end of the second
day I'll come back
and I'll be the judge, I'll be the critic.
I will give him a score on his abilities
of replicating this dish.
[suspenseful music]
- Okay, it's happened.
You know what the first thing
that went through my head was?
Pot pie.
So I'm feeling some kind of pastry.
Oh geez this feels like pie dough
with a little bit of flake to it.
- Ooh, what d'you got there Chris?
Oh you don't know.
- No.
[laughs]
- This has got you written all over it.
- Really, I'm feeling
these nubs and I'm like
what the [bleep] has happened here?
- So what do you think it is now?
The outside?
- I mean it's too firm to be puff.
I mean it feels like you
know like a Cornish pasty
like that kind of vibe.
We've got like vents,
three little vents here.
- Don't get caught up on the nubs.
- Do you seal it, but no,
the nubs are all I see.
- Chris you're wearing a blindfold.
- These are doing the looking.
Like somebody like ch-ch-ch with a knife.
- Like crimped it with their fingers?
That's what I was thinking.
- [Chris] Really, it's a crimp?
- The producers are, they're
never inviting me back on.
- Yeah cause you're a [bleep] wild card.
- Keep worrying about your nubs.
Okay, hunt.
[laughing]
- On to torture the next victim.
My guess is that this is some kind of
store bought pie dough.
It's so smooth.
I don't know, it just it
doesn't necessarily feel
like anybody here made it.
So it's like thin pieces of vegetables.
They're all a little
like on the mushier side,
potato, carrot, like a
turnip or like a rutabaga.
I don't even know when the
last time I had a rutabaga was.
It's like big old root vegetable
that you frankly want nothing to do with.
Okay that was the thing that I was like
what the [bleep] are you and
now I've already eaten it.
There's just not tons of flavor abounding.
My first instinct was you know that
there's got to be some chicken somewhere.
No, that ain't chicken.
That just tastes like ground meat.
Is it ground beef though
or is it just like
really finely chopped chuck or something?
The flavor just tastes
like a little beefier
kinda like iodine and like
minerally kind of thing.
It doesn't have the
richness of flavor of pork.
There's not like a lot of sauce here.
There's not a lot of onion,
there's not a ton of garlic
or anything like that.
I'm not even really tasting white wine,
although there could be some
in just really small quantities.
This piece kind of has a
little bit of a beveled edge
like as though it was
about maybe turnip sized.
It's very creamy.
Could not detect anything
being arrayed in there
in any particular order.
It sort of felt like a bit of a jumble.
I'm really sorry if you're
like an amazing person,
you know whoever developed this,
but there's just not like
a ton of personality here.
Very linear, very straightforward.
Tasty you know, but yeah no.
There's nothing, there's
no like fireworks here.
[upbeat music]
I need a pen.
Pastry crust, slashes and crimp and score.
Carrot, I feel like it
was a red skin potato
because it had this creaminess to it.
I'm going hard on turnip.
Onion, binder, could be roux.
Could also just be
liberally coating the meat
with flour before searing it.
I'm honestly I'm thinking
keep it real frigging' simple
for the first pass, no white wine,
maybe not even a roux.
Maybe we're just going to
[clicks] with the meat.
Chuck, let's presume there's an egg wash.
Cool so I've got my list.
It's frighteningly concise,
but we're going to head to the market
and yeah, we're going to make it happen.
[suspenseful music]
I think the main thing
that's freaking me out
about this one is,
my list has like literally
six things on it so
[laughing]
maybe it's just that
simple or maybe it isn't.
I'm feeling pretty
confident I tasted carrot,
turnips, they have a sweetness.
It starts out really crunchy
and then when it's cooked
it kind of gets this creamy
almost potatoey texture to it.
Who has seen potatoes?
These are potatoes that get really creamy
in stews and things.
Safety garlic for safety.
All right few onions.
Could I have two pounds
of the chuck cubes?
Thank you, yeah.
We're gonna go hard on that.
No options, none of that
back and forth all that.
This is organic, traditional pie dough.
I mean that's it right.
We'll have eggs in the kitchen.
It's a very tight little list.
Let's do it.
So we're just back from the supermarket
and I should have been using all that time
out of the office to think
and plan and strategize
what I'm going to do.
Instead I just kind of drifted
off for a little while.
So I'm back and I'm thinking about it now.
Let's err on the side of
browning the meat, right.
I didn't taste like tons
of sear in that meat,
but it would make sense
for it to be seared
just to have some flavor development.
Like I'll put a bit of flour on the meat
I think to sear it, but then I think
I'm going to thicken on the back end.
There wasn't a lot of
liquid in the situation
so yeah, all right.
So here we go.
So I have chuck.
Feel like the pieces I was experiencing
were something like
this, smaller, you know?
That is kosher salt.
I'm putting flour on now,
I guess I'm thinking of this as
a little bit more of a beef stew base.
So I'm gonna brown off the meat,
I'm not gonna cook it through all the way.
Where'd you get these?
How cute is that?
So color's good, it's not super even,
but that's not the point.
This is an onion.
I barely could find any onion.
So we're going real small dice here.
Oh by the way, they
didn't even have rutabagas
at the supermarket, so,
maybe we need to get a
rutabaga and cook a rutabaga
just to see what the hell's
going on with a rutabaga.
Go, go, go.
Okay, not gonna do too much veg,
we don't really need a ton of filling.
Two turnips might be too many.
I mean, two turnips is
definitely too many for me.
Andy, do you like turnips?
- [Andy] They're fine.
- They're fine.
Molly, are you excited about turnips?
- Love turnips.
Are you cooking with turnips?
- Yeah.
So these guys, I feel like it
was a kinda situation, right.
And then, something like that.
Like these corners are gonna
round the potato as it cooks
whereas the turnip is gonna
keep its shape a lot better.
And then carrot, I feel like it was
more of one of these guys maybe.
So meat's going back in the pot
along with most of this veg.
I'm gonna throw some water in there,
bring up the temp a little bit,
and then just get it braising.
I would be very wary
of putting raw fillings
into a pastry situation like that.
Is it possible, yeah,
it's probably possible.
Maybe not recommended.
I think we're just about
where we need to be,
I braised this stuff, I've cooked it,
I'm gonna cool it down.
This, yeah.
So satisfying, honestly.
You just live for these moments.
I kind of just assume that the pie crust
would be ready to go
when I was ready to go,
not taking in that they need
to thaw at room temperature
for three to five hours, so.
Even though it says under no circumstances
do what I'm about to do,
we're gonna do it anyway.
So a little warm water,
let's just go ahead and assume
that that flimsy plastic is watertight.
Did not feel like there was a lot of
bound liquid or anything
inside the pastry,
it just felt like a very tight mixture.
I just don't know if
it's quite tight enough.
I'm gonna pour off some of the liquid
from here into a saucepan,
and just reduce it down.
Meat could be a little more
tender, but it's not bad.
I'm pretty good with my
choice of beef in here.
I feel justified about that.
So I put that reduced liquid back in here,
already looking a lot drier.
Ooh, might've gotten a little
water infiltration here.
Got a problem.
It's not even the water in there.
Just like totally split apart.
I'm gonna see if I can salvage this one,
but we may be totally [bleep] here.
Even irrespective of water
getting in a little bit,
just didn't ever feel like
it was ever gonna want
to unroll perfectly.
Pie dough, just like dogs and bees
can smell fear.
Pie dough is really just
flour, water, butter, and salt,
whether you make it yourself
or you use a pre-made dough
again given the time constraints here
I just don't imagine that
what I tasted this morning
was homemade pie dough.
My pastry dough's feeling
a little warm here,
but I can work with it now
and then just throw this
whole thing assembled
in the freezer for a few minutes.
Strategy is to get the
saucy filling in there.
I couldn't detect any kind of seam
and what we were talking
about this morning was
is it a seam that's just like
two things pressed flat together?
Is it being curled under?
It didn't feel like it
was being curled over.
So it's like a big dumpling.
So I might just folder it under,
this is gonna make it
look a little bit neater.
I don't know.
This is the moment where
everything just feels wrong.
We're gonna throw this in
the freezer, 10 minutes,
come back, make our slashes,
it goes in the oven, and that's it.
This is what I experienced,
just these little nubs.
- [Cameraman] What does this do?
- Nothing, absolutely [bleep] nothing.
This confuses me, stresses me out,
makes me question everything.
In a 425 degree oven,
I'm gonna leave it there
at least 15 minutes.
Okay, yeah.
Pastry looks pretty good to me.
It's flaky, but it's
got that firmness to it
which I think is correct.
Definitely gives you pot pie vibes,
it just looks a little goofy to me
but maybe that's okay,
maybe goofy's what we're going for.
As I kind of suspected
I feel like the meat could've
been a little more tender,
giving it a head start
in advance of the veg
would've definitely helped.
Aside from maybe a little wine,
if there's another ingredient,
I don't really know what it is.
I feel good about the beef chuck,
feel good about turnip,
feel good about potato,
I feel good about pie dough,
I don't know, there's
nothing to hate here.
I guess I'm just asking the question
is there anything to love?
Ingredients, let's call this 78%.
Taste, I'm gonna give myself 85.
Technique, uh,
70.
Appearance-wise, I would love to think
I'm at least at 85% here.
It's an oversized mutant Hot Pocket
with pot roast in it.
How wrong can I be?
All in all that works out to be 79%
which, as far as I'm concerned,
is not bad for a first pass.
Coming up, my final tasting
of the original dish,
hopefully picking up a little more nuance
when it comes to the crimp,
presence of carrots,
and just confirming if
there's one other kind
of little flavor or set of
flavors behind everything.
Whoa, see this one feels
completely different to me.
It's just funny how your mind
kind of magnifies these things
whereas this one feels very clearly like
both sides of the pastry
have been curled up and over.
Hasn't been scored, I'm
not feeling any marks
like the way it was before.
Are you guys literally
just [bleep] with me?
Were there only two
slashes on the first one?
Alright so two slashes, not three.
It's kind of amazing
how something can smell
so much like chicken pot pie
but not be chicken pot pie.
Just thinking a lot about
the cook on these vegetables.
I'm wondering, is there
a scenario in which
the meat could've been cooked,
but the vegetables are literally
just cooking in the pocket?
'cause they're tender,
but man they're firm,
you know, they hold their shape.
I'm so busy thinking about other things
I haven't stopped and thought about
whether I got a carrot.
Oh, the texture on these vegetables
is really tripping me up.
Feel like this is the one that I was like,
"oh, is this is a rutabaga?"
It's just a very mushy weird carrot
but I mean, damn.
I am feeling more meat on top,
it wasn't really apparent before,
like the veg seems to be
arrayed underneath it.
I'm not picking up other flavors,
I supposed there could be
a splash of white wine or something.
Everything in here just tastes
a little bit too mushy,
it doesn't have that density of carrot.
Feeling pretty good about
what I used for pastry,
pastry still is reading pie dough to me,
it's pretty neutral, it's not sweet,
it's not super salty either,
it's just very right down the middle.
Alright, whatever, take it away.
That's all that I think
I'm gonna be able to get
out of my second tasting,
I'm a little bummed.
I felt like things were
gonna come together
and instead the picture
just got a little murkier.
So I'm gonna see you guys tomorrow
and hopefully it's a good day.
We'll see.
[suspenseful music]
The objective this morning
is to test whether we can
layer raw potato and turnip
into the dough package
with some of the stewy beef on top.
What I was noticing yesterday
in the second tasting
is that the potato and the
turnip felt just cooked
not undercooked, but not hammered.
I wanna try a couple
different things this morning,
a part of me is still wondering
should I have made my own
pie dough, I don't know.
Just felt a little excessive
given how long all the meat
needed to cook and everything.
But at least I have some cooked meat here,
I can assemble smaller versions of this.
[whimsical music]
I had a little bit of
an existential crisis
about whether or not
there was carrot in there.
Everything just tasted
like a mushy, earthy,
slightly sweet indistinct root vegetable.
Rutabaga had come up at one point,
I don't really know what
a rutabaga tastes like
and they didn't have any
at the market yesterday
unless we walked right by them,
you guys got a close-up on them,
Dan didn't say anything,
which seems pretty standard.
- [Cameraman] They got you a rutabaga.
- Did they?
- Yeah.
- Stop!
I just thought the
note-taking was all for show
I didn't think you guys actually listened.
This is a rutabaga, it's
like a mutant turnip
that's not even as good as a turnip.
And a turnip frankly isn't
that good to begin with.
Some countries they call this swede.
Oh god.
It's very tough.
Actually not that bad,
pretty sweet, pretty mild.
Yeah we'll throw a slice in,
maybe we will do a little side by side.
I'm using mandolin
today just for evenness.
This is just a pure test.
The one thing I feel like
I really noticed yesterday
was that the vegetables
were in a more compact and even layer
with the meat on top of it.
Rutabaga test slice, right there.
So I'm gonna take some of
the braisey meaty business
Maangchi, right back there.
You guys see?
It's Maangchi.
- [Cameraman] Do you think she knows
how you disgraced her?
- I didn't disgrace her!
- I'm just going to take a guess
that there were some
differences in process.
- Sure, I'm--
- I have never seen this
made this way before.
- I didn't do anything.
Kind of a bit of a crimp.
Something like that.
I think we all realized that
it was just the two slashes, in the end.
We'll just go for 15 minutes
and then check our color, okay?
How bout that.
While our tester is going,
I'm gonna start stewing some
meat for the next round.
Gonna get the onions in here.
Hi, oh my gosh, yeah we met over there
but it is so cool to have you on the show.
- Thank you.
- This is fantastic.
- What are you making?
- I have no idea.
- Oh, again, again.
- That's the whole thing.
Again!
- You're going to guess?
- Yeah, I have one in the oven.
It's kind of a savory hand pie
with, I believe, it's ground beef chuck
then some potato and turnip.
All the root veg in there
are kind of mushed together,
there's a lot of meaty flavor,
there's nothing super distinct.
Like what I loved about your dish,
it's like the flavors.
How do you think I did?
- It was great, I was so surprised.
When I heard that you
said in the last minute
"it tastes like maangchi-something,"
then I couldn't believe
it, "what!", amazing.
- So simple.
- I only know
about Korean food, not like you,
so only about Korean food
I know what is inside,
little bit ginger, I can
say, but not like you.
So you are so talented a person.
- Oh, thank you.
So fun to have you here,
thank you, come back.
I burnt my onions, but it was worth it.
Little bit of white wine,
little bit of something, but not too much.
Even though I'm not 100% sure
that I'm tasting it in the original dish,
I wanna see what this dish tastes like
with me adding it, and then see.
So let's see where our version two's at.
Okay.
Nubs are feeling better to me.
I feel like I have a little
bit more of an obvious seam
than the first tasting yesterday.
When I was doing that
knife scoring yesterday
I think I was trying to
be incredibly literal
about what my fingers had told me
about the texture of the dough
and it just looked so frigging ridiculous.
But, you gotta walk
before you can run, right?
Ah, pie's done.
Way more defined layer of
meat and vegetable here.
I would say just from eyeballing it,
that the vegetables are cooked,
and I think that's a pretty
exciting development.
Now I'm like wracking my brain
trying to figure out, did I taste carrot,
did I not taste carrot?
Rutabaga revealed.
[groans]
If carrot's over here
and turnip's over here,
rutabaga seems to be right here.
I'm feeling extremely justified
in my decision to put the
vegetables raw into the pastry
I really like the cook on these potatoes
and turnip.
Something about the smell of the rutabaga.
How do you describe the
smell of cooked rutabaga?
- Think it has this smell
of warm winter fireplace spices.
- But not with something funky
lurking in the back room?
- I don't think that it's weird and lurky.
- I think it's a little basementy.
- A little basement, thank you.
- Yeah, you're welcome.
- Alright you're up Sohla.
- Farty.
- [Chris] Farty.
- [Sohla] [bleep] got this.
- Farts and basements,
but not in Molly's house.
Ingredients here, I'd say we're at 82%.
Taste, I'm going 90.
Technique, I think doing
the raw veg in the pastry
was a game changer.
I think the new crimp works,
so yeah, technique I'm saying 88%.
Appearance, I will go with 86.
Okay, we're calling that an 87.
This was overall a lot closer
to where we need to be.
I've got one more chance
to do this for Brad.
A few adjustments on the way.
The white wine's not
obvious but I like it.
So, little white wine,
little black pepper.
My dough performed great,
Molly liked my dough,
she didn't know it was store bought,
so how are they gonna know
other than they saw me buy it in a store.
Brad's a real stickler for exactitude.
This round, no rutabaga.
Going in strong, turnip and potato.
A rutabaga's already so close to a turnip
it just didn't feel right.
Feel like laying them in
as rounds makes sense.
I have a feeling that was kind of
fractured, angular
pieces were more a result
of me trying to remove the
vegetables from the pastry
than to do with the
fact that they were cut
any smaller than this.
I've got potato, turnip,
little bit of salt.
Maybe feels a touch saucier,
but I think it can take it.
This is feeling pretty good to me.
I'm loving where we ended up
with the vegetables being raw in there.
We're gonna do our two slashes.
See it in 20.
Wait, oh there it was, it
was on the top, we're okay.
[timer beeps]
Close to a half hour at 350.
I would say this is my best
version of this so far.
Did I say 87?
That seems wildly high.
I would drop that down to an 82 overall.
Whatever I did or didn't do right,
this is the one I gotta serve to Brad,
so I'm hoping I made some right calls here
and we will find out soon enough.
- [Brad] How do you feel you did?
- I feel alright.
- New apron?
- Yeah new apron, it's the new collab.
What do you think?
[Brad whistles appreciatively]
What do you like about that?
- I like that, I like the stitch, meow.
I want one.
- I know.
- What do you think it is?
- I think it's a--
- Who Wants To Be a
Millionaire, final answer.
- A meat and root veg hand pie.
- Chris, what is that called?
- A [bleep] Cornish pasty.
- Is that what it is?
- [Chris] I don't know!
- Let's find out.
- [Chris] Meat pie.
- So this is the one you
were trying to achieve
and this is the one that you made.
On the count of three we'll reveal
- Okay.
- What you've made.
- Yeah I've been on the show before.
[Camera crew laughing]
- Oh okay, I haven't, so
I'm coming up to speed.
One, two, three, Paul
Hollywood's Cornish pasties.
[Chris exclaims]
Paul Hollywood, you know Paul.
- Paul [bleep] Hollywood.
- Chris you nailed it!
You even guessed the freaking name!
- Yeah, okay!
Is he using bud yolk?
- Does look like it has a little bit
of a yellow tinge to it.
Or maybe like...
- Is this homemade pie dough?
Can you put me out of my misery?
- Yes.
- Really?
- Pastry; 450 grams plain
flour, half teaspoon salt,
115 grams cold lard; you did not get that.
- Lard.
- We're gonna check that off as incorrect.
- You see what I mean, not
to worry about the crimps?
You were all focused on the...
- I kept feeling these hard little bumps.
- With a blindfold, I bet you that...
- It was so magnified, it
was like the Rocky Mountains.
- [Brad] Oh my god, it could be anything.
- [Chris] Anything.
- According to Paul
Hollywood, you need 21 crimps
in order to be a
traditional English pasty.
- Fascinating.
- You giving me the finger?
- Sorry. No.
- You see that?
- [Chris] The main thing with
this, it's sort of like--
- I got 13.
- Yeah, your finger is almost like
your unit of measurement
for how you need to seal
it and go around the edge.
- Paul's got 21.
[laughing]
Paul nailed it.
- Alright.
- Not a big deal.
But that's going to affect
your grade for sure.
[Chris chuckles]
Right off the bat, you
got two, which is good.
- [Chris] Two, yup.
- His are straight, your are,
is on a bye a little.
- Yeah okay.
- Yours a little deeper,
which might actually make
for a better end product,
I'm not quite sure.
- I don't know, I dunno about that.
- [Brad] Yeah me either.
Why they calling Paul Hollywood?
You watch that show.
You like Paul.
Whoa. [bleep]
[laughing]
Chris, what's the matter?
- [Chris] Rutabaga.
- Yeah, hello.
I thought you were half English, Chris.
- No.
- [bleep] thing,
what do they call it, uzi or something.
- Swede.
- Swede.
- Uzi?
[laughing]
The rutabaga, it was [bleep] me up.
My brain kept being like,
wait, are you a potato?
or are you a turnip?
- You're a rutabaga.
- Or what's happening?
[bleep] Rutabaga.
- Well you know what
they say about hindsight.
[bleep]
Back to the filling.
One large onion, nailed it.
Swede, alright.
- Swede.
- Well, we didn't do that.
- Swede!
- You went with turnip.
- I went with turnip.
- Hey you know what, if
you can't find a rutabaga,
not a bad alternative.
- Oh, it's the only alternative.
- But that's eight points off.
- Okay one large floury potato.
Alright well then look;
potato, steak, you got steak.
What cut did you use?
- I used chuck.
- Oh, Paul Hollywood went with beef skirt.
Who does that?
- Literally criminal.
- The next one
- It's a mind game
- will not be skirt steak.
- No, it probably will be skirt steak.
- This is cruel.
- It'll be skirt steak
seared on a plate.
- With the filling, Chris,
Paul Hollywood puts everything in raw,
wraps it up in the...
[bleep]
Oh, that's not what you did?
- No.
- What'd you do, bud?
Talk me through it.
- So the steak texture was
very much braisey shreddy
I guess that makes a little bit more sense
that you could do that with skirt steak
just because it has a little bit more
of that shreddy fibery thing.
- Yeah yeah yeah.
- It cooked through in there.
- For the grain, as...
- So I took the grain
as braise ahead of time, cool it down,
and then layer it in there.
- So the only thing they do with this one
is right before they wrap it,
a little bit of butter on top.
And then you have it.
- I'm still thinking about the rutabaga.
Can you repeat everything you just said?
- The ruta, no.
[laughing]
Well past the visuals, I say
we taste it, let's compare.
I'll cut us both a little piece.
- Has a little bit of
a carrot thing to it.
- It does have a weird carroty flavor.
Beta carotene kind of thing.
- Here, I want you have
this whole little nub.
- [Brad] Bite of yours?
- Not that this is what the show's about,
but tell me that's not good.
- It's very good.
The crust is very different.
It's delicious, but in comparison,
you see it's more bready.
- Makes a lot of sense knowing
that the steak went in there raw,
that I was expected to spend
the bulk of my time on the dough.
- Being far, I think you did
a great job, first of all.
We got four categories
here to grade you on.
Each of them out of 100,
and then we'll give you an average
to see whether you gotta
go to summer school or not.
[chuckling]
- Fair enough.
- So first one
is ingredients, how well
you did; 78 out of 100.
Only because we had a few couple of add.
- Lard.
- Taste; I think
yours was delicious.
Out of 100, I'm going
to go give you an 82.
Technique, I mean, you
didn't do 21 crimps.
[Chris laughs]
Meat went in cooked.
He did a full egg wash,
you did too, right?
- I did.
- Whole egg.
- Yeah, just a different
in the dough I think,
the way it registered.
- 84.
- Ooh, okay.
- And then appearance.
I guess I bled in a little bit there
with the crimps and
stuff, that's appearance.
- That's alright.
- You know, I think
we're looking at just a
solid B student on this one.
Call that whatever you want, you pick it.
Somewhere in the 80s.
I'm the best teacher ever.
- 88.
- What's our average, Dan?
Drum roll please.
- 83.
- 83.
- That's a B minus.
- That's a B.
- That's a B minus.
- That's a strong B, capital.
- Make sure the graphic says B.
- In all fairness Chris, you
had a freaking blindfold on.
- That's true.
- I don't know if I could do this
as well without a blindfold.
- Clearly a viewer of the show.
- I've never seen it.
[laughing]
- This one burns a little bit.
Skirt steak's a bit of a chameleon,
especially to have it
show up in this guise,
where it has such a shreddy texture.
That really tripped me up.
Paul won the battle, but
the war rages on, you know?
- Bowl of suet, salt, the margarine,
now what we'll do,
put that straight onto a tabletop.
- Should've made my own dough.
Just not what I was expecting.
