Masterchef Week 3.....mass catering or master classes, who knows?!

[MunchkinsMumof2]

Have popcorn ready

I've just written an ode to Tom on Brian Cox's thread in classics

Is no one bothered that his pineapple soufle was a fake?!

How can it be a fake? Was it not just camera angles?

I rewound it and the soufflé he carried over to the judges was flat and almost beneath the rim of the ramekin whereas the one judged had risen above the ramekin edge by at least 2 inches - it was not the same dish but I can't understand why that would have happened?

Bloody hell Munchkins I just rewound it too, and you are right! The souffle he carries over to the table was absolutely well below the rim, then the close up shows the souffle towering over by at least a couple of inches!!
What the hell is going on?

Oh no! I thought he could keep it up :(

Oh the problem is not that he cannot keep it up, its that it flopped, then visibly rose again

Ah. Flaccidity issues then.

yes, Tom has 'flaccid souffle' syndrome. So concerned am I about this, I have complained to the BBC

I hope the complaint refers to souffles becoming flaccid, and then firm and erect again as if by magic?

It certainly does!

Yet again find myself longing for a like icon : )

So what happened to Dr Curry?

Forgive me if you are joking BlackCats but have you complained?! I want to but fear it would be a complete waste of time!

I wish I could claim that it was me that noticed but it was my oh. Eyes like a shit house rat

Munchkins, I have complained. I know we are having a laugh and all, but the BBC lead us to believe Tom brought a risen souffle to the table. Fair enough if it did sink, but they should not try and dupe us by indicating it rose again! Also, if they have done this, what else don't we see?

I know on Australian Masterchef they make the judges taste parts of the dish that would be ruined if they had to wait. Maybe that's what happened.

pud1 I'd noticed soufflé-gate too but then thought I must be seeing things.

Really, really, really want Aki or whatever her name is to go. Why does she insist on talking like an over-zealous CBeebies presenter? Channelling Sarah-Jane Honeywell with a dash of anime eyes. Just too much!

So sorry I missed it again (doing a maths degree and have an assignment overdue so have been in Panic Maths Mode). TBH, the reason I try to watch this now is for the thread..... I will try to watch it on iPlayer later as you've made it sound fun (whereas I suspect it was actually really dull).

Mind you, the lure of the wispy greying chest hair is hard to resist.

Maths degree?

Meh.

Get your pi-orities right.

Geddit?

The soufflé thing is because they take a shot of it when it comes straight out of the oven, looking all nice, which they use for editing, when discussing the dish.

The sequence where they all take it in turns to present their food for tasting, which takes about 5 minutes in the final edit, takes much, much longer to film.

So when soufflé goes up to be tasted it has probably been hanging around for best part of an hour, and has collapsed.

That is how it works in food telly land.