MASTERCHEF thread 5: we WILL look for you, we WILL find you, and we WILL watch you.

[Halsall]

We have a very particular set of skills. Understand this, schedulers.

Do not mess with us.

Thanks Halsall, I think I-player is the way to go.

Good luck watto, hope you are tuned in.

Imagine Geoff doing walnuts.

Oooo thanks Romaine I have bookmarked that for later.

That's aquafaba stuff is pretty yuk - the chickpea water trick. Don't think it's infallible as an egg-white substitute tbh.

Yes it has Watto

I've done that when my TV died on me.

Tofu = filth!

They must have days to plan this task, no way it's off the top of their head

Agar agar. Isn't that what they put in petri dishes in biology classrooms to make bacteria colonies, etc?

Boooooooooooooooooooo

The men don't seem to be very creative.

Jim! Hiss Booooooooo

I refuse to let Jim get through. Just want to make that plain.

He is so full of shit

They used aquafaba on Bake Off's Vegan Week, Halsall. I couldn't get over how white it looked, I was expecting something a lot greyer somehow. It seemed to work well but was more delicate to handle.

It is Grouchy.

Hate to say it - Jim;s looks appetising. I luffs dahl. But I hope he cocks the whole thing up because he is a GIT!

Jilly is lovely!

I've had a lovely tofu chocolate mousse. But I hate pannacotta made correctly so can't imagine a rip off version

Jilly is concentrating on chocolate . . . isn't there milk or something in that?

Jim needs Chef Frank to sort him out

Yes sensible Jilly even though she is using choc soil and making a quenelle instead of a rocher.

There is vegan chocolate Schaden and.............vegan cream eggs!

pot yes, I suspect a lot of research 😀 silken tofu and agar agar pannacotta Certainly isnt in my repertoire.

I love these women. Worried Jilly is a bit exposed though respect her thinking.

Or is that just milk chocolate?

(As my teacher would have said, the answer's in the question)

Fuck off Gregggg

Some lovely looking food here . . .

myimaginary I remember that - it was more successful for them than the dessert a friend of mine made using aquafaba, which was a dismal failure! She was mortified