Last Chance Kitchen Full Episode: Fresh Seafood Mis-En-Place Challenge (Episode 4) Bravo

top chef season 16 episode 4 This is a topic that many people are looking for. bluevelvetrestaurant.com is a channel providing useful information about learning, life, digital marketing and online courses …. it will help you have an overview and solid multi-faceted knowledge . Today, bluevelvetrestaurant.com would like to introduce to you Last Chance Kitchen Full Episode: Fresh Seafood Mis-En-Place Challenge (Episode 4) Bravo. Following along are instructions in the video below:

“One was eliminated nfrom the main competition. But one of these chefs nwill be out out for good i need to scale him chef n. Yeah. I think so bleep brother s the last veteran standing.

But natalie nand kevin want to take him out good thing. I ran track nin high school. It s a 3 way battle royale. Hey hey n.

Oh. And after tonight nonly. Two chefs remain. I got the shakes right now.

This is hey guys ni have a fun treat for you any idea who s coming out next n. How about nobody wow. You just nmay. Get your wish.

There s no one new njoining us tonight. Oh you nailed that n. But that doesn t mean any of you are safe n. Laughs we re just gonna nbattle it out he s gonna narrow it down nto just two chefs and i m here to be top chef nso.

I gotta take these new guys out they re not ngonna take this from me. The chefs that are still nin. The competition are in the middle nof. A monumental challenge.

No one has been eliminated yet it s time to trim the fat. But i think it s time nthat you all worked together what do you mean nwe re gonna work together how s that possible well together you re gonna ndivvy up the following tasks one of you will peel and devein none pound of shrimp. One of you will shuck ntwo. Dozen.

Oysters and one of you nwill break down a whole fish. Then each of you nneed to cook a dish using any of these proteins and chefs you can t nstart cooking your dishes until all the prep nis completed you have 25 minutes non the clock your time starts now i ll take shrimp guys guess i ll take nthis whole bad boy kevin grabs the shrimp nnatalie grabs the oysters. I guess i m doing fish ni need to scale him chef yeah. I think so n bleep this fish has tons of scales nall over it you have to scrape those off that s where it s ngonna get time consuming all i can think about is n.

Waiting and watching i got the shakes right now how you feeling. Natalie n. It s been a little while. But i feel all right.

It s getting into crunch time non and i just need to keep my focus nand and make sure that i stay in this competition. I m hoping that kevin and i ncan knock brother out two veterans down none to go ooh. What do you think s ngonna take the longest. The oysters n.

Yeah. How many two dozen n. Two dozen yeah faster n. You got it you re doing nreally good guys.

Laughs n. When was the last time you shucked oysters n. That s why you re there. I m looking for the easy.

Hinge ni feel 100. Confident about oysters. I also worked at nan oyster bar..

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For a little bit. So no problem in that ni got a dozen ready check what two dozen n. I gotta do two dozen yeah n. Way off that s one not even close n.

Laughs. Asking me to check nget outta here samsonite to finish up nand. Do another dozen. I ll still be done before kevin and brother s still scaling nhis fish right now.

I m not gonna be nthe. Weakest link. Here. 20.

Minutes. Brother. Ah brother s done scaling n. Thanks for that brother s just milking.

It nhe figures out so. This is like a game. Now you can take nall the time you want i m just gonna nlet this clock. Keep going.

Let s give them some real n. Check n. Hold on. I gotta get the glasses out for this ni can t see anymore yeah.

These are good n. Thank you check n. Yeah. They re all good brother.

What s ntaking you so long nice. Natalie n. Good job good job. I finish up my two dozen noysters.

I check. I m good to go. But i look over and brother is still nworking on that fish. And doesn t look like nit s going quickly all right n oh come on come on come on n.

Inhales. Think he s going slow non purpose probably i mean look at him n. Laughs. I m taking my time nand.

I can see the other chefs ngetting antsy. I know i can npull a dish off in 10 minutes can they pull off a dish nin 10 minutes good thing. I ran track nin high school. I m starting to get anxious ntrying to figure out what i can do with nthe.

Few minutes. That are left. Check. Chef n.

Okay. Good. Good..

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Good. Good to go go. Ho ho. Ho.

Go go go. I realize that there s nonly about 11 minutes. And that s not much time n. Oysters kevin has oysters.

I grab the oysters nbecause. I know they re gonna cook. Really fast n switch clicks. I immediately put on some npoaching liquid for the shrimp.

I just need to make sure ni get some flavor into it everyone can start cooking nbut. I blank out i can t think nof anything to cook. I m a vet. I should have nthought of something what are you making kev.

I m gonna make n oh beer batter beer batter n. Oh look at that and drink a beer n i decide to make a beer battered oyster with na shoyu and ponzu dipping sauce using beer in a batter is kinda nlike using sparkling water it adds carbonation nso. It allows for that batter to be fluffier ni m a big fan of fried oysters. I just need to nail the batter.

Oh. Nice n. Yeah. Hey.

Hey. Oh n. Oh. Natalie.

What you ngot. Going. On. With the shrimp.

Just doing. Some. Saut. Ed veg nwith.

Some poached shrimp sweet. This is what i ve got nfor 11. Minutes. Why d you grab this first and start cooking nthe fish first uh you know nit was just in my hands chef.

My plan to slow things down ntotally backfired. I m cooking the fish nand. There s nothing but oil in this pan. Nand salt and pepper juice apples.

I m thinking ni. m thinking i m thinking and i see kiwi. I m like n. The kiwi comes out nwhoa look at that with arugula salad.

Nin orange vinaigrette. All right nfive minutes left chefs five minutes n. Five minutes all the time in the world..

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Oh no seriously banging oil sizzling. I fried the oysters nand. I realize when i pull em up that the outsides ngot really crispy. But you can tell that it almost nturned into like a batter versus a tempura.

What s that n. Ooh. What s that s the wrong. One n.

Oh. It s almost like a ponzu nyou. re making with yep n and the lime and some chili and the lime n sesame oil sesame oil chilis for you i feel like nthis dipping sauce some of the flavor profiles nmight cover up. What.

The breading nis. N t offering. Ah. A little.

Boil. Na. Little seafood. Boil.

There a little. Boil. Nmy strategy. Here is to just.

Make sure that i get nsome flavor into the shrimp and cook it properly nand and hope that everything else ndoesn t suck 30 seconds chefs 30 seconds. I am extremely anxious. I literally cooked na piece of fish and and threw a salad together nlike. I hit a wall five four three two one time s up n whoo.

Applause blows raspberry when i start to look around ni. m thinking. Hey. Brother n.

Chef. What do you have well. We ve. Done.

The bass nwith a little bit of orange and ginger salad narugula uh parsley cilantro nand oregano you were a little bit nconfused there for a while i think uh scaling the fish nthrew me for a loop. Thanks n. Thank you kevin what do we have n chef. We have a beer battered oyster nand.

Then i made kind of like na shoyu ponzu sauce. Where is it n well. It s drizzled on there. Oh.

I was looking nfor a smaller little ramekin so you could dip nbut. I didn t want to put it all at the bottom of the bowl cause nthen. It would ve got soggy thanks n. You bet.

Natalie n. Chef. We have n uh..

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We have some tail on poached shrimp. Nlightly. Saut ed. In some water some white soy nrice wine vinegar lemon tomato and corn n.

Tomato corn. Shallots. A little bit of ginger na little bit of lemongrass thanks brother seriously was that na strategy to sort of a little bit n. Roll.

It out i think it s their first time nin and the pressure nis even harder. When you re down. Nto. 10.

12. Minutes. Okay. So you were ntaking your time all right you guys did na really good job on the prep.

It was all good nit was all clean the dishes ni had some problems with you know i don t know nif. It was timing and maybe the times nthrew you off. But 10 minutes nis still good amount of time to get something done i don t know nif you overthought stuff. But i had a little problem nwith each dish.

So i don t have na clear cut winner. But somebody will still go home. Natalie. I thought nyour shrimp was fine the tomatoes got really mushy nas.

If you just let em cook. Boiled em in there. Nor something. And i also thought nthere was just very little seasoning non the dish it was really got kinda bland kevin i kept ngoing back and eating i had three because i was ntrying to figure something out the batter on the very noutside edges were crisp.

But the inside nwas really really mushy the batter didn t stick nto the oyster part it just stuck to the edge nit was really strange. And i think that if you re ngonna use the jalape o and make that sauce. I mean you need a little bit nmore of it it was pretty much nabsorbed right away and you didn t get much of it nand. If you re gonna use some herbs nyou want a lot of that you want to get that nherbaceous note brother the fish.

I don t nwanna say it was overcooked. But it was right on the edge the salad itself was just bland nthe orange was just pieces cut you got a lot of the pith nin your mouth the kiwi was kinda like neh kiwi on a salad usually when you cook nyou build a lot of flavor a lot of layers. This was nreally really one note so overall. This was na little disappointing to tell you the truth.

I am gonna send one person home kevin you had nmy least favorite dish your oyster was too mushy either it can be ncrispy or poached. But this was in between it s it didn t have ngreat mouth appeal. But anyway great seeing ya yeah n. Yeah.

Thanks chef take care n. Appreciate it knowing that you re nout of the competition for good is definitely a hard pill nto swallow. But being here surrounded nby all these great chefs. I ve learned that i want nto reinvest in myself and kinda start thinking about nthe way.

I look at food and maybe get na little bit more well traveled and i m excited nto get after it congratulations nbrother and natalie you re moving on. I have a feeling nsome big things are coming see you next week. I m never gonna cook na dish like that again no more playing games. Ni m here to.

Cook so i gotta bring nthe big guns out likeit s gotta happen ntime to rumble. ” ..

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