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What we learnt from week two of MasterChef: The Professionals 2017

What we learnt from week two of MasterChef: The Professionals 2017

by Great British Chefs 17 November 2017

Another week in the MasterChef kitchen saw some professional chefs shine – and others fall at the first hurdle. Take a look at the biggest upsets.

More from this series:

The first heats are back, with another group of professionals chefs hoping to prove their skill in front of the nation. There were some pretty good dishes – Leo’s strawberry sorbet and panna cotta really did look incredible – but, of course, there were plenty of disasters as well. Here are the most serious.

Don’t make fish omelettes

Pretty much everyone watching the first episode of MasterChef: The Professionals was reeling in disgust when poor Jordan decided to take the cod cheeks in the skills challenge and turn them into an omelette. While none of us here at Great British Chefs have ever been lucky enough to tuck into a fish omelette, it didn’t look like we were missing out on much – even Gregg, a self-proclaimed ‘seasoned eater’, wouldn’t let it touch his lips. It was no doubt the result of sheer panic on Jordan’s part, but it was enough to see him go home in the first stage of the competition.

Hygiene is a must

Joe committed the cardinal sin of using the same chopping board for both his raw cod cheeks and vegetables – a big no-no in the world of cooking. It certainly made Gregg and Marcus raise their eyebrows, and a stern telling off from Monica soon followed. Even the most talented of chefs needs to make sure their station is kept clean.

Cabbage has its pitfalls

Claudia undercooked her cabbage leaves and stuffed them with mashed potato, which didn’t really fill the judges with excitement. Leo also decided to use the big green leaves to wrap around fish, which resulted in a bland, flavourless, undercooked, chewy dish. It seems as though cabbage is one of those ingredients that should just be left well alone in the MasterChef kitchen.

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