MasterChef ™
Baker:
Season:
Week:
Challenge Type:
Coffee-crusted Veal Chop
Warren: "I made a coffee crusted veal chop on a parsnip puree with a coffee roasted cabbage and a red wine coffee infused reduction sauce.
"Visually, I see a real risk of distraction of flavors on this plate. I hope it all works together."
"Shall we? In terms of temperature wise, what we got in the middle?"
Warren; "Medium rare."
"So just a tad over. Warren, the veal is delicious, but the one issue I've got is that when you're basting that veal chop, you need to season it again because it's just falling flat of some salt notes. But the fragrance is there from the coffee, and it's a really nice pairing. Really good job."
"Thank you, sir. Yeah, Warren, something that's subtle here is the fact that these mushrooms and coffee, there's a beautiful earthiness. I just love that bite. The seasoning is profound. It's deep, it's rich, which I really, really enjoy."
"The veal was a risk that paid off because you can really taste the coffee. Cabbage is a little bit tough for me, but good job."
