Top Chef ™
Baker:
Season:
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Challenge Type:
Rye Porridge with Molasses-glazed Mushrooms
Katianna: "Cinnamon is one of my ingredients, so I might do like a garlic and cinnamon oil. The dessert is really scary. It's literally just like a mildly spiced cookie and raspberry jam. But I want to test my creativity. I want to make a rye flour and acorn porridge. We'll see how it goes."
Katianna starts cooking: "I'm doing raspberry bacon molasses glaze, rye porridge. I think it goes well with, like, the berries."
Katianna: "I'm putting the bacon and the raspberries in the center so it'll kind of mimic the actual cookie."
Presenting to the Judges
Katianna: "I made a rye porridge with molasses glazed mushrooms and a raspberry and bacon confit."
Judges
"Let's start with Katianna's dish. There's some texture. It's crunchy, but the porridge itself is just kind of cold and slimy."
"Porridge is not my jam."
"I don't know if the texture of the porridge is intentional. However, when you kind of get the right bite, it's not a bad bite."
"No. I loved the bright raspberry. It was very reminiscent of the center of that jam."
