Masterchef Professionals 2017 Recipes
Okay, let's talk MasterChef: The Professionals 2017. Remember that year? Seems like ages ago, right?
Specifically, let's dive into the recipes. I have some… thoughts. Maybe controversial ones.
The Pressure Cooker of Opinions
Don't get me wrong, I love watching talented chefs sweat under pressure. But some of those dishes? My face did not look like their finished plates.
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They looked amazing on TV, but let's be real. Who's actually whipping up a complicated, multi-layered terrine on a Tuesday night?
That Terrine, Though
Speaking of terrines, I saw one contestant trying to create a terrine, and my first thought was, "Honey, you're braver than I am".
It looked like something out of a fancy French restaurant. I'm over here struggling to make toast without burning it. The difference in skill level is immense!
Let's be honest, I have respect for anyone who attempts it. But I'll stick with cheese and crackers, thanks.
Sous Vide My Heart? More Like Sous Vide My Patience
Okay, sous vide cooking. Everyone was obsessed back then.
Perfectly cooked meat? Sign me up! But then I remember you need a special machine. And a lot of time.
My idea of perfectly cooked meat is not burned. Good enough.
The Pomme Purée Predicament
Oh, and the pomme purée! Smooth as silk, apparently. Each potato individually blessed, probably.
I make mashed potatoes with a hand masher and a prayer. Sometimes there are lumps. It's life.
I'm not judging, I am just sayin, most of the time perfect is not practical at home.
Deconstructed Dreams
Deconstructed dishes were having a moment in 2017. Everything had to be taken apart and artfully reassembled.
I get the artistic vision. I really do.
But sometimes I just want a normal taco, not a pile of taco ingredients arranged thoughtfully on a plate.
That Fish Course...
Remember that fish course with like, seventeen different components? Micro-greens, foams, gels. Oh my!
The chefs were meticulously placing each element. Meanwhile, I'm trying to figure out how to get my kids to eat fish sticks.
Priorities, people. We all have them.
The Gravy Train (or Lack Thereof)
Gravy was a big deal on the show. Shiny, rich, flavorful gravy could make or break a dish.
I make gravy from a packet. It's delicious. I said what I said.
Don't come for me, MasterChef purists! Sometimes convenience wins.
The Plating Police
And the plating! Impeccable. Artistic. Instagrammable.
I usually serve dinner straight from the pan. It's warm, it's efficient.
Plus, less dishes. Am I right?
So, Where Are We Now?
MasterChef: The Professionals 2017 was amazing TV. It showcased incredible talent and creativity.
But let's not pretend we're all recreating those dishes at home. Some of us are lucky if we even manage to boil an egg correctly.
Let's give a shout out to the real MVP: frozen pizza.
In all seriousness, I applaud the chefs from that season, especially the winner, Craig Johnston! Their dedication is inspiring. And Jamie Park and Steve Groves were formidable competitors!
But I'll stick to my simple recipes. And maybe, just maybe, try making my own gravy one day.
Maybe. Let's see.