[ APPLAUSE ]
>>> BURNT CHICKEN, LUMPY XWRAIFG
INEDIBLE DESSERT, WELCOME TO MY HOUSE.LE DESSERT, WELCOME TO MY
HOUSE. MY HOUSE IS STREWN WITH
DISASTERS LIKE THAT.
"
"TOP CHEF" JUDGE GAIL SIMMONS IS
HERE.
SHES GOING TO TEACH US HOW TO
FIX OUR FAILS.
>> PEOPLE GET WORRIED ABOUT
FAILING IN THE KITCHEN WHEN YOU
DONT HAVE TO PANIC. >> "TOP CHEF" IS 15 SEASONS?
YOU MUST HAVE SEEN A LOT OF
FAILS.
FAILS.
>> A LOT OF FAILS.
THEY GO HOME BECAUSE THEY DO SOMETHING WRONG, RIGHT?EY DO
SOMETHING WRONG, RIGHT? >> WHAT ARE THE MAJOR SINS THAT
JUMP OUT TO YOU?
>> THERES BEEN SOME BAD SINS.
BUT ITS THE SAME FILL YOURS WE
FEAR.
OVERSALTING FOOD.
FORGETTING TO SEASON YOUR FOOD. OVERCOOKING THE MEET.YOUR FOOD.
OVERCOOKING THE MEET. OR UNDERCOOKING AND SERVING RAW
MEAT.
MEAT.
>> NONE OF THEM WOULD SERVE
LUMPY GRAVY.
>> IT HAPPENS.
IF THEY SERVE LUMPY GRAVY, THESE
ARE PROFESSIONALS.
>> IF YOU HAVE LUMPY GRAVY,
SHOULDNT YOU ADD WATER?
>> THAT WONT TAKE OUT THE LUMPS.T WONT TAKE OUT THE
LUMPS.
>> YOU CAN STIR.
>> SOMETIMES YOU HAVE CHUNKS OF
CORNSTARCH OR FLOUR THATS NOT
COMING OUT.
MY TRICK IS ALWAYS TO POUR IT INTO A BLENDER, AS HIGH POWERED
A BLENDER AS YOU HAVE.
AND THEN, BUZZ IT ON A HIGH
SPEED.
SPEED.
WELL MAKE SURE. >> CAN YOU BE MORE SPECIFIC?
>> THE HIGHEST SPEED YOU CAN DO.
THE PURE SPEED.
>> LIQUEFY.
>> LIQUEFY. >> THAT WOULD GENERALLY, IF ITS
STRONG ENOUGH, SHOULD TAKE THE
LUMPS OUT AND AIR AERATE IT.
IF ITS THICK, YOU CAN PUT MORE
CHICKEN STOCK.
CHICKEN STOCK. THE STOCK WILL HAVE MORE FLAVOR.
>> LUMPY GRAVY IS BAD.
>> THE LUMPS ARE FROM FLOUR THAT
IS STUCK AND CLUMPED TOGETHER.
YOURE GOING TO GET A MOUTH FULL
OF FLOUR.
OF FLOUR. >> OVERCOOKED CHICKEN.
>> BURNT CHICKEN, I GET IT.
IF YOU SEE IT BURNING IN THE
PROCESS OF COOKING, YOU CAN PUT
SOME FOIL OVER IT.
THAT SHOULD PREVENT IT FROM
BURNING FURTHER.
BURNING FURTHER. IF YOU TAKE IT OUT OF THE OVEN
AND ITS REALLY BURNT.
JUST REMOVE THE SKIN.
YOU CAN PULL THE SKIN OFF.
IT MIGHT BE DRY AND OVERCOOKED
UNDERNEATH.
UNDERNEATH.
EXCUSE ME MY HANDS.
BUT THATS THE WAY TO DO IT.
I WOULD TAKE A PIECE OF THE
CHICKEN OFF.
THIS IS A LITTLE DRY.
THIS IS SOME DRY CHICKEN RIGHT HERE.IS SOME DRY CHICKEN RIGHT
HERE.
>> IT SMELLS GOOD. >> ROAST CHICKEN IS MY FAVORITE
THING IN THE WORLD.
JUST USE TWO FORKS.
JUST PULL IT APART AND SHRED THE
CHICKEN.
CHICKEN.
YOU CAN DRESS IT UP SO IT FEELS
FESTIVE FOR THE HOLIDAYS.
>> YOU CANT MOIST BEN IT AGAIN.
>> IM GOING TO MOISTEN IT. IM GOING TO ADD DRESSING..
IM GOING TO ADD DRESSING. A LITTLE SALT AND PEPPER.
ITS JUST OIL AND RED WINE
VINEGAR.
VINEGAR.
>> OIL, RED WINE VINEGAR, SALT AND PEPPER. WINE VINEGAR, SALT
AND PEPPER. THATS ALL THATS IN THERE?
>> IM GOING TO ADD SOME
FLAVORING, TOO.
FLAVORING, TOO. I HAVE CUMIN.
YOU CAN ADD SOME CAYENNE, GIVE
IT SOME FLAVOR.
CILANTRO, PARSLEY.
CILANTRO, PARSLEY. >> DOES IT MATTER WHERE YOU BUY
THAT FRESH AT THE GROCERY STORE?
>> IT DEPENDS.
FRESH HERBS YOU CANNOT REPLACE.
DRIED HERBS ARE NOT THE SAME AS FRESH.HERBS ARE NOT THE SAME AS
FRESH.
FRESH, GREEN, SOME MINT.
>> A LOT OF EXTRA WORK TO GET ALL OF THAT GREEN STUFF AND CHOP
IT UP.
IT UP.
>> IT IS.
>> I CAN JUST GRAB IT OUT OF THE
CABINET AND SHAKE. >> GROUND SPICES ARE ONE THING.
BUT YOU CANT GET THE FRESH
FLAVOR OF FRESH HERBS.
>> ON A SCALE OF ONE TO TWO, HOW
MUCH DO YOU LOSE BY GOING WITH
THINGS OUT OF THE CABINET.
>> THAT IS STARTING TO LOOK
GOOD.
GOOD.
>> I ADDED THE SALAD DRESSING AND ADDED SOME OF THE MOISTURE
BACK.
BACK.
I CAN USE SOME TOASTED CRUSTINI
WITH IT.
>> IM SOLD. AND WE HAVE BOOZE ON THE SET.
>> WHEN YOU OVERSALT THINGS,
HERES A LITTLE TRICK.
A FEW WAYS TO FIX OVERSALTING.
OVERSALTING CAN HAPPEN IN A LOT
OF WAYS.
OF WAYS. YOU PUT TOO MUCH IN AT ONE
POINT.
POINT.
YOU PUT TOO MUCH IN. >> OR YOU MAKE THE MISTAKE OF
BELIEVING YOUR SUGAR IS YOUR
SALT.
SALT.
>> MY BROTHER WOULD DO THAT IN THE MORNINGS WITH MY CEREAL.IN
THE MORNINGS WITH MY CEREAL. NOT NICE.
NOT NICE. ONE OF THE THINGS YOU CAN DO IS
SERVE IT WITH SPARKLING WINE OR
SPARKLING WALTER.
SPARKLING WALTER. I WILL NOT ENGAGE RIGHT NOW.
>> CONGRATULATIONS.
>> CONGRATULATIONS. >> THERES A HUMAN IN HERE.
IF YOU SERVE IT WITH SPARKLING
WATER OR CHAMPAGNE, EVERY TIME
YOU TAKE A SIP, ITS EF VES EES
EFFERVESCENT AND IT WILL TAKE
CARE OF THE SALTY.
>> I WILL HAVE YOURS.
>> THANK YOU.
I HAVE A SOUP HERE. ITS A CHICK PEA AND LENTIL
SOUP.
SOUP.
TAKE CHICK PEAS, PURE THEM AND ADD A LITTLE BIT TO YOUR SOUP.
THEYRE NEUTRAL.
THEYRE NEUTRAL. THEY WILL DIMINISH THE SALT.
YOU CAN SLICE A PIECE OF POTATO
AND SIMMER THAT OVER THE STOVE.
THAT WILL ACT LIKE A SPANONGE.
>> DO YOU HAVE TO PEEL IT FIRST?
NO.
NO.
>> I AM HERE FOR YOU. >> IF YOU OVERSALT VEGETABLES.
I OVERSALTED MY SQUASH.
I WOULD TAKE SOME MOZZARELLA.
SERVE IT WITH MOZZARELLA OR
RICOTTA.
RICOTTA.
ITS VERY MILKY AND CREAMY.
>> CAN I GET THAT IN THE GROCERY
STORE?
>> THIS IS FRESH RICOTTA.
YOU CAN GET DRIED.
>> THAT SOUNDS TOO COMPLICATED.
WHAT ARE WE DOING WITH THE PIES? IM INTIMIDATED.NG WITH THE PIES?
IM INTIMIDATED. >> IM GOING TO PUT SOME MINT
AND DRESSING.
AND DRESSING.
>> OH. YOU HAVE A BEAUTIFUL SALAD.