Cast Blog: #TOPCHEF

Hog Hell

Make Melissa's Seared Duck Breast Dish

Gail on Innovation (and George's Failure to Push It)

Make Melissa's Mom's Egg Custard

Hugh Worries About Scurvy and Foie Gras

Make Mei's Inspired Duck a l'Orange

Gail Has No Problem With Blood

Make George's Cravable Breakfast Sausage

Gail Simmons Won't Be Pushed Around

Make Doug's Winning Mussels

Tom Colicchio Answers Your Restaurant Wars Qs

Gail: It Wasn't Keriann's Day

Make Doug's Winning Braised Pork!

Gail: We Had a Tough Job This Week

Make Katsuji's Authentically Delicious Stuffing

Hugh: The Demise of Cornwallis and Aaron

Make Gregory's Winning Dumplings

Richard: Chefs Please Follow Instructions

Richard Tries Money Ball Soup

Make a Home Run-Worthy Popcorn Crème Brule

Hugh: Where There's a Will There's a Fenway

Gail: Keriann and Aaron Were Being ---holes

Make the Winning Surf and Turf

Gail: We're Taking No Prisoners

Richard Goes From Player to Announcer

Tom Talks Boston

Gail: There Was No Season 11 Underdog

Hugh Wants Nick to Be Kind to Himself

Gail: It Was Difficult to Let Go of Shirley

Big Easy to Ocean Breezy

Gail: The Final Four Are Like Our Children

Emeril Is Proud to Serve Shirley's Dish

Hugh: Enough With the Mexican Food Hate

Gail on Favreau, Choi, and Finding Yourself

Hugh on Poor Boys, Swingers and Food Trucks

Emeril: Nick's Choice Is Part of the Game

Nick's License to Immune

Hugh's Sitting on the Dock of the Bay

Hugh Decides Eight Is Enough

Gail Talks OvenGate

Dookie Chase Makes Everybody Cry

Hog Hell

Tom Colicchio elaborates on why Stefan's dish was the worst.

I like crispy pork.  

I can imagine viewers watching this episode and thinking that Stefan was sent home because "Tom just must not care for crispy pork." This couldn’t be further from the truth. I like -- and like to make -- crispy pork, but that’s not what Stefan gave us. What Stefan made was beyond crispy; it was hard. And it was hard because it was improperly prepared.

The problem was this: if you’re making suckling pig and the skin isn’t so thick, you can leave it on, and it will get crispy. But if you’re preparing pork belly from a bigger animal (and you can tell from the thickness of the belly that it’s an older animal), you need to do one of two things. Either you remove the skin and let the underlying layer get crispy, or, if you want to leave the skin on, you do the following: while you’re first braising it, you need to make sure the entire pork is submerged in the braising liquid so that the skin gets moist. Then, when you reheat it, leave just the top surface above the liquid, and that top surface will get crispy.

I saw that Stefan was in trouble during my kitchen walk-through. He was braising the pork, but way too much of it was exposed, all of which dried out and grew hard -- not crispy, but hard. This was so far past crispy that I really did fear, as you heard me say, that I was going to break a tooth on it. And this was due to a technique issue, plain and simple. It was not the only lapse in technique of the evening, but of all the errors evident in the dishes we were given in this challenge, it was the worst. The greasiness of the dish was an additional headache, but the hard skin was enough, in and of itself, to get Stefan sent home.

As a general note, the pairing of the proteins to create a surf 'n' turf dish was not the difficult part of this challenge. Many cultures have traditional meals with such pairings -- think paella, or Portugese chorizo and clams. I’ve had dishes on my menus over the years pairing clams and pork, seared scallops with oxtail, lobster with foie gras and artichokes, and more.   What I think was the most challenging aspect of the challenge was actually the plating. The whimsical vessels at the chefs’ disposal all had five-to-seven smaller sub-vessels. This is out of the ordinary (unless you work at Qsine or another restaurant where such vessels are used), which means not only that the chefs had to account for the vessels in conceptualizing their dishes, but also that that they had to put extra thought into what they were doing when plating everything. Hence the difficulty you saw Brooke having as the clock wound down  Had I been making a dish in this challenge, I probably would have braised a piece of pork with clams together, which would have been in the biggest vessel, and then I would have put cold garnishes around it that I had prepped in advance (as Sheldon did with his kimchi -- smart!).

Sheldon’s kimchi, by the way, was really, really good, as was his beef. The good parts of his dish soared, which helped outweigh his poorer tempura, whereas Stefan’s whole dish was poor.

Though Lizzie’s dish fell apart because of the cabbage, and she left the ribs in, her flavors were all good, and hers was an interesting dish, so she, too, still beat out Stefan. Brooke’s dish was terrific, despite the papadum. And Josh was lucky that he was able to salvage his dish. The pasta he was trying to make can -- and has -- been done successfully, albeit using techniques Josh didn’t use in this challenge. One way to do it would have been to use “meat glue”: You thinly cut all the scallops, lay them out on a piece of plastic wrap, glue them together, roll them in plastic wrap, and thinly slice them lengthwise into “pasta.” Another way would be to create a puree using agar agar (a gelatin substitute produced from a form of seaweed) instead of gelatin, so that it would set up like gelatin but wouldn’t melt with heat. You could then fashion the “pasta” from that. Ferran Adrià did this a decade ago, to the amazement of all, who wondered how his “pasta” didn’t melt. But Josh didn’t do either of those, and he’s very, very lucky that he found a way to turn what would have been a disaster into something he was able to work with.   

And so it’s Stefan who disembarks. He had not one but two good runs on Top Chef. Can he best Kristen in Last Chance Kitchen and get back into the race to take that title he’s been after for so long…?And speaking of kitchens, a word about kitchens on cruise ships. Lizzie and co. complained about the difficulty of cooking in a ship’s kitchen, and someone tweeted something to me about the Top Chef cruise and not expecting much in the way of the food because it would be prepared in induction ovens and on electric stoves. Nonsense. At the end of the day, you the chef have to control heat, and of course you can do that with induction ovens and electric ranges. I used to cook my TTD Tuesday night tasting menu dinners on an electric range. It was not a problem. Cruise ships have beautiful kitchens, and I had no reason to expect less than excellence from the chefs in this challenge. In fact, as we near the end of this competition, I have every reason to expect more and more from those who remain...

Make Melissa's Mom's Egg Custard

Melissa entrusted her mom to remake one of her childhood favorites -- and came up with a win. Make your own version at home.

Egg Custard With Shitake Mushrooms, Clams, and Lobster Ingredients


3 cups water
1 bag of bonito
1 small piece of dashi
10 shitake mushrooms (additional to dice for garnish)
1 Tbsp soy sauce
1 Tbsp Mirin
3 eggs
Scallions (for garnish)
Salmon roe (for garnish)
Lobster knuckle meat (for garnish)

Directions for Clams
1. Steam clams, remove meat, and chop.
2. Reserve residual liquid for broth.

Directions for Broth
1. Boil to a simmer for 1 hour.
2. Strain.
3. Adjust seasoning with soy sauce, salt, and mirin.
4. Cool liquid in ice broth.
5. Mix 2 cups of chilled broth with 3 eggs.
6. Whisk well.
7. Strain to create the egg custard.

To Garnish
1. Put knuckle meat, clams, and mushrooms into small bowls
2. Top with chilled egg custard (about 4 oz.)
3. Cover with plastic wrap and steam for 10 minutes.
4. Top with scallions, salmon roe.

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