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This article was published 15/4/2014 (802 days ago), so information in it may no longer be current.
A perfectly seasoned, perfectly cooked steak is a rare thing indeed -- but for Winnipegger Mike Green, a steak that was too rare spelled the end of his run on MasterChef Canada.
Green, who is from Kenora but calls Winnipeg home, was sent packing in Monday's broadcast of the CTV series after a challenge that called for preparation of a perfect, medium-rare steak frites and bearnaise sauce within an hour. Green's steak was blue rare -- which is the way he prefers to serve a prime cut of beef -- and therefore didn't measure up to the judges' expectations.
"I tasted it at the end, and I loved it," Green said Tuesday from Toronto. "And that was kind of a kick in the (behind), because all the judges actually loved the taste of the steak, too -- it was perfectly seasoned, and it was a perfect rare steak, but the challenge called for medium rare."
Green, who will continue to build a career as food journalist and filmmaker when he returns to Winnipeg, said the biggest lessons he learned during the competition involved cooking at the extremely high temperatures used by professional chefs.
"Just seeing how hot these chefs get things was amazing," he said. "And how hot their pans get -- they don't just get them smoking, they wait another five minutes after that, until they're almost white-hot. That's something I wasn't used to doing at home; I wasn't accustomed to abusing my cookware like that.