In the evening opens the doors again for a new season of ‘MasterChef’ on TV3, where aspiring danes tries to convince dommertrioen Thomas Nun, Jakob Mielcke and Jesper Koch about their abilities in a kitchen.
Many go on from the initial auditions, while the other, year after year, raging over the fact that the judges have not sent them on.
In the years there is no falling decidedly through, reveals Thomas Nun, but many get a no, most often being given for the participant’s own best.
– There are of course some who has a level which is too low. They are not necessarily bad, but they just don’t have the level for the program and get a no. We are not interested in making people laugh, so it is also what we use audition weeks, says Thomas Nun and adds.
– Maybe it makes the hurt that people do not come on, but it’s going to hurt if they stand and makes a fool of itself in the week after, because they have gone further and not have the level. So they get a kick in the ass, that’s really going to hurt.
Thomas Nun tells that the level in this year’s season is evenly, which made it difficult for the judges to make predictions on who would reach the final. Photo: Linda Johansen
In the last season won the Mette De Linde in a version, where all the men were sorted from when the application reached the quarter-finals. The popular tv judge believes that women are typically just better.
– It is not a truth, but it is an experience. I think often that women are better at many points. Such a Mette, who won last year, she was not necessarily a winner only based on performance, but she could kraftedme keep a cool head. It is a huge advantage, when you get to the competitions, where you get a maximum of pressure, he explains.
It is typically later in the competition.
– When we reach the quarter – and semi-finals, so it’s as much about how good you are to handle the pressure. Every time they think they stand on one leg, so we ask them to stand on a second.
The new season of ‘MasterChef’ marks a special milestone for Thomas Nun, when he along the way, recording its program number 500 as ‘MasterChef’judge.
– This is shown a little week inside the program. It was in the middle of that we were filming, so it was limited what we had by the time. There came some people from TV3 and Metronome (the production company, red.) with a bottle of champagne and some cake. It went pretty quickly, we had the time again, he says.
How the new contestants are doing it, you can see from the in the evening at 19 on TV3.
6 fast to Thomas Nun
– Because of all the children I have, it’s probably spaghetti bolognese. I’m good at it, haha. I can come up with all sorts of fine dishes, but if it is to be one, I’m doing really much and think is good, so is it the.
– How are you doing it then?
– It is as much a vegetable as it is corned beef. You take the carrot, onion and celery in equal parts. Running them in a minihakker, so that they have the same consistency as the flesh and boiling it all up. Then you get a lot of red wine and tomato paste.
– It is to misunderstand the whole concept. It’s not about choosing, it is about to choose from. The biggest mistake you can make is to take the mouth too full. The participants do it all the time.
– Tag it, you think you can and then start with something that is even easier than that. Grow succesoplevelserne.
– It is good preparation. You can’t make a good sauce quickly, and then you should know what you should do. It is not an exact science, but a relatively defined science to make the sauce.
– So if you need to make a rich red wine sauce?
– So, take your onions and fry them. So boils you them of with first, a little vinegar and boil it away. Then comes to red wine and boil it down to a third. Then comes to its perfectly balanced fund and boils it in. And so is it, to adjust it with the butter, lemon juice and sugar. Globalisation is something, you usually have standing to restaurants, but it takes a few hours.
– There is little difference when it comes to pure, but the secret is to get cooked subject completely out in the proper liquid and blend it until it is completely silky smooth. Evaporate it then if you think it is too thin. It is just to let it stand over the heat and fumes quietly, but it is much harder than you think.
– I’ll call Mark inside on the King, haha. Not, I wanted to do share food and probably something with fish or meat. I would make kompotter, pickled things, small salads that can come on the table in bowls and a large piece of meat could stand on a cutting board on the table. I will down and sit when I have guests. I don’t want to be left out in the kitchen.
– What about starter and dessert?
– I would have enough fumes some fish, and then I would servers cheese for dessert. I don’t have a sweet tooth. So they can get some chocolate to your coffee, if it is.
