Hi. I am Gary Maclean, the 2016 MasterChef: the Professionals UK champion AMA!

Being MasterChief, do you feel the alliance with the Covenant was worth it or could we have taken the Brutes and the Covenant on by ourselves?

Left field question. Without the Arbiter's help on Delta Halo, Tartarus would have activated the halo array ending all life in the Universe ending the series at Halo 2. (Answered with help from Ewan my son)

Do you consider hot dogs to be a sandwich?

I am not sure hotdogs are food.

For the home cook, willing to take extra steps, what are the tips for making restaurant quality, moist grilled or baked chicken breasts at home?

The first thing is to buy the best chicken possible, cheap chicken is full of water and will be poor even if cooked properly. Always buy chicken breast with the skin on this will help keep the moisture in. Pan fry in a very hot pan skin side down until golden, turn over on the non skin side for a few minutes. Finish in a hot oven 200C and cook until it reaches 73-75 C allow to rest before cutting.

Thank you very much! Do you recommend marinating or prepping the chicken beforehand and if so, how far in advance, i.e. one hour or 24 hours. Thank you, no more follow-up questions :-).

Yes 24 hours marinating will make a huge difference. Avoid citrus and salt if you are going that long. Spices hard herbs and a little good oil are amazing.

What is that in freedom units?

Usually double

Gary, would you rather have a hand made of ham or an armpit that can dispense sun cream?

The ham grows back over time, and the sun cream can be any factor of your choice but you’ll only be able to squeeze out two bottles worth in a year.

Asking for a friend.

Tough one but being a ginger I think I would need the sun cream first.

Is most of the food eaten on Masterchef cold?

5th Amendment

Doesn't apply in the UK. Spill the beans, man.

Think about it if you eat your dinner and the door goes. You then get back to it 5 mins later how hot is it. It's always the first question I am asked

TIL it takes approximately two and a half minutes to catch up to a runaway door in the UK

Bet your dinner is still cold

What's the worst sandwich you ever eaten and where?

I cant remember the worst sandwich but the best was in a deli in New York.

That doesn’t narrow it down at all

I ate 2 pears for lunch

It was a proper cornbeef sandwich with a ice cold beer

Do you like the massive photo of yourself adorning the side of the college?

Its not my best side, Its very strange going past it everyday but its a great complement from the college that they would stick my mug on their brand new building.

It's great, and a good reminder of your accomplishment. On a food note, I find I under cook garlic quite often since I'm concerned with burning it. Any good tips?

Get a garlic crusher and add the garlic as soon as you have moisture in the pan.

What can you make from these ingredients?

Old ramen noodles, baking soda, lumpy milk, half of an apple

Enemy's

Are you aware that you look like Ed Sheeran who’s come back from the future?

Brilliant not too far back I hope

What's your favourite food?

I am a big fan of Scottish shellfish but when I travel I love trying new things.

On the subject, do you like spanish food?

I don't know too much about Spanish food, I am going to the south of Spain in January so hopefully I will get to enjoy some local Spanish food and learn a little more about it.

Good night everyone. Thanks for all of your questions. I'll have a look at the unanswered questions later.

What’s your favorite kind of cheese 🧀?

I am a big fan of cheese. Smoked cheddar cheese works for me. Love cooking with parmesan

How do you stand in front of Monica Galetti for a technical challenge without shitting yourself? Some of her reaction shots would have me crying in apology.

Probably the hardest bit of the whole experience.

What is your favourite flavour crisp?

Prawn cocktail. Love crisps too much

I live in Canada and I bloody miss a prawn cocktail crisp. See also Greggs, Lorne sausage, tottie scones and Morton's rolls.

You must be from Glasgow. The only problem travelling the crisps are rubbish

Ha! Close enough! I'd walk over hot coals for a fresh Morton's roll w bacon, potato scone and a fried egg. And don't even get me started on a pizza supper :(

Brilliant in batter or straight in?

Loved you in Halo! What do you prefer: cooking, or fighting space aliens to save mankind?

Cooking every time

Two questions:

1) What's your quickest, easiest pizza recipe?

2) I substitute out water in pizza recipe for a (low in hops) beer as I feel it adds another layer of taste; is there another way to do this for pizza (besides toppings/sauce)?

The best pizza is not quick. I think the best base is aged for a few days.

Interested in your beer pizza. Do you still use yeast

Yup. I just completely substitute out the water for a light beer (labatt blue is one I'm currently using but I'm no beer expert). Warm it up and add the yeast and sugar. Gives it a very yummy taste. I also throw corn meal and a bit of red pepper corn on the bottom of my pan to give extra texture. Of course I also throw on a garlic butter sauce to help round out that flavoring. Now I'm making myself hungry.

I have a quick pizza recipe that can be made same day (I know traditional pizza dough is a multi day affair) and was curious if you had one. The one I use is good, but does tend to make the dough a bit more fluffy. Which is great too. Sometimes I want a flat, crisp pizza though.

I some times use a foccacia recipe for pizza at home 450g strong flour 300g water 25g fresh yeast 1tsp salt 1tsp sugar . I am going to try the beer pizza sounds greatv

How to become a good cook? Is there a book/series that really leads you from the start on? I have red a lot of books, but they are mainly full of recipes with a few stupid tips here an there.

You are in luck I am writing a book that covers the real basics of cooking from chopping onions to what is the best equipment. It's a book that will not just tell you how but it will cover why. It will be out next October

Do you agree well done steak ruins the quality of the meat?

I think it ruins the texture moisture and flavour. Unless it's braised

Hi Gary! My girlfriend and I cheered for you to win the entire season and we're ecstatic when you did. Congrats on your success!

In your experience as a lecturer, what would you say are the most difficult skills for new cooks to learn?

Remembering to taste the food.

First three rules in cooking taste taste taste

What is the best way to cook an egg?

Depends what you like

I mean in your opinion (I feel a professional opinion would benefit my cooking)?

Eggs are one of the most important ingredients we have used in thousands dishes. Each way requires a different way of dealing with the egg. Learning how to poach an egg will give you some understanding of how a egg works

What subs on Reddit do you frequent?

This is the first time on it. But will enjoy looking around

Is the show scripted to any extent? Or is everything shot live?

No it's exactly as you see it the timings are real. No stopping or retakes it's a competition that's getting filmed.

Oh my god! Me and my Boyfriend LOVED you on the show. You are so passionate and loving for your food and your family!

My question is... will Scotland always be home? Or will you venture far out to seek new flavours?

It will always be home. However this year I have been working all over the world.

Is basil really getting bitter if I add it to the tomato sauce at the beginning?

Fresh basil always at the end. Dried in a tomato based sauce at the start. Both have very different flavour.

How did you feel when you won?

Shocked took a long time for it to sink in even now it's hard to believe it happened

Very important question, Gary:

What do you consider the best spices to go with steak?

At home I have been using Old Bay seasoning. I discovered it in Maryland earlier this year. Just love it

Have you any words of advice for an aspiring chef ?

Work in the best places possible don't chase money, work harder and longer than anyone and find a very very understanding other half

What's a great way to spice up simple scrambled eggs?

Smoked salmon classic hard to beat

Hi Gary,

Congratulations on winning!

Since seeing Masterchef I have wanted to eat at your Caley restaurant in Glasgow. As it is a student chef place, is the menu yours or the students, and does the food more accurately represent you or the students?

This may be an odd question...

Good question the lecturing staff write the menus most of the time the forth year students write their own. All the food is prepaired and cooked by the students guided buy the staff

Hi Gary,

What is currently your favourite restaurant in Glasgow and Edinburgh?

The Ox and Finch Glasgow

Best homemade sauce?

And favorite quick/easy meal to make for yourself?

When I want a quick bite I with zero work it would be salad cheese and cured meats

Price not a factor, Intermediate level cook, with four-five hours on hand, what do I cook for dinner tonight that I can get the ingredients at a normal supermarket?

Big question. Get into the super market and shop with your eyes and buy the good that looks great. Normally fresh produce that is at the front door is in season and should be st it's best.

What do you do.. when you're bored of the position you're in.. And the only way itl get exciting probably involves a step back in position and pay.. but you really can't afford to get paid less?

If you have two days off stage in the best restaurant you can for one day a week. This will give you a real buzz enhance your c.v skills and also help you get a better job on more pay.

Best british dish?

Can't see past a good steak pie

Steak or steak and kidney?

Steak

Hi Gary. Really enjoyed that series. What has changed for you since?

Loads it is an amazing platform and I have worked nonstop to enjoy the opportunity

Cool. Has it boosted the college's status? More students applying, that kind of thing?

Yes the college has been great. We are full every year so it can't make an impact. The students are just giving me a bit more banter

How do these type of shows manage to keep things secret? I mean, when I watch MC which is obviosuly recorded and at the end of one show, they say "next week on MC..."
How do they stop things being leaked?

I think everyone involved knows how important it is that the need of who is going or who wins. Also the press would never print any spoilers.

Hi! What are your favorite spice blends to add heat to dishes, without overpowering them?

Dried chilli flake works great. Easy to figure out how much you like.

Why has the UK gone crazy for Rapeseed oil all of a sudden?

It's all part of eating local food. Cold pressed rapeseed oil is great.

Haw Gary, I loved you on Masterchef. Proper inspiring and your passion came through everything you did. Did you feel under any pressure after the show to open a restaurant or move away from teaching?

No everyone expects me to open my own restaurant but what people don't know I have spent most of my life opening restaurants. I love working at the college and can make a real difference working with the next generations of chef

What happens to the food not eaten by the judges? Do they just throw it away or something? And in between scenes where you're not filming what do you guys usually do?

The food is usually eaten by the crew. We are in the MC couch room most of the time. We also do loads of interviews

Hi Gary! Do Gregg and John stay around the whole time you are cooking or do they disappear for times? Also, did you open up a restaurant in Glasgow? Finally, black pudding or haggis?

John wasn't on my show Greg Marcus and Monica are with you the whole time. I have opened dozens of restaurants in Glasgow over the years but non since winning. Tough one but Haggis

Thanks! Did you learn any great tips, tricks or recipes from Marcus or Monica?

The guys where great they genuinely wanted us all to do our best. Especially when we where cooking away from the MC kitchens

Bald Ed Sheeran?

I can't sing and am old enough to be his dad. But thanks I might buy a wig

What's your method for making a cheese omelette?

I cheat cooking omelettes at home I use cool pan bit of butter three eggs no colour let it set a bit in the stove add the cheese and finish under the grill

Hey Gary, What is a tool you often see in people's home kitchen that is really unnecessary?

Most gadgets in home are under used people should invest on good quality knives.

Salmon skin facing up or down when baked in a convection oven?

I pan fry skin side down then finish in the oven skin side up

Hi Gary, congratulations with everything! Would you ever use a slow cooker? If so what would you recommend I cook in it?

I used a slow cooker years ago with some good results. I have now changed to a pressure cooker. Much better and no loss of flavours. I use it for everything from stews to curries and soups

Congratulations, firstly - Is cereal a soup? Secondly, what were you most tedious tasks to complete in any of your dishes over the show?

Making rose crisps in Norway and you might have a good point on the cereal soup question.

Congrats on the win Gary! When you're cooking in the challenges involving feeding hundreds of people, how do you calculate portions and ratios of ingredients? Do the head chefs help?

We didn't have any that involved that many people. But to do it you figure out the recipe for 4 and multiply it up.

Despite being the original, do you consiser MasterChef UK as having a much lower talent pool than MasterChef Aus, and that being why the pro versions have a stronger run?

My favourite is the pro UK I love The format skills test is amazing tv to watch The other Aus and US amateur shows keep the contestants much longer the Aus version runs for over 60 episodes so the cooks who get through 20 shows will be learning so much and still have 40 episodes to go before they get to the final our UK show ends at 22.

Blackberry jus. Yeah or nay?

Can work with game

Greg Wallace seems awful. How was it to have to cook for him day in and day out during the competition?

He was the life and soul of the competition

Which hamburger emoji is correct, Google's or Apple's?

No idea I don't have a iPhone

Bun, tomato, cheese, burger, lettuce, bun.

Or

Bun, lettuce, tomato, burger, cheese, bun.

The second one

Is being a chef and lack of interest in eating food yourself related?

I think most chefs love eating food but if you have been working 14 hours with the world's best food and tasting all the way coming home to simple food is a change

Your thoughts on canned steak pies? And also, why canned food in the UK tastes good? (In my opinion)

I have had many a canned steak pies growing up. I also remember sausage rolls in a can?

Hi Gary ; my wife and I watched you on Masterchef. I predicted you as the winner on your second appearance.

1. What's your favourite take on Eggs Benedict? How do you make it really special?

2. Do Greg and John hate each other?

Poached eggs good ham Hollandaise you can't go far wrong. John wasn't on my show. But I believe Greg and John are very good friends

Hi Gary, congrats on masterchef!

I suppose my question is, what is more essential in a Scottish breakfast, Lorne sausage or tattie scone?

You need both Lorne or links Lorne wins every time

If you could cook brunch for anyone in the world, what would you cook? Who would it be? What would you guys talk about?

Lobster salad. Laurel and Hardy old films

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Great amazing venue and amazing local produce

Pizza lunchables or nacho lunchables??????? . Mr. Gary Maclean if that's even you're real name 🤔

I have never had any but if I was pushed it would be pizza.

Does the fact if someone doesn't know how to cook change your opinion on them?

No not at all perfect customer for me as I get paid to teach people to cook

What is the most boring type of dog?

Not sure but I do like Scooby doo

Hi! can you taste diferent flavour from organic foods? and do yo think the scientist cook is the next evolutio of gastronomy? thanks

That's a tough one. The whole organic debate is very complicated. I admire farmers who go organic but if they are surrounded by non organic farms it must be difficult. On the evolution of food. I don't think so it's not big enough to be a true global change.