Thomas Keller – Teaches Cooking Techniques III Seafood, Sous Vide, and Desserts

Thomas Keller – Teaches Cooking Techniques III Seafood, Sous Vide, and Desserts

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Thomas Keller Teaches Cooking Techniques III Seafood, Sous Vide, and Desserts1 Thomas Keller – Teaches Cooking Techniques III Seafood, Sous Vide, and Desserts

In his third MasterClass, Chef Thomas Keller focuses on preparing fresh seafood like lobster and salmon, making classic desserts such as apple pie and lemon tarts, and showing how sous vide cooking can be done at home to enhance flavor and texture. You will learn the techniques and principles that will give you the understanding and skills to get the most delicious results.

Topics are covered in class.

The in-depth, downloadable workbook is included in each lesson. It’s not like it’s like it’s like it’s like it’s like it’s like it’s like it’s like it’s like it’s like it’s like it’s like it’s like it’s like it A new day has begun. The introduction is about something.

Chef Thomas Keller is back for his third MasterClass. Chef Keller talks about buying and looking for freshness in seafood and how to store fish.

9:12 There is a new date. Salmon with greens.

Chef Keller shows you how to make a dish that he eats several times a week. He demonstrates how to properly cut and cook a King salmon.

18:39 There is a new date for this. Pommes Chteau is being Sautéed.

Chef Keller shows you how to cook a dish that has been cherished by generations and is served with a classic garnish of pommes chteau.

23:19 There is a new date for SALVAGEDATA SALVAGEDATA SALVAGEDATA SALVAGEDATA SALVAGEDATA SALVAGEDATA SALVAGEDATA. Monkfish tail with beurre Rouge is roasted.

Chef Keller shows how to make a delicious monkfish tail with a red wine butter sauce.

20:19 There is a new date for this. Baking: Salt-Baked Branzino with Red Pepper Vinaigrette.

There are other ways to cook seafood. Chef Keller shows you how to make a salt crust for a branzino to capture and intensify the flavors.

20:35 There is a new date for this. There is butter-Poached Lobster with Macaroni and Cheese.

The butter-poached lobster with macaroni and cheese is a famous dish at the French Laundry. Chef Keller teaches his techniques. A live lobster is being cooked.

31:41 There is a new date. Shrimp scampi is roasted in the oven.

Chef Keller talked about the dish he made every night as a young chef under the guidance of his older brother.

18:05 There is a new date of 08. There is a delicacy called lobster boil.

A lobster boil is an ideal meal for a summer evening because Chef Keller teaches you how to build the right mix of seafood ingredients and spices. A live lobster is being cooked.

12:57 There is a new date for 09. Sous Vide cooking is getting started.

Chef Keller gives an overview of how the technique is used in this introductory lesson.

16:29 10. Carrots, Asparagus, and Fennel are cooked sous-vide.

Chef Keller shows you how to cook three different types of vegetables.

Get it immediately. Thomas Keller teaches cooking techniques.

10:59 11. Cooking is done sous-vide.

Chef Keller uses the circulator at a constant temperature to cook a piece of turbot with chicken velouté enriched with cream.

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Chef Keller demonstrates a sous-vide technique that doesn’t require any restaurant-grade equipment: just a pot of hot water, a thermometer, and kitchen film.

There is a break in the action at 12:45. 13 Pots de crme are some of the desserts.

Pots de crme are very rich. Chef Keller explains how to create a creamy filling in this dish.

16:11 There are 14. Lemon Tart with Pine Nut Crust is a dessert.

Chef Keller loves lemon tarts. He shows how to make a pine nut crust and broil the dessert using the exact recipe he has been making since the early 1980s.

21:45. 15. Apple Pie With Lard Crust is a dessert.

Chef Keller shows you how to make an apple pie with a lard crust, reveals why he prefers the Granny Smith apple, and demonstrates how to make a lattice top.

34:54 16. Conclusion.

Eat up! Chef Keller presents techniques for slicing your desserts at the end of his MasterClass.

There is a time and a place. 17 Sous-vide cooking can vary time and temperature.

Chef Keller uses short rib as an example to show how cooking for different times and temperatures can lead to vastly different tastes and results.

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Thomas Keller Teaches Cooking Techniques III Seafood, Sous Vide, and Desserts2

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