Thomas Keller – Masterclass on Cooking Techniques

This award will teach you how to make pastas and eggs from scratch, as well as techniques for cooking vegetables.-The French Laundry, a winner chef and owner.

Thomas Keller – Masterclass on Cooking Techniques

Fundamental techniques. Amazing food.

Thomas Keller More Michelin stars have been awarded to him than any other chef in America. The French Laundry and Per Se founder teaches online how to make great food. Learn how to make perfect eggs, confit vegetables and hand-cook your eggs.-Shape pasta and add Michelin star-Quality meals in your kitchen

LESSON PLAN
01. Introduction
Meet your new chef instructor, Chef Thomas Keller. The award-winning chef shares an overview of what he’ll be teaching in his MasterClass: fundamental cooking techniques that will empower you to make great food in your own kitchen.

02. Kitchen Setup: Essential Tools
Before you start cooking, learn which essential tools—from knives to whisks—you should always keep in the kitchen.

03. Kitchen Setup: Essential Ingredients
Learn the key ingredients that you’ll need to enhance and add flavor to any dish.

04. Kitchen Setup: Cookware
Learn how to set up your kitchen and what you will need for each dish. Chef Keller You will also learn how to prevent cluttering your kitchen by avoiding unnecessary tools.

05. Sourcing Ingredients
What does it actually mean to call food local, organic, sustainable? Chef Keller He explains these terms and discusses how he selects the ingredients for his meals.

06. Vegetables: An Introduction
For Chefs, vegetables are a source for inspiration Keller. Here, he will introduce you to some of the preparations that allow you to enjoy their flavors throughout the year.

07. Big-Pot Blanching with Asparagus
Blanching makes you vibrant, happy, and well-Seasoned vegetables. Learn to be a chef Keller’s technique, and find out his favorite tools for peeling asparagus.

08. Glazing: Carrots
Chef Keller Learn how to make carrots sweeter by glazing them.

09. Peeling: Tomatoes
Learn from a Chef Keller refines tomatoes for use in salads, sauces, and sandwiches—by peeling them.

10. Braising: Artichokes
You need patience and practice to make artichokes. But Chef Keller This video will show you how to make the ingredient into delicious and versatile dishes.

11. Purée: Potatoes
This French potato purée is not to be confused with mashed potatoes. Learn how to create this luxurious dish—starting with the correct potato varietal to use.

12. Pickling
You can capture the seasonal flavors of vegetables throughout the year-Enjoy the process of picking them correctly and have fun.

13. Purée: Parsnips
Learn how to purée a parsnip: a lesser-Chef’s favorite root vegetable Keller loves.

14. Confit: Eggplant & Garlic
Chef Keller This course teaches you how confit an eggplant. The technique is similar to that used to confit ducks to create a creamy and succulent dish.

15. Roasting: Zucchini
This technique will help you enhance the flavor and texture of your favorite summer vegetable.

16. Baking with Beets
Chef Keller’s technique for beets involves baking to avoid diluting the flavor and color of the main ingredients.

17. An introduction to eggs
Chef Keller He loves eggs and working with them. He shares his love for eggs and explains how you can use them in your daily life.

18. Mayonnaise
Homemade mayonnaise has many uses. Learn how Chef Keller You can do it.

19. Hollandaise
Hollandaise is a unique sauce for chefs KellerYou will learn how to make it to serve with your meals.

20. Custard: Crème Anglaise
Crème anglaise is one of Chef Keller’s favorite dessert sauces. Learn how to make a traditional vanilla anglaise—without curdling.

21. Meringue
To make a delicious dessert for your family and friends, use the egg whites left over from your sauces.

22. Baked Eggs
Chef Keller Every day begins with boiled eggs. There are many variables when boiling eggs—egg size, burner strength, and pot size, among others. Chef Keller This course teaches you how boil eggs to your preference.

23. Scrambled eggs
Chef Keller shows you two techniques for scrambled eggs—the way his mother made them and the technique he learned in France.

24. Poached eggs
Chef Keller This video demonstrates how easy it is to poach an eggs, creating a delicious and elegant dish.

25. Omelet
You can elevate your breakfast with a silky, golden omelet made with classic ingredients.

26. Pasta: An Introduction
While Chef Keller He is a trained chef in French cuisine and loves to work with pasta. Learn how to turn five simple ingredients into versatile pasta dough.

27. Pasta Dough
Learn how to be a chef Keller’s technique for determining when your pasta dough is done, which he learned from an Italian grandmother.

28. Agnolotti
Chef Keller This video demonstrates how to make a pasta that keeps sauce in the pockets.

29. Agnolotti with Peas and Bacon
Learn how to make a delicious, well-composed dish using your agnolotti. This includes bacon, peas and a crisp of parmesan.

30. Spaghetti alla Chitarra and Cavatelli
Chef Keller This video shows you how to make two types of pasta. It takes a bit of patience, but yields gratifying results.

31. Spaghetti Aglio e Olio
The ingredients and technique are simple but delicious in this dish. You can use your homemade pasta, garlic, olive oil, and then finish the dish with bottarga.

32. Linguine and Fettuccine
Chef Keller These two classic pastas are shown how to prepare and how to keep your pasta sheets pliable.

33. Gnocchi
Learn how to make potato-gnocchi. Chef Keller It teaches you how to feel, and you can test it to determine if you have used the right amount of ingredients.

34. Gnocchi con Pomodoro
Pomodoro sauce makes it quick and easy to make. Chef Keller He teaches you how to make a perfect pomodoro, a technique he learned from another world.-Reputable chefs

35. Six Disciplines for Success
Learn six crucial skills that Chefs need to master Keller’s success early in his career, plus how you can apply them in your professional or home kitchen.

36. Essential Philosophies
Chef Keller Leaves you with his philosophy and thoughts about cooking on It is important to nurture the people you love with food.

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