Thomas Keller Teaches Cooking Techniques III: Seafood, Sous Vide, And Desserts

Chef teaches his third MasterClass. Thomas Keller File Size: 11.722GB

Thomas Keller Teaches Cooking Techniques III: Seafood, Sous Vide, And Desserts

In his third MasterClass Chef Thomas Keller The course will teach you how to make classic desserts, such as lemon tart and apple pie, using sous vide. Whether you’re a beginning or advanced cook, you’ll learn the techniques and principles that will give you the understanding and skills to get the most delicious results.

Classes covered topics

Each lesson comes with a detailed, printable workbook.
01. Introduction

Chef Thomas Keller Chef chef returns for his third Masterclass, which focuses on seafood, sous vide, desserts, and more. In this lesson, Chef Keller Discusses how to purchase fresh seafood, and gives tips on how to store fish.

9:12
02. Sauté: Salmon With Spinach

Chef Keller teaches you how to make a dish that he eats several times a week: sautéed salmon with spinach. He shows how to properly filet King salmon and discusses his method of cooking salmon mostly from one side.

19:09
03. Sauté: Dover Sole With Pommes Château

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

23:19
04. Pan Roasting Monkfish Tails with Beurre Rouge

Chef starts with a red wine butter Sauce. Keller This is his method of making delicious monkfish tails.

20:19
05. Baking: Salt-Baked Branzino with Fennel and Red Pepper Vinaigrette

Sautéing and pan roasting are not the only ways to cook seafood. In this lesson, Chef Keller This video will show you how to make a salt crust to enhance the flavor of a branzino.

20:35
06. Butter-Poached Lobster, Macaroni, and Cheese

The butter-poached lobster served with macaroni, cheese is one of the most popular dishes at French Laundry. Chef Keller His recipe is shared and he teaches you his techniques. Viewer advisory: This lesson includes a live lobster.

31:41
07. Oven Roasting: Shrimp Scampi

This lesson will teach Chef Keller He talks about the dish that he created every night when he was a young chef and under the mentorship from his older brother Joseph.

18:04
08. Boil lobster

Chef Keller Learn how to create a lobster boil using the right combination of seafood ingredients. This is an excellent meal for a hot summer evening. Viewer advisory: This lesson includes live lobster cooking.

12:58
09. Sous Vide Cooking: Getting Started

This lesson will introduce you to sous vide cooking. Keller This document provides information about sous vide packaging and preparation. It also explains how this technique is used.

16:29
10. Sous Vide CookingCarrots, Asparagus and Fennel

Chef Keller This video shows you how to prepare three types of vegetables using sous vide cooking techniques.

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10:59
11. Sous Vide CookingTurbot

Chef continues to use the Immersion Circulator at a constant temperature. Keller cooks a piece of turbot with chicken velouté enriched with cream.

6:13
12. Simpler Sous Vide: Salmon

This lesson will teach 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.

12:45
13. Desserts: Pots de Crème

Pots de crème are small but extremely rich. Chef Keller He discusses how important ingredient selection is in this dish. And he explains how to create a creamy filling.

16:11
14. DessertsLemon Tart with Pine Nut Crust

Lemon tart is an exceptional dish for Chef Keller. He demonstrates the exact recipe for his lemon tart that he’s been making since the early 1980s, including how to make a pine nut crust and how to broil the dessert to perfection.

21:24
15. DessertsApple Pie with Lard Crust

Chef Keller This video shows you how to make an Apple Pie with a Lard Crust. He also explains why he likes the Granny Smith apple and gives tips for making the lattice top.

34:54
16. Conclusion

Get up! Chef Keller His MasterClass concludes with demonstrations of how to slice desserts and some last words of advice.

6:13
17. Bonus: Sous Vide Cooking: Variable Time and Temperature

Chef gives an example using short rib. Keller It demonstrates how cooking at different times and temperatures using sous vide and traditional methods can result in drastically different tastes and outcomes.

11:27

Here’s what you’ll get in Thomas Keller Teaches Cooking Techniques III: Seafood, Sous Vide, And Desserts