Masterclass – Thomas Keller Teaches Cooking Techniques III – Seafood – Sous Vide And Des

In Chef’s third MasterClass, Thomas Keller This course focuses on how to prepare fresh seafood such as lobster and salmon and classic desserts like apple pie and lemon cake. It also demonstrates how sous vide cooking can help enhance flavor and texture at home. 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 class has an in-Depth, downloadable workbook.
1. Introduction

Chef Thomas Keller Chef returns to MasterClass 3 with a focus on seafood, sous vide and desserts. Chef Keller Discusses how to purchase fresh seafood, and gives tips on how to store fish.
2. Sauté: Salmon With Spinach

Download it immediately Masterclass – Thomas Keller Teaches Cooking Techniques III – Seafood – Sous Vide And Des

Chef Keller teaches you how to make a dish that he eats several times a week: sautéed salmon with spinach. He will show you how to properly filet King salmon and explain his method for cooking salmon almost entirely on one side.
3. 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.
4. Pan Roasting Monkfish Tail with Beurre Rouge

Chef starts with a red wine butter Sauce. Keller This is his method of making delicious monkfish tails.
5. Baking with salt-Baked Branzino and Red Pepper Vinaigrette

Sautéing and pan roasting are not the only ways to cook seafood. This lesson is for Chef Keller How to make a salt crust for branzino. This will capture and intensify the flavor.
6. Butter-Poached Lobster.

The butter is one of the most well-known dishes at French Laundry.-Poached lobster served with macaroni, cheese and sour cream. Chef Keller His recipe is shared and he teaches you his techniques. This lesson is for viewers who are not familiar with lobster cooking.
7. 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 guidance of Joseph, his older brother.
8. Boil lobster

Chef Keller This lesson teaches you how create the perfect combination of seafood ingredients and spices to make a lobster boil. It is a great meal for a warm summer evening. Viewer advisory: This lesson includes live lobster cooking.
9. Sous Vide Cooking: Getting Started

This lesson will introduce you to sous vide cooking. Keller This document provides an overview on sous vide packaging and preparation. It also explains how this technique is used.
10. Sous Vide CookingCarrots and Asparagus. Fennel

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

This lesson will teach Chef Keller demonstrates a sous vide technique that doesn’t require any restaurant-grade equipment: A pot of hot water, thermometer, and kitchen film are all you need.
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.
14. Desserts: Lemon Tart with Pine Nut Crust

Chefs love lemon tart. 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.
15. Desserts: Apple 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.
16. Conclusion

Download it immediately Masterclass – Thomas Keller Teaches Cooking Techniques III – Seafood – Sous Vide And Des

Enjoy! Chef Keller He concludes his MasterClass with some tips and tricks for cutting desserts.
17. Bonus: Sous Vide CookingVariable Temperature and Time

Chef uses short rib as an illustration Keller It demonstrates how sous vide cooking and traditional methods can result in drastically different tastes and outcomes.