Thomas Keller Teaches Cooking Techniques Iii Seafood Sous Vide And Desserts

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 tart, and showing how sous vide cooking can be done at home to enhance flavor and texture. 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.

Class Trailer
Class Sample
1. Introduction
2. Sauté: Salmon With Spinach
3. Sauté: Dover Sole With Pommes Château
4. Pan Roasting: Monkfish Tail With Beurre Rouge
5. Baking: Salt-Baked Branzino With Fennel and Red Pepper Vinaigrette
6. Butter-Poached Lobster With Macaroni and Cheese
7. Oven Roasting: Shrimp Scampi
8. Lobster Boil
9. Sous Vide Cooking: Getting Started
10. Sous Vide Cooking: Carrots, Asparagus, and Fennel
11. Sous Vide Cooking: Turbot
12. Simplified Sous Vide: Salmon
13. Desserts: Pots de Crème
14. Desserts: Lemon Tart With Pine Nut Crust
15. Desserts: Apple Pie With Lard Crust
16. Conclusion
17. Bonus: Sous Vide Cooking: Varying Time and Temperature