While Chef Keller is trained in classical French cooking, he loves working with pasta. Learn how to transform five simple ingredients into versatile pasta dough
Meet your new 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.
2. Kitchen Setup: Essential Tools:
Before you start cooking, learn which essential tools—from knives to whisks—you should always keep in the kitchen.
3. Kitchen Setup: Essential Ingredients:
Learn the key ingredients that you’ll need to enhance and add flavor to any dish.
4. Kitchen Setup: Cookware:
Finish your kitchen setup by learning what cookware you'll need for every dish. Chef Keller also shows you how to avoid cluttering your kitchen with unnecessary tools.
5. Sourcing Ingredients:
What does it really mean when food is called local, organic, or sustainable? Chef Keller explains those terms and talks about how he chooses ingredients for meals.
6. Vegetables: An Introduction:
Vegetables are a source of inspiration for Chef Keller. Here, he introduces you to a few preparations that will let you enjoy their flavors in every season.
7. Big-Pot Blanching: Asparagus:
Blanching gives you bright, vibrant, and well-seasoned vegetables. Learn Chef Keller’s technique, and find out his favorite tools for peeling asparagus.
8. Glazing: Carrots:
Chef Keller teaches you how to bring out the natural sweetness of carrots by glazing them.
9. Peeling: Tomatoes:
Learn how Chef Keller refines tomatoes for use in salads, sauces, and sandwiches—by peeling them.
10. Braising: Artichokes:
Preparing artichokes takes patience and practice. But Chef Keller shows you how to transform the ingredient into dishes that are satisfying and versatile.
11. Pure?e: 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.
Capture the seasonal flavors of vegetables for year-round enjoyment by learning how to properly pickle them.
13. Pure: Parsnips:
Learn how to purée a parsnip: a lesser-known root vegetable that Chef Keller loves.
14. Confit: Eggplant & Garlic:
Chef Keller teaches you how to confit an eggplant, applying a technique most commonly used with duck to make a creamy and succulent dish
15. Roasting: Zucchini:
Learn how to enhance the flavor of a typical summer vegetable with this technique.
16. Baking: Beets:
Chef Keller’s technique for beets involves baking to avoid diluting the flavor and color of the main ingredients.
17. Eggs: An Introduction:
Chef Keller loves working with eggs. He discusses why they are his favorite ingredient and explains the different ways you'll learn to work with them.
Homemade mayonnaise is versatile, dynamic, flavorful, and the building block for many sauces. Learn how Chef Keller makes it.
Hollandaise is a very special sauce for Chef Keller, and he teaches you how to make it to accompany your dishes.
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.
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