Thomas Keller – Teaches Cooking Techniques III Seafood, Sous Vide, and Desserts

Thomas Keller – Teaches Cooking Techniques III Seafood, Sous Vide, and DessertsIn 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.Topics covered in classEach lesson includes an in-depth, downloadable workbook. 01. IntroductionChef Thomas Keller returns for his third MasterClass, focusing on seafood, sous vide, and desserts. In this opening lesson, Chef Keller discusses how to buy and look for freshness in seafood and shares tips for storing fish.9:12 02. Sauté: Salmon With SpinachChef Keller teaches you how to make a dish that he eats several times a week: sautéed salmon with spinach. He demonstrates how to properly cut and fillet a King salmon and explains his technique for cooking salmon mostly on one side.19:09 03. Sauté: Dover Sole With Pommes ChâteauChef 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 Tail With Beurre RougeBeginning with a red wine butter sauce, Chef Keller shares his technique for preparing a delicious monkfish tail.20:19 05. Baking: Salt-Baked Branzino With Fennel and Red Pepper VinaigretteSautéing and pan roasting are not the only ways to cook seafood. In this lesson, Chef Keller shows you how to create a salt crust for a branzino to capture and intensify the flavors.20:35 06. Butter-Poached Lobster With Macaroni and CheeseOne of the most famous dishes at the French Laundry is the butter-poached lobster with macaroni and cheese. Chef Keller shares his recipe and teaches his techniques. Viewer advisory: A live lobster is cooked during this lesson.31:41 07. Oven Roasting: Shrimp ScampiIn this lesson, Chef Keller talks about the dish he made every night as a young chef under the mentorship of his older brother, Joseph.18:04 08. Lobster BoilChef Keller teaches you how to build the right mix of seafood ingredients and spices for a lobster boil, an ideal meal for a summer evening. Viewer advisory: A live lobster is cooked during this lesson.12:58 09. Sous Vide Cooking: Getting StartedIn this introductory lesson on sous vide cooking, Chef Keller provides an overview of sous vide packaging and preparation as well as how the technique is used.16:29 10. Sous Vide Cooking: Carrots, Asparagus, and FennelChef Keller shows you how to cook three kinds of vegetables using sous vide cooking methods, showcasing different preparation techniques.Get immediately download Thomas Keller Teaches Cooking Techniques III: Seafood, Sous Vide, And Desserts10:59 11. Sous Vide Cooking: TurbotContinuing to use the immersion circulator at a constant temperature, Chef Keller cooks a piece of turbot with chicken velouté enriched with cream.6:13 12. Simplified Sous Vide: SalmonIn this lesson, 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 CrèmePots de crème are small but extremely rich. Chef Keller discusses the importance of ingredient selection in this dish, and he explains the techniques for creating a creamy filling.16:11 14. Desserts: Lemon Tart With Pine Nut CrustLemon tart is a very special dish to 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. Desserts: Apple Pie With Lard CrustChef Keller teaches you how to make an apple pie with a lard crust, reveals why he prefers the Granny Smith apple, and demonstrates techniques for creating the lattice top.34:54 16. ConclusionEat up! Chef Keller concludes his MasterClass by showcasing techniques for slicing your desserts, and he offers some final words of advice.6:13 17. Bonus: Sous Vide Cooking: Varying Time and TemperatureUsing short rib as an example, Chef Keller demonstrates how cooking for different times and at different temperatures via sous vide and more traditional preparations can lead to drastically different tastes and results.11:27Proof ContentDelivery Method– After your purchase, you’ll see a View your orders link which goes to the Downloads page. 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