MasterClass – Thomas Keller Teaches Cooking Techniques III: Seafood, Sous Vide, and Desserts
.MP4, AVC, 960×540, 24 fps | English, AAC, 2 Ch | 4h 51m | + PDF Workbook | 3.74 GB
Chef Keller is the only American chef to have been awarded simultaneous three-Michelin-star ratings for two restaurants, The French Laundry and Per Se.
He is the holder of a total of seven Michelin stars and is the first American male chef to be designated a chevalier of the French Legion of Honor, the highest decoration in France. He has received countless accolades, including the Culinary Institute of America’s “Chef of the Year” Award and the James Beard Foundation’s “Outstanding Chef” and “Outstanding Restaurateur” awards. Chef Keller is credited with setting a new standard for excellence within the culinary and hospitality professions.
In his third MasterClass, Chef Thomas Keller focuses on selecting and preparing a wide variety of seafood, sous vide cooking, and making desserts. Learn different cooking methods for fish, the innovative techniques Chef Keller developed for preparing lobster, and how to create a few of his favorite classic desserts. You’ll learn fundamental principles that will give you the understanding and skills to cook any number of foods and get the best possible results.
In this class, you’ll learn techniques for:
– Salmon and Spinach
– Dover Sole with Pommes Château
– Monkfish Tail with Beurre Rouge
– Salt-Baked Branzino with Fennel and Red Pepper Vinaigrette
– Butter-Poached Lobster with Macaroni and Cheese
– Shrimp Scampi
– Lobster Boil
– Getting Started with Sous Vide Cooking
– Sous Vide Carrots, Asparagus and Fennel
– Sous Vide Turbot
– Simplified Sous Vide Salmon
– Chocolate Pots de Creme
– Lemon Tart with Pine Nut Crust
– Apple Pie