Teaches Cooking Techniques I: Vegetables, Pasta, and Eggs By Thomas Keller – MasterClass

Teaches Cooking Techniques I: Vegetables, Pasta, and Eggs By Thomas Keller – MasterClass For Immediate Digital Download!

Teaches Cooking Techniques I: Vegetables, Pasta, and Eggs

Learn techniques for cooking vegetables and eggs and making pastas
from scratch from the award-winning chef and proprietor of The French
Laundry.

About this Class

Class Trailer

Class Sample

Browse Lesson Plan

1. Introduction

2. Kitchen Setup: Essential Tools

3. Kitchen Setup: Essential Ingredients

4. Kitchen Setup: Cookware

5. Sourcing Ingredients

6. Vegetables: An Introduction

7. Big-Pot Blanching: Asparagus

8. Glazing: Carrots

9. Peeling: Tomatoes

10. Braising: Artichokes

11. Purée: Potatoes

12. Pickling

13. Purée: Parsnips

14. Confit: Eggplant & Garlic

15. Roasting: Zucchini

16. Baking: Beets

17. Eggs: An Introduction

18. Mayonnaise

19. Hollandaise

20. Custard: Crème Anglaise

21. Meringue

22. Boiled Eggs

23. Scrambled Eggs

24. Poached Eggs

25. Omelet

26. Pasta: An Introduction

27. Pasta Dough

28. Agnolotti

29. Agnolotti with Peas and Bacon

30. Spaghetti alla Chitarra and Cavatelli

31. Spaghetti Aglio e Olio

32. Fettuccine and Linguine

33. Gnocchi

34. Gnocchi with Pomodoro

35. Six Disciplines of Success

36. Essential Philosophies

Thomas Keller has won more Michelin stars than any chef in America.
In his first online cooking class, the founder of The French Laundry and
Per Se teaches you the underlying techniques of making great food so
you can go beyond the cookbook. Learn how to confit vegetables, poach
perfect eggs, make hand-shaped pasta, and bring Michelin star-quality
meals to your kitchen.