Thomas Keller Teaches Cooking Techniques I – Vegetables, Pasta, and Eggs – Masterclass



Learn how to confit vegetables, poach perfect eggs, make hand-shaped pasta, and bring Michelin star-quality meals to your kitchen.

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1. Introduction
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. Purée: Potatoes
This French potato purée is not to be confused with mashed potatoes.

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Thomas Keller Teaches Cooking Techniques I – Vegetables, Pasta, and Eggs – Masterclass