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Exploring the Essential Features of “Thomas Keller Teaches Cooking Techniques I Vegetables, Pasta, and Eggs”
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
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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.
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