👨🍳 In 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.
1. Introduction 2. Sauté: Salmon With Spinach 3. Sauté: Dover Sole With Pommes Château 4. Pan Roasting: Monkfish Tail With Beurre Rouge 5. Baking: Salt-Baked Branzino With Fennel and Red Pepper Vinaigrette 6. Butter-Poached Lobster With Macaroni and Cheese 7. Oven Roasting: Shrimp Scampi 8. Lobster Boil 9. Sous Vide Cooking: Getting Started 10. Sous Vide Cooking: Carrots, Asparagus, and Fennel 11. Sous Vide Cooking: Turbot 12. Simplified Sous Vide: Salmon 13. Desserts: Pots de Crème 14. Desserts: Lemon Tart With Pine Nut Crust 15. Desserts: Apple Pie With Lard Crust 16. Conclusion 17. Bonus: Sous Vide Cooking: Varying Time and Temperature