Thomas KellerTeaches Cooking Techniques III: Seafood, Sous Vide, and Desserts

Thomas Keller

Teaches Cooking Techniques III: Seafood, Sous Vide, and Desserts
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17 Lessons

Dive into seafood, learn essential sous vide techniques, and make classic desserts in Chef Thomas Keller’s third MasterClass.

CLASS WORKBOOK

A downloadable cookbook with recipes for rich lobster macaroni and cheese, perfectly tender short rib, classic apple pie, and more.

ANYTIME, ANYWHERE

Learn on your own terms, at your own pace on mobile, desktop, or Apple TV.

Lesson Plan

  • 01

    Introduction

    Chef Thomas Keller returns for his third MasterClass, focusing on seafood, sous vide, and desserts. In this opening lesson, Chef Keller discusses how to buy and look for freshness in seafood and shares tips for storing fish.

  • 02

    Sauté: Salmon With Spinach

    Chef Keller teaches you how to make a dish that he eats several times a week: sautéed salmon with spinach. He demonstrates how to properly cut and fillet a King salmon and explains his technique for cooking salmon mostly on one side.

  • 03

    Sauté: Dover Sole With Pommes Château

    Chef Keller shows you how to cook a dish that has been cherished by generations and is served with a classic garnish of pommes château.

  • 04

    Pan Roasting: Monkfish Tail With Beurre Rouge

    Beginning with a red wine butter sauce, Chef Keller shares his technique for preparing a delicious monkfish tail.

  • 05

    Baking: Salt-Baked Branzino With Fennel and Red Pepper Vinaigrette

    Sautéing and pan roasting are not the only ways to cook seafood. In this lesson, Chef Keller shows you how to create a salt crust for a branzino to capture and intensify the flavors.

  • 06

    Butter-Poached Lobster With Macaroni and Cheese

    One of the most famous dishes at the French Laundry is the butter-poached lobster with macaroni and cheese. Chef Keller shares his recipe and teaches his techniques. Viewer advisory: A live lobster is cooked during this lesson.

  • 07

    Oven Roasting: Shrimp Scampi

    In this lesson, Chef Keller talks about the dish he made every night as a young chef under the mentorship of his older brother, Joseph.

  • 08

    Lobster Boil

    Chef Keller teaches you how to build the right mix of seafood ingredients and spices for a lobster boil, an ideal meal for a summer evening. Viewer advisory: A live lobster is cooked during this lesson.

  • 09

    Sous Vide Cooking: Getting Started

    In this introductory lesson on sous vide cooking, Chef Keller provides an overview of sous vide packaging and preparation as well as how the technique is used.

  • 10

    Sous Vide Cooking: Carrots, Asparagus, and Fennel

    Chef Keller shows you how to cook three kinds of vegetables using sous vide cooking methods, showcasing different preparation techniques.

  • 11

    Sous Vide Cooking: Turbot

    Continuing to use the immersion circulator at a constant temperature, Chef Keller cooks a piece of turbot with chicken velouté enriched with cream.

  • 12

    Simplified Sous Vide: Salmon

    In this lesson, Chef Keller demonstrates a sous vide technique that doesn’t require any restaurant-grade equipment: just a pot of hot water, a thermometer, and kitchen film.

  • 13

    Desserts: Pots de Crème

    Pots de crème are small but extremely rich. Chef Keller discusses the importance of ingredient selection in this dish, and he explains the techniques for creating a creamy filling.

  • 14

    Desserts: Lemon Tart With Pine Nut Crust

    Lemon tart is a very special dish to Chef Keller. He demonstrates the exact recipe for his lemon tart that he’s been making since the early 1980s, including how to make a pine nut crust and how to broil the dessert to perfection.

  • 15

    Desserts: Apple Pie With Lard Crust

    Chef Keller teaches you how to make an apple pie with a lard crust, reveals why he prefers the Granny Smith apple, and demonstrates techniques for creating the lattice top.

  • 16

    Conclusion

    Eat up! Chef Keller concludes his MasterClass by showcasing techniques for slicing your desserts, and he offers some final words of advice.

  • 17

    Bonus: Sous Vide Cooking: Varying Time and Temperature

    Using short rib as an example, Chef Keller demonstrates how cooking for different times and at different temperatures via sous vide and more traditional preparations can lead to drastically different tastes and results.

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Thomas Keller

Teaches Cooking Techniques III: Seafood, Sous Vide, and Desserts

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