From Thomas Keller's MasterClass

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.

Topics include: Big-Pot Blanching

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Blanching gives you bright, vibrant, and well-seasoned vegetables. Learn Chef Keller’s technique, and find out his favorite tools for peeling asparagus.

Topics include: Big-Pot Blanching

Thomas Keller

Teaches Cooking Techniques

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Fundamental techniques. Fantastic food.

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.

Reviews

4.7
Students give MasterClass an average rating of 4.7 out of 5 stars.

Loved every second! I had to skip over the pasta making parts (sadly) because I don't have the kitchen tools for it but every other part of this course I loved. Absolutely loved.

i loved to learn more little tips and basics techniques, it is so rare to hear those from chefs. a very human chef

This was a great course. Enjoyed all of the sessions. Thank you very much.

I loved his concluding statements! I expected to learn great techniques, but his philosophies and genuineness surprised and inspired me.

Comments

A fellow student

Great lesson, however I see that many have asked about the Econome Peeler that Chef Keller uses and no one has answered. Can it be purchased and where can it be found? Thanks

Martin

Going through TK's fantastic masterclass a second (and surely not the last) time. Again I am captured and delighted by his calmness, thoroughness, commitment, love and humor in presenting his way of cooking. What a treat to have a teacher like TK! There's only one thing that I miss in most of his classes here: I would love him to give us his take on left-over management. In his multi-starred restaurant kitchen there must be mountains of trimmings, too valuable to just throw away. And in essence it's the same for us at home. In this class about asparagus, the trimmings could be used for composting, I think TK said. So what else, I've been wondering? Maybe asparagus soup, stock, risotto, (strained) puree. Or even cooking the peel and trimmings in the blanching water first to intensify the flavor of the asparagus we blanch later. Would love to hear some ideas from all of you fellow students! Thanks for this great masterclass, Thomas Keller.

A fellow student

If I were to blanch other vegetables like green beans or broccoli would I 1. Do any peeling and 2. Need to bundle those to the extent possible or were those techniques unique to asparagus?

charlotte F.

Could you actually use sea water to blanch the asparagus? Instead of adding all the salt to natural water?

Brenda

I've always steamed my veggies instead of boiled them. Thought it helped maintained more vitamins that way. I've never boiled them. Is that a myth?

Diane T.

Love watching and learning this technique for cooking Asparagus! Great tips that will be very helpful for me! Love this lesson!

Ben C.

I’ve been peeling my asparagus and the roasting them in the oven. Does anyone know if it is unwise to do so? I guess what I’m really trying to ask is whether the peeling of the asparagus is only relevant because we are “big pot blanching”.

Julie N.

does anybody know the reason why he didn't put the 1st bunch of asparagus into the cold water? Many thanks!

A fellow student

I loved this class - very practical, it moved right along, learned things I could use immediately. Loved it

A fellow student

Its not a economoi or enconomoa but econome with a silent e so for English speaker it’s like econom. Nice video tought:-)