From Thomas Keller's MasterClass

Glazing: Carrots

Chef Keller teaches you how to bring out the natural sweetness of carrots by glazing them.

Topics include: Glazing Carrots

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Chef Keller teaches you how to bring out the natural sweetness of carrots by glazing them.

Topics include: Glazing Carrots

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.

This has been the best Masterclass so far by a good margin. Chef Keller conveyed great cooking techniques as well as important life techniques usefully employed in the kitchen. I really enjoyed the class and learned a lot. Thank you Chef.

Great class... I am what I would say an advanced home cook.. This class has given me techniques and ideas I will use for the rest of my days...

His philosophy and approach to cooking is inspiring. Learned some very useful techniques and learned to be deliberate in my cooking practice. Finally his mise en place is impeccable, something to emulate for sure.

Amazing, I learned a lot about discipline, and preparation, and I love his words at the end here, that artisan's mentality feels so special.

Comments

Hanh C.

The introduction to kitchen cookware and knife and techniques are very informative . It’s never to late to learn how to cook.

Rita T.

I loved it. I have cooked on a survival level for years...55 to be exact and now I am trying to refine things a bit. My husband was wildly enthusiastic about the carrots which were served as an h'orderve. No way could I coordinate this with a meal. I have a bandaid on my thumb, but I feel wildly enthusiastic.

santiago S.

Hello guys! I check the pdf for more example of glazing vegetable. Its says there is a list of other vegetables but i don´t know where is it, does somebody know where is the list of vegetables?

A fellow student

So simple and beautiful. My pan is wider than the one used in the lesson so I didn’t quite cover the carrots with water. I just paid attention to what was happening and achieved a result on my first try!

Barbara R.

I loved it! I learned so much. Be gentle, be attentive, be careful and you will get great results!

Jerry

I've tried a variation on this using those "baby" carrots that are about 2-3 inches long. They're already peeled right out of the bag and you don't have to cut them---a nice time-saver, and sometimes that's the only kind of carrot we have in the fridge. Just increase the cooking time a little bit and check for doneness.

Thais Z.

I cooked another recipe that had roasted carrots and I used his cutting technique making all the pieces similar sized and they cooked quickly, perfectly done and looked beautiful. Thanks Chef Keller!

Jonathan S.

Freakin love this guy. Side note: that knife was seriously close to his fingertip while making his cuts on those carrots.

A fellow student

OMG, I loved this class. he is so in touch with the food - an amazing connection with the food and such ease. Can't wait for the next one!

Maggie S.

I have a question. Is caramelization a bad thing or just a different taste and texture? Do you add the vinegar no matter what, or only when you let the glazing go too far into caramelization?