Culinary Arts

Glazing: Carrots

Thomas Keller

Lesson time 16:58 min

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

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Thomas Keller
Teaches Cooking Techniques
Learn techniques for cooking vegetables and eggs and making pastas from scratch from the award-winning chef and proprietor of The French Laundry.
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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.



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

It was a great opportunity to learn the basics of cooking from chef Thomas Keller. The classes not only showed me the technical skills to accomplish the best result in the kitchen through the demos but also his philosophy of cooking, valuable advice, and beyond.

We cook to nurture our loved ones, cannot agree more, and we find joy and fulfillment in doing so. Love it as much as Alice's masterclass.

I have learned incredible techniques and a sense of excellence and respect for the ingredients and the process. This course from start to finish is a treasure. I am so thankful.

Outstanding course taught by Thomas, who you can tell genuinely cares. Looking forward to his second course.


Comments

A fellow student

Finally tried this recipe last night and it turned out great. I think these lessons are great and do a wonderful job of keeping the techniques approachable. Cooked carrots aren’t something i usually enjoy, but this was so easy and created a delicious result!

Gildwin B.

Very cool! One question I have is if you're doing this in larger quantities, for example at your restaurants, would you do this in larger pans, several different pans, or is there another way to make larger quantities at a time?

Gael M.

I think the lessons are fantastic, but I'm not impressed with the website. Often in the middle of a class, another class will begin and when I try to go back to my original class, nothing happens. I also seemed to end up being enrolled on a course that I didn't subscribe to. If you could endeavour to sort out all these problems, that would be great!

Brian D.

My mum always uses bicarbonate soda to keep the veg green but I always say that it takes the vitamins out of the veg so how do you keep the freshness and not the dull washed out limp green look

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.