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Glazing: Carrots

Thomas Keller

Lesson time 16:57 min

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

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.

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.


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

Excellent programe. It changed how I choose ingredients. I am sure many of my friends and family members will be rewarded by wonderful food come out of my kitchen. Mahalo.

This class was wonderfully laid out so that you could build on new skills. I can't wait to put my new skills to work, especially pasta making.

Very technical and explains things well. Even if you are a more "advanced" cook, there are things to learn from the "basics".

Chef Keller has not only taught techniques in a very easy to understand way but has also inspired me by his passion for cooking and how much fun he is in cooking and teaching other people about it. A true master class!


Annelies V.

I'm wondering if I can replace the white (unhealthy) sugar with an alternative like palm sugar or coconut blossom sugar. Did anybody try it?

Daniel P.

I liked how my carrots came out. They were nice and soft. I substituted Splenda for the sugar part, and tried the carrots as I continued to cook as to see where they were in softness. Followed Chef Keller's instructions down to the vinegar part but I didn't put parsley in mine. Reason being was that I didn't have any. I liked this exercise.

A fellow student

Very interesting lesson but I hate when chefs use a knife as a scraper :(. use the spine for that job

William G.

Man, I can only watch these classes after meals or they make me too hungry :)

Nancy D.

Enjoyed this lesson. Excellent flavor. Feedback on any visible issues with technique is always welcome.

Brandon K.

Thank you chef for this lesson. This has taken my carrots to the next level and now is the requested technique from my kids. I do a lot of my cooking in a cast iron skillet and I have found I've had to reduce the cooking liquid slightly to not over cook by the time glazing happens. These have been outstanding! I plan to try this technique on other root veggies as well.

Michael C.

Quite interesting lesson. Trying it out right now! Did anyone find the 454 grams of carrot to be much more than Chef uses in the video? It's got me doubting myself.

Maksym D.

Well, my first try turned out to be a failure. The things I did wrong: too big pieces of carrot and too much water. The carrot hasn't glazed but rather boiled. However, we learn from failures. Just need more practice.

Sean or Christina K.

The carrots were awesome. Accidentally picked up cilantro instead of parsley; gave it a little peppery kick. I am slightly embarrassed to admit that what I thought was glazing was completely incorrect. However, it appears the rest of the world had similar thoughts. Completely, anxious about starting the chapter on artichokes. May need some vegameatavitamin for courage.

A fellow student

Great lesson but does anybody have an opinion on how to best clean the scrubby. After cleaning in the dishwasher they still have bits of carrot in there, which makes them seem like bacteria traps. I wonder also if larger gaps in the scrubby would make it easier to clean.