From Thomas Keller's MasterClass

Kitchen Setup: Essential Ingredients

Learn the key ingredients that you’ll need to enhance and add flavor to any dish.

Topics include: Essential Finishing Ingredients

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Learn the key ingredients that you’ll need to enhance and add flavor to any dish.

Topics include: Essential Finishing Ingredients

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.

Some of the things Thomas Keller was teaching were simple things that I already knew how to make or create. The most valuable thing about this masterclass is how he thought us how to elevate what you already might've known into something clean, refined and beautiful. It was incredible to watch him cook and just like with other Masterclasses offered, I left feeling really inspired.

It was a privilege to get to spend this time with Chef Keller. His passion for what he does shows in every recipe, and it is inspiring. His personable nature and willingness to share is equally inspiring. A true Master. Thank you to Chef Keller, and Thank you to Master Class for bringing it to everyone.

Great for the basics, but I wish to learn more complex things at some point. Hopefully there's a Second Masterclass with Thomas Keller on the way!

I'm a professional chef and am doing very well, TK has opened my eyes and my mind to a way thinking that will me and my guest happier. the thoughts he's given me are are going to make mr better.... thank you

Comments

Tally

When I moved into my new place and started getting new tools and spices to fill the cabinet, one of the first things I bought was kosher salt. I keep the iodized stuff around to gargle for a sore throat, otherwise I've been trying to get rid of it (got pounds of the stuff left, unfortunately, thanks to dad always thinking we were out). I like the flavor and feel of it, and I got a couple other salts to play with, too. There's a limited variety in the stores around here, though (you know it's a limited operation for cooks when they don't even have rye flour--red flag), so I'm probably going to have to find a farmer's market or specialty place to try new things out when the cooking really gets going. And the idea about pepper--we always just mindlessly put salt and pepper on our food growing up, like we knew we'd need it and just never thought much about it. I've done well limiting my salt intake--I rarely put it on my table because there's already so much sodium in pre-packaged food or the frankenfoods out there. Pepper is an often-used item, though, but I'm learning to be more judicious in how I use it. I haven't even lifted a pan yet and am already learning a bunch. Can't wait to have my kitchen finished so I can do more than heat up a small pizza or Chef Boyardee (seriously, one more night on my table and that fat prat's gonna start paying rent).

Anthony B.

Wow, my pantry needs some modification! I really appreciated the info about buying/storing finishing oil. There's an olive oil market near where I live, and I will start my search for a finishing oil post-haste (plus the right kind of bottle to put it in!)

Graeme R.

I have numerous different vinegars, but never understood the role of vinegar (acids in general) in flavor enhancement. The short storage life of olive oils, the distinction between cooking salt and finishing salt, and the overuse of pepper were welcome news too. Great information!

Kimberly K.

Great lesson! I will taste olive oils now and get some finishing salt. I get it now that salt and vinegar or other acids enhance the flavor. I did not really understand that before.

Ryan G.

Good lesson. I will have to try cooking with other oils. I most often have used extra virgin olive oils. I also appreciated the lesson on salt and salt tasting. I have never really though about that. He has increased my knowledge and appreciation of great cooking. After watching these lessons I can't wait to apply them.

Deborah

I tried the salt taste and was amazed at the difference. I also realized I probably pepper food too much. Love this class.

Shelley Y.

It's always great to review basics likes these and get confirmation on what I'm doing right and alternatives to my routine. Like others in the discussion, I do not use Canola Oil--ever. Even though it sounds bad, Organic Refined Coconut Oil is a healthy product but the refinement eliminates the coconut smell and taste. I am fairly confident I use Organic Olive Oil way too often after listing up to this point. Good to know.

Diane T.

Very Informative for me! Love this class so far! Thomas Keller is so so talented! His knowledge base is comforting and enjoyable to learn all of his methods...

Anne W.

This is a friendly message for Chef Keller and any other chef or person (Mr. Pollan?) who might forge the way to influence a new paradigm in the kitchen and really take the next step to utmost quality: Ultimately, restaurants should do away with plastic squeeze bottles and ANY non-natural material used in kitchen tools--a zero-tolerance approach. It's a disconnection that no chef has addressed yet--that I know of. The quality of tools should be just as important as the quality of ingredients. Plastic is, in no way, quality. It is, we now know, the scourge of the earth for many reasons. Think about it--plastic leaches into food--we know that as a fact. The studies and research are available for all to review. (Babies, by the time, they are born, can have hundreds of chemicals in their bodies and studies have proven that by studying umbilical cords. Imagine what accumulates through a lifetime...) Using plastic squeeze bottles, as an example of concern, is problematic when acidic or spicy or warmed liquid makes contact with the plastic. It creates a leaching effect--again there is scientific research to confirm this.. And those silicone or heavy plastic kitchen tools are also leaching chemicals into the food--especially when warmed, i.e., stirring risotto, etc. Those silicone mats for baking--yes, we're told they are safe, but we're also told that hormones in meat are safe...(thankfully, there is awareness on that issue and we, now, have healthy alternatives available). Indeed, why take any chances with any of those non-natural materials when there are natural alternatives that don't leach chemicals--glass, stainless steel, wood (some might argue this as safe but it's been used for centuries as a reliable material and has its place), cast iron, baking paper, etc. Yes, the world is full of toxins but we would all do well to be vigilant and strive to reduce exposure whenever possible. Having awareness, and those high standards, in the kitchen, where our food is cooked, is the logical next step in a hoped-for (r)evolution.

Julie N.

It is so so so good lesson. I've never know that much about such simple things that I thought I already use for years.