MasterClass: Thomas Keller Teaches Cooking TechniquesCooking Techniques I: Vegetables, Pasta, and EggsCooking Techniques I: Vegetables, Pasta, and Eggsرقم الموسم1Season nameCooking Techniques I: Vegetables, Pasta, and Eggsالصورملصق#صورةالعنوانعُرض1Introduction19/02/20182Kitchen Setup: Essential Tools19/02/20183Kitchen Setup: Essential Ingredients19/02/20184Kitchen Setup: Cookware19/02/20185Sourcing Ingredients19/02/20186Vegetables: An Introduction19/02/20187Big-Pot Blanching: Asparagus19/02/20188Glazing: Carrots19/02/20189Peeling: Tomatoes19/02/201810Braising: Artichokes19/02/201811Purée: Potatoes19/02/201812Pickling19/02/201813Purée: Parsnips19/02/201814Confit: Eggplant & Garlic19/02/201815Roasting: Zucchini19/02/201816Baking: Beets19/02/201817Eggs: An Introduction19/02/201818Mayonnaise19/02/201819Hollandaise19/02/201820Custard: Crème Anglaise19/02/201821Meringue19/02/201822Boiled Eggs19/02/201823Scrambled Eggs19/02/201824Poached Eggs19/02/201825Omelet19/02/201826Pasta: An Introduction19/02/201827Pasta Dough19/02/201828Agnolotti19/02/201829Agnolotti with Peas and Bacon19/02/201830Spaghetti alla Chitarra and Cavatelli19/02/201831Spaghetti Aglio e Olio19/02/201832Fettuccine and Linguine19/02/201833Gnocchi19/02/201834Gnocchi with Pomodoro19/02/201835Six Disciplines of Success19/02/201836Essential Philosophies19/02/2018
