MasterClass: Thomas Keller Teaches Cooking TechniquesCooking Techniques I: Vegetables, Pasta, and EggsCooking Techniques I: Vegetables, Pasta, and EggsTuotantokauden numero1Season nameCooking Techniques I: Vegetables, Pasta, and EggsKuvatJuliste#KuvaNimiEsitetty1Introduction19.2.20182Kitchen Setup: Essential Tools19.2.20183Kitchen Setup: Essential Ingredients19.2.20184Kitchen Setup: Cookware19.2.20185Sourcing Ingredients19.2.20186Vegetables: An Introduction19.2.20187Big-Pot Blanching: Asparagus19.2.20188Glazing: Carrots19.2.20189Peeling: Tomatoes19.2.201810Braising: Artichokes19.2.201811Purée: Potatoes19.2.201812Pickling19.2.201813Purée: Parsnips19.2.201814Confit: Eggplant & Garlic19.2.201815Roasting: Zucchini19.2.201816Baking: Beets19.2.201817Eggs: An Introduction19.2.201818Mayonnaise19.2.201819Hollandaise19.2.201820Custard: Crème Anglaise19.2.201821Meringue19.2.201822Boiled Eggs19.2.201823Scrambled Eggs19.2.201824Poached Eggs19.2.201825Omelet19.2.201826Pasta: An Introduction19.2.201827Pasta Dough19.2.201828Agnolotti19.2.201829Agnolotti with Peas and Bacon19.2.201830Spaghetti alla Chitarra and Cavatelli19.2.201831Spaghetti Aglio e Olio19.2.201832Fettuccine and Linguine19.2.201833Gnocchi19.2.201834Gnocchi with Pomodoro19.2.201835Six Disciplines of Success19.2.201836Essential Philosophies19.2.2018
