MasterClass: Thomas Keller Teaches Cooking TechniquesCooking Techniques I: Vegetables, Pasta, and EggsCooking Techniques I: Vegetables, Pasta, and EggsNumero di stagione1Season nameCooking Techniques I: Vegetables, Pasta, and EggsImmaginiLocandina#ImmagineTitoloTrasmesso1Introduction19 feb 20182Kitchen Setup: Essential Tools19 feb 20183Kitchen Setup: Essential Ingredients19 feb 20184Kitchen Setup: Cookware19 feb 20185Sourcing Ingredients19 feb 20186Vegetables: An Introduction19 feb 20187Big-Pot Blanching: Asparagus19 feb 20188Glazing: Carrots19 feb 20189Peeling: Tomatoes19 feb 201810Braising: Artichokes19 feb 201811Purée: Potatoes19 feb 201812Pickling19 feb 201813Purée: Parsnips19 feb 201814Confit: Eggplant & Garlic19 feb 201815Roasting: Zucchini19 feb 201816Baking: Beets19 feb 201817Eggs: An Introduction19 feb 201818Mayonnaise19 feb 201819Hollandaise19 feb 201820Custard: Crème Anglaise19 feb 201821Meringue19 feb 201822Boiled Eggs19 feb 201823Scrambled Eggs19 feb 201824Poached Eggs19 feb 201825Omelet19 feb 201826Pasta: An Introduction19 feb 201827Pasta Dough19 feb 201828Agnolotti19 feb 201829Agnolotti with Peas and Bacon19 feb 201830Spaghetti alla Chitarra and Cavatelli19 feb 201831Spaghetti Aglio e Olio19 feb 201832Fettuccine and Linguine19 feb 201833Gnocchi19 feb 201834Gnocchi with Pomodoro19 feb 201835Six Disciplines of Success19 feb 201836Essential Philosophies19 feb 2018
