MasterClass: Thomas Keller Teaches Cooking TechniquesCooking Techniques I: Vegetables, Pasta, and EggsCooking Techniques I: Vegetables, Pasta, and EggsSesongnummer1Season nameCooking Techniques I: Vegetables, Pasta, and EggsBilderPlakat#BildeTittelSendt1Introduction19. 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
