MasterClass: Thomas Keller Teaches Cooking TechniquesCooking Techniques I: Vegetables, Pasta, and EggsCooking Techniques I: Vegetables, Pasta, and EggsSäsongsnummer1Season nameCooking Techniques I: Vegetables, Pasta, and EggsBilderAffisch#BildTitelSändes1Introduction19 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
