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This is a review of the Thomas Keller Teaches Cooking Techniques III: Seafood, Sous Vide, and Desserts class from MasterClass!
Keller also teaches
- Cooking Techniques I: Vegetables, Pasta, and Egg – see my review of Keller’s first MasterClass!
- Cooking Techniques II: Meats, Stocks, and Sauces – see my review of Keller’s second MasterClass!
The MasterClass Instructor – Thomas Keller
In Thomas Keller’s third MasterClass he begins with a great introduction to different types of seafood and how to determine the freshness of certain fishes. Throughout the class, Thomas gives us a look into his personal favorite seafood meals, including a one pan sautéed salmon with spinach that he swears he makes at least twice a week.
For those who are not familiar with Thomas Keller, he is an American chef who has earned countless awards including The Culinary Institute of America’s Chef of the Year award and the James Beard Foundation’s Outstanding Chef and Outstanding Restaurateur awards. He has also been named America’s best chef by Time magazine.
Thomas Keller’s name is synonymous with quality and high standards. The chef and proprietor of The French Laundry, in Napa Valley, and Per Se, in New York, among other restaurants, he is the first and only American-born chef to hold multiple three-star ratings from the prestigious Michelin Guide, as well as the first American male chef to be designated a Chevalier of the French Legion of Honor, the highest decoration in France.
Thomas Keller jumps right into this class and just like his previous classes his instruction is detailed and focused on an array of cooking techniques. In this class, he teaches a variety of ways to cook different types of seafood, including a sautéed salmon, sautéed dover sole, pan roasted monkfish tail, salt-baked branzino, butter-poached lobster, over roasted shrimp, and a lobster boil. He also spends four lessons on Sous Vide and a few lessons on some of his favorite desserts, which include pots de crème, lemon tart, and apple pie.
Cooking Techniques III: Seafood, Sous Vide, and Desserts – Who is it for?
This class is for anyone for is looking to improve their seafood, Sous Vide, and dessert cooking techniques! This is Thomas Keller’s third class, but it does not require viewers to have seen the previous two classes. If you are new to the kitchen, you may benefit from checking out his first class, because it starts with a good introduction to the best kitchen tools and the essential kitchen ingredients. In the Sous Vide cooking section of the class, Thomas Keller does use some appliances that are not commonly found in a kitchen, but he does suggest reading more about Sous Vide or practicing the techniques using a boiling pot of water and a thermometer before investing in these appliances.
MasterClass Thomas Keller – Main Themes
- Sustainability
- Inspiration
- Detail
- Creativity
MasterClass Workbook – Thomas Keller
The workbook for this class is where you find all of the recipes and methods demonstrated in the class. The workbook contains a review of each lesson, the recipes, the methods, and a section for viewers to learn more. The learn more section includes more information about the type of seafood and the technique used.
MasterClass Cooking Techniques III: Seafood, Sous Vide, and Desserts Key Takeaways
Thomas Keller has created another informative and inspiring class! The class focuses on everything from how to determine the freshness of different types of seafood to Sous Vide techniques. The seafood techniques covered in this class include sautéing, pan roasting, baking, boiling, over roasting, and Sous Vide. With regards to the desserts, Thomas Keller demonstrates three great recipes that include a pots de crème, lemon tart, and apple pie.
The quality of anything that we make is partially based on the ingredients we use, and then, of course, the technique or our skills to be able to produce it.
What I loved about this class was Thomas Keller’s attention to detail. It is so obvious how knowledgable he is about the science of cooking and how certain ingredients behave, but at the same time he so easily shares all of this information with his viewers. He not only demonstrates how to make all of these wonderful recipes but he even goes a step further and takes the time to show the viewers how to present and correctly serve the final product.
Final Thoughts on Thomas Keller’s MasterClass
This class had me excited about cooking from the very first episode! Thomas Keller has created another wonderful class that really goes in-depth about how to prepare and cook different types of seafood, along with some great introductions to Sous Vide and desserts. If you are looking for an inspiring and detailed class on seafood, Sous Vide, and desserts, this is the class for you!
What do you think of this MasterClass?
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