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MasterClass

Season 68 2019
TV-PG

  • 2019-10-09T04:00:00Z on Animal Planet
  • 10m
  • 2h 50m (17 episodes)
  • United States
  • English
  • Documentary, Special Interest
Online classes taught by the world's greatest minds. Whether it be in business and leadership, photography, cooking, writing, acting, music, sports and more, MasterClass delivers a world class online learning experience.

17 episodes

Season Premiere

2019-10-09T04:00:00Z

68x01 Introduction

Season Premiere

68x01 Introduction

  • 2019-10-09T04:00:00Z10m

Chef Thomas Keller returns for his third MasterClass, focusing on seafood, sous vide, and desserts. In this opening lesson, Chef Keller discusses how to buy and look for freshness in seafood and shares tips for storing fish.

68x02 Sauté: Salmon With Spinach

  • 2019-10-09T04:00:00Z10m

Chef Keller teaches you how to make a dish that he eats several times a week: sautéed salmon with spinach. He demonstrates how to properly cut and fillet a King salmon and explains his technique for cooking salmon mostly on one side.

Chef Keller shows you how to cook a dish that has been cherished by generations and is served with a classic garnish of pommes château.

Beginning with a red wine butter sauce, Chef Keller shares his technique for preparing a delicious monkfish tail.

Sautéing and pan roasting are not the only ways to cook seafood. In this lesson, Chef Keller shows you how to create a salt crust for a branzino to capture and intensify the flavors.

One of the most famous dishes at the French Laundry is the butter-poached lobster with macaroni and cheese. Chef Keller shares his recipe and teaches his techniques. Viewer advisory: A live lobster is cooked during this lesson.

In this lesson, Chef Keller talks about the dish he made every night as a young chef under the mentorship of his older brother, Joseph.

2019-10-09T04:00:00Z

68x08 Lobster Boil

68x08 Lobster Boil

  • 2019-10-09T04:00:00Z10m

Chef Keller teaches you how to build the right mix of seafood ingredients and spices for a lobster boil, an ideal meal for a summer evening. Viewer advisory: A live lobster is cooked during this lesson.

In this introductory lesson on sous vide cooking, Chef Keller provides an overview of sous vide packaging and preparation as well as how the technique is used.

Chef Keller shows you how to cook three kinds of vegetables using sous vide cooking methods, showcasing different preparation techniques.

68x11 Sous Vide Cooking: Turbot

  • 2019-10-09T04:00:00Z10m

Continuing to use the immersion circulator at a constant temperature, Chef Keller cooks a piece of turbot with chicken velouté enriched with cream.

In this lesson, Chef Keller demonstrates a sous vide technique that doesn’t require any restaurant-grade equipment: just a pot of hot water, a thermometer, and kitchen film.

68x13 Desserts: Pots de Crème

  • 2019-10-09T04:00:00Z10m

Pots de crème are small but extremely rich. Chef Keller discusses the importance of ingredient selection in this dish, and he explains the techniques for creating a creamy filling.

Lemon tart is a very special dish to Chef Keller. He demonstrates the exact recipe for his lemon tart that he’s been making since the early 1980s, including how to make a pine nut crust and how to broil the dessert to perfection.

Chef Keller teaches you how to make an apple pie with a lard crust, reveals why he prefers the Granny Smith apple, and demonstrates techniques for creating the lattice top.

2019-10-09T04:00:00Z

68x16 Conclusion

68x16 Conclusion

  • 2019-10-09T04:00:00Z10m

Eat up! Chef Keller concludes his MasterClass by showcasing techniques for slicing your desserts, and he offers some final words of advice.

Using short rib as an example, Chef Keller demonstrates how cooking for different times and at different temperatures via sous vide and more traditional preparations can lead to drastically different tastes and results.

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