Recipe #9 Scrambled Eggs (2 ways) Thomas Keller Teaches Cooking Techniques Chapter 23 Since we were on the topic of eggs in the last post, I decided to continue along his egg section and make scrambled eggs. Thomas Keller shows us how to make the classic American scrambled eggs (which I'll admit, might be classic … Continue reading Recipe #9 – Thomas Keller’s Scrambled Eggs (2 Ways)
Recipe #8 Boiled Eggs Thomas Keller Teaches Cooking Techniques Chapter 22 I use the term "recipe" in this one loosely. 😉 When I was growing up, hard boiled eggs looked like one thing: green and pale yellow yolks and egg whites so solid you could bounce them. My mother's method of hard boiling eggs was … Continue reading Recipe #8: Thomas Keller’s Boiled Eggs
Recipe #7 Pickling Red Onions Thomas Keller Teaches Cooking Techniques Chapter 12 I decided to finally tackle a chapter I've been putting off: Pickling. I enjoy a pickle now and then, but I've never been very big into pickling everything. Plus, I've always been a little shaky on jarring it and trusting a long shelf … Continue reading Recipe #7: Pickling Red Onions
Note: I just got my All Access Pass back! I never had customer service from anything work so fast. I sent a message to Masterclass on Twitter about my dilemma and how I've already waited several days with no word back. In less than 5 minutes of hitting that send button, they had written back … Continue reading A MasterClass Christmas
I'm unable to blog post through Masterclass at the moment. My all-access pass expired days ago. After doing the James Suckling preview study, I was paid in a new All Access Pass. However, the code is proving difficult to activate and I've sent two emails into the support area hoping to get this rectified quickly. … Continue reading I’m still here!
Chicken Paillard and Sauce Vierge Thomas Keller's Teaches Cooking Techniques II Chicken Paillard: Chapter 03 Sauce Vierge: Chapter 19 Like most of the Masterclass recipes, I like to revisit them and try something I didn't last time. Today, I decided to make Chicken Paillard again, this time feeling a bit more confident in my frying … Continue reading Take 2: Thomas Keller’s Chicken Paillard and Sauce Vierge
Skills Work Fruit Tart Finishing: Modern Apple Presentation Dominique Ansel Teaches French Pastry Fundamentals Chapter 08 I love how Dominique Ansel's classes are set up: each recipe is so in-depth that he spans the details of each part over the course of multiple lessons. While I wait to purchase everything needed for his tarts, I … Continue reading Skills work: Dominique Ansel’s Modern Apple Presentation
Recipe #6 Mini Madeleines Dominique Ansel Teaches French Pastry Fundamentals Chapter 03 I have been wanting a pastry chef Masterclass for a long time. I love cooking but there's just something magical about baking. I'm not talking about fancy cake decorating or cute cupcakes, which seem to be the American trend lately. I mean … Continue reading Recipe # 6 – Dominique Ansel’s Mini Madeleines
Recipe #5 Oven Roasting: Chicken Thomas Keller Teaches Cooking Techniques: Meats, Stocks, and Sauces Chapter 09 Â I'll admit it. This recipe was intimidating. Not as bad as the short ribs recipe that takes about a week of cooking and sitting and more cooking, but close. This chicken took me 4.5 days to make. About … Continue reading Recipe #5 – Thomas Keller’s Oven Roasted Chicken
Two weeks ago, Thomas Keller taught me how to make this little bowl of diced tomatoes in a balsamic olive oil vinaigrette, mixed with shallots, lemon, parsley. To say it was life-changing is probably a bit dramatic. However, it has changed the way I view many foods. I learned about it about 7 days ago. … Continue reading A word on Sauce Vierge
Mastering Cooking With MasterClass 