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Home > Food & Drink > Thomas Keller Teaches Cooking Techniques III: Seafood, Sous Vide, and Desserts

  • Introduction
  • Sauté: Salmon With Spinach
  • Sauté: Dover Sole With Pommes Château
  • Pan Roasting: Monkfish Tail With Beurre Rouge
  • Baking: Salt-Baked Branzino With Fennel and Red Pepper Vinaigrette
  • Butter-Poached Lobster With Macaroni and Cheese
  • Oven Roasting: Shrimp Scampi
  • Lobster Boil
  • Sous Vide Cooking: Getting Started
  • Sous Vide Cooking: Carrots, Asparagus, and Fennel
  • Sous Vide Cooking: Turbot
  • Simplified Sous Vide: Salmon
  • Desserts: Pots de Crème
  • Desserts: Lemon Tart With Pine Nut Crust
  • Desserts: Apple Pie With Lard Crust
  • Conclusion
  • Bonus: Sous Vide Cooking: Varying Time and Temperature

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