MasterClass: Thomas Keller Teaches Cooking Techniques III: Seafood, Sous Vide, and Desserts
Bonus: Sous Vide Cooking: Varying Time and Temperature (1x17)
Final da Série
Exibido em:: Out 01, 2019
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.
