MasterClass: Thomas Keller Teaches Cooking Techniques III: Seafood, Sous Vide, and Desserts

Sous Vide Cooking: Turbot (1x11)

Udgivelsesdato: Okt 01, 2019

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