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

Bonus: Sous Vide Cooking: Varying Time and Temperature (1x17)

Date de diffusion: Oct 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.