MasterClass – Thomas Keller – Vegetables an Introduction

  • Veggies have very specific optimal times … most notably when they are young
  • Big pot blanching, glazing, roasting, baking, braising are all techniques to apply to veggies
  • How to analyze a veggie for freshness
  • “Spontaneous cooking” based on what we find in store/farmers market
  • Preserving: pickling, confit, canning
  • For some veggies…after several days taste becomes more flavorful (think of stews)
  • Blanching helps to release gas between skin and pigment and give more vibrant colors.
  • Glazing veggies … difficult to do … how to do properly
  • Success comes thru practice: be patient and persistent…don’t be intimidated

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