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OT: Thomas Keller Masterclass
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bicktrav
Posts: 640
I'm going through the first Thomas Keller Masterclass right now (vegetables, eggs, and pasta). It's pretty fantastic--definitely worth the price of admission. Has anyone else taken it?
Southern California
Comments
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I have a few of his cookbooks. I like looking at the beautiful photos more than I actually like cooking from them, as they tend to fall on the overly fussy side. For example, in his Ad Hoc recipe for Chicken Pot Pie he asks the reader to simmer pearled onions, carrots and celery in not 1 but 3 different pots. I'm like, Tom... let's have a talk, it's all going into the same sloppy pie, who cares if the carrots are a little bit softer than the onions.South of Nashville - BGE XL - Alfresco 42" ALXE - Alfresco Versa Burner - Sunbeam Microwave
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I watched Keller's second Masterclass and thought it was ok. I actually got a lot more out of Gordon Ramsay's Masterclass. His way of making mashed potatoes....errr....pomme purée is my go-to method of making mashed potatoes now when I want to impress.Large BGE
Neenah, WI -
SonVolt said:I have a few of his cookbooks. I like looking at the beautiful photos more than I actually like cooking from them, as they tend to fall on the overly fussy side. For example, in his Ad Hoc recipe for Chicken Pot Pie he asks the reader to simmer pearled onions, carrots and celery in not 1 but 3 different pots. I'm like, Tom... let's have a talk, it's all going into the same sloppy pie, who cares if the carrots are a little bit softer than the onions.Southern California
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Stoogie said:I watched Keller's second Masterclass and thought it was ok. I actually got a lot more out of Gordon Ramsay's Masterclass. His way of making mashed potatoes....errr....pomme purée is my go-to method of making mashed potatoes now when I want to impress.Southern California
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bicktrav said:I'm going through the first Thomas Keller Masterclass right now (vegetables, eggs, and pasta). It's pretty fantastic--definitely worth the price of admission. Has anyone else taken it?Keepin' It Weird in The ATX FBTX
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SonVolt said:I have a few of his cookbooks. I like looking at the beautiful photos more than I actually like cooking from them, as they tend to fall on the overly fussy side. For example, in his Ad Hoc recipe for Chicken Pot Pie he asks the reader to simmer pearled onions, carrots and celery in not 1 but 3 different pots. I'm like, Tom... let's have a talk, it's all going into the same sloppy pie, who cares if the carrots are a little bit softer than the onions.She affectionately calls him The Pr!ck.Philly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin
Large BGE. OONI 16, TOTO Washlet S550e (Now with enhanced Motherly Hugs!)
"If I wanted my balls washed, I'd go to the golf course!"
Dennis - Austin,TX -
The Cen-Tex Smoker said:bicktrav said:I'm going through the first Thomas Keller Masterclass right now (vegetables, eggs, and pasta). It's pretty fantastic--definitely worth the price of admission. Has anyone else taken it?Southern California
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bicktrav said:The Cen-Tex Smoker said:bicktrav said:I'm going through the first Thomas Keller Masterclass right now (vegetables, eggs, and pasta). It's pretty fantastic--definitely worth the price of admission. Has anyone else taken it?TK is good for technical stuff but he’s so dry I could only watch one or two lessons at a time without falling asleep. Also, I’m not making veal stock every week so other than how to peel a tomato (which I have never done in my life) most of the recipes are unrealistic to do with any regularity at home.Gordon...well let’s just say it’s a lot of Gordon. I swear if I hear him say “beautiful” one more time I’m going to puke. It’s like a nervous tick of his. He really said “take your beautiful spatula and your beautiful, beautiful non stick pan and stir” at one point (not kidding). Have no idea why they didn’t edit that out but there were dozens more like it. I guess they would have had to reshoot the whole deal lol.Overall I enjoyed having Masterclass for the 2 years we had the subscription. I don’t think paying $90 a class would have been worth it. I probably watched 8-10 of them for the 2 year subscription cost of $380. My wife and kids watched a few as well so we are probably in for $30-$40 a class. I would say for that price per class it was probably worth it.Keepin' It Weird in The ATX FBTX
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The Cen-Tex Smoker said:bicktrav said:The Cen-Tex Smoker said:bicktrav said:I'm going through the first Thomas Keller Masterclass right now (vegetables, eggs, and pasta). It's pretty fantastic--definitely worth the price of admission. Has anyone else taken it?TK is good for technical stuff but he’s so dry I could only watch one or two lessons at a time without falling asleep. Also, I’m not making veal stock every week so other than how to peel a tomato (which I have never done in my life) most of the recipes are unrealistic to do with any regularity at home.Gordon...well let’s just say it’s a lot of Gordon. I swear if I hear him say “beautiful” one more time I’m going to puke. It’s like a nervous tick of his. He really said “take your beautiful spatula and your beautiful, beautiful non stick pan and stir” at one point (not kidding). Have no idea why they didn’t edit that out but there were dozens more like it. I guess they would have had to reshoot the whole deal lol.Overall I enjoyed having Masterclass for the 2 years we had the subscription. I don’t think paying $90 a class would have been worth it. I probably watched 8-10 of them for the 2 year subscription cost of $380. My wife and kids watched a few as well so we are probably in for $30-$40 a class. I would say for that price per class it was probably worth it.
I'm enjoying Keller's a lot, but I hear you. His presentation is dry. Still, I've found the techniques, if not the recipes, useful. I've leaned on his vegetable glazing, pan-roasting, and confit methods several times in my own dishes. I've also started making mayonnaise via his instructions, which has been a gamechanger (I don't think I'll ever buy grocery store mayonnaise again). But I'm also a big fan of Keller, so I may be more forgiving of his presentational shortcomings than others. My wife and I go to Napa a good deal, and we've eaten at almost all of his restaurants. Having enjoyed his food for so long, it's a thrill to get to learn from him.
I'm interested in the Ramsay classes, though I'll be on the lookout for the gratuitous "beautifuls." Funny enough, I've noticed that Keller says "beautiful" quite a bit, too. Must be a chef thing.
I'm also interested in the Alice Waters and Gabriela Camara classes. Did you take those, too? Worthwhile? The Massimo one is less appealing to me. My brother went to Osteria Francescana recently and was pretty disappointed with it. Plus, modern Italian cuisine isn't really what I'm interested in. That said, I've got the unlimited subscription, so I may as well check it out.Southern California -
bicktrav said:The Cen-Tex Smoker said:bicktrav said:The Cen-Tex Smoker said:bicktrav said:I'm going through the first Thomas Keller Masterclass right now (vegetables, eggs, and pasta). It's pretty fantastic--definitely worth the price of admission. Has anyone else taken it?TK is good for technical stuff but he’s so dry I could only watch one or two lessons at a time without falling asleep. Also, I’m not making veal stock every week so other than how to peel a tomato (which I have never done in my life) most of the recipes are unrealistic to do with any regularity at home.Gordon...well let’s just say it’s a lot of Gordon. I swear if I hear him say “beautiful” one more time I’m going to puke. It’s like a nervous tick of his. He really said “take your beautiful spatula and your beautiful, beautiful non stick pan and stir” at one point (not kidding). Have no idea why they didn’t edit that out but there were dozens more like it. I guess they would have had to reshoot the whole deal lol.Overall I enjoyed having Masterclass for the 2 years we had the subscription. I don’t think paying $90 a class would have been worth it. I probably watched 8-10 of them for the 2 year subscription cost of $380. My wife and kids watched a few as well so we are probably in for $30-$40 a class. I would say for that price per class it was probably worth it.
I'm enjoying Keller's a lot, but I hear you. His presentation is dry. Still, I've found the techniques, if not the recipes, useful. I've leaned on his vegetable glazing, pan-roasting, and confit methods several times in my own dishes. I've also started making mayonnaise via his instructions, which has been a gamechanger (I don't think I'll ever buy grocery store mayonnaise again). But I'm also a big fan of Keller, so I may be more forgiving of his presentational shortcomings than others. My wife and I go to Napa a good deal, and we've eaten at almost all of his restaurants. Having enjoyed his food for so long, it's a thrill to get to learn from him.
I'm interested in the Ramsay classes, though I'll be on the lookout for the gratuitous "beautifuls." Funny enough, I've noticed that Keller says "beautiful" quite a bit, too. Must be a chef thing.
I'm also interested in the Alice Waters and Gabriela Camara classes. Did you take those, too? Worthwhile? The Massimo one is less appealing to me. My brother went to Osteria Francescana recently and was pretty disappointed with it. Plus, modern Italian cuisine isn't really what I'm interested in. That said, I've got the unlimited subscription, so I may as well check it out.I did take alice's but not Gabriela's. Alice's is worth the time for sure. She's kooky but I dig it. I got through most, or maybe all of Mossimo but it was more like work than fun.I like TK too but just found that most of his class was way better suited for a fine dining restaurant than cooking at home. His first class was like "this is a spoon" (not kidding). I watched all of it and it was brutal. The 2nd one was better but was more suited to a fine dining kitchen. I was kind of diappointed in the sauce section which is what I was most excited about. Sauce Supreme' , Alamande, and Albufera? C'mon TK! Who the hell is going to make that stuff on the regular?
Keepin' It Weird in The ATX FBTX -
Where you expecting a classically trained chef in haute French cuisine to teach you how to make Donkey Sauce?South of Nashville - BGE XL - Alfresco 42" ALXE - Alfresco Versa Burner - Sunbeam Microwave
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SonVolt said:Where you expecting a classically trained chef in haute French cuisine to teach you how to make Donkey Sauce?
I've been reading this with interest because I haven't engaged in the Masterclass videos. My personal expectation would be for those famous and renowned chefs to teach me how to prepare better food at home. I'd go to culinary school if I wanted uber complicated preparations not suited to home cooking. I assume the target audience for these videos is the home enthusiast.
(Not trying to be argumentative - just giving an alternate point of view)Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
SonVolt said:Where you expecting a classically trained chef in haute French cuisine to teach you how to make Donkey Sauce?Keepin' It Weird in The ATX FBTX
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SciAggie said:SonVolt said:Where you expecting a classically trained chef in haute French cuisine to teach you how to make Donkey Sauce?
I've been reading this with interest because I haven't engaged in the Masterclass videos. My personal expectation would be for those famous and renowned chefs to teach me how to prepare better food at home. I'd go to culinary school if I wanted uber complicated preparations not suited to home cooking. I assume the target audience for these videos is the home enthusiast.
(Not trying to be argumentative - just giving an alternate point of view)Southern California -
bicktrav said:SciAggie said:SonVolt said:Where you expecting a classically trained chef in haute French cuisine to teach you how to make Donkey Sauce?
I've been reading this with interest because I haven't engaged in the Masterclass videos. My personal expectation would be for those famous and renowned chefs to teach me how to prepare better food at home. I'd go to culinary school if I wanted uber complicated preparations not suited to home cooking. I assume the target audience for these videos is the home enthusiast.
(Not trying to be argumentative - just giving an alternate point of view)
Although not always successfully, in most cases it results in an amazing dining experience at home.Philly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin
Large BGE. OONI 16, TOTO Washlet S550e (Now with enhanced Motherly Hugs!)
"If I wanted my balls washed, I'd go to the golf course!"
Dennis - Austin,TX -
bicktrav said:SciAggie said:SonVolt said:Where you expecting a classically trained chef in haute French cuisine to teach you how to make Donkey Sauce?
I've been reading this with interest because I haven't engaged in the Masterclass videos. My personal expectation would be for those famous and renowned chefs to teach me how to prepare better food at home. I'd go to culinary school if I wanted uber complicated preparations not suited to home cooking. I assume the target audience for these videos is the home enthusiast.
(Not trying to be argumentative - just giving an alternate point of view)Keepin' It Weird in The ATX FBTX -
The Cen-Tex Smoker said:bicktrav said:SciAggie said:SonVolt said:Where you expecting a classically trained chef in haute French cuisine to teach you how to make Donkey Sauce?
I've been reading this with interest because I haven't engaged in the Masterclass videos. My personal expectation would be for those famous and renowned chefs to teach me how to prepare better food at home. I'd go to culinary school if I wanted uber complicated preparations not suited to home cooking. I assume the target audience for these videos is the home enthusiast.
(Not trying to be argumentative - just giving an alternate point of view)Southern California -
SciAggie said:SonVolt said:Where you expecting a classically trained chef in haute French cuisine to teach you how to make Donkey Sauce?
I've been reading this with interest because I haven't engaged in the Masterclass videos. My personal expectation would be for those famous and renowned chefs to teach me how to prepare better food at home. I'd go to culinary school if I wanted uber complicated preparations not suited to home cooking. I assume the target audience for these videos is the home enthusiast.
(Not trying to be argumentative - just giving an alternate point of view)His presentation is approachable, affable, and elevates one’s home culinary endeavors. Love him.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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