Lesson time 40:35 min
Chef Keller teaches you how to braise short ribs through a slow-cooked recipe that is worth the patience it requires. Learn how to make a red wine marinade, clarify it to become the base of the sauce, and reduce it into a finishing glaze.
As a follow-up to his first MasterClass, Chef Thomas Keller devotes his second cooking class to beef, duck, chicken, pork, and veal, and the techniques he uses to prepare them. Learn to sauté, pan and oven roast, braise, fry, and grill, and how to select the best cut of meat for each technique with confidence. Then, learn to make the stocks and sauces that are essentials in Chef Keller’s restaurant kitchens.
Thomas has motivated me to be a really good cook. I cannot thank you enough for giving me such an opportunity to experience such a masterful presentation that has affected me deeply.
these lessons on sauces were exactly what i was looking for, with the right foundation i can build my skills from here
Very well presented topics. Not just recipes, but the why and how of great cooking. I will have to rewatch many of then to get all of the info contained
This course much as, Masterclass 1 has been an exceptional learning experience. While I have been cooking most of my life (and that's quite a while) the various techniques of refinement and full on explanations for the various methods and processes are brilliant! Chef Keller is an excellent teacher. Thank you Sir for this marvelous experience!