Lesson time 40:30 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.
Topics include: Braising: Red Wine Braised Short Ribs
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.
I am a good cook--or so I thought! Now, I realize I know nothing! I feel like a babe in the world of herbs, reductions, sauces, meats, temperature, smell--all of the things I enjoyed about the class! Can't wait for the next one from Thomas Keller!
love all the culinary classes. more please !!
He really has a very genuine aspect to his teaching.
I just love to see how these matters interact with their work. It is beyond explanation.