Lesson time 38:54 min
Chef Keller developed this “quick” sauce in the early days of The French Laundry. Learn how to build flavor by browning chicken parts, caramelizing vegetables, repeatedly glazing and reglazing, reducing, and clarifying.
Topics include: Sauce chasseur
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've used a number of the techniques chef describes in detail in these classes, and his descriptions of them has improved and reinforced much of what I do as a home cook. He has instilled new confidence and given me new ideas - thanks!!!
Just great - please have him do another course!
The class inspired me with creative ideas and techniques. Chef Keller is engaging and I really enjoy his style of teaching. He's obviously an incredibly talented chef but that doesn't necessarily translate to a good teacher...chef Keller is both.
I was disappointed with the first Thomas Keller Masterclass, because I thought it was too basic. This series delighted me ... I learned a lot and enjoyed every moment. Any chance Chef Keller could teach another segment?