Food, Home & Lifestyle
Brown Chicken Quick Sauce and Sauce Chasseur
Lesson time 38:55 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.
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Topics include: Sauce chasseur
Teaches Cooking Techniques II: Meats, Stocks, and Sauces
Chef Thomas Keller returns with a second MasterClass to teach the essential techniques for cooking meats and making stocks and sauces.
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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.
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Thomas Keller
Chef Thomas Keller returns with a second MasterClass to teach the essential techniques for cooking meats and making stocks and sauces.
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