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 learned many valuable techniques and helpful small "tricks". I especially liked the calm way of Thomas Keller cooking and presenting his techniques. His dedication is truly inspiring.
Very much improved my understanding of sauce bases and how to make a few staples transform into any sauce you may need.
As with the first class, Chef Keller is an amazing instructor, thoughtful in his commentary, and humble despite being one of the best chef's in the world. I subscribe to MasterClass for exactly instructors like Chef Keller!
Thomas Keller is a great teacher. He would be an excellent professor...he knows how to teach people...he may not even realize this. I love his pace, voice, rythm etc. I learned a lot. Thank you Master Class!