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 enjoy cooking, mostly for family. I continue to learn from these classes. Seeing the process, as well as the written guides is invaluable.
We loved watching how TK handles the meat ... he is a master at what he does and also teaches masterfully!!
Introduction to new ways to build one sauce into another or the fine points of preparing a meat is great for me as a budding cook. I can't get enough and can only ask for more detail. Thomas Keller is a devoted, meticulous, and honest chef. Great class.
That one can create great food using cheap ingredients if one spends the time and is patient.