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.
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 love the way he works in the kitchen . he is perfectinist & all along he gives you important tips , easy to listen to him . I admire his art !!
Incredible teacher. Makes everything look so easy. I'm already using many techniques in my home cooking.
It has helped me to improve my beef and chicken carving skills, knowledge of various kinds of oils, i.e. olive oil (highest grade) is used for finishing, importance of kitchen safety, i.e. pans on stove, using hibachi..., presentation of food on plate, and making sauces. Thank you very much for teaching m the essential cooking techniques. I am starting to use them in my cooking meals at home.
I enjoy Keller's detailed explanations of what and why he is doing something and the science behind the cooking. Learning his sauces seems like a long process, but that is so valuable to making a great plate. I can't wait to try to do some of his dishes and sauces.