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 always admired T. Keller. This class fortifies my admiration.
Nice class, you can see Keller has a passion for cuisine and deep knowledge. Bravo chef.
Although I have been cooking for a long time, I've learned to appreciate cooking on a different level through this course. I want to slow down now and be present and truly appreciate the gift of cooking and eating. Chef Keller and a few other "celebrity" chefs teach us that cooking is not a race. Our consciousness while cooking, is the most important ingredient/technique. Thank you
I kind of thought I was good at cooking, however, seeing and trying to reproduce my version of Thomas Keller's classes have shown I had a lot to learn and improve on. These classes have been very enjoyable and informative. I applaud his techniques and expertise. Thank you