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.
Great insight on meats and sauces. It gave me additional perspective above and beyond what I already knew!
What an endearing teacher! The inspiring building blocks to fine food. Many many thanks for a wonderful series.
Made hard things (sauces / stocks) accessible and me the craft in order to be a better every day cook.
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.