Lesson time 16:03 min
Using the stock you made in Chapter 17: Light Chicken Stock, Chef Keller teaches you how to make the French mother sauce, velouté. Then use your velouté to create three more versatile sauces.
Topics include: Chicken Velouté and Sauces Suprême, Allemande, and Albufera
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.
More cohesive and focused than the first series. Packed with great information and advice for those open enough to change old, unproductive habits and study in order to improve.
Chef Keller is a masterful instructor and his love for the food, for the process, for the craft comes through in every lesson. Wonderful!
Very good class, his cooking classes are great for beginners like me to get a basic understanding..
Perfectly explained. Actually very easy if you have the right teacher!