Lesson time 00:48 min
Chef Keller concludes his MasterClass with parting words of wisdom and reminds you the importance of patience and practice as you continue on your culinary journey.
Topics include: Closing
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'd like to try the pork shoulder recipe. Recipes mostly seem doable.
Have been busy all year round but the moments I have, I watch Thomas Keller's expert teachings. All amazing and well explained. Love them all!!
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.
Thomas Keller is an almost perfect teacher. Simple, precise and inspiring. He allows us to wonder how we are going to apply what we are learning instead of copying