Lesson time 19:12 min
Chef Keller teaches you how to make the fried chicken served every other Monday at his restaurant Ad Hoc. Learn how to brine and break down a whole chicken and fry each piece to perfection.
Topics include: Fried Chicken
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 have learned new techniques and chef Keller made explanations easy to understand and helped me to overcome some fears about cooking meat e preparing sauces.
Chef Keller is a terrific teacher. (I hear he is also a great cook.) He starts simple (hard boiled eggs?) and a few lessons later I'm thinking I can make incredible French sauces. I hope he gives another class.
If this class isn't as rich as his first, Keller still demonstrates a masterful way with food that will transform the way you think about all you eat.
Learned some new cooking techniques but even more importantly, as weird as it sounds, some new life lessons. Chef Keller has an amazing way of connecting to the audience. I will definitely re-watch these classes to be certain that I have absorbed all that was laid out before me.