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.
Sorry, I am very bad in English. I just would like to thank chef Keller. I am very sad the classes are finished. I really hope to see him again.
Really enjoy the step by spet instructions and demonstrations. The lessons build nicely on one another.
This class has expanded my understanding of how to cook meats. The fried chicken!! Never knew I could get crispy fried chicken in a cast iron pan. The big show...the sauces. I've put so little attention into mining and expanding that flavor. Culinary Gold!
I love cooking! I am now inspired to cook at a new level. Planning does take some serious time but so worth it when taking a plate to the table.