Lesson time 10:07 min
Chef Keller walks you through the grades and variety of cuts of beef, pork, and poultry. Learn the difference between choice and prime, the meaning of marbling, the purpose of air-drying meat, and the benefits of dry or wet aging
Topics include: Understanding Cuts of Meat • Build a Relationship With Your Purveyors • Aged Meats • Birth of the True Ribeye
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.
Learnt a lot including techniques, patience and emphasis on details.
love the class this class maybe the best class in cooking that master class had done thank you so much for sharing thank you chef keller
I love the way he works in the kitchen . he is perfectinist & all along he gives you important tips , easy to listen to him . I admire his art !!
Improve my cooking at 1000%... this guy style is awesome. I could see at his class for days... lets bring another one please.