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Culinary Arts

Getting Started: Meat Cuts and Quality

Thomas Keller

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

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Thomas Keller
Teaches Cooking Techniques II: Meats, Stocks, and Sauces
Chef Thomas Keller returns with a second MasterClass to teach the essential techniques for cooking meats and making stocks and sauces.
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Improve your skills in the kitchen

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.



Reviews

4.7
Students give MasterClass an average rating of 4.7 out of 5 stars.

We loved watching how TK handles the meat ... he is a master at what he does and also teaches masterfully!!

Chef Keller is fantastic and the way he teaches make thing understandable and doable Loved this class

Learned so much from chef Keller. He is an incredible teacher! Thank you so much for offering this class.

I've been lucky enough to eat at his restaurants, and my favorite area is his sauce stuff - that is why everything is so exceptional. And I am a very good cook...


Comments

William R.

I really have enjoyed his first set of classes. I have learned a lot watching them. I enjoy a good dry aged piece of beef, but they can be pricey. Whole Foods used to carry dry aged beef, not sure if they still do. I am buying my bison now from a local rancher and using that instead of beef. Bison is a lot less fatty than beef and requires a little change in techniques.

A fellow student

drawing of the meat pieces could have been added to improve the explanation ..

Sound of an open mind

Chef Keller, could we geek out on flavor? Does it really all come from the fat? How about aminoacids, bones and the cooking process? Maybe the word intensity is more accurate than flavor in this instance? Please elaborate on cow breeds, specific tastes of the ageing process, cooking fats and salts. Not everyone wants their steak reduced to the taste of butter. In Jiro Makes Sushi, Chef Jiro prefers a lean tuna cut to a tuna belly. The lean cut has more interesting flavours, the belly is simple. Maybe this is a good start: http://www.beefissuesquarterly.com/CMDocs/BeefResearch/PE_Executive_Summaries/The_Chemistry_of_Beef_Flavor.pdf

Daryl C.

Looking forward to this second installment with chef Keller... His first class was fantastic!

Shirley K.

This lesson is pretty light. I wish he would show more varieties of meats or parts.

Eric C.

This was a pretty weak lesson; I don't think anyone would come away from this with newfound knowledge. The lack of visual aids hurts this lesson, and aside from some of the visually appealing cuts, it was disappointing. With fairly minimal effort, this lesson could have been much more informative.

Robert D.

Because I have Bought from crowdcow.com, snake river has me in their mailing list. I also Get occasional offers for American wagu. I think Protein source quality is one of the most defining things in starting to make great food. Totally agree with everything about sourcing.

Nate G.

Excited to learn more, Chef! I love the approach you take; the nourishment of loved ones, in particular.

Peter M.

Great lesson, I love the look of the frenched chicken breast. Interesting to see the trussing as well. So much to learn.

Yvette P.

I love how down to earth he is. I really enjoy learning from him and can't wait to one day know beef well enough to appreciate the 'funky' flavor of aged beef .