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Food

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.

I truly wish this class had been around 40 plus years ago when I married. It would have been a great foundation to cooking and feeding my family with wonderful food. Every bride should have this as a gift to start her forever life. Thank you for teaching this class. My grandchildren will have tastier food. haha

Amazing course. I learnt so much to improve my home cooking and I can't wait to practice and refine these techniques. Thanks Chef Keller for all the guidance and delicious recipes to help me improve my skills in the kitchen.

Masterclass helps me to have confidence to be persistent and passive in the process of learning, doing and redoing to achieve an excellent dish

This was marvelous! Thomas Keller is such a good man! He is kind, generous, and meticulous in sharing his encyclopedic culinary knowledge.


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 .