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.
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...