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.
More cohesive and focused than the first series. Packed with great information and advice for those open enough to change old, unproductive habits and study in order to improve.
He really has a very genuine aspect to his teaching.
Very good tips on preparing food / sauces / stocks at home vs restaurant. Enjoyed making the recipes for family and friends. The sauce lessons would be better as the first two lessons vs the last 2 or 3...
I enjoy cooking, mostly for family. I continue to learn from these classes. Seeing the process, as well as the written guides is invaluable.