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
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.
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.