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.

Pure inspiration. Considered a career in the culinary arts as a young man. Should have followed my heart. Now I'll just cook for my family and friends. Love all the culinary programs. So many techniques and broader understanding of the magic of cooking. Thanks to all.

Excellent! Have learned so much from Chef Keller, especially his attention to detail, using his senses, and patience. Would love to have more lessons from Chef Keller. Thank You for this opportunity to understand what goes on in his brain as he is cooking!!!!

Outstanding! I am already decent cook, but TK helped me so much!

I love the way he works in the kitchen . he is perfectinist & all along he gives you important tips , easy to listen to him . I admire his art !!


Comments

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 .

Mike G.

Very informative. I found it is hard to find aged beef. Taking a lesson from and another source, I tried to age ribeye beef. However, you need some good amount of refrigerator space and some time.

Margaret E.

I liked learning about the difference in dry and wet aging beef, never knew. Is there a difference in the cooking of dry vs wet aged beef?