Lesson time 17:06 min
Chef Keller teaches you his techniques for grilling a variety of proteins on a stove top hibachi. Learn how to choose the right fuel and manage your safety while grilling indoors.
Topics include: Grilling on a Hibachi: Steak, Lamb Chops, and Chicken
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 learned some new techniques and got a lot of inspiration
He really has a very genuine aspect to his teaching.
Impeccable technique, Chef Keller exemplifies what he teaches by demonstrating it in his movements. He has a very patient demeanor which makes the lessons all the more interesting. I wish many of his techniques were part of my own culinary school education. I learned quite a but by Chef Keller's example. Well worth the money!
I would love to have tasted that sauce chasseur. Layers upon layers. The other main elevation to me was the braised short rib. 3 days. This Masterclass has inspired me to try these myself.