Culinary Arts

Grilling on a Hibachi: Steak, Lamb Chops, and Chicken

Thomas Keller

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.

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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.

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.


Comments

A fellow student

Interesting about the Briquettes, The Kingsford Company was started by Henry Ford using the sawdust and scraps left over from the production of the model T. A really great use of leftover scrap, I always need hopscotch markers...

Armond

I love Chef Keller, I do. I've eaten at his place. But I can't help but think how incredibly unseasoned this looks! Geez.

Urban H.

Seriously, can anyone please tell me what kind of “plates” these are or proper name of them as well where is a good place to find them. You can see it at Time index 0:08 I think in the video. I’ve been seeing these plates a lot lately and lots of chefs using them and for the life of me I have no idea what they are called and where to buy or order them from.

Traci

That was fascinating! I agree with the charcoal not being a good choice. I'm glad he showed better options.

Ron

It is so great watching Chef Keller's videos. I've said this before, but I feel it bears repeating. I've watched Ramsey's first class and it seems to me that he is performing, while Chef Puck demonstrates. Both interesting and informative in their own ways. Keller teaches and teaches more. With the first two, I learn something in each class, with Chef Keller I learn something every lesson. One thing I learned is I can't afford that charcoal. :-)

Kathy M.

This is not a technique for those who have hard wired smoke detectors! (My husband says I use our smoke detector as a timer) Very cool hibachi and Japanese imported coal. That is one pricey mixed grill. One thing I've been told is that meat should only be turned once— rather than flipped around. I like how he is mindful of adjusting things to accommodate different cooking times. I love the piggy back chicken tender idea. His delicate use of his long tweezer tongs reminds me of my aunt, a nurse, who fried her tortillas using surgical forceps .

Vicki S.

I have never seen a habachi like this one. Where can one like this be purchased? Thank you.