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 really like how he cooked An described things like proteins and stuff that was cool
I've used a number of the techniques chef describes in detail in these classes, and his descriptions of them has improved and reinforced much of what I do as a home cook. He has instilled new confidence and given me new ideas - thanks!!!
A first class, instructional series of lessons, all explained in a very clear fashion. I am an experienced amateur cook but I still learnt a great deal from this course and Chef is a very accomplished teacher as well as a fine cook. I look forward to the 3rd course!
My favorite class so far. Thomas shares so much useful information it's amazing!