From Thomas Keller's MasterClass

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

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

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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

Thomas Keller

Teaches Cooking Techniques II: Meats, 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.

Learned some new cooking techniques but even more importantly, as weird as it sounds, some new life lessons. Chef Keller has an amazing way of connecting to the audience. I will definitely re-watch these classes to be certain that I have absorbed all that was laid out before me.

I have known for sometime now that details make a dish exceptional and after this class I have seen more details to the making of sauces and stocks, as well as, patience in the production of a really good dish. Thank you chef Keller for taking your time to do this class, because to all of us who want to aim high in our cooking, you have given us a good platform to start with.

Yes. I have learned so much cooking techniques from Thomas Keller. Watching him demonstrating the skills as if having a literature class. I am very grateful to get this incredible chance to learn online with my own time. Looking forward to more lessons from Thomas Keller.

deeper technique I have got and demonstrate skill. Thanks a lot.

Comments

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.