Lesson time 02:09 min
Back to teach his second MasterClass, Chef Thomas Keller shares why he’s returned, and outlines the techniques he’ll teach you—and the philosophy you’ll use to approach all your learning in the kitchen.
Topics include: Thomas Keller Teaches Cooking Techniques II: Meats, Stocks, and Sauces
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.
Mr Keller is such a great teacher - so many things learned just as asides.
I am 78 with no cooking training. I thought this was outstanding.
I am very excited to make my own stocks and sauces using Chef Kellers techniques. I have always been intimidated in the past to try and make stocks and he has inspired me to want to try.
Brilliant! Not a surprise from chef Keller. I can't wait to see more content.