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.
While I changed the way I cook scrambled eggs from the first class I have more takeaways from this one.
Actually seeing and hearing the development of the sauce and its components was very helpful. Visually assessing the ratios as opposed to measuring is very helpful. Finally, the ultimate appearance of each finished sauce gives me a great goal to shoot for.
Excellent! Have learned so much from Chef Keller, especially his attention to detail, using his senses, and patience. Would love to have more lessons from Chef Keller. Thank You for this opportunity to understand what goes on in his brain as he is cooking!!!!
Loved this class! Was amazing and learned so many things about cooking techniques!