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.
It has taught me terms which I never knew, and it has opened my eyes to the simplicity of many amazing meals and the time commitment that it takes to make them wonderful.
Thank you Thomas!! I enjoyed all He recipes you taught in this MC. Taught selflessly and with precision. Loving every minute throughout the lesson.
deeper technique I have got and demonstrate skill. Thanks a lot.
Very informative!Thomas has a nice laid back style1