Lesson time 16:06 min
Learn the steps to simmering, clarifying, straining, and storing the light chicken stock that Chef Keller uses to cook pasta and as a base for soups and sauces.
Topics include: Light Chicken Stock
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.
Impeccable technique, Chef Keller exemplifies what he teaches by demonstrating it in his movements. He has a very patient demeanor which makes the lessons all the more interesting. I wish many of his techniques were part of my own culinary school education. I learned quite a but by Chef Keller's example. Well worth the money!
Was glad to learn some specific details on cooking technics from Thomas Keller. The recepies by themselves are pretty much standard on the cullinary world, but wacthing Keller to move around the kitchen, using the utensils, and observing some minor details during execution, was a great learning experience for me.
I have had the privilege to attend Mr. Keller's master classes. The kindness, patience, attention to detail and so much love are truly remarkable!
I am so happy I found these classes. I took the first one, this one, and now intend to take the next one by Chef Keller. He rocks!