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.
the classes are fantastic. Thomas Keller is a master. I am so glad that I was able to have this class.
Perfectly explained. Actually very easy if you have the right teacher!
If this class isn't as rich as his first, Keller still demonstrates a masterful way with food that will transform the way you think about all you eat.
I just love to see how these matters interact with their work. It is beyond explanation.