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.
I consider myself to be a "foodie" but these techniques and French workbooks were excellent and beneficial.
What a great series! As a fairly new cook (at 54yo) I can't wait to try so many of these dishes. Thank you Mr. Keller!
Thomas has motivated me to be a really good cook. I cannot thank you enough for giving me such an opportunity to experience such a masterful presentation that has affected me deeply.
Chef Keller is Awesome! These courses have been truly inspirational. Thank you for making this possible.