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.
This class has expanded my understanding of how to cook meats. The fried chicken!! Never knew I could get crispy fried chicken in a cast iron pan. The big show...the sauces. I've put so little attention into mining and expanding that flavor. Culinary Gold!
patience, and being consistent and doing iy t until you get it right
I am humbled and delighted. Thank you so much Chef Keller.
Pure inspiration. Considered a career in the culinary arts as a young man. Should have followed my heart. Now I'll just cook for my family and friends. Love all the culinary programs. So many techniques and broader understanding of the magic of cooking. Thanks to all.