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.
It was such a pleasure to be able to watch and learn from this master. My chicken is brining in my fridge and thanks to these classes I am so excited to take my home cooking to the next level. This is the best money I have spent on classes ever!!
The class inspired me with creative ideas and techniques. Chef Keller is engaging and I really enjoy his style of teaching. He's obviously an incredibly talented chef but that doesn't necessarily translate to a good teacher...chef Keller is both.
This is excellence !!!! I will keep on watching them over and over again !!!!!
Very informative!Thomas has a nice laid back style1