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.
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 really like how he cooked An described things like proteins and stuff that was cool
Another wonderful class, the only problem I found was that some lessons were really very long, other than that the quality of information and knowledge presented were just great
What a perfect experience it was to learn from this master. Even on the basics, he had something to teach and inspire. Thank you so much, Chef.
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!