Lesson time 11:18 min
The main ingredient is a center-cut rib roast, and a key implement is a propane blowtorch. Learn Chef Keller’s technique for a prime rib roast cooked to an even medium rare in every slice.
Topics include: Oven Roasting: Blowtorch Prime Rib Roast
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.
Between both of Chef Keller's two master classes; I believe I have vastly enriched my culinary skills, knowledge, and abilities- specifically in fundamental execution of master international technique and broad range of options and self- culinary expression. He is an OUTSTANDING instructor, facilitative coach and mentor.
Sorry, I am very bad in English. I just would like to thank chef Keller. I am very sad the classes are finished. I really hope to see him again.
Thank you ever so much, what an enjoyable and enlightening series!
The first real MasterClass in this website... I have been browsing others but are more like documental... i.e. Leibovitz