Lesson time 25:20 min
Learn how to re-create what Chef Keller describes as his first choice for his “last meal.” Chef Keller explains the benefits of brining and air-drying, and teaches you how to truss and roast a chicken in a single pot with vegetables.
Topics include: Oven Roasting: Chicken
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.
That one can create great food using cheap ingredients if one spends the time and is patient.
Be "patient, patient, patient" (TK) when cooking. Purchase quality equipment to produce a quality product.
I learned a lot about types of ingredients and when to use them, as well as developing patience, persistence, and better skills in my kitchen.