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.
I would love to have tasted that sauce chasseur. Layers upon layers. The other main elevation to me was the braised short rib. 3 days. This Masterclass has inspired me to try these myself.
love all the culinary classes. more please !!
This was very inspiring for me. I'm just a home cook, but I can't wait to try some of these lessons.
Simple but I am understanding a lot of the refinement that i lack.