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.
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.
this class was great and I really enjoyed this follow up to Chef's first class
This is excellence !!!! I will keep on watching them over and over again !!!!!
I now realize the cost of dinner at French Laundry is a bargain.
Chef Keller presents comprehensive demonstrations and explains everything very well. He expresses a quality that transcends cooking. The knowledge packed into this Masterclass is simply amazing.