Lesson time 21:42 min
Chef Keller thinks of côte de bœuf, or rib steak, as a celebratory dish, built for sharing. Learn how to air-dry, truss, and roast a rib steak, and how to prepare a maître d’hôtel butter for the final flourish.
Topics include: Pan Roasting: Côte de Bœuf
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.
Awesome format, Thomas Keller is an amazing instructor. Even though it was mostly about meat I, as a vegetarian, watched it all.
Was glad to learn some specific details on cooking technics from Thomas Keller. The recepies by themselves are pretty much standard on the cullinary world, but wacthing Keller to move around the kitchen, using the utensils, and observing some minor details during execution, was a great learning experience for me.
Really enjoy the step by spet instructions and demonstrations. The lessons build nicely on one another.
I have enjoyed learning so much about how to cook as well as techniques. Listening to the variations suggested and the idea that it is okay to adjust the way you want is so inviting and affirming.