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.
This is the best class so far I love the fact that we learn technique and unders and learn to understand food really good course
Improve my cooking at 1000%... this guy style is awesome. I could see at his class for days... lets bring another one please.
I'd like to try the pork shoulder recipe. Recipes mostly seem doable.
Chef Keller is wonderful to watch once again in his Masterclass 2.0. He makes refinement so approachable.