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.
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.
its Really a pleasure to be a student to this man
It was such a pleasure to be able to watch and learn from this master. My chicken is brining in my fridge and thanks to these classes I am so excited to take my home cooking to the next level. This is the best money I have spent on classes ever!!
One more series of classes that has taught me how to take everyday tasks and with a little extra effort make something truly special.