Lesson time 26:09 min
Chef Keller teaches you how to use a pressure cooker to make a restaurant-quality veal stock that will become the foundation for a number of sauces and recipes, including the sauce in Chapter 21: Brown Chicken Quick Sauce.
Topics include: Roasted Veal Stock
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.
Made hard things (sauces / stocks) accessible and me the craft in order to be a better every day cook.
Solidified knowledge I already had and showed a professional execution of techniques. Definitely worth the time and money.
these lessons on sauces were exactly what i was looking for, with the right foundation i can build my skills from here
Learning the foundation has been a pleasure. The more important lessons I took away was care, compassion, and attention to detail. Being able to utilize ingredients in a more meaningful and intentional way will help me explore other cuisines in a much more refined manner. Thank you Chef!