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.
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!
Outstanding! I am already decent cook, but TK helped me so much!
Incredible teacher. Makes everything look so easy. I'm already using many techniques in my home cooking.
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.