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.
Chef Keller shares innumerable insights and details that have been immensely helpful and inspirational to me as a home cook.
I enjoy cooking, mostly for family. I continue to learn from these classes. Seeing the process, as well as the written guides is invaluable.
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!
Given me much more comprehensive knowledge of origin and derivation of stocks and sauces