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Roasted Veal Stock

Thomas Keller

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.

Thomas Keller
Teaches Cooking Techniques II: Meats, Stocks, and Sauces
Chef Thomas Keller returns with a second MasterClass to teach the essential techniques for cooking meats and making stocks and sauces.
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Improve your skills in the kitchen

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.


Students give MasterClass an average rating of 4.7 out of 5 stars.

Another wonderful class, the only problem I found was that some lessons were really very long, other than that the quality of information and knowledge presented were just great

Be encouraged to try professional techniques, while enjoying the process of good cookery.

I am very excited to make my own stocks and sauces using Chef Kellers techniques. I have always been intimidated in the past to try and make stocks and he has inspired me to want to try.

My kids got the Masterclass for me for Mothers Day. And since we are in quarantine it couldn't have been better timing! Thomas Keller is an amazing teacher!!!!


A fellow student

What's the difference between carbonization and caramelization? Is the burned stuff created by bruleed healthy?


How do you turn the gelatinous stock into liquid again? Do you just reheat? Or add more liquid?

A fellow student

One detail that isn't mentioned - you need to let the pressure subside naturally (by waiting) after the 90 minutes and the heat is turned off. Do not release the steam using the valve. If you release the steam the stock will boil inside the pressure cooker and cloud the stock. By waiting, which can take a half hour, it will never boil and retain its clarity.


What if I don't have a pressure cooker capable of 15 PSI? Maximum is 12. Shall I just cook longer?

Rick B.

Stupid question, is there any other source of collagen that you could use if a calves foot is not available? Wondered how much impact a couple of chicken feet would impart.

Kevin O.

Does anyone else constantly notice how he doesn't wash his hands after handling the meat? I know it wouldn't make for great TV to constantly go to the sink to wash, but I was wondering if maybe I'm a little bit too paranoid at home about every little touch I have with raw meat.

Gerard F.

My question relates to stock management. After making this stock, which yielded a little over 3 litres, I cooled it and stored in two 1.5 ltr Ziplock bags and froze it. This may have been a mistake in that, upon thawing, I didin't need 1.5 ltrs for what I was cooking. I assumed that it should not be "refrozen"?? It does not last too long in the fridge though. Can you suggest a method as to how handle this excess stock... Can I use the excess stock, use another mirepoix and veal to 'revive it' and re freeze? or just store in small batches, and start each time from scratch.

Ruben E.

How does this stock compare with the one described in the French laundry cookbook? Anyone tried both?


If I missed this in the thread, I apologize. My 8qt pressure cooker will only accommodate 1/2 recipe. Should U reduce the cooking time once reassure is maintained? Thx!


Really love this one too- twice already. Thinking of making it a project and canning it.