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.
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.
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!!!!