Culinary Arts

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.

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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.



Reviews

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

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!


Comments

Wendy

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.

Belaen

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?

Julie

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!

Hank

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

A fellow student

Chef Keller has gone above and beyond in this second installment. Even for an advanced student, the amount of information (along with how and why it works) is almost overwhelming. That's why I am amazed at the disrespectful attitude I see of people who, before every trying to duplicate Keller's results, have come up with modifications to the ingredients and equipment. That's amazing arrogance coupled with ignorance. I take what Chef Keller demonstrates as a generous and useful gift to the keen amateur cook intent on improving the final result. To think that I could modify the recipes without ever trying them is the heart of folly. If you live in the wilderness and cannot get veal bones, simply do not attempt to make veal stock from what's stocked in your local McDonalds.