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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.

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.

I'm a Mom who loves to cook for her family and friends. I found this class to be very helpful and interesting! Thank you!

Whether you're a cook or not, Thomas Keller's mastery, attention to detail, and passion for food are inspirational to all domains.

i have learned several tricks. I am a chef but there are even some tricks that I didnt know and that make food stand out

The first real MasterClass in this website... I have been browsing others but are more like documental... i.e. Leibovitz


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.