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.
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