From Thomas Keller's MasterClass

Roasted Veal Stock

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

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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

Thomas Keller

Teaches Cooking Techniques II: Meats, 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.

Chef Keller is a masterful instructor and his love for the food, for the process, for the craft comes through in every lesson. Wonderful!

Amazing class. Thank you for the knowledge. Can't wait to try every recipe.

This is the best class so far I love the fact that we learn technique and unders and learn to understand food really good course

This class totally rocks!!! Wow. Absolutely great. Thank you.

Comments

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.

Karen S.

I have a fagor electric pressure cooker that I purchased a few years ago and never use it. I may try it this way to see how it turns out, but would like to know how to cook it on a stock pot. I usually put everything I've roasted into a large hotel pan and cook 20 hours in a low temp oven. But then I have to skim the impurities on the stove top afterwards. Somehow the pressure cooker takes out the impurities? I'm confused about that.

Jim W.

If I don’t have veal bone, can I use beef bone instead of? And by using pressure cooker to cook the veal stock, will make the stock clearer? And if I don’t have pressure cooker, can I use regular pot? Cooking time?

Margaret E.

beautiful stock. I'm going to try with the Insta Pot and see if I can replicate everything.

Alicia C.

I'm very excited about this episode. I make a bone broth but have not been adding the tendon or the glaze from the bone roasting pan. Genius!! A step that I add is to sweat all of the onions and carrots before adding the liquid. I feel like I get more flavor out of the carrots that way. Thank you Thomas!

Pam S.

This came out beautifully with a gorgeous color and aroma. I imagine I might have been able to find a tendon but ended up using gelatin and my end product resembled his. I portioned this into freezer bags and will use it with a veal roast on the weekend. Can’t wait!