Lesson time 03:52 min
Chef Keller walks you through the definition of a sauce and provides an overview of some the most common French sauces alongside the proteins they most commonly pair with.
Topics include: Sauces: An Overview
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.
More cohesive and focused than the first series. Packed with great information and advice for those open enough to change old, unproductive habits and study in order to improve.
good cooking start from solid foundation, the basic skills
He really has a very genuine aspect to his teaching.
I love the way he works in the kitchen . he is perfectinist & all along he gives you important tips , easy to listen to him . I admire his art !!