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.
very good learning, from basics to things more complex, i recommend 100% all this course
Very nice class. Many basic skills with meats, and recipes ideas
I have enjoyed learning so much about how to cook as well as techniques. Listening to the variations suggested and the idea that it is okay to adjust the way you want is so inviting and affirming.
Chef Keller has helped transform every meal I make. Refinement, flavour, and presentation are considered at every step of the preparation.