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.
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.
This course much as, Masterclass 1 has been an exceptional learning experience. While I have been cooking most of my life (and that's quite a while) the various techniques of refinement and full on explanations for the various methods and processes are brilliant! Chef Keller is an excellent teacher. Thank you Sir for this marvelous experience!
I always made do with OK, now I know that OK is not OK! I need to practice more and buy the best ingredients that I can.
Be "patient, patient, patient" (TK) when cooking. Purchase quality equipment to produce a quality product.
Those behind the basic technique lessons are full of wisdom. No doubt only the master chef could tell it in a simple and gracious way. Thank you chef Thomas Keller.