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.
Thank you ever so much, what an enjoyable and enlightening series!
Wonderful. I learned so much about making my favorite foods.
Very nice class. Many basic skills with meats, and recipes ideas
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