Lesson time 13:38 min
Chef Keller teaches you his paillard technique through this versatile, light dish finished with a sauce you’ll learn in Chapter 19: Vinaigrettes. Learn how to pound out a protein for a thin cut and how to execute a quick sauté.
Topics include: Sauté: Chicken Paillard
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.
Amazing class. Thank you for the knowledge. Can't wait to try every recipe.
Thomas Keller is an excellent educator. I would think of a question and it was answered. He's great at not assuming you already know something. I learned so much! Thank you Chef Keller!
I have been inspired to practice my skills. I've begun applying Chef Keller's techniques and I am realizing a very real and positive difference in my cooking!
My favorite class so far. Thomas shares so much useful information it's amazing!