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.
Chef Keller presents comprehensive demonstrations and explains everything very well. He expresses a quality that transcends cooking. The knowledge packed into this Masterclass is simply amazing.
Great tips! And I love how Chef Keller demonstrated the transformation from one base sauce to another. Plus the additional knowledge about meats is great!
Really enjoy the step by spet instructions and demonstrations. The lessons build nicely on one another.
Have been busy all year round but the moments I have, I watch Thomas Keller's expert teachings. All amazing and well explained. Love them all!!