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.
I kind of thought I was good at cooking, however, seeing and trying to reproduce my version of Thomas Keller's classes have shown I had a lot to learn and improve on. These classes have been very enjoyable and informative. I applaud his techniques and expertise. Thank you
love the class this class maybe the best class in cooking that master class had done thank you so much for sharing thank you chef keller
I have learned new techniques and chef Keller made explanations easy to understand and helped me to overcome some fears about cooking meat e preparing sauces.
I consider myself to be a "foodie" but these techniques and French workbooks were excellent and beneficial.