Lesson time 13:02 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.
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.
Thomas Keller's Master Class is already taking my cooking to the next level. I've seen the importance of patience and refinement.
more than a chef this man is a wizard worth a watch
Patienece, patience, patience. Precision, precision, precision. What a superb chef and teacher Thomas keller is.
I’ e said it so many times—Thomas Kellef is my kitchen “god”. His reputation is spectacular, yet his style is calm and laid back. He doesn’t rant or use superlatives—he just cooks and teaches. I hope he’ll do another—meanwhile I have learned SO much! Shortrubs on Monday—can’t wait!