Lesson time 09:31 min
Using veal top round and building on techniques you learned in Chapter 3: Chicken Paillard, Chef Keller teaches you his tricks for achieving an airy, crisp layer of breading and the perfect level of seasoning.
Topics include: Sauté: Wiener Schnitzel
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.
All the basics shared by chef with passion. The best.
This Master Class has provided me, an amateur cook, with insight, understanding and skills that I could never have obtained on my own. Chef Keller is not only a great chef but he is also an outstanding teacher. His own joy about what he does and his incredible knowledge about his craft is instantly apparent to me and makes the class an absolute joy to watch.
Thank you Thomas!! I enjoyed all He recipes you taught in this MC. Taught selflessly and with precision. Loving every minute throughout the lesson.
Chef Keller is Awesome! These courses have been truly inspirational. Thank you for making this possible.