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.
Yes. I have learned so much cooking techniques from Thomas Keller. Watching him demonstrating the skills as if having a literature class. I am very grateful to get this incredible chance to learn online with my own time. Looking forward to more lessons from Thomas 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!
I'm so glad MasterClass brought him back for Season 2 and greatly enjoyed every lesson. I hope for a Season 3 and with maybe Seafoods, Soups & Stews.
Much better than the first one for an advanced cook. Really helpful in improving skills. Bad thing though, the downloads from AWS are failing most of the time.