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.
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.
Great Masterclass! I learned a lot about refining dishes, sauces, and stocks. Taking something you've made, and make it even better!
That one can create great food using cheap ingredients if one spends the time and is patient.
Hi - I was a line cook years ago during college. It was at an Italian restaurant in Narragansett RI (1990-1995). I made pasta, Sautee and appetizers. It was always a lot of fun. I am taking these classes to enjoy cooking at home. I recently got inspired to make a pot roast for my family and got good reviews.
keller is an amazing chef and teacher ... comes across as a very nice person.... I come to Yountville annually and see him on property on our daily walks but have never wanted to bother him. this sep/oct I will try to meet him personally to tell him how much I admire his dedication - patience and persistence bud willis, naples fl