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.
outstanding as ever. Chef Keller's style and method of explanation is the best.
I've been the home cook for many, many years. I believe that I'm an above average "home cook". But this course has allowed me to improve, essentially by practicing "PATIENCE" in the kitchen as taught by Chef Thomas Keller. Additionally preparing food in the lesson plan books has widened my personal cookbook and brought more joy to eating in our household. Thank you TK.
Chef Keller has helped transform every meal I make. Refinement, flavour, and presentation are considered at every step of the preparation.
Chef Keller is absolutely amazing and an unbelievable teacher. I'd watch 1000 of his classes if they continued to come!!