Lesson time 08:18 min
Stocks are an essential building block in Chef Keller’s restaurants. Learn stock-making fundamentals, from their ingredients and techniques to the broader applications of stocks throughout so many dishes.
Topics include: Stocks, Broths, and Jus: An Overview
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.
This is the best class so far I love the fact that we learn technique and unders and learn to understand food really good course
One more series of classes that has taught me how to take everyday tasks and with a little extra effort make something truly special.
That with patience and persistence I can do anything.
Solidified knowledge I already had and showed a professional execution of techniques. Definitely worth the time and money.