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.
Very much improved my understanding of sauce bases and how to make a few staples transform into any sauce you may need.
patience, and being consistent and doing iy t until you get it right
I consider myself to be a "foodie" but these techniques and French workbooks were excellent and beneficial.
This was the best class yet! Thomas Keller is an excellent teacher. He explained everything thoroughly. I've taken the classes by Gordon Ramsay, Wolfgang Puck and Alice Waters. Thomas Keller tops them all.