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.
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 class was great and I really enjoyed this follow up to Chef's first class
Chef Keller is an amazing treacher and an inspiration to me.
passion, patience and complete dedication to the kitchen, that's all I had to learn
Wonderful MasterClass. Thank you, Chef Keller. I have learned many new techniques that will expand my simple menus into something more exciting. I am looking forward to Bouchon in July for my birthday.