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.
I'm still new to making sauces and his teaching style is so thorough and effortless. Love Thomas Keller!! Bring him back!
Learned some new cooking techniques but even more importantly, as weird as it sounds, some new life lessons. Chef Keller has an amazing way of connecting to the audience. I will definitely re-watch these classes to be certain that I have absorbed all that was laid out before me.
While I changed the way I cook scrambled eggs from the first class I have more takeaways from this one.
I love this class. Mr. Keller explains very well. He is quite an artist in cooking.