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.
Thomas Keller is an excellent educator. I would think of a question and it was answered. He's great at not assuming you already know something. I learned so much! Thank you Chef Keller!
Great tips! And I love how Chef Keller demonstrated the transformation from one base sauce to another. Plus the additional knowledge about meats is great!
I have learned new techniques and chef Keller made explanations easy to understand and helped me to overcome some fears about cooking meat e preparing sauces.
love all the culinary classes. more please !!