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 informative!Thomas has a nice laid back style1
very good learning, from basics to things more complex, i recommend 100% all this course
I love the way he works in the kitchen . he is perfectinist & all along he gives you important tips , easy to listen to him . I admire his art !!
Really enjoy the step by spet instructions and demonstrations. The lessons build nicely on one another.