Lesson time 06:06 min
Chef Keller gives an overview of the meats you’ll be roasting in the next three chapters, including three cuts of beef, two cuts of lamb, and a whole chicken. Then, learn how to calibrate your oven, and the importance of bringing proteins to temp.
Topics include: Technique: Oven Roasting 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 just love to see how these matters interact with their work. It is beyond explanation.
Patienece, patience, patience. Precision, precision, precision. What a superb chef and teacher Thomas keller is.
He really has a very genuine aspect to his teaching.
Chef Keller is an inspiration! The care & love for his craft is so obvious, it's been a joy to discover how The Masters become who they are. You have taught me so much. Thank you. - Leigh