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.
Actually seeing and hearing the development of the sauce and its components was very helpful. Visually assessing the ratios as opposed to measuring is very helpful. Finally, the ultimate appearance of each finished sauce gives me a great goal to shoot for.
This class is the best I've ever taken, the instructor is top notch has the perfect personality to get the lesson across and has a style I wish every instructor had. My skills have improved greatly due to his presentation, I will most likely revisit his classes.
patience, and being consistent and doing iy t until you get it right
I was disappointed with the first Thomas Keller Masterclass, because I thought it was too basic. This series delighted me ... I learned a lot and enjoyed every moment. Any chance Chef Keller could teach another segment?