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.
Mr. Keller is an excellent teacher. I've learned so much about meat preparation and stocks, broth, and sauces.
Between both of Chef Keller's two master classes; I believe I have vastly enriched my culinary skills, knowledge, and abilities- specifically in fundamental execution of master international technique and broad range of options and self- culinary expression. He is an OUTSTANDING instructor, facilitative coach and mentor.
Learnt a lot including techniques, patience and emphasis on details.
Chef Keller has helped transform every meal I make. Refinement, flavour, and presentation are considered at every step of the preparation.