Culinary Arts

Technique: Oven Roasting Overview

Thomas Keller

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.

Play
Thomas Keller
Teaches Cooking Techniques II: Meats, Stocks, and Sauces
Chef Thomas Keller returns with a second MasterClass to teach the essential techniques for cooking meats and making stocks and sauces.
Get All-Access

Improve your skills in the kitchen

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.



Reviews

4.7
Students give MasterClass an average rating of 4.7 out of 5 stars.

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.


Comments

Jörg K.

That rack of lamb is a quite big and that means it is from an older animal. You'd want to get the smaller ones, they are much better.

Debra M.

Would love some clarification: Chef recommends air cooled chicken but also brining chicken before cooking. Is there an appreciable difference in the amount of water retention post brining between the chicken that was air cooled when processing and the one that was water chilled when processing?

Lin A.

What do you do with the oil after you’re done? Is it reusable? What’s the best practice for disposing it?

Claudina H.

Thomas Keller is doing this souverain and he's got a really nice and soulful way of preparing the meat. And know: I am not a meat eater ;P

Margaret E.

I didn't know about the air-cooled chicken, great tip. looking forward to making it.

A fellow student

I'm concerned about having raw chicken sharing the same surface as raw meat at room temperature. I think there should be a warning on that.

Yvette P.

Concerning the air cooled chicken. I am curious to know if kosher chicken by default never reaches the level of desired cooking, since it is soaked in water?