From Thomas Keller's MasterClass

Technique: Oven Roasting Overview

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

Play

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

Thomas Keller

Teaches Cooking Techniques II: Meats, Stocks, and Sauces

Learn More

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.

outstanding as ever. Chef Keller's style and method of explanation is the best.

I just love to see how these matters interact with their work. It is beyond explanation.

Loved this class! Was amazing and learned so many things about cooking techniques!

I have enjoyed learning so much about how to cook as well as techniques. Listening to the variations suggested and the idea that it is okay to adjust the way you want is so inviting and affirming.

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?