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.
Great Masterclass! I learned a lot about refining dishes, sauces, and stocks. Taking something you've made, and make it even better!
I am a good cook--or so I thought! Now, I realize I know nothing! I feel like a babe in the world of herbs, reductions, sauces, meats, temperature, smell--all of the things I enjoyed about the class! Can't wait for the next one from Thomas Keller!
deeper technique I have got and demonstrate skill. Thanks a lot.
The first real MasterClass in this website... I have been browsing others but are more like documental... i.e. Leibovitz