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.
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.
I always made do with OK, now I know that OK is not OK! I need to practice more and buy the best ingredients that I can.
Great insight on meats and sauces. It gave me additional perspective above and beyond what I already knew!
Solid class. Have used the new techniques to improve all of my cooking.
This class has expanded my understanding of how to cook meats. The fried chicken!! Never knew I could get crispy fried chicken in a cast iron pan. The big show...the sauces. I've put so little attention into mining and expanding that flavor. Culinary Gold!