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.
More cohesive and focused than the first series. Packed with great information and advice for those open enough to change old, unproductive habits and study in order to improve.
This Master Class has provided me, an amateur cook, with insight, understanding and skills that I could never have obtained on my own. Chef Keller is not only a great chef but he is also an outstanding teacher. His own joy about what he does and his incredible knowledge about his craft is instantly apparent to me and makes the class an absolute joy to watch.
This Master Class helped me gain confidence in, and elevate my home cooking.
Thomas Keller is an almost perfect teacher. Simple, precise and inspiring. He allows us to wonder how we are going to apply what we are learning instead of copying