Lesson time 24:33 min
Learn how to makes a variety of sauces including a basic oil-and-vinegar vinaigrette; a creamy vinaigrette, emulsified with a raw egg yolk and mustard; a sauce vierge; and a chow-chow vinaigrette, from a medley of chopped and pickled vegetables.
Topics include: Sauce Vierge • Pickled Vegetables Chow Chow Vinaigrette
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.
Thank you Chef Keller for this great learning opportunity. You have a great teaching technic where explanations are clear and concise. Thanks to you I have elevated my cooking technics to the next level.
Thank you ever so much, what an enjoyable and enlightening series!
I now feel like I know how to waste almost nothing in the kitchen thanks to Chef Keller