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.
Chef Keller's Meat Masterclass has been tremendously helpful in expanding my understanding of how to prepare and make meat, stocks and sauces. He is very precise and detail orientated which makes it very easy to follow and try to execute yourself.
Impeccable technique, Chef Keller exemplifies what he teaches by demonstrating it in his movements. He has a very patient demeanor which makes the lessons all the more interesting. I wish many of his techniques were part of my own culinary school education. I learned quite a but by Chef Keller's example. Well worth the money!
I enjoyed the lessons and brought back for me many of the lesson I learned in Culinary school
Thomas Keller is the best teacher I have ever stumbled upon. I am very thankful that he agreed to do two Masterclasses. Hopefully there will be a third!