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.
Be "patient, patient, patient" (TK) when cooking. Purchase quality equipment to produce a quality product.
This class is so in-depth, who needs culinary school!
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
Excellent! Now I can cook for my sister in confidence (she's a trained cordon blue chef) :). And, will enjoy lunch on 12/20 with my family @ Per Se NYC. Yummy!!!!