Chef Thomas Keller returns with a second MasterClass to teach the essential techniques for cooking meats and making stocks and sauces.
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.
In his masterclass, you'd learn lessons such as;
- Introduction
- Getting Started: Meat Cuts and Quality
- Sauté: Chicken Paillard
- Sauté: Wiener Schnitzel
- Fried Chicken
- Technique: Oven Roasting Overview
- Pan Roasting: Duck Breast
- Pan Roasting: Côte de Bœuf
- Oven Roasting: Chicken
- Oven Roasting: Blowtorch Prime Rib Roast
- Technique: Braising and Braising à la Matignon
- Braising: Pork Shoulder à la Matignon
- Braising: Red Wine Braised Short Ribs
- Grilling on a Hibachi: Steak, Lamb Chops, and Chicken
- Stocks, Broths, and Jus: An Overview
- Stocks, Broths, and Jus: An Overview
- Roasted Veal Stock
- Light Chicken Stock
- Sauces: An Overview
- Vinaigrette, Emulsified Vinaigrette, Sauce Vierge, and Pickled Chow Chow Vinaigrette
- Chicken Velouté and Sauces Suprême Allemande, and Albufera
- Brown Chicken Quick Sauce and Sauce and Sauce Chasseur
- Closing
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