Thomas Keller Teaches Cooking Techniques II: Meats, Stocks, and Sauces
In continuation of his first MasterClass course, chef Thomas Keller dedicates his second course to the preparation of beef, duck, chicken, pork, and veal, as well as techniques for working with them. You will learn how to properly pan-fry, oven roast, braise, deep-fry, and grill, as well as how to choose the perfect cuts of meat for each cooking method. Additionally, you will master the preparation of broths and sauces—the foundation of chef Keller’s restaurant cuisine.
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