Courses Infomation

Thomas Keller Masterclass – Teaches Cooking Technique 2

**More information:

Description

Chef Thomas Keller focuses his second culinary class, which is a follow-up to his first MasterClass, to cattle, duck, chicken, hog, and veal as well as the methods he employs to prepare these meats. Learn how to confidently choose the best piece of meat for each cooking method, as well as how to braises, fry, and grill. the stocks and sauces that are a need in Chef Keller’s restaurant kitchens, and then master them.

discussions in class on

An extensive worksheet that may be downloaded comes with each session.
Introduction, page 1

Chef Thomas Keller explains why he’s back for his second MasterClass, the skills he’ll teach you, and the mindset you should adopt while learning anything in the kitchen.

Starting Out: Meat Cuts and Quality 02:09

The grades and varieties of cuts of beef, hog, and chicken are explained by Chef Keller. Discover the distinctions between choice and prime, the definition of marbling, the benefits of dry or wet aging, and the use of air drying meat.

Sauté: Chicken Paillard 10:07:03

This adaptable, light meal from Chef Keller demonstrates his paillard method, which you will learn about in Chapter 19: Vinaigrettes. Learn how to perform a rapid sauté and how to pound out a protein for a thin cut.

Sauté: Wiener Schnitzel. 13:38.

Using veal top round, Chef Keller demonstrates his techniques for getting an airy, crisp coating of breading and the ideal degree of spice, building on the skills you gained in Chapter 3: Chicken Paillard.

9:00:31: Fried chicken

You may learn how to create the fried chicken that Chef Keller serves at his Ad Hoc restaurant every other Monday. Learn how to brine, debone, and cook each piece of a complete chicken to perfection.

19:12 6. Technique: Overview of Oven Roasting

Chef Keller provides a summary of the meats you’ll be roasting in the following three chapters, including a whole chicken, three kinds of beef, and two cuts of lamb. Next, discover how to calibrate your oven and the significance of heating proteins.

06:06 Duck Breast Pan Roasted

You will learn how to pan-roast a Pekin duck breast using Chef Keller’s method, including how to render the fat for a crispy exterior and how to finish the dish perfectly medium-rare. Then, for a sweet and sour finale, see how to prepare a honey-orange gastrique sauce.

20:56 08. Côte de Boeuf pan-roasted

Rib steak, or côte de boeuf, is viewed by Chef Keller as a festive dish that is meant to be shared. Discover how to truss, air-dry, and roast a rib steak as well as how to make a maître d’hôtel butter for the finishing touch.

21:42 Roasting a chicken in the oven

Find out how to make the dish that Chef Keller says would be his first choose for his “final dinner.” Chef Keller shows you how to truss and roast a chicken in a single pot with veggies and discusses the advantages of brining and air-drying.

25:20 10. Prime rib roast cooked in an oven using a blowtorch

A center-cut rib roast is the major component, and a propane blowtorch is a crucial tool. Learn how to cook a prime rib roast to a consistent medium rare in every slice using Chef Keller’s method.

11:18 Braising and Braising à la Matignon are two techniques.

You will learn the fundamentals of braising from Chef Keller as well as how matignon, mirepoix, and marinating enhance the flavor and texture of slow-cooked pieces of beef.

Braising: Pork Shoulder à la Matignon, 06:03

Find out how to truss, sear, and oven-braise a pork shoulder in a classic cast-iron cocotte with celery root, apples, and onions.

Short ribs braised in red wine, 28:22 13.

Chef Keller demonstrates how to braise small ribs using a patiently waiting, slow-cooked technique. Discover how to create a red wine marinade, clarify it to serve as the sauce’s foundation, and reduce it to create a glistening glaze.

40:30 14. Grilling Steak, Lamb Chops, and Chicken on a Hibachi

You learn from Chef Keller how to use a stovetop hibachi to cook a range of foods. Learn how to control your safety when grilling inside and how to select the proper fuel.

17:06 Overview of Stocks, Broths, and Jus

The foundation of Chef Keller’s restaurants are stocks. Learn the foundations of stock-making, including its materials, methods, and wider uses in a variety of cuisines.

Roasted veal stock, 08:18

In Chapter 21: Brown Chicken Quick Sauce, Chef Keller demonstrates how to utilize a pressure cooker to create a restaurant-caliber veal stock that will serve as the basis for a number of sauces and dishes.

:17:26 Light Chicken Stock

Discover how to boil, clarify, drain, and store the light chicken stock that Chef Keller uses to make soups and sauces as well as to prepare pasta.

16:06 18. A Summary of Sauces

In addition to giving an overview of some of the most popular French sauces and the meats they go best with, Chef Keller also explains what a sauce is.

03:52 19. Pickled Chow Chow Vinaigrette, Vinaigrette, and Emulsified Vinaigrette

A classic oil-and-vinegar vinaigrette, a creamy vinaigrette made with a raw egg yolk and mustard, a sauce vierge, and a chow-chow vinaigrette made from a mélange of chopped and pickled veggies are just a few of the sauces you will learn how to prepare.

Chicken Velouté with Suprême, Allemande, and Albufera Sauces (24:33)

Chef Keller shows you how to prepare velouté, the mother sauce of France, using the stock you created in Chapter 17: Light Chicken Stock. Then make three additional adaptable sauces with your velouté.

16:03 21. Quick Sauce with Sauce Chasseur for Brown Chicken

In the early years of The French Laundry, Chef Keller created this “quick” sauce. By browning chicken pieces, caramelizing vegetables, continuously glazing and reglazing, reducing, and clarifying, you may learn how to add taste.

38:54 22. Final

With parting advice and a reminder of the value of perseverance and practice as you continue your culinary path, Chef Keller closes his MasterClass.

00:48

Salepage : Thomas Keller Masterclass – Teaches Cooking Technique 2