Thomas Keller Teaches Cooking Techniques II: Meats, Stocks, and Sauces
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Course overview
- Provider
- Masterclass
- Course type
- Free trial availiable
- Duration
- 6 hours
- Lessons
- 22 lessons
- Certificate
- Available on completion
- Course author
- Thomas Keller
- 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.
Description
Chef Thomas Keller returns with a second MasterClass to teach the essential techniques for cooking meats and making stocks and sauces.
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