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• Archive: http://archive.is/wip/c5jiZ 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.Topics covered in classEach lesson includes an in-depth, downloadable workbook.01.
• IntroductionBack to teach his second MasterClass, Chef Thomas Keller shares why he’s returned, and outlines the techniques he’ll teach you—and the philosophy you’ll use to approach all your learning in the kitchen.
• 02:0902. Getting Started: Meat Cuts and QualityChef Keller walks you through the grades and variety of cuts of beef, pork, and poultry.