[Masterclass Course] Thomas Keller Teaches Cooking Techniques III: Seafood, Sous Vide, and Desserts

Improve your skills in the kitchen

As a follow-up to his first MasterClass, Chef Keller devotes his second class to beef, duck, chicken, pork, and veal-and the techniques he uses to prepare them. Learn to saute, pan and oven roast, braise, fry, and grill, and 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.

Lesson Plan

01 – Introduction

02 – Getting Started: Meat Cuts and Quality

03 – Saute: Chicken Paillard

04 – Saute: Wiener Schnitzel

05 – Fried Chicken

06 – Technique: Oven Roasting Overview

07 – Pan Roasting: Duck Breast

08 – Pan Roasting: Cote de Beuf

09 – Oven Roasting: Chicken

10 – Oven Roasting: Blowtorch Prime Rib Roast

11 – Technique: Braising and Braising a la Matignon

12 – Braising: Pork Shoulder a la Matignon

13 – Braising: Red Wine Braised Short Ribs

14 – Grilling on a Hibachi: Steak, Lamb Chops, and Chicken

15 – Stocks, Broths, and Jus: An Overview

16 – Roasted Veal Stock

17 – Light Chicken Stock

18 – Sauces: An Overview

19 – Vinaigrette, Emulsified Vinaigrette, Sauce Vierge, and Pickled Chow Chow Vinaigrette

20 – Chicken Veloute and Sauces Suprême, Allemande, and Albufera

21 – Brown Chicken Quick Sauce and Sauce Chasseur.

22 – Closing

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