Video MasterClass – Thomas Keller Teaches Cooking Techniques II – Meats, Stocks, and Sauces.

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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 restaurant kitchens.