Food & Drink

Elevate Your Cooking Skills & Techniques

Make The Most Of Your Ingredients

Refine Your Beef, Chicken, & Meat Dishes

Spice Up Your Food With Sauces & Herbs

Teaches Cooking Techniques II: Meats, Stocks, and Sauces

Thomas Keller

Back 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.

1. Introduction

Introduction

Chef Keller walks you through the grades and variety of cuts of beef, pork, and poultry. Learn the difference between choice and prime, the meaning of marbling, the purpose of air-drying meat, and the benefits of dry or wet aging

2. Getting Started: Meat Cuts and Quality

Getting Started: Meat Cuts and Quality

Chef Keller teaches you his paillard technique through this versatile, light dish finished with a sauce you’ll learn in Chapter 19: Vinaigrettes. Learn how to pound out a protein for a thin cut and how to execute a quick sauté.

3. Sauté: Chicken Paillard

Sauté: Chicken Paillard

Using veal top round and building on techniques you learned in Chapter 3: Chicken Paillard, Chef Keller teaches you his tricks for achieving an airy, crisp layer of breading and the perfect level of seasoning.

4. Sauté: Wiener Schnitzel

Sauté: Wiener Schnitzel

Chef Keller teaches you how to make the fried chicken served every other Monday at his restaurant Ad Hoc. Learn how to brine and break down a whole chicken and fry each piece to perfection.

5. Fried Chicken

Fried Chicken

Chef Keller gives an overview of the meats you’ll be roasting in the next three chapters, including three cuts of beef, two cuts of lamb, and a whole chicken. Then, learn how to calibrate your oven, and the importance of bringing proteins to temp.

6. Technique: Oven Roasting Overview

Technique: Oven Roasting Overview

Chef Keller teaches you his pan-roasting technique for Pekin duck breast, including how to render the fat for a crispy skin and how to achieve the perfect medium-rare finish. Then learn how to make a honey-orange gastrique sauce for a sweet and sour finish.

7. Pan Roasting: Duck Breast

Pan Roasting: Duck Breast

Chef Keller thinks of côte de bœuf, or rib steak, as a celebratory dish, built for sharing. Learn how to air-dry, truss, and roast a rib steak, and how to prepare a maître d’hôtel butter for the final flourish.

8. Pan Roasting: Côte de Bœuf

Pan Roasting: Côte de Bœuf

Learn how to re-create what Chef Keller describes as his first choice for his “last meal.” Chef Keller explains the benefits of brining and air-drying, and teaches you how to truss and roast a chicken in a single pot with vegetables.

9. Oven Roasting: Chicken

Oven Roasting: Chicken

The main ingredient is a center-cut rib roast, and a key implement is a propane blowtorch. Learn Chef Keller’s technique for a prime rib roast cooked to an even medium rare in every slice.

10. Oven Roasting: Blowtorch Prime Rib Roast

Oven Roasting: Blowtorch Prime Rib Roast

Chef Keller teaches you the principles of braising and the role of mirepoix, marinating, and matignon in adding flavor and texture to slow-cooked cuts of meat.

11. Technique: Braising and Braising à la Matignon

Technique: Braising and Braising à la Matignon

Learn how to truss, sear, and oven-braise a pork shoulder à la matignon with celery root, apples, and onions in a traditional cast-iron cocotte.

12. Braising: Pork Shoulder à la Matignon

Braising: Pork Shoulder à la Matignon

Chef Keller teaches you how to braise short ribs through a slow-cooked recipe that is worth the patience it requires. Learn how to make a red wine marinade, clarify it to become the base of the sauce, and reduce it into a finishing glaze.

13. Braising: Red Wine Braised Short Ribs

Braising: Red Wine Braised Short Ribs

Chef Keller teaches you his techniques for grilling a variety of proteins on a stove top hibachi. Learn how to choose the right fuel and manage your safety while grilling indoors.

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

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

Stocks are an essential building block in Chef Keller’s restaurants. Learn stock-making fundamentals, from their ingredients and techniques to the broader applications of stocks throughout so many dishes.

15. Stocks, Broths, and Jus: An Overview

Stocks, Broths, and Jus: An Overview

Chef Keller teaches you how to use a pressure cooker to make a restaurant-quality veal stock that will become the foundation for a number of sauces and recipes, including the sauce in Chapter 21: Brown Chicken Quick Sauce.

16. Roasted Veal Stock

Roasted Veal Stock

Learn the steps to simmering, clarifying, straining, and storing the light chicken stock that Chef Keller uses to cook pasta and as a base for soups and sauces.

17. Light Chicken Stock

Light Chicken Stock

Chef Keller walks you through the definition of a sauce and provides an overview of some the most common French sauces alongside the proteins they most commonly pair with.

18. Sauces: An Overview

Sauces: An Overview

Learn how to makes a variety of sauces including a basic oil-and-vinegar vinaigrette; a creamy vinaigrette, emulsified with a raw egg yolk and mustard; a sauce vierge; and a chow-chow vinaigrette, from a medley of chopped and pickled vegetables.

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

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

Using the stock you made in Chapter 17: Light Chicken Stock, Chef Keller teaches you how to make the French mother sauce, velouté. Then use your velouté to create three more versatile sauces.

20. Chicken Velouté and Sauces Suprême, Allemande, and Albufera

Chicken Velouté and Sauces Suprême, Allemande, and Albufera

Chef Keller developed this “quick” sauce in the early days of The French Laundry. Learn how to build flavor by browning chicken parts, caramelizing vegetables, repeatedly glazing and reglazing, reducing, and clarifying.

21. Brown Chicken Quick Sauce and Sauce Chasseur

Brown Chicken Quick Sauce and Sauce Chasseur

Chef Keller concludes his MasterClass with parting words of wisdom and reminds you the importance of patience and practice as you continue on your culinary journey.

22. Closing

Closing

Thomas Keller Teaches Cooking Techniques II: Meats, Stocks, and Sauces

variant_1

Enjoy 7 days free

The promo may be over, but your opportunity isn't. Dive into the full experience, worry-free, with our 7-day money-back guarantee.

The offer has ended

Amount charged now

Your 7-day free trial starts today

Get 50% off an annual membership of MasterClass

Congratulations, you purchased an annual standard membership of MasterClass. A confirmation has been sent to your email. You will now be able to access 200+ classes in addition to your Certificate course.

You're all set!

Build practical AI skills that matter. Learn how to think with AI, make better decisions, and prove you’re ready for what’s next.

AI as Your Copilot (4 min)

Prompting: Speak So AI Listens (8 min)

Step inside The Moonshot Factory to see how teams prototype new concepts in hours, pinpoint the riskiest part of any idea, and turn bold thinking into real-world breakthroughs.

This Is Where Bold Begins (12 min)

"What If" Before "What Is" (8 min)

Learn from five former SEALs, including Medal of Honor winner Command Master Britt Slabinski (Ret), and hear how they tackle issues, recognize stress early, and use quick resets to regain composure.

The appearance of U.S. Department of Defense (DoW) visual information does not imply or constitute DoW endorsement.

Intro to High-Stakes Leadership (10 min)

Strategic Readiness Starts With You (6 min)

Learning budgets exist for credentials like this one. Request for your employer to cover your learning costs. Our template lays out the cost, the time commitment, and what you'll bring back to the team so you can send the request in minutes.

Employer Reimbursement

Enroll the whole team in Certificates and enable them to go deeper into in-demand professional topics and earn recognized certifications from experts and institutions they already trust.

Upskill Your Team

Become the AI catalyst your organization needs, grounded in Microsoft’s decades of experience turning breakthrough technology into trusted tools that drive measurable results.

Lead With AI: Adapt, Implement & Transform Your Organization

Choosing the Right Work for AI

Learn from negotiators who've trained U.N. diplomats and closed major sports deals to uncover what people really want and reach win-win deals without burning bridges.

Build the Relationship First: Why the Contract Isn't the Deal

Surface the Other Side's Needs

Learn to command a room, read what your audience really needs, and turn hesitation into a confident yes.

Overcoming Objection and Hesitation

Reading People: The Cues That Matter

CPO to CPO: Find the Problem. Grow the Business.

Pre-enroll and save 30% on this course. Available Fall 2026.

di-preenrollment

Pre-enroll and save 30% on this AI Strategy course from NVIDIA. 

nvidia-preenrollment

From TIME ©2022 TIME USA LLC. All rights reserved. Used under license.

Times

Wirecutter

Reviewed - USA Today

Frying and Roasting Chicken

Sauteing: Wiener Schnitzel

Teaches Texas-Style BBQ

Aaron Franklin

Aaron Franklin Teaches Texas-Style BBQ

Teaches Indian Cooking

Madhur Jaffrey

Madhur Jaffrey Teaches Indian Cooking

With Emily Wines

Emily Wines

A Sommelier's Snob-Free Guide to Wine

Teaches Cooking Techniques III: Seafood, Sous Vide, and Desserts

Thomas Keller Teaches Cooking Techniques III: Seafood, Sous Vide, and Desserts

Teaches Tracing Your Roots Through Food

Michael W. Twitty

Michael W. Twitty Teaches Tracing Your Roots Through Food

Teaches Modern Japanese Cooking

Niki Nakayama

Niki Nakayama Teaches Modern Japanese Cooking

Teaches Southern Cooking

Mashama Bailey

Mashama Bailey Teaches Southern Cooking

Teaches Modern Italian Cooking

Massimo Bottura

Massimo Bottura Teaches Modern Italian Cooking

Teaches Intentional Eating

Michael Pollan

Michael Pollan Teaches Intentional Eating

Teaches Cooking Techniques I: Vegetables, Pasta, and Eggs

Thomas Keller Teaches Cooking Techniques

Teaches the Art of Home Cooking

Alice Waters

Alice Waters Teaches The Art of Home Cooking

Teaches Cooking

Wolfgang Puck

Wolfgang Puck Teaches Cooking

José Andrés with Special Guest Chefs

José Andrés

Food, Stories, and Connections

Teaches Cooking I

Gordon Ramsay

Gordon Ramsay Teaches Cooking I

Teaches Gardening

Ron Finley

Ron Finley Teaches Gardening

Teaches Mexican Cooking

Gabriela Cámara

Gabriela Cámara Teaches Mexican Cooking

Teaches Intuitive Cooking

Roy Choi

Roy Choi Teaches Intuitive Cooking

Teaches Cooking II: Restaurant Recipes at Home

Gordon Ramsay Teaches Cooking II: Restaurant Recipes at Home

Teaches Modern Vegetarian Cooking

Dominique Crenn

Dominique Crenn Teaches Modern Vegetarian Cooking

Gut Health with Leading Experts

David Zilber

Dr. Emeran Mayer

Erica Sonnenburg & Justin Sonnenburg

Gut Health

The Greatest of All Time

Angie Mar

Charles Gabriel

Quie Slobert

Stefano Secchi

Dale Harris

Tony Gemignani

Nancy Silverton

Jeni Britton

Melineige Beauregard

Chris Guinto

Wallace Wong

Anna Leigh Waters

Joy Mangano

GOAT

Teaches Modern Middle Eastern Cooking

Yotam Ottolenghi

Yotam Ottolenghi Teaches Modern Middle Eastern Cooking

Menu

Skills You'll Learn

Download