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Technique: Oven Roasting Overview

Thomas Keller

Lesson time 06:05 min

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.

Students give MasterClass an average rating of 4.7 out of 5 stars

Topics include: Technique: Oven Roasting Overview

About the Instructor

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.

Featured MasterClass Instructor

Thomas Keller

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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