MasterClass: Thomas Keller Teaches Cooking Techniques

Getting Started: Meat Cuts and Quality (2x2)

Fecha de emisión: Nov 01, 2018

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.