Recipe #5 Oven Roasting: Chicken Thomas Keller Teaches Cooking Techniques: Meats, Stocks, and Sauces Chapter 09 I'll admit it. This recipe was intimidating. Not as bad as the short ribs recipe that takes about a week of cooking and sitting and more cooking, but close. This chicken took me 4.5 days to make. About … Continue reading Recipe #5 – Thomas Keller’s Oven Roasted Chicken
Recipe #4 Saute: Weiner Schnitzel Thomas Keller Teaches Cooking Techniques: Meats, Stocks, and Sauces Chapter 04 Thomas Keller's Completed Weiner Schnitzel Note: Thomas Keller uses veal in his Weiner Schnitzel demonstration, but welcomes any meat to be used for the recipe. I chose pork, simply because it was the readiest available to me (along with … Continue reading Recipe #4 – Thomas Keller’s Weiner Schnitzel
Recipe #1: Chicken Paillard Thomas Keller Cooking Techniques II: Meats, Stocks, and Sauces Chapter 03 With Sauce Vierge, Chapter 19 Thomas Keller's completed Chicken Paillard Dish Today I decided to tackle Thomas Keller's Chicken Paillard. I started by making the topping, his sauce vierge found in Chapter 19, since he already had it made at the start of … Continue reading Recipe #1: Thomas Keller’s Chicken Paillard
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