Clarified butter is the secret weapon Francis uses to make his food crispy and luxurious. Ricki Motta, Francis’s sous chef, teaches how to make this golden glory. Since Francis’s food tends to require open flames, the lack of milk solids in the clarified butter enables it to have a high smoke point, an ideal match for this style of cooking. The result? Crunchier potatoes, a perfect char on seared meat, and vegetables dancing in butterfat with little worry of it burning too quickly. Plus, clarified butter can last fresh for months in the fridge.

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Francis Mallmann, the pioneer of open-fire cooking, is South America’s most famous chef. In his YesChef class, the James Beard award-winning author for Seven Fires and Chef’s Table star brings you on a journey into his kitchen in the Patagonian wild where he teaches you how to master his Argentine-style barbecue. Francis shares the core techniques and principles of his primal live-fire cookery, all of which can be recreated at home, while also teaching his most recent culinary endeavors in vegetable-forward cooking. Learn how to blacken, bake, fry, hang, sear, season, and grill over 40 signature recipes including eight ways how to cook potatoes, empanadas, roasted chicken, the perfect steak with chimichurri sauce, and dulce de leche crepes. Join Francis Mallmann At The Edge of Uncertainty in Patagonia as he teaches you how to cook with joy, intuition, and optimism.

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