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MasterClass - Thomas Keller Teaches Cooking Techniques II: Meats, Stocks, and Sauces
.MP4, AVC, 1500 kbps, 1280x720 | English, AAC, 192kbps, 2 Ch | 6h 6m | + PDF Workbook | 3.7 GB
Improve your skills in the kitchen
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.

Lesson Plan
01 - Introduction
02 - Getting Started: Meat Cuts and Quality
03 - Saute: Chicken Paillard
04 - Saute: Wiener Schnitzel
05 - Fried Chicken
06 - Technique: Oven Roasting Overview
07 - Pan Roasting: Duck Breast
08 - Pan Roasting: Cote de Beuf
09 - Oven Roasting: Chicken
10 - Oven Roasting: Blowtorch Prime Rib Roast
11 - Technique: Braising and Braising a la Matignon
12 - Braising: Pork Shoulder a la Matignon
13 - Braising: Red Wine Braised Short Ribs
14 - Grilling on a Hibachi: Steak, Lamb Chops, and Chicken
15 - Stocks, Broths, and Jus: An Overview
16 - Roasted Veal Stock
17 - Light Chicken Stock
18 - Sauces: An Overview
19 - Vinaigrette, Emulsified Vinaigrette, Sauce Vierge, and Pickled Chow Chow Vinaigrette
20 - Chicken Veloute and Sauces Suprême, Allemande, and Albufera
21 - Brown Chicken Quick Sauce and Sauce Chasseur.
22 - Closing

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<p><br>MasterClass - Thomas Keller Teaches Cooking Techniques II - Meats, Stocks, and Sauces<br><br>[center]<br>Thomas Keller Teaches Cooking Techniques II - Meats, Stocks, and Sauces | 3.7 GB<br>.MP4, AVC, 1500 kbps, 1280x720 | English, AAC, 192 kbps, 2 Ch | 4h 15m | + PDF Workbook[/center]<br>Improve your skills in the kitchen<br>As a follow-up to his first MasterClass, Chef Keller devotes his second class to beef, duck, chicken, pork, and veal-and the techniques he uses to prepare them. Learn to saute, pan and oven roast, braise, fry, and grill, and 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.<br>Lesson Plan<br>01 - Introduction<br>02 - Getting Started: Meat Cuts and Quality<br>03 - Saute: Chicken Paillard<br>04 - Saute: Wiener Schnitzel<br>05 - Fried Chicken<br>06 - Technique: Oven Roasting Overview<br>07 - Pan Roasting: Duck Breast<br>08 - Pan Roasting: Cote de Beuf<br>09 - Oven Roasting: Chicken<br>10 - Oven Roasting: Blowtorch Prime Rib Roast<br>11 - Technique: Braising and Braising a la Matignon<br>12 - Braising: Pork Shoulder a la Matignon<br>13 - Braising: Red Wine Braised Short Ribs<br>14 - Grilling on a Hibachi: Steak, Lamb Chops, and Chicken<br>15 - Stocks, Broths, and Jus: An Overview<br>16 - Roasted Veal Stock<br>17 - Light Chicken Stock<br>18 - Sauces: An Overview<br>19 - Vinaigrette, Emulsified Vinaigrette, Sauce Vierge, and Pickled Chow Chow Vinaigrette<br>20 - Chicken Veloute and Sauces Suprême, Allemande, and Albufera<br>21 - Brown Chicken Quick Sauce and Sauce Chasseur.<br>22 - Closing<br><br>[center]Link Download<br>[/center]<br>

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