MasterClass - Thomas Keller Teaches Cooking Techniques II: Meats, Stocks, and Sauces - Printable Version +- Krafty Internet Marketing Forum (https://kraftymarketingprofits.com/internetmarketingforum) +-- Forum: Internet Marketing Tips, Tricks, Courses & Bots! (https://kraftymarketingprofits.com/internetmarketingforum/Forum-internet-marketing-tips-tricks-courses-bots--50) +--- Forum: Internet Marketing Special Downloads! (https://kraftymarketingprofits.com/internetmarketingforum/Forum-internet-marketing-special-downloads--53) +--- Thread: MasterClass - Thomas Keller Teaches Cooking Techniques II: Meats, Stocks, and Sauces (/Thread-masterclass-thomas-keller-teaches-cooking-techniques-ii-meats-stocks-and-sauces--23837) |
MasterClass - Thomas Keller Teaches Cooking Techniques II: Meats, Stocks, and Sauces - marketingprofits - 07-01-2019 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 Screenshots Link Download Quote:Download Via RapidgatorExtract files with WinRar 5 or Latest ! RE: MasterClass - Thomas Keller Teaches Cooking Techniques II: Meats, Stocks, and Sauces - marketingprofits - 02-07-2020 <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> Quote:<br>Download Via Rapidgator<br>https://rapidgator.net/folder/4908077/MasterClassThomasKellerTeachesCookingTechniques2.html<br><br>Download Via UploadGig<br>http://peeplink.in/305f01b0864a<br><br>Download Via Nitroflare<br>http://peeplink.in/d805d18061da<br><br>Download Via UploadGig<br>https://uploadgig.com/file/download/b44998E1d661cA49/2021.Thomas.KellerTeaches.Cooking.Techniques.II.part1.rar<br>https://uploadgig.com/file/download/16221d69e3d93d5a/2021.Thomas.KellerTeaches.Cooking.Techniques.II.part2.rar<br>https://uploadgig.com/file/download/e2e5b7D4737311aC/2021.Thomas.KellerTeaches.Cooking.Techniques.II.part3.rar<br>https://uploadgig.com/file/download/f333493F60eDe6b8/2021.Thomas.KellerTeaches.Cooking.Techniques.II.part4.rar<br>https://uploadgig.com/file/download/d79c18e780f9a718/2021.Thomas.KellerTeaches.Cooking.Techniques.II.part5.rar<br><br>Download Via Nitroflare<br>https://nitroflare.com/view/8EC8120432EC10A/2021.Thomas.KellerTeaches.Cooking.Techniques.II.part1.rar<br>https://nitroflare.com/view/DFF96A2F01356DA/2021.Thomas.KellerTeaches.Cooking.Techniques.II.part2.rar<br>https://nitroflare.com/view/3799E2E2EDFD771/2021.Thomas.KellerTeaches.Cooking.Techniques.II.part3.rar<br>https://nitroflare.com/view/4011E4361EC4A98/2021.Thomas.KellerTeaches.Cooking.Techniques.II.part4.rar<br>https://nitroflare.com/view/90DF9A2FF3E935D/2021.Thomas.KellerTeaches.Cooking.Techniques.II.part5.rar<br><br>Thomas Keller Teaches Cooking Techniques I<br>[leech=https://rapidgator.net/folder/4646831/MasterClassThomasKellerTeachesCooking.html]https://rapidgator.net/folder/4646831/MasterClassThomasKellerTeachesCooking.html[/leech]<br><br>Thomas Keller Teaches Cooking Techniques II<br>[leech=https://rapidgator.net/folder/4908077/MasterClassThomasKellerTeachesCookingTechniques2.html]https://rapidgator.net/folder/4908077/MasterClassThomasKellerTeachesCookingTechniques2.html[/leech]<br><br>Extract files with WinRar 5 or Latest !<br><br></p> |