MasterClass - Thomas Keller Teaches Cooking Techniques II: Meats, Stocks, and Sauces
Thomas Keller Teaches Cooking Techniques II - Meats, Stocks, and Sauces | 3.7 GB
.MP4, AVC, 1500 kbps, 1280x720 | English, AAC, 192 kbps, 2 Ch | 4h 15m | + PDF Workbook

Improve your skills in the kitchen
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.
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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