MasterClass – Thomas Keller – Cooking Techniques II

MasterClass – Thomas Keller – Cooking Techniques II
English | Size: 3.70 GB
Category: Tutorial

As a follow-up to Chef Kellers first MasterClass, which focused on vegetables, eggs, and pasta, this class is devoted to meat proteins-specifically, beef, duck, chicken, pork, and veal-and the techniques Chef Keller uses to prepare them. Sourcing ingredients is critical, so start with the finest quality meat and poultry available to you. You might spend a little extra on them, but, with proper execution, you will get more delicious and nutritious results. Some of the recipes and techniques may be challenging at first, but nothing in this class is beyond your reach.

22 lectures – Plus a detailed 105 page PDF Course Guide included.



02-Getting Started Meat Cuts and Quality

03-Sauté Chicken Paillard

04-Sauté Wiener Schnitzel

05-Fried Chicken

06-Technique Oven Roasting Overview

07-Pan Roasting Duck Breast

08-Pan Roasting Cote de Boeuf

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 Supreme, Allemande, and Albufera

21-Brown Chicken Quick Sauce and Sauce Chasseur


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