

Thomas Keller Teaches Cooking Techniques II - Meats, Stocks, and Sauces | 3.7 GB

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MasterClass - Thomas Keller Teaches Cooking Techniques II - Meats, Stocks, and SaucesImprove your skills in the kitchenAs 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 Plan01 - Introduction02 - Getting Started: Meat Cuts and Quality03 - Saute: Chicken Paillard04 - Saute: Wiener Schnitzel05 - Fried Chicken06 - Technique: Oven Roasting Overview07 - Pan Roasting: Duck Breast08 - Pan Roasting: Cote de Beuf09 - Oven Roasting: Chicken10 - Oven Roasting: Blowtorch Prime Rib Roast11 - Technique: Braising and Braising a la Matignon12 - Braising: Pork Shoulder a la Matignon13 - Braising: Red Wine Braised Short Ribs14 - Grilling on a Hibachi: Steak, Lamb Chops, and Chicken15 - Stocks, Broths, and Jus: An Overview16 - Roasted Veal Stock17 - Light Chicken Stock18 - Sauces: An Overview19 - Vinaigrette, Emulsified Vinaigrette, Sauce Vierge, and Pickled Chow Chow Vinaigrette20 - Chicken Veloute and Sauces Suprême, Allemande, and Albufera21 - Brown Chicken Quick Sauce and Sauce Chasseur.22 - ClosingExtract files with WinRar 5 or Latest !