Teaches Cooking Techniques II: Meats, Stocks, and Sauces By Thomas Keller – MasterClass

Description

Teaches Cooking Techniques II: Meats, Stocks, and Sauces By Thomas Keller – MasterClass – Instant Download!

Thomas Keller
Teaches Cooking Techniques II: Meats, Stocks, and Sauces

Chef Thomas Keller returns with a second MasterClass to teach the essential techniques for cooking meats and making stocks and sauces.

About this Class

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.

Instructor(s): Thomas Keller

Class Length: 22 video lessons (6 hours 6 minutes)

Category: Food, Home & Lifestyle

Browse Lesson Plan

Class Trailer

1. Introduction

2. Getting Started: Meat Cuts and Quality

3. Sauté: Chicken Paillard

4. Sauté: Wiener Schnitzel

5. Fried Chicken

6. Technique: Oven Roasting Overview

7. Pan Roasting: Duck Breast

8. Pan Roasting: Côte de Bœuf

9. Oven Roasting: Chicken

10. Oven Roasting: Blowtorch Prime Rib Roast

11. Technique: Braising and Braising à la Matignon

12. Braising: Pork Shoulder à 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 Velouté and Sauces Suprême, Allemande, and Albufera

21. Brown Chicken Quick Sauce and Sauce Chasseur

22. Closing

Teaches Cooking Techniques II: Meats, Stocks, and Sauces By Thomas Keller – MasterClass, What is it included ( Content proof: Watch here! )

0.1. MasterClass – Thomas Keller Teaches Cooking Techniques II- Meats, Stocks, and Sauces

0.2. Class Guide

1. Introduction

2. Getting Started: Meat Cuts and Quality

3. Sauté: Chicken Paillard

4. Sauté: Wiener Schnitzel

5. Fried Chicken

6. Technique: Oven Roasting Overview

7. Pan Roasting: Duck Breast

8. Pan Roasting: Côte de Bœuf

9. Oven Roasting: Chicken

10. Oven Roasting: Blowtorch Prime Rib Roast

11. Technique: Braising and Braising à la Matignon

12. Braising: Pork Shoulder à 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 Velouté and Sauces Suprême, Allemande, and Albufera

21. Brown Chicken Quick Sauce and Sauce Chasseur

22. Closing