What is a Thomas Keller Masterclass on Meat, Stocks and SaucesΒ for Cheap?
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 sautΓ©, 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 Kellerβs restaurant kitchens.
Thomas Keller Masterclass on Meat, Stocks and Sauces Index:
π 01-Introduction.mp4 (27.99 MB)
π 02-Getting Started Meat Cuts and Quality.mp4 (67.66 MB)
π 03-SautΓ© Chicken Paillard.mp4 (172.67 MB)
π 04-SautΓ© Wiener Schnitzel.mp4 (104.37 MB)
π 05-Fried Chicken.mp4 (382.08 MB)
π 06-Technique Oven Roasting Overview.mp4 (77.64 MB)
π 07-Pan Roasting Duck Breast.mp4 (245.14 MB)
π 08-Pan Roasting CΓ΄te de BΕuf.mp4 (142.18 MB)
π 09-Oven Roasting Chicken.mp4 (195.07 MB)
π 10-Oven Roasting Blowtorch Prime Rib Roast.mp4 (138.03 MB)
π 11-Technique Braising and Braising Γ la Matignon.mp4 (81.85 MB)
π 12-Braising Pork Shoulder Γ la Matignon.mp4 (346.73 MB)
π 13-Braising Red Wine Braised Short Ribs.mp4 (306.76 MB)
π 14-Grilling.mp4 (125.23 MB)
π 15-Stocks, Broths, and Jus An Overview.mp4 (108.15 MB)
π 16-Roasted Veal Stock.mp4 (329.14 MB)
π 17-Light Chicken Stock.mp4 (117.70 MB)
π 18-Sauces An Overview.mp4 (48.67 MB)
π 19-Vinaigrette, Emulsified Vinaigrette, Sauce Vierge, and Pickled Chow Chow.mp4 (211.56 MB)
π 20-Chicken VeloutΓ© and Sauces SuprΓͺme, Allemande, and Albufera.mp4 (130.56 MB)
π 21-Brown Chicken Quick Sauce and Sauce Chasseur.mp4 (376.14 MB)
π 22-Closing.mp4 (6.61 MB)
π PDF
π 01-Introduction.pdf (291.43 KB)
π 02-Getting Started Meat Cuts and Quality.pdf (2.12 MB)
π 03-SautΓ© Chicken Paillard.pdf (1.43 MB)
π 04-SautΓ© Wiener Schnitzel.pdf (1.31 MB)
π 05-Fried Chicken.pdf (2.19 MB)
π 06-Technique Oven Roasting Overview.pdf (1.41 MB)
π 07-Pan Roasting Duck Breast.pdf (1.18 MB)
π 08-Pan Roasting CΓ΄te de BΕuf.pdf (416.35 KB)
π 09-Oven Roasting Chicken.pdf (3.68 MB)
π 10-Oven Roasting Blowtorch Prime Rib Roast.pdf (613.70 KB)
π 11-Technique Braising and Braising Γ la Matignon.pdf (1.73 MB)
π 12-Braising Pork Shoulder Γ la Matignon.pdf (583.58 KB)
π 13-Braising Red Wine Braised Short Ribs.pdf (471.27 KB)
π 14-Grilling.pdf (1.03 MB)
π 15-Stocks, Broths, and Jus An Overview.pdf (391.33 KB)
π 16-Roasted Veal Stock.pdf (584.56 KB)
π 17-Light Chicken Stock.pdf (512.43 KB)
π 18-Sauces An Overview.pdf (239.17 KB)
π 19-Vinaigrette, Emulsified Vinaigrette, Sauce Vierge, and Pickled Chow Chow.pdf (1.32 MB)
π 20-Chicken VeloutΓ© and Sauces SuprΓͺme, Allemande, and Albufera.pdf (661.38 KB)
π 21-Brown Chicken Quick Sauce and Sauce Chasseur.pdf (583.64 KB)
π 22-Closing.pdf (25.30 KB)
π Class Cookbook.pdf (21.58 MB)
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