What is a Thomas Keller Masterclass on Meat, Stocks and Sauces 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 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.

Thomas Keller Masterclass on Meat, Stocks and Sauces Index:

📄 01-Introduction.mp4 (27.99 MB)

📄 02-Getting Started Meat Cuts and Quality.mp4 (67.66 MB)

📄 03-Sauté Chicken Paillard.mp4 (172.67 MB)

📄 04-Sauté Wiener Schnitzel.mp4 (104.37 MB)

📄 05-Fried Chicken.mp4 (382.08 MB)

📄 06-Technique Oven Roasting Overview.mp4 (77.64 MB)

📄 07-Pan Roasting Duck Breast.mp4 (245.14 MB)

📄 08-Pan Roasting Côte de Bœuf.mp4 (142.18 MB)

📄 09-Oven Roasting Chicken.mp4 (195.07 MB)

📄 10-Oven Roasting Blowtorch Prime Rib Roast.mp4 (138.03 MB)

📄 11-Technique Braising and Braising à la Matignon.mp4 (81.85 MB)

📄 12-Braising Pork Shoulder à la Matignon.mp4 (346.73 MB)

📄 13-Braising Red Wine Braised Short Ribs.mp4 (306.76 MB)

📄 14-Grilling.mp4 (125.23 MB)

📄 15-Stocks, Broths, and Jus An Overview.mp4 (108.15 MB)

📄 16-Roasted Veal Stock.mp4 (329.14 MB)

📄 17-Light Chicken Stock.mp4 (117.70 MB)

📄 18-Sauces An Overview.mp4 (48.67 MB)

📄 19-Vinaigrette, Emulsified Vinaigrette, Sauce Vierge, and Pickled Chow Chow.mp4 (211.56 MB)

📄 20-Chicken Velouté and Sauces Suprême, Allemande, and Albufera.mp4 (130.56 MB)

📄 21-Brown Chicken Quick Sauce and Sauce Chasseur.mp4 (376.14 MB)

📄 22-Closing.mp4 (6.61 MB)

📂 PDF

📄 01-Introduction.pdf (291.43 KB)

📄 02-Getting Started Meat Cuts and Quality.pdf (2.12 MB)

📄 03-Sauté Chicken Paillard.pdf (1.43 MB)

📄 04-Sauté Wiener Schnitzel.pdf (1.31 MB)

📄 05-Fried Chicken.pdf (2.19 MB)

📄 06-Technique Oven Roasting Overview.pdf (1.41 MB)

📄 07-Pan Roasting Duck Breast.pdf (1.18 MB)

📄 08-Pan Roasting Côte de Bœuf.pdf (416.35 KB)

📄 09-Oven Roasting Chicken.pdf (3.68 MB)

📄 10-Oven Roasting Blowtorch Prime Rib Roast.pdf (613.70 KB)

📄 11-Technique Braising and Braising à la Matignon.pdf (1.73 MB)

📄 12-Braising Pork Shoulder à la Matignon.pdf (583.58 KB)

📄 13-Braising Red Wine Braised Short Ribs.pdf (471.27 KB)

📄 14-Grilling.pdf (1.03 MB)

📄 15-Stocks, Broths, and Jus An Overview.pdf (391.33 KB)

📄 16-Roasted Veal Stock.pdf (584.56 KB)

📄 17-Light Chicken Stock.pdf (512.43 KB)

📄 18-Sauces An Overview.pdf (239.17 KB)

📄 19-Vinaigrette, Emulsified Vinaigrette, Sauce Vierge, and Pickled Chow Chow.pdf (1.32 MB)

📄 20-Chicken Velouté and Sauces Suprême, Allemande, and Albufera.pdf (661.38 KB)

📄 21-Brown Chicken Quick Sauce and Sauce Chasseur.pdf (583.64 KB)

📄 22-Closing.pdf (25.30 KB)

📄 Class Cookbook.pdf (21.58 MB)

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