MasterClass - Thomas Keller - Cooking Techniques II

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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.

 

Lectures:

 

01-Introduction

 

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

 

22-Closing

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