[Masterclass Course] Thomas Keller Teaches Cooking Techniques III:

Improve your skills in the kitchen As 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 Plan 01 - Introduction 02 - Getting Started: Meat Cuts and Quality 03 - Saute: Chicken Paillard 04 - Saute: Wiener Schnitzel 05 - Fried Chicken 06 - Technique: Oven Roasting Overview 07 - Pan Roasting: Duck Breast 08 - Pan Roasting: Cote de Beuf 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 Suprême, Allemande, and Albufera 21 - Brown Chicken Quick Sauce and Sauce Chasseur. 22 - Closing Product Details: https://bit.ly/3fdM9lq File size: 4.02GB Payment and delivery: 1. Please provide your EMAIL address in “message:” during checkout. 2.The download link will be emailed to you after payment has been confirmed. All files will be delivered through Google Drive. Lifetime Access Kindly PM us if you are looking for other ebooks/ Video Course. Enjoy learning!