MasterClass - Thomas Keller Teaches Cooking Techniques II: Meats, Stocks, and Sauces [Video]

MasterClass - Thomas Keller Teaches Cooking Techniques II: Meats, Stocks, and Sauces [Video]
MasterClass - Thomas Keller Teaches Cooking Techniques II: Meats, Stocks, and Sauces [Video]
MP4, AVC, 1500 kbps, 1280x720 | AAC, 192kbps, 2 Ch | 6h 6m | + PDF Workbook | 3.7GB

Improve your skills in the kitchen

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.

Chef Keller is the only American chef to have been awarded simultaneous three Michelin star ratings for two restaurants, The French Laundry and Per Se.

He is the holder of a total of seven Michelin stars and is the first American male chef to be designated a Chevalier of The French Legion of Honor, the highest decoration in France. He has received countless accolades, including The Culinary Institute of America’s “Chef of the Year” Award and the James Beard Foundation’s “Outstanding Chef” and “Outstanding Restaurateur” Awards. Chef Keller is credited with setting a new standard for excellence within the culinary and hospitality profession.

In his second MasterClass Chef Keller will introduce new techniques to cook with chicken, duck, pork, and beef to build complete meals for the holidays, a dinner party, or any occasion. Students will learn the fundamentals of cooking proteins—including how to select the best grades and cuts for different dishes—to help them to cook with confidence and precision, without relying on a recipe.

Chef Keller will teach students the techniques to cook some his most beloved dishes such as his signature fried chicken and pan roasted Côte de Boeuf. Students will also learn to make stocks and sauces from scratch, including the French mother sauce chicken velouté, as well as sauces suprême, allemande, and albufera. Chef Keller’s MasterClass series continues to embody his finesse, refinement, and perfected techniques while using quality ingredients.

Lesson Plan:

  1. Introduction
  2. Getting Started: Meat Cuts and Quality
  3. Saute: Chicken Paillard
  4. Saute: Wiener Schnitzel
  5. Fried Chicken
  6. Technique: Oven Roasting Overview
  7. Pan Roasting: Duck Breast
  8. Pan Roasting: Cote de Beuf
  9. 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
MasterClass - Thomas Keller Teaches Cooking Techniques II: Meats, Stocks, and Sauces [Video]