MasterClass - Thomas Keller Teaches Cooking Techniques II: Meats, Stocks, and Sauces [Video]
29 June 2019, 16:46
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.
- Getting Started: Meat Cuts and Quality
- Saute: Chicken Paillard
- Saute: Wiener Schnitzel
- Fried Chicken
- Technique: Oven Roasting Overview
- Pan Roasting: Duck Breast
- Pan Roasting: Cote de Beuf
- Oven Roasting: Chicken
- Oven Roasting: Blowtorch Prime Rib Roast
- Technique: Braising and Braising a la Matignon
- Braising: Pork Shoulder a la Matignon
- Braising: Red Wine Braised Short Ribs
- Grilling on a Hibachi: Steak, Lamb Chops, and Chicken
- Stocks, Broths, and Jus: An Overview
- Roasted Veal Stock
- Light Chicken Stock
- Sauces: An Overview
- Vinaigrette, Emulsified Vinaigrette, Sauce Vierge, and Pickled Chow Chow Vinaigrette
- Chicken Veloute and Sauces Suprême, Allemande, and Albufera
- Brown Chicken Quick Sauce and Sauce Chasseur.
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