Thomas Keller Teaches Cooking Techniques II Meats, Stocks, and Sauces

You can improve your cooking skills
Chef was invited to follow up on his MasterClass. Thomas Keller He devotes his second cooking course to chicken, duck, beef, and pork. and veal, and He demonstrates the various techniques he uses for preparing them. Learn to sauté, pan and oven roast, braise, fry, and grill, and Learn how to confidently select the best cuts of meat for each method. Next, you will learn how to make stock and Sauces essential to Chef Keller’s restaurant kitchens.

Lesson Plan

• Introduction
• Getting Started: Meat Cuts and Qualitative
• 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 à Matignon
• Red Wine Braised Short Rib
• Grilling on a Hibachi – Steak, Lamb Chops and Chicken
• Stocks, Broths, and A Jus Overview
• Roasted Veal Stock
• Light Chicken Stock
• SaucesAn Overview
• Vinaigrette, Emulsified Vinaigrette, Sauce Vierge, and Vinaigrette with Pickled Chow Chow Vinaigrette
• Chicken Veloute and Sauces Suprême, Allemande, and Albufera
• Quick Sauce for Brown Chicken and Sauce Chasseur.
• Closing