MasterClass: Thomas Keller Teaches Cooking TechniquesCooking Techniques II: Meats, Stocks, and SaucesCooking Techniques II: Meats, Stocks, and SaucesČíslo sezóny2Season nameCooking Techniques II: Meats, Stocks, and SaucesObrázkyPlakát#ObrázekNázevOdvysíláno1Introduction1. 11. 20182Getting Started: Meat Cuts and Quality1. 11. 20183Sauté: Chicken Paillard1. 11. 20184Sauté: Wiener Schnitzel1. 11. 20185Fried Chicken1. 11. 20186Technique: Oven Roasting Overview1. 11. 20187Pan Roasting: Duck Breast1. 11. 20188Pan Roasting: Côte de Bœuf1. 11. 20189Oven Roasting: Chicken1. 11. 201810Oven Roasting: Blowtorch Prime Rib Roast1. 11. 201811Technique: Braising and Braising à la Matignon1. 11. 201812Braising: Pork Shoulder à la Matignon1. 11. 201813Braising: Red Wine Braised Short Ribs1. 11. 201814Grilling on a Hibachi: Steak, Lamb Chops, and Chicken1. 11. 201815Stocks, Broths, and Jus: An Overview1. 11. 201816Roasted Veal Stock1. 11. 201817Light Chicken Stock1. 11. 201818Sauces: An Overview1. 11. 201819Vinaigrette, Emulsified Vinaigrette, Sauce Vierge, and Pickled Chow Chow Vinaigrette1. 11. 201820Chicken Velouté and Sauces Suprême, Allemande, and Albufera1. 11. 201821Brown Chicken Quick Sauce and Sauce Chasseur1. 11. 201822Closing1. 11. 2018
