MasterClass: Thomas Keller Teaches Cooking TechniquesCooking Techniques II: Meats, Stocks, and SaucesCooking Techniques II: Meats, Stocks, and SaucesSeason number2Season nameCooking Techniques II: Meats, Stocks, and SaucesArtworkPoster#ImageTitleAired1IntroductionNov 1, 20182Getting Started: Meat Cuts and QualityNov 1, 20183Sauté: Chicken PaillardNov 1, 20184Sauté: Wiener SchnitzelNov 1, 20185Fried ChickenNov 1, 20186Technique: Oven Roasting OverviewNov 1, 20187Pan Roasting: Duck BreastNov 1, 20188Pan Roasting: Côte de BœufNov 1, 20189Oven Roasting: ChickenNov 1, 201810Oven Roasting: Blowtorch Prime Rib RoastNov 1, 201811Technique: Braising and Braising à la MatignonNov 1, 201812Braising: Pork Shoulder à la MatignonNov 1, 201813Braising: Red Wine Braised Short RibsNov 1, 201814Grilling on a Hibachi: Steak, Lamb Chops, and ChickenNov 1, 201815Stocks, Broths, and Jus: An OverviewNov 1, 201816Roasted Veal StockNov 1, 201817Light Chicken StockNov 1, 201818Sauces: An OverviewNov 1, 201819Vinaigrette, Emulsified Vinaigrette, Sauce Vierge, and Pickled Chow Chow VinaigretteNov 1, 201820Chicken Velouté and Sauces Suprême, Allemande, and AlbuferaNov 1, 201821Brown Chicken Quick Sauce and Sauce ChasseurNov 1, 201822ClosingNov 1, 2018
