MasterClass: Thomas Keller Teaches Cooking TechniquesCooking Techniques II: Meats, Stocks, and SaucesCooking Techniques II: Meats, Stocks, and SaucesHooaja number2Season nameCooking Techniques II: Meats, Stocks, and SaucesPildidPlakat#PiltPealkiriEetris1Introduction1. nov 20182Getting Started: Meat Cuts and Quality1. nov 20183Sauté: Chicken Paillard1. nov 20184Sauté: Wiener Schnitzel1. nov 20185Fried Chicken1. nov 20186Technique: Oven Roasting Overview1. nov 20187Pan Roasting: Duck Breast1. nov 20188Pan Roasting: Côte de Bœuf1. nov 20189Oven Roasting: Chicken1. nov 201810Oven Roasting: Blowtorch Prime Rib Roast1. nov 201811Technique: Braising and Braising à la Matignon1. nov 201812Braising: Pork Shoulder à la Matignon1. nov 201813Braising: Red Wine Braised Short Ribs1. nov 201814Grilling on a Hibachi: Steak, Lamb Chops, and Chicken1. nov 201815Stocks, Broths, and Jus: An Overview1. nov 201816Roasted Veal Stock1. nov 201817Light Chicken Stock1. nov 201818Sauces: An Overview1. nov 201819Vinaigrette, Emulsified Vinaigrette, Sauce Vierge, and Pickled Chow Chow Vinaigrette1. nov 201820Chicken Velouté and Sauces Suprême, Allemande, and Albufera1. nov 201821Brown Chicken Quick Sauce and Sauce Chasseur1. nov 201822Closing1. nov 2018
