MasterClass: Thomas Keller Teaches Cooking TechniquesCooking Techniques II: Meats, Stocks, and SaucesCooking Techniques II: Meats, Stocks, and SaucesNuméro de saison2Season nameCooking Techniques II: Meats, Stocks, and SaucesVisuelsAffiche#ImageTitreDiffusé1Introduction1 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
