MasterClass: Thomas Keller Teaches Cooking TechniquesCooking Techniques II: Meats, Stocks, and SaucesCooking Techniques II: Meats, Stocks, and SaucesSesongnummer2Season nameCooking Techniques II: Meats, Stocks, and SaucesBilderPlakat#BildeTittelSendt1Introduction1. 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
