MasterClass: Thomas Keller Teaches Cooking TechniquesCooking Techniques II: Meats, Stocks, and SaucesCooking Techniques II: Meats, Stocks, and SaucesNúmero da temporada2Season nameCooking Techniques II: Meats, Stocks, and SaucesImagensPôster#ImagemTítuloExibido1Introduction1 de nov. de 20182Getting Started: Meat Cuts and Quality1 de nov. de 20183Sauté: Chicken Paillard1 de nov. de 20184Sauté: Wiener Schnitzel1 de nov. de 20185Fried Chicken1 de nov. de 20186Technique: Oven Roasting Overview1 de nov. de 20187Pan Roasting: Duck Breast1 de nov. de 20188Pan Roasting: Côte de Bœuf1 de nov. de 20189Oven Roasting: Chicken1 de nov. de 201810Oven Roasting: Blowtorch Prime Rib Roast1 de nov. de 201811Technique: Braising and Braising à la Matignon1 de nov. de 201812Braising: Pork Shoulder à la Matignon1 de nov. de 201813Braising: Red Wine Braised Short Ribs1 de nov. de 201814Grilling on a Hibachi: Steak, Lamb Chops, and Chicken1 de nov. de 201815Stocks, Broths, and Jus: An Overview1 de nov. de 201816Roasted Veal Stock1 de nov. de 201817Light Chicken Stock1 de nov. de 201818Sauces: An Overview1 de nov. de 201819Vinaigrette, Emulsified Vinaigrette, Sauce Vierge, and Pickled Chow Chow Vinaigrette1 de nov. de 201820Chicken Velouté and Sauces Suprême, Allemande, and Albufera1 de nov. de 201821Brown Chicken Quick Sauce and Sauce Chasseur1 de nov. de 201822Closing1 de nov. de 2018
