CourseClub NET MasterClass - THOMAS KELLER TEACHES COOKING TECHNIQUES II MEATS STOCKS AND SAUCES

1. 01-Introduction/01-Introduction.mp427.99MB
2. 02-Getting Started Meat Cuts and Quality/02-Getting Started Meat Cuts and Quality.mp467.66MB
3. 03-Sauté Chicken Paillard/03-Sauté Chicken Paillard.mp4172.67MB
4. 04-Sauté Wiener Schnitzel/04-Sauté Wiener Schnitzel.mp4104.37MB
5. 05-Fried Chicken/05-Fried Chicken.mp4382.08MB
6. 06-Technique Oven Roasting Overview/06-Technique Oven Roasting Overview.mp477.64MB
7. 07-Pan Roasting Duck Breast/07-Pan Roasting Duck Breast.mp4245.14MB
8. 08-Pan Roasting Côte de Bœuf/08-Pan Roasting Côte de Bœuf.mp4142.18MB
9. 09-Oven Roasting Chicken/09-Oven Roasting Chicken.mp4195.07MB
10. 10-Oven Roasting Blowtorch Prime Rib Roast/10-Oven Roasting Blowtorch Prime Rib Roast.mp4138.03MB
11. 11-Technique Braising and Braising à la Matignon/11-Technique Braising and Braising à la Matignon.mp481.85MB
12. 12-Braising Pork Shoulder à la Matignon/12-Braising Pork Shoulder à la Matignon.mp4346.73MB
13. 13-Braising Red Wine Braised Short Ribs/13-Braising Red Wine Braised Short Ribs.mp4306.76MB
14. 14-Grilling on a Hibachi Steak, Lamb Chops, and Chicken/14-Grilling.mp4125.23MB
15. 15-Stocks, Broths, and Jus An Overview/15-Stocks, Broths, and Jus An Overview.mp4108.15MB
16. 16-Roasted Veal Stock/16-Roasted Veal Stock.mp4329.14MB
17. 17-Light Chicken Stock/17-Light Chicken Stock.mp4117.7MB
18. 18-Sauces An Overview/18-Sauces An Overview.mp448.67MB
19. 19-Vinaigrette, Emulsified Vinaigrette, Sauce Vierge, and Pickled Chow Chow Vinaigrette/19.mp4211.56MB
20. 20-Chicken Velouté and Sauces Suprême, Allemande, and Albufera/20.mp4130.56MB
21. 21-Brown Chicken Quick Sauce and Sauce Chasseur/21.mp4376.14MB
22. 22-Closing/22.mp46.61MB