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Exploring the Essential Features of “Thomas Keller – MasterClass – Teaches Cooking Techniques II: Meats, Stocks, and Sauces”
Thomas Keller
Teaches Cooking Techniques II: Meats, Stocks, and Sauces
Chef Thomas Keller returns with a second MasterClass to teach the essential techniques for cooking meats and making stocks and sauces.
About this Class
As a follow-up to his first MasterClass, Chef Thomas Keller devotes his second cooking class to beef, duck, chicken, pork, and veal, and the techniques he uses to prepare them. Learn to sauté, pan and oven roast, braise, fry, and grill, and how to select the best cut of meat for each technique with confidence. Then, learn to make the stocks and sauces that are essentials in Chef Keller’s restaurant kitchens.
Instructor(s): Thomas Keller
Class Length: 22 video lessons (6 hours 6 minutes)
Category: Food, Home & Lifestyle
Browse Lesson Plan
Class Trailer
1. Introduction
2. Getting Started: Meat Cuts and Quality
3. Sauté: Chicken Paillard
4. Sauté: Wiener Schnitzel
5. Fried Chicken
6. Technique: Oven Roasting Overview
7. Pan Roasting: Duck Breast
8. Pan Roasting: Côte de Bœuf
9. Oven Roasting: Chicken
10. Oven Roasting: Blowtorch Prime Rib Roast
11. Technique: Braising and Braising à la Matignon
12. Braising: Pork Shoulder à la Matignon
13. Braising: Red Wine Braised Short Ribs
14. Grilling on a Hibachi: Steak, Lamb Chops, and Chicken
15. Stocks, Broths, and Jus: An Overview
16. Roasted Veal Stock
17. Light Chicken Stock
18. Sauces: An Overview
19. Vinaigrette, Emulsified Vinaigrette, Sauce Vierge, and Pickled Chow Chow Vinaigrette
20. Chicken Velouté and Sauces Suprême, Allemande, and Albufera
21. Brown Chicken Quick Sauce and Sauce Chasseur
22. Closing
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