Thomas Keller Masterclass – Teaches Cooking Technique 2

Follow this link-Chef bis to his first MasterClass Thomas Keller Format File: [WebRip – 22 MP4s, Ebook – 22 PDFs] File size: 3.697GB

Thomas Keller Masterclass – Teaches Cooking Technique 2

Follow this link-Chef jusqu’à his first MasterClass Thomas Keller His second cooking class is dedicated to beef, chicken and pork. 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. Learn how to make the essential sauces and stocks in Chef Keller’s restaurant kitchens.

The class will cover the following topics

Each lesson comes with an in-Depth, downloadable workbook.
01. Introduction

Chef is back to teach his second MasterClass. Thomas Keller shares why he’s returned, and outlines the techniques he’ll teach you—and the philosophy you’ll use to approach all your learning in the kitchen.

02:09
02. How to Get Started: Quality and Meat Cuts

Chef Keller We will guide you through the various cuts of beef, pork and poultry. Learn about the differences between prime and selection, the meaning of marbling, and the purpose behind air.-Drying meat and the benefits of dry and wet aging

10:07
03. Sauté: Chicken Paillard

Chef Keller teaches you his paillard technique through this versatile, light dish finished with a sauce you’ll learn in Chapter 19: Vinaigrettes. Learn how to pound out a protein for a thin cut and how to execute a quick sauté.

13:38
04. Sauté: Wiener Schnitzel

You can use veal topround, and build on the techniques you have learned in Chapter 3. Chicken Paillard, Chef Keller Learn his secrets to creating a crisp, airy layer of breading with the right amount of seasoning.

09:31
05. Fried Chicken

Chef Keller Learn how to prepare Ad Hoc’s fried chicken every Monday. Learn how to brine and cut down whole chickens and fry them to perfection.

19:12
06. TechniqueOven roasting overview

Chef Keller gives an overview of the meats you’ll be roasting in the next three chapters, including three cuts of beef, two cuts of lamb, and a whole chicken. Learn how to calibrate your oven and what it takes to cook proteins at the correct temperature.

06:06
07. Pan Roasting Duck Breast

Chef Keller He will teach you how to cook his pan-Pekin duck breast roasting technique, including how to render fat for crispy skin and how you can achieve the perfect medium-rare finish. You will then learn how to make honey.-Orange gastrique sauce to give it a sweet and tart finish

20:56
08. Pan Roasting: Côte de Bœuf

Chef Keller thinks of côte de bœuf, or rib steak, as a celebratory dish, built for sharing. How to air.-dry, truss, and roast a rib steak, and how to prepare a maître d’hôtel butter for the final flourish.

21:42
09. Oven roasting chicken

How to reorganize-Make what Chef Keller He describes his first choice for his career as “last meal.” Chef Keller This video explains how air can be a benefit to you.-Drying, and how to truss and roast chicken in a single pan with vegetables.

25:20
10. Oven Roasting: Blowtorch Prime Rib roast

The center is the key ingredient-You can cut rib roast with a propane blowtorch as a key implement. Learn Chef Keller’s technique for a prime rib roast cooked to an even medium rare in every slice.

11:18
11. Technique: Braising and Braising à la Matignon

Chef Keller This book teaches you how to braise and what the roles of mirepoix and marinating are in slow cooking.-Can be prepared from meat.

Download it immediately Thomas Keller Masterclass – Teaches Cooking Technique 2
06:03
12. Braising: Pork Shoulder à la Matignon

Learn how to sear, truss and bake.-braise a pork shoulder à la matignon with celery root, apples, and onions in a traditional cast-iron cocotte.

28:22
13. Braising: Red wine braised short ribs

Chef Keller How to slow cook short ribs-It is worth the effort and patience required to prepare a delicious, healthy recipe. Learn how to prepare a red-wine marinade. Then clarify it to create the base for the sauce. Finally, reduce it to form a finishing glaze.

40:30
14. Grilling on a Hibachi – Steak, Lamb Chops, or Chicken

Chef Keller Learn how to grill a variety proteins using a stovetop hibachi. Learn how to pick the right fuel and ensure safety when grilling indoors.

17:06
15. Stocks, broths, and Jus: A Comprehensive Overview

Stocks are an important building block in Chef Keller’s restaurants. Learn about stock-Making fundamentals from their ingredients and techniques to the wider applications of stocks in so many dishes.

08:18
16. Roasted Veal Stock

Chef Keller This video shows you how to use a pressure cooker for making a restaurant-Quality veal stock, which can be used as the base for many sauces or recipes, such as the sauce in Chapter 21 Brown Chicken Quick Sauce.

26:09
17. Light Chicken Stock

This article will show you how to cook, clarify, strain, and store light chicken stock. Keller Uses to make pasta, and as a base in soups and sauces.

16:06
18. Sauces: A Overview

Chef Keller The definition of a French sauce is explained. A list of French sauces and the most frequently paired proteins is also included.

03:52
19. Vinaigrette. Emulsified Vinaigrette. Sauce vierge. Pickled Chow-Chow Vinaigrette

Learn how to make a variety sauces, including a basic oil.-And-Vinaigrette: A creamy vinegar dressing, made with raw egg yolks and mustard. Sauce vierge: And a chow-Chow vinaigrette made from a mixture of pickled and chopped vegetables.

24:33
20. Chicken Velouté and Sauces Suprême, Allemande, and Albufera

Chef uses the stock made in Chapter 17. Light Chicken Stock. Keller teaches you how to make the French mother sauce, velouté. Then use your velouté to create three more versatile sauces.

16:03
21. Sauce Chasseur for Brown Chicken Quick Sauce

Chef Keller This was developed “quick” The French Laundry’s early days. Learn how to add flavor to chicken by browning and caramelizing, as well as repeatedly glazing, reglazing, clarifying, reducing and clarifying.

38:54
22. Closing

Chef Keller His MasterClass concludes with some words of wisdom. He reminds you to be patient and to practice your cooking skills as you go along on your culinary journey.

00:48