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MasterClass

Thomas Keller Teaches Cooking Techniques Meats Stocks And Sauces

via MasterClass

Overview

Teaches Cooking Techniques II: Meats, Stocks, and Sauces

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.

Syllabus

Class Trailer
Class Sample
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

Taught by

Thomas Keller

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