Thomas Keller Teaches Cooking Techniques II Meats, Stocks, and Sauces

[Prohibitive]

MasterClass | Duration: 6 h 6 m | Video: H264 1280x720 | Audio: AAC 48 kHz 2ch | 3,81 GB | Language: English | 2018

As a follow-up to his first MasterClass, Chef Keller devotes his second class to beef, duck, chicken, pork, and veal-and the techniques he uses to prepare them. Learn to saut?, pan and oven roast, braise, fry, and grill, and 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.
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