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[MasterClass] THOMAS KELLER TEACHES COOKING TECHNIQUES II: MEATS, STOCKS, AND SAUCES

Improve your skills in the kitchen 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 sauté, pan and oven roast, braise, fry, and grill, and to select the best cut of meat for each technique

Improve your skills in the kitchen

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 sauté, 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.

22 Video Lessons

From braising to deglazing—learn essential techniques from the chef and proprietor of Per Se and The French Laundry.

CLASS COOKBOOK

A downloadable cookbook accompanies the class with lesson recaps, cooking methods, timelines, and paired recipes from Chef Keller’s first class.

OFFICE HOURS

Upload videos to get feedback from the class. Chef Keller will also respond to select student questions.

Size: 3.69G

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