PDC4S:\MasterClass Collection (masterclass.com)\Thomas Keller Teaches Cooking Techniques II - Meats, Stocks and Sauces |
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 PDF | | 4/12/2022 12:37 AM |
 01-Introduction.mp4 | 28,661 KB | 12/31/2097 4:00 PM |
| 02-Getting Started Meat Cuts and Quality.mp4 | 69,287 KB | 12/31/2097 4:00 PM |
| 03-Sauté Chicken Paillard.mp4 | 176,813 KB | 12/31/2097 4:00 PM |
| 04-Sauté Wiener Schnitzel.mp4 | 106,870 KB | 12/31/2097 4:00 PM |
| 05-Fried Chicken.mp4 | 391,252 KB | 12/31/2097 4:00 PM |
| 06-Technique Oven Roasting Overview.mp4 | 79,502 KB | 12/31/2097 4:00 PM |
| 07-Pan Roasting Duck Breast.mp4 | 251,027 KB | 12/31/2097 4:00 PM |
| 08-Pan Roasting Côte de Bœuf.mp4 | 145,596 KB | 12/31/2097 4:00 PM |
| 09-Oven Roasting Chicken.mp4 | 199,757 KB | 12/31/2097 4:00 PM |
| 10-Oven Roasting Blowtorch Prime Rib Roast.mp4 | 141,343 KB | 12/31/2097 4:00 PM |
| 11-Technique Braising and Braising à la Matignon.mp4 | 83,817 KB | 12/31/2097 4:00 PM |
| 12-Braising Pork Shoulder à la Matignon.mp4 | 355,054 KB | 12/31/2097 4:00 PM |
| 13-Braising Red Wine Braised Short Ribs.mp4 | 314,119 KB | 12/31/2097 4:00 PM |
| 14-Grilling.mp4 | 128,233 KB | 12/31/2097 4:00 PM |
| 15-Stocks, Broths, and Jus An Overview.mp4 | 110,742 KB | 12/31/2097 4:00 PM |
| 16-Roasted Veal Stock.mp4 | 337,040 KB | 12/31/2097 4:00 PM |
| 17-Light Chicken Stock.mp4 | 120,529 KB | 12/31/2097 4:00 PM |
| 18-Sauces An Overview.mp4 | 49,836 KB | 12/31/2097 4:00 PM |
| 19-Vinaigrette, Emulsified Vinaigrette, Sauce Vierge, and Pickled Chow Chow.mp4 | 216,634 KB | 12/31/2097 4:00 PM |
| 20-Chicken Velouté and Sauces Suprême, Allemande, and Albufera.mp4 | 133,696 KB | 12/31/2097 4:00 PM |
| 21-Brown Chicken Quick Sauce and Sauce Chasseur.mp4 | 385,172 KB | 12/31/2097 4:00 PM |
| 22-Closing.mp4 | 6,771 KB | 12/31/2097 4:00 PM |
| Class Cookbook.pdf | 22,097 KB | 12/31/2097 4:00 PM |
