MasterClass - Thomas Keller Teaches Cooking Techniques

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MasterClass - Thomas Keller Teaches Cooking Techniques​

Fundamental techniques. Fantastic food.
Thomas Keller is the only American-born chef to hold multiple Michelin three-star ratings. In his first online class, the chef behind The French Laundry teaches you how to master the fundamentals of cooking. Learn about handling kitchen tools, preparing foundational ingredients (like vegetables, eggs, and pasta), and the science behind cooking. Gain the skills-and confidence-that will help you execute recipes to perfection.
Lesson Plan
01 Introduction
02 Kitchen Setup: Essential Tools
03 Kitchen Setup: Essential Ingredients
04 Kitchen Setup: Cookware
05 Sourcing Ingredients
06 Vegetables: An Introduction
07 Big-Pot Blanching: Asparagus
08 Glazing: Carrots
09 Peeling: Tomatoes
10 Braising: Artichokes
11 Pureee: Potatoes
12 Pickling
13 Puree: Parsnips
14 Confit: Eggplant & Garlic
15 Roasting: Zucchini
16 Baking: Beets
17 Eggs: An Introduction
18 Mayonnaise
19 Hollandaise
20 Custard: Creme Anglaise
21 Meringue
22 Boiled Eggs
23 Scrambled Eggs
24 Poached Eggs
25 Omelet
26 Pasta: An Introduction
27 Pasta Dough
28 Agnolotti
29 Agnolotti with Peas and Bacon
30 Spaghetti alla Chitarra and Cavatelli
31 Spaghetti Aglio e Olio
32 Fettuccine and Linguine
33 Gnocchi
34 Gnocchi with Pomodoro
35 Six Disciplines of Success
36 Essential Philosophies

Homepage:

https://www.masterclass.com/classes/thomas-keller-teaches-cooking-techniques

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

Thomas Keller Teaches Cooking Techniques II - Meats, Stocks, and Sauces | 3.7 GB
.MP4, AVC, 1500 kbps, 1280x720 | English, AAC, 192 kbps, 2 Ch | 4h 15m | + PDF Workbook​

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 saute, 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.
Lesson Plan
01 - Introduction
02 - Getting Started: Meat Cuts and Quality
03 - Saute: Chicken Paillard
04 - Saute: Wiener Schnitzel
05 - Fried Chicken
06 - Technique: Oven Roasting Overview
07 - Pan Roasting: Duck Breast
08 - Pan Roasting: Cote de Beuf
09 - Oven Roasting: Chicken
10 - Oven Roasting: Blowtorch Prime Rib Roast
11 - Technique: Braising and Braising a la Matignon
12 - Braising: Pork Shoulder a 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 Veloute and Sauces Suprême, Allemande, and Albufera
21 - Brown Chicken Quick Sauce and Sauce Chasseur.
22 - Closing

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MasterClass - Thomas Keller Teaches Cooking Techniques III: Seafood, Sous Vide, and Desserts
.MP4, AVC, 960x540, 24 fps | English, AAC, 2 Ch | 4h 51m | + PDF Workbook | 3.74 GB​

Chef Keller is the only American chef to have been awarded simultaneous three-Michelin-star ratings for two restaurants, The French Laundry and Per Se.

He is the holder of a total of seven Michelin stars and is the first American male chef to be designated a chevalier of the French Legion of Honor, the highest decoration in France. He has received countless accolades, including the Culinary Institute of America's "Chef of the Year" Award and the James Beard Foundation's "Outstanding Chef" and "Outstanding Restaurateur" awards. Chef Keller is credited with setting a new standard for excellence within the culinary and hospitality professions.

In his third MasterClass, Chef Thomas Keller focuses on selecting and preparing a wide variety of seafood, sous vide cooking, and making desserts. Learn different cooking methods for fish, the innovative techniques Chef Keller developed for preparing lobster, and how to create a few of his favorite classic desserts. You'll learn fundamental principles that will give you the understanding and skills to cook any number of foods and get the best possible results.

In this class, you'll learn techniques for:
- Salmon and Spinach
- Dover Sole with Pommes Château
- Monkfish Tail with Beurre Rouge
- Salt-Baked Branzino with Fennel and Red Pepper Vinaigrette
- Butter-Poached Lobster with Macaroni and Cheese
- Shrimp Scampi
- Lobster Boil
- Getting Started with Sous Vide Cooking
- Sous Vide Carrots, Asparagus and Fennel
- Sous Vide Turbot
- Simplified Sous Vide Salmon
- Chocolate Pots de Creme
- Lemon Tart with Pine Nut Crust
- Apple Pie

HOmepage:

https://www.masterclass.com/classes/thomas-keller-teaches-cooking-techniques-iii-seafood-sous-vide-and-desserts

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====================

Thomas Keller Teaches Cooking Techniques I
https://rapidgator.net/folder/4646831/MasterClassThomasKellerTeachesCooking.html

Thomas Keller Teaches Cooking Techniques II
https://rapidgator.net/folder/4908077/MasterClassThomasKellerTeachesCookingTechniques2.html

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