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Cooking Techniques : Meats, Stocks, and Sauces MasterClass - Thomas Keller

Cooking Techniques : Meats, Stocks, and Sauces MasterClass - Thomas Keller

Learn to make the stocks and sauces that are essentials in Chef Keller’s restaurant kitchens from Thomas Keller.

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Course Overview
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Description

In this course you will learn :

Getting Started: Meat Cuts and Qual
Fried Chicken
Technique: Oven Roasting Overview
Braising: Pork Shoulder à la Matign
Grilling on a Hibachi: Steak, Lamb C

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Course Features

6h 6m
Masterclass
English
Intermediate
Self Paced
Health ,Others

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Unlimited access to 100+ classes
Course Material
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$180/year - Annual Plan