Thomas Keller Teaches Cooking Techniques II Meats, Stocks, and Sauces
MasterClass - Thomas Keller Teaches Cooking Techniques II: Meats, Stocks, and Sauces
.MP4, AVC, 1500 kbps, 1280x720 | English, AAC, 192kbps, 2 Ch | 6h 6m | + PDF Workbook | 3.7 GB



MasterClass - Thomas Keller - Cooking Techniques II

MasterClass - Thomas Keller - Cooking Techniques II
English | Size: 3.70 GB
Category: Tutorial
As a follow-up to Chef Kellers first MasterClass, which focused on vegetables, eggs, and pasta, this class is devoted to meat proteins-specifically, beef, duck, chicken, pork, and veal-and the techniques Chef Keller uses to prepare them. Sourcing ingredients is critical, so start with the finest quality meat and poultry available to you. You might spend a little extra on them, but, with proper execution, you will get more delicious and nutritious results. Some of the recipes and techniques may be challenging at first, but nothing in this class is beyond your reach.