[COMBO VIDEO COURSE] Masterclass : Thomas Keller Teaching Cooking Techniques 1, 2 & 3

👨‍🍳This is Thomas Keller full collection for 3 Masterclass Lessons.

💰VALUE: $90 (RM370)
👨‍🏫74 lectures 🕒19 hours, 20 minutes
📺Resolution: 1280x720

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✔️THOMAS KELLER TEACHES COOKING 1

1. Introduction
2. Kitchen Setup: Essential Tools
3. Kitchen Setup: Essential Ingredients
4. Kitchen Setup: Cookware
5. Sourcing Ingredients
6. Vegetables: An Introduction
7. Big-Pot Blanching: Asparagus
8. Glazing: Carrots
9. Peeling: Tomatoes
10. Braising: Artichokes
11. Purée: Potatoes
12. Pickling
13. Purée: Parsnips
14. Confit: Eggplant & Garlic
15. Roasting: Zucchini
16. Baking: Beets
17. Eggs: An Introduction
18. Mayonnaise
19. Hollandaise
20. Custard: Crème 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

✔️THOMAS KELLER TEACHES COOKING 2

1. Introduction
2. Getting Started: Meat Cuts and Quality
3. Sauté: Chicken Paillard
4. Sauté: Wiener Schnitzel
5. Fried Chicken
6. Technique: Oven Roasting Overview
7. Pan Roasting: Duck Breast
8. Pan Roasting: Côte de Bœuf
9. Oven Roasting: Chicken
10. Oven Roasting: Blowtorch Prime Rib Roast
11. Technique: Braising and Braising à la Matignon
12. Braising: Pork Shoulder à 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 Velouté and Sauces Suprême, Allemande, and Albufera
21. Brown Chicken Quick Sauce and Sauce Chasseur
22. Closing

✔️THOMAS KELLER TEACHES COOKING 3
1. Introduction
2. Sauté: Salmon With Spinach
3. Sauté: Dover Sole With Pommes Château
4. Pan Roasting: Monkfish Tail With Beurre Rouge
5. Baking: Salt-Baked Branzino With Fennel and Red Pepper Vinaigrette
6. Butter-Poached Lobster With Macaroni and Cheese
7. Oven Roasting: Shrimp Scampi
8. Lobster Boil
9. Sous Vide Cooking: Getting Started
10. Sous Vide Cooking: Carrots, Asparagus, and Fennel
11. Sous Vide Cooking: Turbot
12. Simplified Sous Vide: Salmon
13. Desserts: Pots de Crème
14. Desserts: Lemon Tart With Pine Nut Crust
15. Desserts: Apple Pie With Lard Crust
16. Conclusion
17. Bonus: Sous Vide Cooking: Varying Time and Temperature

✔️Includes guidebook, PDF Files

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