Name: Thomas Keller Teaches Cooking Techniques III: Seafoods, Sous Vide, and Desserts
Start: 2022-11-26T12:00:00+00:00
End: 2022-12-31T16:00:00+00:00
Location: CAISE STUDIOS

Ticket Information

Ticket	Qty
Public Streaming ₵53.00 Booking fee included	N/A
Group Streaming ₵63.00 Booking fee included	N/A
Group Stream ₵125.00 Booking fee included	N/A

Event Details

Chef Thomas Keller returns with a second MasterClass to teach the essential techniques for cooking meats and making stocks and sauces.

As a follow-up to his first MasterClass, Chef Thomas Keller devotes his second cooking class to beef, duck, chicken, pork, and veal, and the techniques he uses to prepare them. Learn to sauté, pan and oven roast, braise, fry, and grill, and how 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.

In his masterclass, you'd learn lessons such as;

Introduction
Getting Started: Meat Cuts and Quality
Sauté: Chicken Paillard
Sauté: Wiener Schnitzel
Fried Chicken
Technique: Oven Roasting Overview
Pan Roasting: Duck Breast
Pan Roasting: Côte de Bœuf
Oven Roasting: Chicken
Oven Roasting: Blowtorch Prime Rib Roast
Technique: Braising and Braising à la Matignon
Braising: Pork Shoulder à la Matignon
Braising: Red Wine Braised Short Ribs
Grilling on a Hibachi: Steak, Lamb Chops, and Chicken
Stocks, Broths, and Jus: An Overview
Stocks, Broths, and Jus: An Overview
Roasted Veal Stock
Light Chicken Stock
Sauces: An Overview
Vinaigrette, Emulsified Vinaigrette, Sauce Vierge, and Pickled Chow Chow Vinaigrette
Chicken Velouté and Sauces Suprême Allemande, and Albufera
Brown Chicken Quick Sauce and Sauce and Sauce Chasseur
Closing