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Thomas Keller Teaches Cooking Techniques II: Meats, Stocks, and Sauces

Sat, Nov 26. 10AM - Sat 4PM
CAISE STUDIOS, Accra
past 11 months
Thomas Keller Teaches Cooking Techniques II: Meats, Stocks, and Sauces
  • Ticket Price Qty
    Public Streaming

    plus ₵3.00 booking fee

    ₵63.00 N/A
    Group Streaming

    plus ₵3.00 booking fee

    ₵73.00 N/A
    Private Stream

    plus ₵5.00 booking fee

    ₵125.00 N/A

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;
  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. Stocks, Broths, and Jus: An Overview
  17. Roasted Veal Stock
  18. Light Chicken Stock
  19. Sauces: An Overview
  20. Vinaigrette, Emulsified Vinaigrette, Sauce Vierge, and Pickled Chow Chow Vinaigrette
  21. Chicken Velouté and Sauces Suprême Allemande, and Albufera
  22. Brown Chicken Quick Sauce and Sauce and Sauce Chasseur
  23. Closing



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